Gamma Irradiation

Group 6
SHAHMILA A/P SHANMUGAM

AN120225

KHAIRUL ANWAR BIN ROSLI

AN120228

NUR ELLYNA BINTI YUSUF WOO

AN120227

Overview
Introduction
- Food Irradiation
- Types of Food
Irradiation
- History of Food
Irradiation
- Gamma Irradiation
By: shahmila

Principles of Operation
- How Gamma Rays
Work
- Gamma Dosage &
Application
- Gamma Irradiation
Facility
By: Khairul Anwar

Discussion
- Advantages &
Limitations
- Importance of Gamma
Irradiation & Future Trend
- Suitability of Food
- Conclusion
By: Ellyna

Introduction
By: Shahmila

Objectives
To discuss the basic principles and mechanisms of Gamma Irradiation on
food processing and food preservation.

To study the uses and applications of Gamma Irradiation.

To examine the Malaysian food product that is suitable to use Gamma

Irradiation technology.

Food Irradiation
Food irradiation (the application of ionizing radiation to food) is a technology
that improves the safety and extends the shelf life of foods by reducing or
eliminating microorganisms and insects. Like pasteurizing milk and canning
fruits and vegetables, irradiation can make food safer for the consumer.

Irradiation
Irradiation is the deliberate process of exposing an item to
certain types of radiation energy to bring about desirable
changes.

Ionizing radiation is radiant energy that has the ability to break

chemical bonds.

Types of Food Irradiation

Gamma Rays
- Obtained naturally from
radioactive decay of Cobalt60 or Caeseium-137
- Uses photons

Electron Beams
- Machine generated
- High energy electrons
emitted by accelerators
- Range of electron is finite &
closely related to its energy

X-rays
- Machine generated
- Distribute primary electron
beam over a target
- Emits photons with broad
energy spectrum

History of
Food
Irradiation

Gamma Irradiation
Gamma irradiation is a physical means of sterilization or decontamination
where products are exposed to gamma rays. The gamma rays, which are a
form of electromagnetic radiation of very short-wavelengths, act as a
source of ionizing energy that destroys bacteria and pests.

The

isotope Cobalt-60 is the most common source of gamma rays for

irradiation processing.

Gamma irradiation is known as a Cold Process as the temperature of the

processed product does not increase significantly. It is also a chemical free
process that is not reliant on humidity, temperature or pressure and can be
applied to packaged goods.

A key characteristic of Gamma irradiation is the high penetration capability.

PRINCIPLE OPERATION
OF GAMMA
IRRADIATION
By Khairul Anwar

How Gamma Rays Works?

When gamma radiation passes through biological tissues such as foods, some of the energy of
the radiation is absorbed by food molecules.
The gamma radiation initially interacts with food nutrients to produce reactive chemical
intermediates that are transient and disintegrate rapidly after exposure to ionizing radiation.
The irradiation effects are due to the indirect action of these transient chemicals not by the direct
effect of the radiation itself.
The primary mechanism in food irradiation that kills bacteria is through the splitting of water
molecules into hydrogen (H+), hydroxyl (OH-) and oxygen (O-2) radicals.
Those radicals react with and destroy or deactivate bacterial components such as DNA, proteins
and cell membranes.
Radiation also capable to damage or breaking large molecules such as DNA and enzymes that
prevent bacteria from replicating, destroy the pathogen populations growth and effectively kill
germs in the food.

Example of gamma radiation on Strawberry

Exposing strawberry to the
gamma rays of Cobalt-60.
Energy
from
gamma
ray
passing through the strawberry
is enough to destroy many
pathogenic
bacteria
and
enzyme activities that cause the
food to spoil.
The gamma radiation dosage
given is not strong enough to
change the quality, texture,
flavor
and
taste
of
the
strawberry.

Effect of Radiation Dosage

The dose for food irradiation is the amount of radiation absorbed by the
food and it is not the same as the level of energy transmitted from the
radiation sources.

The dose is controlled by the intensity of radiation and the length of time
the food is exposed.

The FDA's regulations describe radiation levels in terms of the kilogray

(kGy), equal to 1000 Gy. The dose (number of kGy) permitted varies
according to the type of food and the desired action.

Treatment levels are categorized by FDA as follows:

i. Low Dose Level (10 Gy to 1 kGy) Radicidation

ii. Medium Dose Level (1 kGy 10 kGy) Radurization

iii. High Dose Level ( 10 kGy 100 kGy) Radappertization

Level Dosage of Gamma Radiation and The Application

Radiation Processing
Pathogen
Reduction

Efficiently eliminate pathogenic organisms including

bacteria and parasites.
E.g: Irradiating ground beef to make it safe from E. coli
O157:H7

Sterilization

High dose to eliminate all organisms so refrigeration is

not required (shelf stable).
E.g: Certain foods are sterilized for NASA astronauts and
for immune-deficiency patient.

Sanitation

Disinfectant

Reduce organisms for spices, herbs and other dried

vegetable substances
E.g: Spice blends that are added to meat for hot dogs
and other ready to eat products that may not be
cooked again
Delays ripening and/or sprouting
E.g: Irridate potatoes, onions and garlic to impair cell
division so that can delay sprouting
Use to stop reproduction of both storage and
quarantine insect pests.
E.g: Irridate papayas & mangoes to eliminate fruit flies
(quarantine pest) before export/import.

