Food Irradiation Research Articles

Assessment of biological safety of irradiated feed and food products

Assessment of biological safety of irradiated feed and food products

DEVELOPMENT AND IMPLEMENTATION OF A PROTOCOL FOR COUNTR YWIDE CONTROL AND MONITORING OF IRRADIATED FOOD IN THE REPUBLIC OF NORTH MACEDONIA

The national monitoring of irradiated food was realized in the Laboratory for detection of irradiated food, as a part of the governmental food safety-monitoring program. The protocol for implementation of countrywide control and monitoring of irradiated food was developed by the Laboratory and provides a selection of test methods and paths with the highest efficiency and economy of the procedure, while ensuring maximum accuracy of the results. As a part of the monitoring program, 140 samples, comprising dried herbs, spices, vegetables and seasonings were tested. All samples were tested according to PPSL method, while 25 were additionally tested according to TL method. The results showed that 6.43 % of the samples have indications that they have been treated with ionizing radiation, 92.86 % of the samples have no indications that they have been treated with ionizing radiation, one sample cannot be identified as irradiated or unirradiated since not enough minerals could be isolated.

Efficacy of Gamma Irradiation in Improving the Microbial and Physical Quality Properties of Dried Chillies (Capsicum annuum L.): A Review.

Dried chilli is one of the highly traded spices globally and is well-known for its natural flavour, colour, and unique pungent taste. It is rich in nutrients and has medicinal benefits. During the dehydration and storage process, the proliferation of unwanted microorganisms in dried chilli is unavoidable. Recently, the occurrence of toxigenic fungi and faecal coliforms has been widespread that can cause severe illness and even death. Therefore, sanitation treatment is highly required to decontaminate undesirable microorganisms. Among the common sanitation treatments applied, food irradiation is gaining attention worldwide because of concern for post-harvest loss, foodborne disease, and more stringent regulation in dried chilli trading. Irradiation can successfully preserve dried chilli from pathogenic bacteria with minimal disturbance to critical physical properties, such as pungency and colour. It can also save dried chilli from secondary pollution by storing it into final packing before radiation which helps in distribution to market promptly after treatment. Furthermore, radiation does not leave any chemical residues after the treatment, ensuring the quality and safety of the dried chilli. The efficiency of radiation depends mainly on the initial level of contamination and the persistence of the harmful microorganism. A low irradiation dose is sufficient for dried chili to reduce microbial load to an acceptable level and eliminate pathogens even though a minimum radiation dose of 10 kGy is required for complete sterilization. However, high dosage may affect the colour properties. Gamma radiation, X-ray, and electron beam radiation are the three approved radiation sources for dried chilli in most countries and proven effective for dried chilli preservation. Thus, this review paper highlights the microbial and physical quality properties in gamma radiated dried chillies.

Understanding the effects of ultrasound processng on texture and rheological properties of food.

The demand for the production of high quality and safe food products has been ever increasing. Consequently, the industry is looking for novel technologies in food processing operations that are cost-effective, rapid and have a better efficiency over traditional methods. Ultrasound is well-known technology to enhance the rate of heat and mass transfer providing a high end-product quality, at just a fraction of time and energy normally required for conventional methods. The irradiation of foods with ultrasound creates acoustic cavitation that has been used to cause desirable changes in the treated products. The technology is being successfully used in various unit operations such as sterilization, pasteurization, extraction, drying, emulsification, degassing, enhancing oxidation, thawing, freezing and crystallization, brining, pickling, foaming and rehydration, and so forth. However, the high pressure and temperature associated with the cavitation process is expected to induce some changes in the textural and rheological properties of foods which form an important aspect of product quality in terms of consumer acceptability. The present review is aimed to focus on the effects of ultrasound processing on the textural and rheological properties of food products and how these properties are influenced by the process variables.

