Lesson 10-Preservation by ionizing energy

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Oct 30, 2023

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Preservation of Food with Ionizing Energy LESSON 10
Lesson Objectives • understand the concept of food irradiation as a food preservation method; • outline the terminologies commonly used in conjunction with preservation of food with ionizing energy • describe the principles for determining the required irradiation dose depending on the desired outcome • illustrate the principles for determining wholesomeness and safety o f irradiated foods • summarize the regulations , and compare the magnitude of food products that are approved for irradiation in Canada versus United States of America • articulate a personal set of values pertaining to the use of ionizing energy in food preservation
Optional Readings – ◼ Smith, J.S. and Pillai, S. 2004 . Irradiation and Food safety . Food Technol. Access through lesson 10 in modules ◼ Irradiated Foods https://www.inspection.gc.ca/food-safety-for-industry/information-for- consumers/fact-sheets-and- infographics/irradiation/eng/1332358607968/1332358680017 http://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/irradiated- foods/eng/1334594151161/1334596074872 ◼ Frequently Asked Questions regarding Food Irradiation https://www.canada.ca/en/health-canada/services/food-nutrition/food- safety/food-irradiation/frequently-asked-questions-regarding-food-irradiation- 1.html
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Terminology ◼ Radiation Rays of energy Emission and propagation of energy through matter or space by electromagnetic disturbances ◼ Food irradiation Application of radiation, as ionizing energy, to foods Radiation Is the Energy! Irradiation Is the Process!
Wavelength, Frequency, Energy level Lower/shorter wavelength, higher frequency, higher energy
Long wavelength, Low Energy Short wavelength, High Energy Electromagnetic spectrum
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Electromagnetic Energy: Microwave Energy ( long wavelengths- Low penetrating power) Pass through air, glass, paper and plastic Reflected by metals in food- cause polar molecules to vibrate ⚫ Heat by intermolecular friction ⚫ Heat then conducted to neighboring molecules ⚫ MW absorbed by food up to a depth of 5 to 7.5 cm
Electromagnetic Energy : Ionizing Radiation ( short wavelengths- High penetrating power) Ionizing radiation : ▪ X-rays ▪ Gamma rays, etc
Ionizing Radiation ⚫ Food Irradiation ▪ Uses Gamma rays, X-rays or electron beam ▪ Short wavelength, high penetrating power ▪ No significant heat produced: ▪ “ cold sterilization/pasteurization ” (old terminology)
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Division 26 of FDA of Canada: “ Treatment of food with ionizing radiation ” ionizing radiation means: a) Gamma radiation from Cobalt-60 or Cesium-137 source b) X-rays from machine source operated at < 5 MeV (megaelectron volt) c) Beta particles (formerly known as Beta rays) Electrons from machine source operated at < 10 MeV Stream of electrons accelerated to 99.9% of the speed of light. Definition of food irradiation
Definition of food irradiation… “ Gray ” amount of energy absorbed by the food treated with I.R. 1 Gray (Gy) = 1 joule of energy per kg of food; ◼ 1000 Grays = 1 kiloGray or kGy Most countries regulate 10 kGy or less of absorbed energy
Does irradiation induce radioactivity in foods? Irradiation – uses Ionizing energy ◼ Enough energy to change atoms by knocking an electron from an outer orbit → form ions ( “ ionizing ” ) ◼ NOT enough energy to penetrate the nucleus and “ split ” atoms (this would cause radioactivity! )
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Does irradiation induce radioactivity in foods? To become radioactive, food would need to be exposed to a minimum of 15 MeV of energy Energy output: Cobalt 60, Cesium 137, & e-beam accelerators.- carefully regulated ❖ Maximum energy outputs of 5 or 10 MeV ❖ Too low to induce radioactivity in foods food can never become radioactive from irradiation using the approved energy sources
The Irradiation Process http://1l7haj1mblkl18j4jh3avnkw.wpengine.netdna-cdn.com/files/2012/05/ a-primer-on-food-irradiation .pdf