Gamma Radiation Facility

All commercial irradiators have four primary components:
A source of radiation.
A method of product conveyance.
Shields to prevent exposure of personnel.
The environment to radiation and safety systems.

Gamma rays emitted spontaneously through the radioactive

decay of Co-60 and Cs-137.

Co-60 are the most used radioactive in gamma facility due to the
deeper penetration and higher gamma ray energies.

Gamma Irradiator Device Model JS9600 (Registered by the International Atomic Energy
Agency with serial number IR-185.)

Gamma Irradiation Device Model JS9600 (Registered by the International Atomic Energy
Agency with serial number IR-185) consists of:
1. Process Control (Control Room)
2. Product Transportation System pneumatic pistons and conveyor
3. Source and Source Rack the sources where gamma rays sources stored
4. Irradiation Cell (Biological Shield) where the irradiation process take place.
5. Source Storage Pool excess radiation was stored to avoid leaking gamma rays.
6. Product Storage Area storage area of processed and unprocessed product

Discussion
By: Ellyna

Advantages of food irradiation

Disease causing germs are reduced or eliminated
The nutritional value of food is preserved
Decreased incidents of food borne illness
Reduced spoilage in global food supply
Increased level of quality assurance in international trade of food products

Limitations of food irradiation

Restricted to certain food types
Some foods, such as dairy

foods and eggs, cannot be irradiated

because it causes changes in flavour or texture. Fruits, vegetables, grain
foods, spices and meats (such as chicken) can be irradiated.

Irradiation causes minimal changes to the chemical composition of the

food

it can alter the nutrient content of some foods because it reduces the
level of some of the B-group vitamins

Types of food that can be irradiated

Food

Main objective

Means of attaining objective

Dosage, Mrad

Meat, poultry, fish and many other highly

perishable foods

Safe long-term preservation without

refrigerated storage

Destruction of spoilage organisms and

any pathogens present, particularly Cl.
botulinum

a4

Meat, poultry, fish and many other highly

perishable foods

Reduction of population of
Extension of refrigerated storage below
microorganisms capable of growth at
3 C
these temperatures

0.05 to 1.0

Frozen meat, poultry, eggs, and other

foods, including animal feeds, liable to
contamination with pathogens

Prevention of food- poisoning

Destruction of Salmonellae

b0.3

Meat and other foods carrying pathogenic Prevention of parasitic disease

parasites
transmitted through food

Destruction of parasites such as

Trichinella spiralis and Taenia saginata

0.01 to 0.03

Cereals, flour, fresh and dried fruit, and

other products liable to infestation

Prevention of loss of stored food or

spread of pests

Killing or sexual sterilization of insects

0.01 to 0. 05

Fruit and certain vegetables

Improvement of keeping properties

Reduction of population of molds and

yeasts and/or in some instances delay
of maturation

0.1 to 0. 5

Tubers (e. g., potatoes), bulbs (e. g.,

onions) and other underground organs of
plants

Extension of storage life

Inhibition of sprouting

0.005 to 0.015

Spices and other special food ingredients

Minimization of contamination of food

to which the ingredients are added

Reduction of population of microbes in

special ingredient

1 to 3

to 6

to 1.0

Importance Of Gamma Irradiation And Future

Trend

Public acceptance
The lack of acceptance of food irradiation has been mainly due to misconceptions
and irrational fear of nuclear related technologies. Also, people are confused and
fail to differentiate irradiated food from radioactive foods

Commercial application
Good Manufacturing Practice (GMP) and associated Good Irradiation Practice (GIP)
are now available for commercial application of the process

Irradiation as an alternative for chemical fumigation

Irradiation of food is a physical method which unlike chemical fumigants does not
leave residues on the products

Improvement of public health standards

Elimination of the risk of pathogenic organisms that often contaminate such
foods.

Conclusion
Food irradiation can be used to combat foodborne diseases, including the
emergence of disease causing organisms such as Escherichia coli,
Campylobacter jejuni, and Listeria monocytogenes.

Food irradiation is not a substitute for proper handling, cooking, and storage
of food. Care must be taken to ensure that irradiated foods do not become
decontaminated.

Also, food irradiation could be used in place of harmful fumigants used to

kill mold and insects on produce and grain.

References

Derr, D.D. 1993. International regulatory status and harmonization of food

irradiation. J. Food Protect. 56(10): 882-886.
IAEA. 1995. Food Irradiation Newsletter. Supplement. Vol. 19(2), Intl. Atomic
Energy Agency, Vienna, Austria. IFT. 1983. Radiation preservation of foods. A
Scientific Status Summary by the Institute of Food Technologists Expert Panel on
Food Safety and Nutrition, Chicago, Ill. Food Technol. 37(2): 55-61.
CAST. 1986. Ionizing energy in food processing and pest control: I. Wholesomeness
of food treated with ionizing energy. Task Force Report No. 109. Council for
Agricultural Science and Technology, Ames, Iowa.
CAST. 1989. Ionizing energy in food processing and pest control: II. Applications.
Task Force Report No. 115. Council for Agricultural Science and Technology, Ames,
Iowa.

Thank you