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Sample records for international food irradiation project

Wholesomeness studies in the International Food Irradiation Project

Energy Technology Data Exchange (ETDEWEB)

Elias, P S [International Food Irradiation Project, Federal Research Centre for Nutrition

1980-01-01

Despite more than 25 years of history as an effective food preservation method, food irradiation is still subject to strict legislative control in many countries and scientific investigations are required to provide reassurance as to the safety of irradiated food. The International Food Irradiation Project was set up on October 14, 1970 to facilitate the objective evaluation of the wholesomeness of irradiated foodstuffs. Its major activities are; (1) wholesomeness testing of irradiated foods, (2) research on and investigations into the methodology of wholesomeness testing, (3) dissemination of information, and (4) assisting national and international authorities in their consideration of acceptance of irradiated food. In particular, the project over the past nine years had been devoted to the provision of data to national health authorities and international bodies. Up to now, 23 studies were and are being carried out for the project under contract. Subjects for the studies include wheat, wheat flour, potatoes, fish, rice, mango, spices, dried dates, onions and cocoa beans.
Wholesomeness studies in the International Food Irradiation Project

International Nuclear Information System (INIS)

Elias, P.S.

1980-01-01

Despite more than 25 years history as an effective food preservation method, food irradiation is still subject to strict legislative control in many countries and it is required to carry out scientific investigations to reassure the safety of irradiated food. The International Food Irradiation Project was set up on October 14, 1970 to facilitate the objective evaluation of the wholesomeness of irradiated foodstuffs. Its major activities are; (1) wholesomeness testing of irradiated foods, (2) research on and investigations into the methodology of wholesomeness testing, (3) dissemination of information, and (4) assisting national and international authorities in their consideration of acceptance of irradiated food. In particular, the project over the past nine years had been devoted to the provision of data to national health authorities and international bodies. Up to now, 23 studies were and are being carried out for the project under contract. Subject to the studies include wheat, wheat flour, potatoes, fish, rice, mango, spices, dried dates, onions and cocoa beans. (Kitajima, A.)
International status of food irradiation

International Nuclear Information System (INIS)

Diehl, J.F.

1983-01-01

Radiation processing of foods has been studied for over 30 years. To a considerable extent this research was carried out in the framework of various international projects. After optimistic beginnings in the 1950s and long delays, caused by uncertainty about the health safety of foods so treated, food irradiation has now reached the stage of practical application in several countries. In order to prepare the way for world-wide accceptance of the new process, the Codex Alimentarius Commission has accepted an 'International General Standard for Irradiated Foods' and an 'International Code of Practice for the Operation of Irradiation Facilities Used for the Treatment of Foods'. Psychological barriers to a process associated with the word 'radiation' are still formidable; it appears, however, that acceptance by authorities, food industry and consumers continues to grow
International document on food irradiation

International Nuclear Information System (INIS)

1990-06-01

This international document highlights the major issues related to the acceptance of irradiated food by consumers, governmental and intergovernmental activities, the control of the process, and trade. The conference recognized that: Food irradiation has the potential to reduce the incidence of foodborne diseases. It can reduce post-harvest food losses and make available a larger quantity and a wider variety of foodstuffs for consumers. Regulatory control by competent authorities is a necessary prerequisite for introduction of the process. International trade in irradiated foods would be facilitated by harmonization of national procedures based on internationally recognized standards for the control of food irradiation. Acceptance of irradiated food by the consumer is a vital factor in the successful commercialization of the irradiation process, and information dissemination can contribute to this acceptance
Prospects of international trade in irradiated foods

International Nuclear Information System (INIS)

Loaharanu, P.

1990-01-01

Irradiation is gaining recognition as a physical process for reducing food losses, enhancing hygienic quality of food and facilitating food trade. At present, 36 countries have approved the use of irradiation for processing collectively over 40 food items either on an unconditional or restricted basis. Commercial use of irradiated foods and food ingredients is being carried out in 22 countries. Technology transfer on food irradiation is being intensified to local industry in different regions. Worldwide, a total of 40 commercial/demonstration irradiators available for treating foods have been or are being constructed. Acceptance and control of international trade in irradiated foods were discussed at the International Conference on the Acceptance, Control of and Trade in Irradiated Food, jointly convened by FAO, IAEA, WHO and ITC-UNCTAD/GATT in Geneva, Switzerland, 12-16 December 1988. An ''International Document on Food Irradiation'' was adopted by consensus at this Conference which will facilitate wider acceptance and control of international trade in irradiated foods. (author)
International Developments of Food Irradiation