1. Conveyor system moves food in boxes (pallets) 2. Carried into a chamber with irradiation source (eg. Cobalt 60) 3. Absorbed dose depends on amount of time food is exposed to the irradiation source Dosimeters are placed with the food to measure the dose received (in kGy )
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1. Direct effect ▪ Direct hit of Ionizing energy upon genetic material of microbial cells ▪ e.g. break bonds of DNA ▪ Depends on dose, MO, repair mechanism available… ▪ Random, extensive damage Basis for food preservation by ionizing radiation
2. Indirect effects ◼ Ionizing energy interacts with water in the food ◼ Absorbed energy will dislodge electrons from water molecules Ionizing energy → absorbed by food (water) → ion pairs & free radicals- reactive ❖ Damage to key proteins, cell membrane Basis for food preservation by ionizing radiation
More on Free Radicals… NOT unique to “ irradiated foods” also produced within our bodies & other living tissues ⚫ As part of the normal metabolism ⚫ Oxidative reactions in foods (eg. unsaturated fats) Mechanisms (chemical & enzymatic) within the human body for inactivation of Free Radicals
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What other products are formed during food irradiation? Radiolytic products ◦ Benzene and derivatives ◦ also in non-irradiated foods ◦ low concentrations after irradiation ◦ Alkylcyclobutanones (ACBs) ◦ “ unique ” radiolytic products ◦ mostly from fatty acids ◦ toxic at doses found in irradiated foods?
Irradiation is not suitable for all foods cannot be used to reverse/mask poor initial quality of foods! Review required reading (Smith and Pillai, 2004): • What are “ ACBs ” … How are they formed? • What information has been gathered from mutagenic/genotoxic studies? • What was the role of Health Canada in these studies?
➢ Irradiation under ❑ frozen state ❑ Lower production and mobility of free radicals ❑ vacuum ❑ Minimize oxidative changes ➢ Adding free radical scavengers ❑ React with the free radicals (affinity for Free Radical) ❑ e.g. ascorbic acid ❑ Lowest effective irradiation dosage, effective packaging Ways to minimize undesirable effects of food irradiation
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Typical applications – irradiation Band-Aids Pet Treats Cosmetics Baby Bottles Computer Chips Feminine Products Baby Diapers Wound Care 50% of all medical devices Animal vaccines Contact lenses/ cleaning solutions
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Table 10.2. Typical FOOD applications Dose Purpose Examples < 1 kGy ◼ inhibit sprouting of vegetables ◼ kill insects eggs, larvae ◼ slow ripening ◼ inactivate parasites potatoes wheat bananas pork 1-10 kGy ◼ eliminate pathogenic bacteria ( Salmonella, E. coli O157:H7) & parasites ◼ eliminate spoilage causing MOs (eg. mould) chicken, ground beef, fruit and vegetables fresh strawberries 10-50 kGy commercially sterilizes food sterilized hospital diets, space missions foods
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Non-irradiated After 7 days storage Electron beam irradiated After 17 days storage 1 kGy Shelf-life extension of Strawberries
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What doses are used-required? Radiation Pasteurization ” ( < 10 kGy ) 1. Radurization – kill majority of spoilage -causing organisms; 2. Radicidation – kill or inhibit disease -causing organisms (pathogens);
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What doses are used-required? Radiation Sterilization ( >10 kGy ) 3. Radappertization – ◼ kill or inactivate all disease- and spoilage- causing organisms capable of growing at storage conditions ( commercial sterilization ) BUT requires doses > 10 kGy (20, 30 kGy) Not allowed in Canada
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What doses are used-required? Radiation Sterilization ( >10 kGy ) Radappertization – ◼ kill or inactivate all disease- and spoilage -causing organisms capable of growing at storage conditions ( commercial sterilization ) BUT requires doses > 10 kGy (20, 30 kGy) NOT ALLOWED IN CANADA
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Evaluating the safety and wholesomeness of irradiated foods – Four main principles: 1. Radiological safety -Will radioactivity be induced in the food? Control radiation dose Maximum 10KGy 2. Toxicological safety – Any toxic or carcinogenic substances? Perform toxicological testing 3. Microbiological safety – Is the target organism killed? Could they become more harmful? Use D 10 value Perform microbiological testing 4. Nutritional adequacy – significant loss of any nutrient? Perform nutrient retention testing