Effect of Irradiation process on mango

Mango (Mangifera indica L.) is one of the choicest tropical fruit of the world and rightly designated as "King" of all fruits. It is a nutritionally important fruit being a good source of vitamin A, B and C and minerals. Post-harvest losses in mangoes have been estimated in the range of 25 to 40% from harvesting to consumption stage. Improved practices and preservation have a great impact on retaining mango fruit quality and on the supply chain. Nowadays food irradiation process is an engrained technology for the preservation of foods and food products. Three different kinds of ionizing radiation are applicable for food irradiation processes (Gamma-rays which is emitted from the radio-isotopes Cobalt-60 and Caesium-137, or electron beams and X-rays). Food irradiation can be considered an evolving technique that is capable of increasing the shelf-life, deferring the ripening and senescence of fruits, and thwart of microorganism activity along with insect infestation. Irradiated food is save for human health. This review article is focusing on irradiation effects on mango and the adoption of improved practices by the farmer for export besides that of food safety.

Irradiation influence on the chemical composition and morphological properties of the agricultural products

The article discusses the impact of radiation treatment of agricultural products on their chemical composition, which determines the nutritional value of products, as well as on the main properties of products. The main advantages of agricultural products that have undergone radiation treatment are given, related, inter alia, to an increase in their shelf life, prevention of diseases and insect damage. The world experience of increasing the volume of radiation processing products by type in comparison with the 2010 level is considered. The main criteria for radiation processing of food products and the levels of radiation doses required for absorption by products to achieve certain technological goals are presented. The influence of radiation doses of radiation on proteins, fats, carbohydrates and vitamins in agricultural products is indicated. The influence of radiation exposure on the growth and maturation of some crops is estimated. The possibility of the influence of changes in the structure and composition of irradiated food products on the human body is emphasized. The factors that ensure the profitability of farms that use the practice of radiation processing of agricultural products when supplying them to international markets are also given. The calculations are carried out on a model of a small farm specializing in the cultivation of cucumbers and tomatoes.

Integration of electron beam technology into fresh produce wash water line: Effect of inoculum suspension medium and water quality parameters on the radioresistance of Salmonella Typhimurium ATCC 13311

AbstractElectron beam technology may be integrated into the fresh produce wash water line, as an advanced oxidation process (AOP). However, prior to implementation, effectiveness of the technology must be assessed. Hydroxyl radical scavengers were used to quantify the role of yield of hydroxyl radicals in inactivation of the selected pathogen in aqueous solution. The combined lethal effect of e‐beam treatment with aqueous hydrogen peroxide (H2O2) solution was also investigated. The radioresistance of Salmonella Typhimurium ATCC 13311 in deionized (DI) water, that is radiation D10 values, increased (p < .05) from 0.15 ± 0.00 kGy to 0.18 ± 0.00 kGy and to 0.19 ± 0.06 kGy when peptone water (PW) and phosphate buffered saline (PBS) was dissolved into DI water, respectively. Membrane‐permeable ethanol provided better protection for this pathogen than nonpermeable PEG. Results suggest that to minimize the protective effects of inoculating suspending media used for the preparation of Salmonella suspension, 1.0 mM phosphate buffer (PB) should be used in microbial studies of irradiated foods. Nitrate and dissolved organic carbon (DOC) reacting with hydrated electrons (eaq−) and hydroxyl radicals (·OH), respectively, induced more sequestering of ·OH. E‐beam treatment with 0.60 kGy dose in aqueous solution with H2O2 led to a reduction of 6.44 ± 0.03 log CFU/mL f S. Typhimurium ATCC 13311.

Chemical Genetic Screen in Drosophila Germline Uncovers Small Molecule Drugs That Sensitize Stem Cells to Insult-Induced Apoptosis.