Energy Technology Data Exchange (ETDEWEB)

Loaharanu, P. [Head, Food Preservation Section, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Wagramerstr. 5, A-1400, Vienna (Austria)

1997-12-31

Food irradiation is increasingly accepted and applied in many countries in the past decade. Through its use, food losses and food-borne diseases can be reduced significantly, and wider trade in many food items can be facilitated. The past five decades have witnessed a positive evolution on food irradiation according to the following: 1940`s: discovery of principles of food irradiation; 1950`s: initiation of research in advanced countries; 1960`s: research and development were intensified in some advanced and developing countries; 1970`s: proof of wholesomeness of irradiated foods; 1980`s: establishment of national regulations; 1990`s: commercialization and international trade. (Author)
International Developments of Food Irradiation

Energy Technology Data Exchange (ETDEWEB)

Loaharanu, P [Head, Food Preservation Section, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Wagramerstr. 5, A-1400, Vienna (Austria)

1998-12-31

Food irradiation is increasingly accepted and applied in many countries in the past decade. Through its use, food losses and food-borne diseases can be reduced significantly, and wider trade in many food items can be facilitated. The past five decades have witnessed a positive evolution on food irradiation according to the following: 1940`s: discovery of principles of food irradiation; 1950`s: initiation of research in advanced countries; 1960`s: research and development were intensified in some advanced and developing countries; 1970`s: proof of wholesomeness of irradiated foods; 1980`s: establishment of national regulations; 1990`s: commercialization and international trade. (Author)
International Developments of Food Irradiation

International Nuclear Information System (INIS)

Loaharanu, P.

1997-01-01

Food irradiation is increasingly accepted and applied in many countries in the past decade. Through its use, food losses and food-borne diseases can be reduced significantly, and wider trade in many food items can be facilitated. The past five decades have witnessed a positive evolution on food irradiation according to the following: 1940's: discovery of principles of food irradiation; 1950's: initiation of research in advanced countries; 1960's: research and development were intensified in some advanced and developing countries; 1970's: proof of wholesomeness of irradiated foods; 1980's: establishment of national regulations; 1990's: commercialization and international trade. (Author)
International acceptance of irradiated food. Legal aspects

International Nuclear Information System (INIS)

1979-01-01

The three international organizations competent in the field of irradiation processing for the preservation of food (FAO, WHO, IAEA), convened, at the end of 1977, an Advisory Group to revise and update the recommendations of a similar group which met in early 1972. The Advisory Group considered how national regulations could be harmonized so as to facilitate the international movement of irradiated food. This publication contains the Report of the Advisory Group, which summarizes the considerations of the Group on regulatory control over the irradiation plant and irradiation of foods, and on assurances for comparability of control (international labelling and documentation). Annexes 1 to 6 are included in order to complete the relevant information on the legal aspects of this subject. They include a Draft General Standard for Irradiated Foods, a Draft Code of Practice for the Operation of Radiation Facilities Used for the Treatment of Foods, Recommendations of a Consultation Group on the Legal Aspects of Food Irradiation, a Listing of the Legislation on Food Irradiation Adopted in Member States (1971-1976), and Model Regulations for the Control of and Trade in Irradiated Food
International standards, Agreements and Policy of food Irradiation

International Nuclear Information System (INIS)

Roberts, P.B.

1997-01-01

There are few internationally recognised standards and agreements related to irradiated foods. Codex Alimentarius has its General standard for Irradiated foods. This sets standards for the production of irradiated foods that are safe and nutritionally adequate. Guidelines for the proper processing of foods by irradiation are covered in the Codex Recommended International Code of Practice for the Operation of Radiation Facilities Used for the Treatment of Food. For irradiation as a quarantine treatment for fruit, vegetables and other plants, the relevant international organization is the International Plant Protection Convention (IPPC), IPPC has no standards or guidelines for irradiation treatments. However, regional organizations within IPPC are moving towards recognition of irradiation as a technically viable and effective method of insect disinfestation. Especially notable are actions within the North American Plant Protection Organisation (NAPPO). NAPPO has endorsed a standard on the use of irradiation as a quarantine treatment. Other speakers have provided considerable detail on the Codex standard and on the situation with regard to quarantine issues. In this talk I will concentrate on irradiated foods as commodities that will be traded internationally in increasing amounts as we approach the next century. International trade is governed by bilateral arrangements. However, these arrangements should be consistent with the overarching multilateral agreements of the World trade Organization (WTO). The WTO Agreements do not refer directly to irradiation or irradiated foods. However, in this talk I will try to interpret the implications of the Agreements for trade in irradiated food. (Author)
International standards, Agreements and Policy of food Irradiation

