1. Food Irradiation by
Lilia M. Santiago
FST 490

2. What is food irradiation?
Process in which food products are exposed to a controlled amount of radiant energy such as gamma rays or electron beams
(Morehouse, 1998)

3. Why irradiate foods?
To kill pathogenic bacteria such as E.coli: 0157, Campylobacter, Salmonella, Clostridium perfringens
To control insects and parasites
To reduce spoilage by increasing shelf life
To inhibit ripening and sprouting

4. Radiation Sources
Radionuclide or radioactive materials that give off ionizing gamma rays
Cobalt-60
Cesium-137
Machine sources of ionizing radiation
Electron beam accelerators
X-rays generators

5. History of Food Irradiation
1905 Scientists receive patents to use ionizing radiation to kill bacteria in foods. 
1920s French scientists discover irradiation preserves foods.
1921 U.S. patent is granted for a process to kill Trichnella spiralis in meat using X-rays.
1940s U.S. Army begins testing irradiation of common foods.
1958 The Food, Drug, and Cosmetic Act is amended and defines sources of irradiation for using in processing food.
1963 Irradiation is approved by the U.S. government to control insects in wheat and wheat powder.
1964 Government approves irradiation to extend shelf life of white potatoes.
1966 The U.S. Army and USDA petition FDA to approve irradiation of ham.  
1970s NASA adopts irradiation to sterilize food for astronauts.
(Iowa State University, University Extension)

6. History of Food Irradiation
1980 USDA inherits the U.S. Army's food irradiation program.
1983 Spices and dry vegetable seasonings approved for irradiation to kill insects and bacteria.  
1985 Irradiation in very low doses is approved to control Trichinella in pork.
(Iowa State University, University Extension)

7. Regulations of Food Irradiation
FDA 21 CFR 179
Proposal rule-February 14, 1984 (49 FR 5714)-fruits and vegetables
Final rule-April 18, 1986 (51 FR 13376)
1992-approves irradiation for poultry

8. Regulations of Food Irradiation
FDA –Beef, pork, veal, lamb and other red meats
Proposed rule-Federal Register of August 25, 1994
(petitioned by Isomedix, Inc).
Final Rule-Federal Register of December 3, 1997

9. Regulations of Food irradiation
USDA-FSIS-refrigerated and frozen uncooked meat, meat by products and other meat products
Proposed Rule-Federal Register, February 24, 1999
(64 FR 72150)
Final Rule-Federal Register, December 14,1999

10. CFR Part 179
Part Irradiation in the production, processing and handling of food
Subpart B--Radiation and Radiation Sources   § Sources of radiation used for inspection of food, for inspection of packaged food, and for controlling food processing.   § General provisions for food irradiation.   § Ionizing radiation for the treatment of food.   § – Radio frequency radiation for the heating of food, including microwave frequencies.   § Ultraviolet radiation for the processing and treatment of food.   § Pulsed light for the treatment of food.
Subpart C--Packaging Materials for Irradiated Foods   § Packaging materials for use during the irradiation of prepackaged foods.

11. FDA & USDA work together
FDA approves the rules and regulations
USDA establishes standards

12. Labeling regulations Radura logo and statement
“Treated with irradiation” OR “Treated by irradiation”

13. Labeling regulations
Additional information that can be added to the package:
“treated with irradiation to inhibit spoilage”
“treated with irradiation instead of chemicals to control insect infestation”
(Iowa State University, University Extension)

14. Labeling regulations Packaged foods
Bulk containers of unpackaged foods
On placards at the point of purchase (for fresh produce)
Invoices for irradiated ingredients
Products sold t food processors
(Iowa State University, University Extension)

15. Packaging Material Final rule on February 16, 2001
Approved packaging materials are listed on 21 CFR
X-ray and electron beam sources do not induce any radiolysis products in polymers that could migrate to food
Safe to use
FSIS-February 16, 2001

16. What foods are currently irradiated?
Wheat
potatoes
flour
spices
tea
fruits and vegetables

17. Not Good! Irradiation cannot be used for all foods : Dairy Products
Peaches
Nectarines

18. Why irradiation is considered a food additive?
According to the definition of food additive (21 U.S.C. 321(s)) a source of radiation used to treat food is defined as a food additive.
Why? Because it can affect the characteristics of any food

19. Approved Dosages by FDA & USDA
Not to exceed 1 kGy
To control insects, arthropods and to inhibit maturation of fresh foods
Not to exceed 3 kGy
Poultry
Not to exceed 4.5 kGy
Refrigerated and frozen red meats
Not to exceed 10 kGy
Dehydrated enzymes
Not to exceed 30 kGy
Spices and seasonings

20. FDA Evaluation
FDA considerate and studied these four broad areas before approval:
Microbiological safety
Radiological safety
Toxicological safety
Nutritional adequacy

21. Where in US and other countries foods are currently irradiated?
Florida, Illinois, New York, California, Nebraska, Iowa
American Spice Trade Association
100 million pounds
Japan, Russia, Belgium
Canada, Cuba

22. Publix To Offer Irradiated Frozen Ground Beef, Chicken
Retailer takes steps to fight food-borne illness
LAKELAND, Fla., Sept. 18, 2002 — Early next year consumers will find new products in Publix's frozen meat cases when the company introduces New Generation irradiated ground beef patties, boneless chicken breasts and chicken tenders. In addition to these frozen items, Publix will also consider offering fresh products in the future.

23. Pictures of Irradiated Food

24. Objections? Yes!