The food industry employs several methods to preserve food and food quality. Among these is irradiation. This process was developed by the US army after the second world war as the army researched new ways to preserve foods for troops beyond refrigeration. The word irradiation often concoct feelings of fear of nuclear energy. Many feel that it may cause foods to become radioactive, producing damaging health effects, however, this fear is usually overblown.
What is Food Irradiation?
Food irradiation is the application of ionizing radiation to food. It provides energy that destroys DNA in bacteria, parasites,
insects, and molds. It is also a technology that improves safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Irradiation is a form of radiation utilizing high-energy electromagnetic waves. These may be gamma or X-rays, although gamma rays are more common. These rays are effective in food preservation due to their shorter wavelengths which are capable of causing “ionizing effects” resulting in damage to molecular structures in bacteria, fungi, and insects.
The use of irradiation can:
💥 Decrease the loss of food due to insect infestation, foodborne
pathogens, and spoilage.
💥 Decrease consumer concern over the foodborne illness.
💥Help governments respond to the growing international trade in
food products.
Food Irradiation in Malaysia?
Commercial irradiation in Malaysia started in 1997 at the Cobalt 60 irradiation facility (SINAGAMA) of the Malaysian Institute for Nuclear Technology Research.
This plant has processed 70-80 tons every year since 2006. A total of 785 tons of spices and herbs were irradiated in 2010: the product included curry powder, coriander, and pepper. Malaysia established a framework equivalency work Plan(FEWP) agreement with the US and is now eligible to export many types of fruit to the USA.
How Will I Know if My Food Has Been Irradiated?
The FDA requires that irradiated foods bear the international symbol for irradiation. Look for the Radura symbol along with the statement “Treated with radiation” or “Treated by irradiation” on the food label. Bulk foods, such as fruits and vegetables, are required to be individually labeled or to have a label next to the sale container. The FDA does not require that individual ingredients in multi-ingredient foods (e.g., spices) be labeled.
Food Irradiation Concern:
- Negative public perception of the use of nuclear technology in food
- safety of the workers producing the food – there must be rigorous safety checks in place at the processing plant
- nutrient losses through processing - there are no significant changes to protein, carbohydrate, minerals, or saturated fat. However, as with other types of preservation, some vitamin levels may be reduced.
- safety of the food being processed – some consumers fear that the food will become radioactive through the process. However, this is not possible as radioactive material never touches the food and the radiation rapidly dissipates after treatment
- a need for clear labeling – as the process leaves no obvious signs to the consumer, inspector, or retailer. Several detection tests have been developed which can be used to determine whether a food has been irradiated
Consumer education will work:
- There is no health risk
- There is no environmental risk
- It will reduce pathogens
- It will not replace other food safety procedures
- Low levels will not affect palatability
- We will produce a safer product
Comments
Post a Comment