Cancer stem cells, in contrast to their more differentiated daughter cells, can endure genotoxic insults, escape apoptosis, and cause tumor recurrence. Understanding how normal adult stem cells survive and go to quiescence may help identify druggable pathways that cancer stem cells have co-opted. In this study, we utilize a genetically tractable model for stem cell survival in the Drosophila gonad to screen drug candidates and probe chemical-genetic interactions. Our study employs three levels of small molecule screening: (1) a medium-throughput primary screen in male germline stem cells (GSCs), (2) a secondary screen with irradiation and protein-constrained food in female GSCs, and (3) a tertiary screen in breast cancer organoids in vitro. Herein, we uncover a series of small molecule drug candidates that may sensitize cancer stem cells to apoptosis. Further, we have assessed these small molecules for chemical-genetic interactions in the germline and identified the NF-κB pathway as an essential and druggable pathway in GSC quiescence and viability. Our study demonstrates the power of the Drosophila stem cell niche as a model system for targeted drug discovery.

Intercomparison of Gamma Cell 220 Irradiator Facilities and Dr. Mirzan T Razzak Gamma Irradiators Using Harwell Dosimeters

The gamma irradiator is a multi-purpose facility that possibly used to preserve food, sterilize medical equipment, and conduct genetic engineering and polymerization processes, during which the absorbed dose of the product is critical. The standardization of product quality assurance was regulated by the IAEA Technical Document Number 409 considering Dosimetry for Food Irradiation and ISO 14470 and 11137-3 on Food Irradiation, as well as the Guidance on Dosimetric Aspects of Development, Validation, and Routine Control, respectively. The absorbed dose was influenced by the movement of the product to the source, its position, the amount of radioactive activity in the facility, and the dose rate in the irradiation room. The dosimeter performance test and quality assurance of the system were conducted using the Facility Intercomparison Technique which tested the dosimeter (measuring instrument) at 2 different facilities to determine the performance of the measuring instrument.. In this study, 2 irradiation facilities were tested using a Harwell routine dosimeter in the dose range of 1 kGy to 30 kGy and 20 dose points. The results showed that the highest deviation reached 19% and 21% at the Gamma Cell 220 and the Dr. Mirzan T Razzak Gamma irradiator facilities. This elevated the performance of the dosimeters to determine the precision accuracy of the dose-measuring instrument.

European inter-comparison studies as a tool for perfecting irradiated food detection methods

Abstract In this paper, we present the results of inter-comparison studies on identification of irradiated food carried out by the leading European laboratories from 1991 to 2018. In 1990s, the Federal Institute for Health Protection of Consumers and Veterinary Medicine in Germany played the leading role in the organization of the inter-laboratory tests on this subject. At the beginning of the present century, the Spanish Agency for Food Safety and Nutrition and Food National Spanish Centre took over this role. In total, 47 international tests were carried out in which nearly 500 samples of alimentary products were analysed in 37 laboratories from 14 European countries. The tests were aimed at proving the reliability of analytical methods – thermoluminescence (TL), photostimulated luminescence (PSL), and electron paramagnetic resonance (EPR) spectroscopy – for identification of specific irradiated food products and to control the analytical skills and experience of participating laboratories. The results made possible a discussion on why some irradiated food samples are more difficult for identification. In general, the tests showed that TL measurements of products such as herbs, nuts, peppers, and raisins, and EPR studies of fish and chicken bones, fresh strawberries, and dried fruits could be used as reliable control methods. The challenge that control laboratories are facing now, is related to the identification of complex food products such as diet supplements or biopharmaceuticals, in which only some additives are irradiated.

