Wholesomeness Of Irradiated Food Research Articles

(6)放射線照射食品の健全性

放射線照射食品健全性についての考え方と欧米やわが国の長年に渡る健全性評価の先行研究について解説した。特に放射線照射により食品中の脂質から特異的に生成する2-アルキルシクロブタノン類（2-alkylcyclobutanones; 2-ACBs）の毒性試験に関して，最近のわが国で実施された研究成果を欧米の先行研究と対比して解説した。わが国の研究では，欧米の先行研究の試験条件を参考にし，より厳しい投与条件を用いて試験を行った。国際的なガイドラインに従って実施した遺伝毒性のバッテリー試験の結果はすべて陰性であった。一方で発がんプロモーション活性については，培養細胞を用いたスクリーニング試験において，2-ドデシルシクロブタノン（2-dodecylcyclobutanone; 2-dDCB）及び2-テトラデシルシクロブタノン（2-tetradecylcyclobutanone; 2-tDCB）はともに陽性を示したが，実験動物を用いたさらに高度な試験においてはすべて陰性であった。以上のことから，2-ACBsの毒性学的懸念は否定され，これまで国際機関が示してきた照射食品の安全性に関する見解を覆すような新たな知見は得られなかったと結論できる。

Food irradiation: applications, public acceptance and global trade.

Food irradiation is the treatment of food products by a definite kind of energy. The process involves exposing the packed or bulked food to the rays of the sun. Food irradiation processing that entails combating post-harvest losses, curtailing food-borne disease and overcoming quarantine barriers has been pursued since the mid-50s. The scientific basis and technological adaptation of the process have been well established more than any other post-harvest food processing techniques. In 1981, the FAO/IAEA/WHO Joint Expert Committees on the wholesomeness of irradiated food (JECFI) concluded, “the irradiation of any food commodity up to an overall average dose of 10 KGy presents no toxicological hazard”. The benefits of irradiation technology in addressing post-harvest food problems are, in some cases, unique and can improve the quality of a number of food products by eliminating the risk of pathogenic contaminants. The potential of this technology has been well perceived in recent years in the wake of food-borne disease caused by pathogenic organisms. In fact, many parts of the world are considering food irradiation as a technological saviour in finding a suitable solution for the problems caused by pathogens in food. Irradiation can be regarded as a useful tool to attain food security in the 21st century. Many consumers have misconceptions about the technology and suppose that it makes food radioactive. But, when the method is explained to them they become normally more in favor of it. Over 50 countries have regulatory approvals in place for irradiation of one or more food products. 30 countries are practically applying this technology for a number of food items.

Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods

The review covers description of food irradiation process, the current status of global legislation background in the field of irradiated foodstuffs, and the state of detection methods up-to-date available based on physical, chemical, biological, and microbiological changes in irradiated foods. Special emphasis was put on European Standards for the detection of irradiated foods adopted by the European Committee for Standardization, CEN (known as CEN Standards). These standards concerning the correct application of different techniques for the identification of various kinds of food and food ingredients treated with ionizing radiation have been accepted by Codex Alimentarius as Codex Standards. Analytical methods are necessary to control irradiated food products, therefore making enforcement of accurate labeling regulations. Labeling will enhance consumer confidence by providing assurance of the consumer’s right to choose. In addition, the knowledge of radiation-induced physicochemical changes in foodstuffs provides scientific basis for the wholesomeness estimation of irradiated foods. The technology of food irradiation is a valuable means for ensuring microbiological food safety, therefore extending the shelf-life of a wide range of foods and reducing losses from spoiling and pests. Decreasing losses is particularly essential from the global distribution and food storage point of view. Food irradiation is applicable to fresh, dried or frozen foods with the purpose of antimicrobial treatments for spices, herbs, and dried vegetable seasonings, insect disinfestations, and control of pathogenic bacteria in poultry meat, red meat, shell eggs, seafood, and sprouting of tubers and bulbs like potatoes and onions. However, the utility of the technology of food irradiation remains still controversial because of negative public and industry perception of “nuclear technology” and the wholesomeness of irradiated foods. For that reason, this review is intended to provide proper scientific information on the safety, advantages, and limitations of food irradiation compared to the existing conventional food processing techniques, legal backgrounds, including labeling regulations for identifying irradiated foods based on the detection methods. Scientifically documented information could increase the level of education and acceptance of irradiated foodstuffs by consumers, food processors, and government agencies.

