1. LIVE INTERACTIVE LEARNING @ YOUR DESKTOP Tuesday, May 11, 2010 6:30 p.m. - 8:00 p.m. Eastern time FDA/CFSAN: Food Irradiation Presented by: Dr. Lane Highbarger

2. 1.Introductions 2.Tech-help info 3.Web Seminar tools 4.Presentation 5.Evaluation 6.Chat with the presenter(s) Agenda:

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10. LIVE INTERACTIVE LEARNING @ YOUR DESKTOP Tuesday, May 11, 2010 FDA/CFSAN: Food Irradiation Presented by: Dr. Lane Highbarger

11. Food Irradiation Lane A. Highbarger, Ph.D. Division of Biotechnology and GRAS Notice Review Office of Food Additive Safety Center for Food Safety and Applied Nutrition May 11, 2010

12. Poll Question Have you ever knowingly purchased an irradiated food? A) Yes B) No C) How would I know?

13. Energy

14. Radiation Spectrum

15. Sources of Radiation Cobalt 60 - 1.33 MeV Cesium 137 - 662 keV Electron accelerators operated at 10 MeV or less 10 MeV or less X-ray generators operated at 7.5 MeV or less 7.5 MeV or less

16. Dose – What it Means Irradiation doses are measured in gray (Gy) –Gy is measured in joule/kg absorbed energy –1 Gy = 1 = 1 m 2  s -2 –For X-rays and gamma rays == Sievert Energy sources are constant Applied dose = energy source ✕ time exposed Absorbed dose depends on other factors J Kg

17. Food Irradiation Facilities Gamma Electron beam

18. Let’s Pause for Questions?

19. Food Irradiation Overview

20. A Brief History of Food Irradiation 1905 Begins the era of food irradiation. 1958 Congress defines a source of radiation as a food additive. 1980 Foods irradiated up to 10 kGy considered to be safe and wholesome. 1997 Foods irradiated at any dose should be considered as safe and as wholesome as foods treated by any other conventional process. 2001 Irradiation is used to eliminate possible traces of Anthrax. 1984-2009 FDA approves the use of irradiation in a variety of foods.

21. Why Irradiate? Low Dose (<1 kGy) –Control insects –Inhibit maturation –Inhibit sprouting Medium Dose (1-10 kGy) –Extend shelf life –Reduce microorganism level High Dose (> 30 kGy) –Sterilize - analogous to canning –Decontaminate certain food additives, e.g., spices

22. Foods Permitted to Be Irradiated Under FDA’s Regulations All foodsArthropod Control 1 kGy max Dry Enzyme Preps.Microbial Control 10 kGy max Fresh Foods Maturation Inhibition 1 kGy max Spices/SeasoningsMicrobial Control 30 kGy max PoultryMicrobial Control 3 kGy max Seeds for sproutingMicrobial Control 8 kGy max Shell eggsMicrobial Control 3 kGy max Meat and meat byproductsMicrobial Control 4 kGy/7 kGy Molluscan shellfish Molluscan shellfishMicrobial Control 5.5 kGy max Fresh lettuce and spinachMicrobial Control 4 kGy max NASASterilization 44 kGy min

23. Other Irradiated Substances Medical equipmentMicrobial Control Laboratory animal Microbial Control diets50 kGy max Poultry feedSalmonella spp. 25 kGy max Pet foods, treats andSalmonella spp. chews50 kGy max

24. Best return on irradiation Which foods do you think would benefit most from being irradiated? Either from a food safety point of view or a commercial point of view. A) Ground beef B) Lettuce C) Shell eggs D) Fruits E) NASA beefsteak

25. Let’s Pause for Questions?

26. Irradiation Action

27. E-beam – shallow penetration –Converted to x-ray for more penetration Gamma – ‘deeper’ penetration All act via similar mechanisms

28. Mammals > Insects > Single Celled Organisms > Viruses; (Prions Likely Resistant) D 10 – The radiation dose needed to inactivate 90% of the microbial load in the food medium

29. All bacteria have different susceptibilities to radiation (values in kGy) –Salmonella spp. – 0.36 - 0.77 –Listeria monocytogenes – 0.35 - 0.7 –E. coli O157:H7 – 0.25 - 0.39 A 99.999% reduction = 5 x D 10 value

30. Which number sounds better as a descriptor for the reduction of a bacterial population? And which one is the greatest kill? A) 5000 times B) 99.99% C) Reduced by 10 -5 D) A 4 D 10 reduction E) I have a headache now

31. Let’s Pause for Questions?

32. Safety Considerations

33. Radiological Safety Chemical Change and Potential Toxicity Nutritional Adequacy Potential Microbiological Hazard

34. Chemical Change Energy stimulates chemistry Increases when liquid is present Initiates reaction with air Generally little – but not necessarily negligible change Can be controlled by controlling conditions

35. Heated Lipid (180 ºC/1Hr) vs Irrad (120 kGy)

36. Nutrition Issues Vitamins can be labile to heat and irradiation

37. Microbiological Radiation sensitivity varies with species Sensitivity varies with environment – –Temperature; water Activity; pH; Salt; etc

38. Poll Question Has an explanation about food irradiation made you feel more or less comfortable about purchasing irradiated foods? Do you want more information? MoreYes LesNo

39. Let’s Pause for Questions?

40. Foods Currently Under Review Crustaceans Multiple-ingredient products Non-refrigerated meat food products Poultry Dietary supplements

41. Labeling Criteria The FDA requires that irradiated foods bear the radura label and state on the label “Treated with radiation” or “Treated by irradiation” There is no statutory requirement specific to irradiation

42. Poll Quesiton Would you prefer to have food labeled if it were irradiated? Yes X No √ Yes X No

43. Controversy and Queries Objections –Consumer –Public Citizen / Center for Food Safety Formal Correspondence

44. Let’s Pause for Questions?

45. Other non-Thermal Mitigation Technologies

46. High Pressure Processing 80k – 130k lb/in 2 Effective at elimination of microbial contamination Spores are resistant Expensive

47. Pulsed Field Short bursts of electricity used for microbial control. Liquids, e.g., juice, milk, liquid eggs. Low cost.

48. UV Radiation Effective at microbial decontamination in liquids. Approved for use in surface decontamination. Approved for use in juices.

49. Web Based Information Resources Food Safety and Irradiation Food Irradiation Processors Alliance – http://www.fipa.us/ http://www.fipa.us/ Kansas State University – http://www.foodsafety.ksu.edu/en/ http://www.foodsafety.ksu.edu/en/ USDA Fact sheet – http://www.fsis.usda.gov/Fact_Sheets/Irradiation_and_Food_Safety/index.asp FSIS on labeling – http://www.fsis.usda.gov/OPPDE/larc/Policies/IrradiationQA.htm http://www.fsis.usda.gov/OPPDE/larc/Policies/IrradiationQA.htm Food Safety dot gov – http://www.foodsafety.gov/ http://www.foodsafety.gov/ Printable information: Irradiated Lettuce and Spinach – http://www.fda.gov/downloads/ForConsumers/ConsumerUpdates/UCM143389.pdf Recent News: E. coli O145 in romaine lettuce – http://www.cdc.gov/ecoli/2010/ecoli_o145/index.htm WSJ Blog on E. Coli – http://blogs.wsj.com/health/2010/05/07/health-blog-qa-what-to-do-about-e-coli/

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56. Q and A with the Presenter(s)