An examination of the radiation-induced defects and thermoluminescence characteristics of Sm2O3 doped BaO–ZnO–LiF–B2O3 glass system for γ-dosimetry application

10BaO–20ZnO–20LiF-(50- x )B 2 O 3 - x Sm 2 O 3 ( x = 0, 0.1, 0.3, 0.5, 0.7, and 1.0 mol %) glasses were synthesized with an objective to examine the γ-radiation-induced defects and Thermoluminescence (TL) characteristics towards potential TL dosimetry application. The addition of 0.1 mol % Sm 2 O 3 to the host glass led to a drastic enhancement (almost two thousand times) in the TL intensity and concentration quenching was seen thereafter. The Sm 2 O 3 concentration and γ-dose for the examination of defects and TL features were optimized to be 0.1 mol % and 3 kGy, respectively. The lack of distinct peaks in the X-Ray Diffraction pattern confirmed the glass amorphous nature. The structural modification after irradiation was conveyed in the optical absorption spectroscopy by the presence of color centers and in Fourier Transform Infrared spectroscopy by the increase in the Non-Bridging Oxygens. The color centers were identified as Non-Bridging Oxygen Hole Center and Boron E ’ -center from the Electron Spin Resonance characterization. The glass manifested a good linear TL response between 0.25 and 3 kGy, high sensitivity, a minimum detection dose of 2 ± 0.2 Gy, reusability and reproducibility after annealing at 523 K for 15 min, Z e f f of 9.6, and trap activation energies between 0.47 and 1.28 eV. The application of the titled glass system as a potential TL dosimeter is proposed for food irradiation, and γ-environment (up to 3 kGy). • Sm 2 O 3 doped BaO–ZnO–LiF–B 2 O 3 glass system investigated for γ-TLD characteristics. • Two thousand times enhancement in TL intensity after 0.1 mol % Sm 2 O 3 incorporation. • TL characteristics suitable for high-dose γ-dosimetry (0.25–3 kGy). • Color centers post-irradiation evaluated through optical and structural properties.

Consumer acceptance of irradiated food and information disclosure – A retail imperative

There is substantial contribution in the literature for understanding the complex nature of irradiated foods, the growing importance and the controversial views expended by consumers, yet acceptance of these foods for many have not met with optimal recognition. The study extends the theory of planned behaviour antecedents to analyse independent determinants and the influences of risk and trust. The indirect effects are also examined. The study uses multigroup analyses to identify whether consumer's concerns on information for irradiated foods act as moderators in order to provide a better explanatory power.The data was analysed using Structural Equation Modelling on responses obtained from a sample of 322 consumers. The study found that the theory of planned behaviour antecedents successfully predicted behavioural intention for irradiated foods but with some limitations. The findings also demonstrate additional support to show that the robustness of the TPB framework is effective for irradiated foods and addresses the literature calls on research for more theoretical underpinnings. It further addresses retailer implications, as the ultimate decision falls with retailers who assess whether sales for irradiated foods are acceptable depending on consumer demand.

FTIR study of gamma and electron irradiated high-density polyethylene for high dose measurements

A reliable and well-characterized dosimetry system which is traceable to the international measurement system, is the key element to quality assurance in radiation processing with cobalt-60 gamma rays, X-rays, and electron beam. This is specifically the case for health-regulated processes, such as the radiation sterilization of single use medical devices and food irradiation for preservation and disinfestation. Polyethylene is considered to possess a lot of interesting dosimetric characteristics. In this work, a detailed study has been performed to determine the dosimetric characteristics of a commercialized high-density polyethylene (HDPE) film using Fourier transformed infrared spectrometry (FTIR). Correlations have been established between the absorbed dose and radiation induced infrared absorption in polyethylene having a maximum at 965 cm−1 (transvinylene band) and 1716 cm −1 (ketone-carbonyl band). We have found that polyethylene dose-response is linear with dose for both bands up to1000 kGy. For transvinylene band, the dose-response is more sensitive if irradiations are made in helium. While, for ketone-carbonyl band, the dose-response is more sensitive when irradiations are carried out in air. The dose-rate effect has been found to be negligible when polyethylene samples are irradiated with electron beam high dose rates. The irradiated polyethylene is relatively stable for several weeks after irradiation.