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Safety and wholesomeness of irradiated foods – Who is responsible? In Canada ( HPFB of) Health Canada – regulating safety and wholesomeness of irradiated foods (Division 26) CFIA – labeling of irradiated foods (in conjunction with Health Canada) ; inspection of facilities In the U.S . FDA (Food and Drug Administration) Internationally WHO (World Health Organization)
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In Canada: ◼ Max. dosage allowed is 10 kGy ⚫ 4 main principles are met - safe ⚫ Nutrients – minor loss
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Resistance /destruction of Microorganisms by Ionizing Energy ◼ Concept of Decimal Reduction Time (D-Value) in thermal processing - also applies to irradiation ▪ D 10 -value = ▪ Dose (kGy) of ionizing energy needed for a 90% decrease (1 log reduction) of MO population
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Required irradiation dose (kiloGrays) for a 5D or 12D process Pathogen D 10 -values (kGy) Dose for a 5 D process Dose for a 12 D process E. Coli 0157:H7 0.24 1.2 2.9 Listeria monocytogenes 0.45 2.2 5.4 Salmonella 0.6 3.0 7.2 C. botulinum spores 3.56 18 > 40
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Required irradiation dose (kiloGrays) for a 5D or 12D process Pathogen D 10 -values (kGy) Dose for a 5 D process Dose for a 12 D process E. Coli 0157:H7 0.24 1.2 2.9 Listeria monocytogenes 0.45 2.2 5.4 Salmonella 0.6 3.0 7.2 C. botulinum spores 3.56 18 > 40 0.45 5D = 2.2 0.45 12D = 5.4
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Resistance of enzymes to ionizing energy Most food enzymes are even more resistant than C. botulinum spores Will need ~ 200 kGy! Can we use irradiation to inactivate enzymes? No! use blanching or other treatments
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Irradiated food- Labelling 1. Mandatory “ basic ” labelling info . as required for other pre- packaged products (common name, list of ingredients, Nutrition Table, etc.) 2. International Radura symbol 3. Statement (indicating the product is irradiated) 4. An irradiated ingredient (> 10%) of a pre-packed food, must be identified as irradiated in the list of ingredients Visit: Section 2.14.1 of the “ Guide to Food labelling and Advertising ” from the CFIA .
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What applications are currently approved in Canada ? (see Division 26 Food Irradiation ) Petition Purpose D max (kGy) Date Approved Potatoes Sprout inhibition 0.15 11-9-60 Onions Sprout inhibition 0.15 3-25-65 Wheat, wheat flour Infestation control 0.75 2-25-69 Whole or ground spices, dehydrated seasoning preparations Reduce microbial load 10 10-3-84 Fresh raw ground beef Reduce microbial load 4.5 22-2-17 Frozen raw ground beef Reduce microbial load 7.0 22-2-17
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Time line in Ground Beef Approval ❑ Nov 1997 Application submitted by Canadian Cattleman ’ s Assoc. ❑ Review of application 1998 ❑ No activity ❑ 2012 Reactivated ❑ Feb 2017 Approval granted
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http://www.theglobeandmail.com/news/national/largest-canadian- meat-recall-4m-settlement-in-xl-foods-tainted-meat- lawsuit/article25544588/
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What applications are currently approved in the United States https://www.fda.gov/food/buy-store-serve-safe-food/food-irradiation-what-you-need-know Decontamination (microbial, parasite control) of ◼ Beef and Pork ◼ Crustaceans (e.g., lobster, shrimp, and crab) ◼ Fresh Fruits and Vegetables ◼ Lettuce and Spinach ◼ Poultry ◼ Seeds for Sprouting (e.g., for alfalfa sprouts) ◼ Shell Eggs ◼ Shellfish - Molluscan (e.g., oysters, clams, mussels, and scallops) ◼ Spices and Seasonings Sterilization of ⚫ Meat, frozen packaged – for NASA space missions only .
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Terms to remember Electromagnetic spectrum Ionizing energy X-rays, gamma and beta rays Division 26 of the Food and Drugs Act and Regulations MeV, kGy Free radicals Unique radiolytic products Radurization, radicidation and radappertization Radura symbol
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