Food Irradiation by Lilia M. Santiago FST 490

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)

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

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

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)

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)

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

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

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

CFR Part 179 Part 179 - Irradiation in the production, processing and handling of food Subpart B--Radiation and Radiation Sources   §179.21 - Sources of radiation used for inspection of food, for inspection of packaged food, and for controlling food processing.   §179.25 - General provisions for food irradiation.   §179.26 - Ionizing radiation for the treatment of food.   §179.30 – Radio frequency radiation for the heating of food, including microwave frequencies.   §179.39 - Ultraviolet radiation for the processing and treatment of food.   §179.41 - Pulsed light for the treatment of food. Subpart C--Packaging Materials for Irradiated Foods   §179.45 - Packaging materials for use during the irradiation of prepackaged foods.

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

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

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)

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)

Packaging Material Final rule on February 16, 2001 Approved packaging materials are listed on 21 CFR 179.45 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

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

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

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

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

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

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

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.

Pictures of Irradiated Food http://www.agen.ufl.edu/~foodsaf/sf189.html

Objections? Yes!