Detection of radiation treatment of spices using Electron Spin Resonance Spectroscopy Technique

Use of ionising radiation for commercial sterilisation to increase the hygienic quality of spices is increasing worldwide. Among several detection methods, Electron Spin Resonance (ESR) spectroscopy is one of the reliable techniques for irradiated foods containing some hard and dried parts. Spices are therefore candidates of such a method and radiation treated spices can be detected. The purpose of the present work was to identify the radiation treatment of spices like cinnamon, cardamom, ginger and rosemary using the sensitive technique of ESR spectroscopy. The spice samples were irradiated to 5, 10, 15 and 20 kilogray (kGy) or unirradiated and the samples were dried in vacuum oven and were placed into quartztubes for ESR measurement. On measurements, the unirradiated samples were found to show the ESR-signal at g-value of 2.004 that is typical in case of plant foods containing cellulose. Whereas, the irradiated samples showed a formation of a new paramagnetic structure that appeared in the form of a triplet-signal, attributed to radiation-induced cellulose radical. The clear difference between the nature of ESR signals in case of unirradiated and irradiated samples provided the evidence of the radiation treatment of spices samples. It is therefore concluded that radiation treatment of spices can be identified using sensitive ESR spectroscopy during a storage period of three to ten months.

Enhanced thermoluminescence intensity, stability, and sensitivity of the Yb3+ doped BaO–ZnO–LiF–B2O3 glass by Sm3+ co-doping

We report for the first time the Thermoluminescence (TL) enhancement of intensity, stability, and sensitivity of a novel Yb3+ doped BaO–ZnO–LiF–B2O3 glass host by Sm3+ co-doping. The optimum co-doping of Sm3+ ions to the Yb3+ optimum doped glass intensified the TL counts by 6 times and that of the undoped glass by 157 times. This was reasoned to the increment in the trap density. The kinetic parameters signified the restructuring role of Sm3+ ions by creating deeper traps with higher lifetimes and activation energies. This was beneficial in enhancing the stability of the Yb3+ doped glass by minimizing the thermal fading after a week from 42% to 10%. The co-doping also enhanced the sensitivity and lowered the threshold dose. The results present the perspective of Sm3+ ions as TL activators. The TL dosimeter characteristics of the co-doped glass were favorable for its potential application in γ-environment (0.25–1 kGy) and food irradiation.

Food processing and perceived naturalness: Is it more natural or just more traditional?

Food processing influences perceptions of its naturalness. However, previously advanced theses on the effect of processing do not adequately explain consumers’ perceptions e.g., for irradiated food. Further, while production type (organic versus conventional production), and scale (large versus small scale) also influence this attribute, it is not clear whether their effects of are additive or whether an interaction can be expected. This work examined these questions in two studies. The results suggest first that product naturalness depends more on whether the processing technique is deemed traditional (old) or new, and not on whether processing produced chemical or physical transformations. Second, produce type and production scale have largely additive effects and consumers do not necessarily conflate these two attributes. The results also showed that organic production had a greater effect on perceived naturalness when food was produced at a small-scale than at large scale. The implications of these findings and ways through which they can help to address perceived naturalness of industrially processed foods are discussed.

A Brief Review on the Food Irradiation Process: Radiolysis of Water by Irradiation

Nowadays food irradiation process is an engrained technology for the preservation of foods and food products. It is the process of exposing food or food product to ionizing radiation such as ℽ-rays which is emitted from the radio-isotopes Cobalt-60 and Caesium-137, or electron beams and X-rays. In the food irradiation process, ionizing radiation is use to destroy the harmful biological micro-organisms in food which is recognized as a safe and well-proven process found with many beneficial applications.