照射食品安全性検証の歴史 (2)

This review is a part of “history of study on the wholesomeness of irradiated foods”.Clostridium botulinum in irradiated seafood have been of great concern at the beginning of development of irradiated food. This review describes the studies on Clostridium botulinum by US. Atomic Energy Commission in 1960's with their data and what they recognized it as a risk factor of irradiated foods. In 1999 FAO/IAEA/WHO reported that Clostridium botulinum type A and B spors are apparently the most resistant and thus of great concern in the radiation sterilization of food, whereas the less radiation-resistant type E spores are important in low dose irradiation of foods, particularly fishery products.This review also describes current break-through application by NASA and Canadian irradiator.

照射食品安全性検証の歴史

This review is a part of “history of study on the wholesomeness of irradiated foods”.Clostridium botulinum in irradiated seafood have been of great concern at the beginning of development of irradiated food. This review describes the studies on Clostridium botulinum by US. Atomic Energy Commission in 1960's with their data and what they recognized it as a risk factor of irradiated foods. In 1999 FAO/IAEA/WHO reported that Clostridium botulinum type A and B spors are apparently the most resistant and thus of great concern in the radiation sterilization of food, whereas the less radiation-resistant type E spores are important in low dose irradiation of foods, particularly fishery products.This review also describes current break-through application by NASA and Canadian irradiator.

Food irradiation‐chemistry and applications∗

Abstract Food irradiation is one of the most extensively and thoroughly studied methods of food preservation. Despite voluminous data on safety and wholesomeness of irradiated foods, food irradiation is still a “process in waiting.” Although some countries are allowing the use of irradiation technology on certain foods, its full potential is not recognized. Only 37 countries worldwide permit the use of this technology. If used to its full potential, food irradiation can save millions of human lives being lost annually due to food‐borne diseases or starvation and can add billions of dollars to the world economy. This paper briefly reviews the history and chemistry of food irradiation along with its main applications, impediments to its adoption, and its role in improving food availability and health situation, particularly in developing countries of the world.

Public Health Aspects of Food Irradiation

In view of the enormous health and economic consequences of foodborne diseases, the World Health Organization (WHO) encourages its Member States to consider all measures to eliminate or reduce foodborne pathogens in food and improve their supplies of safe and nutritious food. With the wholesomeness of irradiated food clearly established by extensive scientific studies, food irradiation has important roles to play in both ensuring food safety and reducing food losses. Food irradiation may be one of the most significant contributions to public health to be made by food science and technology since the introduction of pasteurization. Because the promotion of a safe, nutritious and adequate food supply is an essential component of its primary health care strategy, WHO is concerned that the unwarranted rejection of this process may endanger public health and deprive consumers of the choice of food processed for safety.

The safety and wholesomeness of irradiated foods

SummaryThe current interest in extending the shelf life of ‘fresh’ foods and the upward trend of food poisoning make food irradiation an important additional technology. Used as a ‘pasteurising’ process it is remarkably gentle — as yet there is no generally applicable method of detecting that it has occurred. It does not make food radioactive, and intensive research studies have not shown any toxic effects associated with the process. Because it is very gentle compared to heating processes, it does not destroy bacterial toxins so that it cannot make spoiled food safe or palatable. Some losses of vitamins occur as in all methods of food preparation and processing. There are enormous advantages both for the manufacturer and the consumer in the controlled application of food irradiation which on balance, are of greater benefit than the minor disadvantage of nutrient losses comparable to current processing methods.

Wholesomeness of Irradiated Foods

The history and applications of food irradiation are reviewed. The term wholesomeness when applied to food irradiation, embodies the concepts of microbiological and toxicological safety, and nutritional adequacy. The status of these areas of concern is reviewed. Nutritional studies have addressed the effects of irradiation on nutrient content and bioavailability, and evaluation of potential consequences of changes in either. Results of rat studies are presented in which we tested for the presence of anti-thiamin and anti-pyridoxine activity in radappertized chicken and beef. Test meats were analyzed for thiamin and pyridoxine to establish a basis for incorporation into repletion diets. Thiamin levels in gamma- and electron-irradiated, and thermally processed (commercial canning) chicken were 74, 34 and 78%, respectively, of the vitamin level in a frozen meat reference; the levels in beef were 77, 56 and 79%, respectively. Pyridoxine levels in chicken were 50, 38 and 17%, respectively, of the reference level. Rats were depleted in each vitamin, then repleted at two vitamin levels with diets containing test meats. Activities of transketolase, aspartate aminotransferase and alanine aminotransferase in erythrocytes from these rats provided no consistent evidence of antivitamin presence. It was concluded that these irradiated meats pose no problem regarding vitamins B1 and B6 if part of a complete diet.

THE SAFETY AND WHOLESOMENESS OF IRRADIATED FOODS

Ionizing radiation, e.g. 60Co-gamma rays or electrons, can be used to extend the shelf life of certain fruits and vegetables and, more importantly from a public health point of view, kill or reduce significantly the numbers of pathogenic and spoilage organisms in a variety of other products, e.g. fish, shellfish and poultry. It also provides an effective alternative to chemical treatments for .the prevention of sprouting in stored potatoes and onions, and for the control of insect infestation in grain and other stored products. The doses recommended for such treatments are shown in Table 1.

The safety and wholesomeness of irradiated foods – summary of the Government report

The safety and wholesomeness of irradiated foods – summary of the Government report

International trends in and uses of food irradiation

Abstract This paper reviews the technological feasibility of food irradiation applications and its possible role in reducing postharvest losses and producing safe foods. It describes the international agreement on the wholesomeness of irradiated food, the progress in national regulation, and impediments to commercialization of the food irradiation process. Emphasis is given to international cooperation to improve the acceptability of irradiated foods in trade, by the food industry, and by consumers.

Safety and Wholesomeness of Irradiated Foods

Safety and Wholesomeness of Irradiated Foods

Food irradiation: Activities and potentialities

After the acceptance of food irradiation up to an overall average dose of 10 kGy recommended by the Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food in October 1980, the G.D.R. started a programme for the development of techniques for food irradiation. A special onion irradiator was designed and built as a pilot plant for studying technological and economic parameters of the irradiation of onions. The new principle of bulk-cargo irradiation allows the integration of this technology into the usual harvest technology for onions on the way from field to storage. Scientific and applied research work has been carried out in the past 3 yr on the irradiation of spices, potatoes, eviscerated chicken, animal feeds, fodder yeast, drugs and vaccines. In connection with the irradiation of eviscerated chicken, fodder yeast and animal feeds the basis of an antisalmonella programme has been discussed. Germ-count-reduced spices were employed for the production of test charges of preserves and tinned products. The results have led to the decision to design and build a new multipurpose irradiator for food irradiation. In order to cover the legal aspects of food irradiation the Ministry of Health issued regulations concerning the recommendation of irradiated food in the G.D.R.

The wholesomeness of irradiated food

Health authorities have always required evidence of wholesomeness before approving marketing of irradiated foods because the process of irradiation, like other food-processing techniques, induces chemical changes in food components. Radiation chemistry studies have shown that radiation-induced chemical changes in major food components are qualitatively similar and independent of the food source. For evaluating the wholesomeness extensive toxicological feeding studies in animals have been and are still required. The implications and testing requirements set out in the Reports of the 1964 and 1969 Joint FAO/IAEA/WHO Expert Committee are discussed. To alleviate the cost burden, avoid duplication of effort, and develop appropriate methodology and information the International Project was set up in 1970. Its objectives and activities from 1971 to 1979 are reviewed, particularly in relation to the complexities of testing complex foods rather than well-defined single substances. The decisions of the 1976 Joint FAO/IAEA/WHO Expert Committee are discussed as well as Project efforts in preparation for the 1980 meeting.

On the Wholesomeness of Irradiated Food

On the Wholesomeness of Irradiated Food

Some notes on wholesomeness trials at Wantage

Some notes on wholesomeness trials at Wantage

Wholesomeness of Irradiated Foods

Wholesomeness of Irradiated Foods

The Wholesomeness of Irradiated Food and Its Military Implications

The Wholesomeness of Irradiated Food and Its Military Implications