Assessment of aerobic bacteria killing activity of low energry X-rays in potatoes

Potato is one of popular agricultural products grown and used in the world with high effective economic and nutritional value. In potatoes, there are always have some harmful bacteria species due to the sources of exposure from the seed, soil as well as the post-harvest environment which make deceasing the quality and quantity of potatoes. Usually, irradiation with gamma isotope sources is used in food irradiation, however, the disadvantage of the gamma source is the safe shielding reason even without the use of irradiation. Nowadays, X-ray irradiation in food is one of the methods interest to storage in long time. The first advantage of X-ray irradiation is that most of aerobic bacteria in food is killed, but does it not change the quality of the potato. Moreever, the advantage of an X-ray generator is that it does not have to cover up radiation when not in use. In this study, we have used low energy X-rays emitted from X-ray generator MBR-1618R-BE (Hitachi -Japan) to study the ability to kill aerobic bacteria in potatoes grown in Da Lat. After preparation, potato samples were irradiated at doses ranging from 50 Gy to 5000 Gy. The irradiated samples were homogenized and inoculated on Nutrient Agar and incubated at 370C in an incubator to check the changes of aerobic bacteria. The research showed that the number of aerobic bacteria decreased dramatically to a dose of 1000 Gy (the aerobic bacteria was only less than 0,6%), despite a sharp increase in the dose of irradiation, this number decreased a little. The results also showed that D10 dose was 471,34 Gy.

In vivo genotoxicity of 2-alkylcyclobutanones in liver cells from rats fed with irradiated cocoa butter using flow citometry.

Food irradiation proves to be an effective technique of eliminating some pathogens from food and this has gained significant attention to its potential for food safety. Since 1990, studies on the toxicological safety of 2-Alkylcyclobutanones have been conducted extensively. 2-Alkylcyclobutanones are unique radiolytic products generated by the radiation-induced breakage of triglycerides in food, 2-dodecylcyclobutanone (2-dDCB) and 2-tetradecylcyclobutanone (2-tDCB) are the predominant compounds detected . Despite studies showing non-genotoxicity of 2-ACBs (2-Alkylcyclobutanones), the results are conflicting and therefore we continue the studies in order to confirm the compounds are safety for human health. In vivo micronucleus test were performed to verify the 2-ACBs genotoxic effects in hepatic cells using flow citometry. We used cocoa butter irradiated with 20 kGy. A group with animals was treated with daily intake of irradiated cocoa butter, synthesized 2-dDCB and 2-tDCB for one month. Hepatic cells were selected for genotoxicity analysis due to the liver importance in the compounds metabolization. The improvement of the analytical techniques is important for the research future since the irradiation process is already consolidated. The results confirmed the safety of the food irradiation process, as they did not indicate the genotoxic potential of the samples. Keywords: 2- Alkylcyclobutanones, Micronucleous test, liver.

APPLICATION OF GAMMA RADIATION IN PEA (PISUM SATIVUM L.) IN NATURA TO INHIBIT SPROUTING AND INCREASE SHELF LIFE

The irradiation of fresh post-harvest foods has as main interests: inhibit sprouting, increase shelf life, reduce or delay damage caused by insects and diseases. This work is a preliminary study on the use of gamma radiation in fresh peas grains (Pisum sativum L.) in order to evaluate its effects on the inhibition of sprout and its increase in shelf life. The peas were submitted to 4 treatments: 0 (control), 0.15, 0.30 and 0.45 kGy, in a 60 Co research irradiator, after irradiation stored at 8 °C, being evaluated at 1, 7, 14 and 21 days after irradiation, for the following analyzes: assessments of visual appearance, total soluble solids, titratable total acidity, ratio, fresh weight loss, coloring, texture, pH, water content and ash. By visual evaluation it was observed that the irradiation did not significantly change the shelf life of the grains. The visual appearance, coloring and pH had interference due to the natural process of grain maturation. The doses of gamma radiation did not influence the content of ash, water and texture during storage and that dose of 0.45 kGy was not sufficient to inhibit the sprouting of the peas. It is possible to conclude that, with this work, a recommendation that, for the later works, in which one wishes to define the shelf life or to inhibit sprouting pea, initiate the irradiation of its samples with values above 0.45 kGy.