Energy Technology Data Exchange (ETDEWEB)

Roberts, P.B. [Industrial and Biological Section. Institute of Geological and Nuclear Science. P.O. Box 31. Lower Hutt (New Zealand)

1997-12-31

There are few internationally recognised standards and agreements related to irradiated foods. Codex Alimentarius has its General standard for Irradiated foods. This sets standards for the production of irradiated foods that are safe and nutritionally adequate. Guidelines for the proper processing of foods by irradiation are covered in the Codex Recommended International Code of Practice for the Operation of Radiation Facilities Used for the Treatment of Food. For irradiation as a quarantine treatment for fruit, vegetables and other plants, the relevant international organization is the International Plant Protection Convention (IPPC), IPPC has no standards or guidelines for irradiation treatments. However, regional organizations within IPPC are moving towards recognition of irradiation as a technically viable and effective method of insect disinfestation. Especially notable are actions within the North American Plant Protection Organisation (NAPPO). NAPPO has endorsed a standard on the use of irradiation as a quarantine treatment. Other speakers have provided considerable detail on the Codex standard and on the situation with regard to quarantine issues. In this talk I will concentrate on irradiated foods as commodities that will be traded internationally in increasing amounts as we approach the next century. International trade is governed by bilateral arrangements. However, these arrangements should be consistent with the overarching multilateral agreements of the World trade Organization (WTO). The WTO Agreements do not refer directly to irradiation or irradiated foods. However, in this talk I will try to interpret the implications of the Agreements for trade in irradiated food. (Author)
Food Preservation by Irradiation. Vol. II. Proceedings of an International Symposium on Food Preservation by Irradiation

International Nuclear Information System (INIS)

1978-01-01

In the task of alleviating the distress caused by the world-wide food shortage it is essential to preserve what has been grown and harvested in the fields. Clearly all suitable methods for preserving agricultural produce and food should be made use of. In this context treatment with ionizing radiation has proved its value as an environmentally clean, physical method of food preservation which is low in its energy requirement, but the volume of food being processed in this way is still low. The introduction of food irradiation on a global basis poses certain economic, legal, regulatory and health-related questions, the solution of which requires close international collaboration. Such collaboration between many international, intergovernmental and national organizations began over a decade ago. The need for dissemination and discussion of information gained through research and development work on this subject became apparent, and a number of inter-regional meetings were held. The last international symposium on the topic was held jointly by FAO and the IAEA in 1972 in Bombay. To review progress made since then, FAO and the IAEA, together with WHO, convened the present Symposium on 21-25 November 1977. It appeared timely to hold this Symposium for the following reasons: (1) Apart from significant scientific work reported in the literature, progress in other directions between 1972 and 1977 had also been made. For example, the number of food items authorized by governments, with or without restriction, had grown from 19 to 26, and the number of countries accepting one or more irradiated foods for human consumption had increased from 11 to 19. (2) Largely on the basis of the work of the International Project in the Field of Food Irradiation (Karlsruhe), already described at the Bombay Symposium, an international expert committee, jointly convened by FAO, the IAEA and WHO in August-September 1976, had made important statements on the philosophy of wholesomeness studies
Food Preservation by Irradiation. Vol. I. Proceedings of an International Symposium on Food Preservation by Irradiation

International Nuclear Information System (INIS)

1978-01-01

In the task of alleviating the distress caused by the world-wide food shortage it is essential to preserve what has been grown and harvested in the fields. Clearly all suitable methods for preserving agricultural produce and food should be made use of. In this context treatment with ionizing radiation has proved its value as an environmentally clean, physical method o f food preservation which is low in its energy requirement, but the volume of food being processed in this way is still low. The introduction o f food irradiation on a global basis poses certain economic, legal, regulatory and health-related questions, the solution o f which requires close international collaboration. Such collaboration between many international, intergovernmental and national organizations began over a decade ago. The need for dissemination and discussion o f information gained through research and development work on this subject became apparent, and a number of inter-regional meetings were held. The last international symposium on the topic was held jointly by FAO and the IAEA in 1972 in Bombay. To review progress made since then, FAO and the IAEA, together with WHO, convened the present Symposium on 21-25 November 1977. It appeared timely to hold this Symposium for the following reasons: (1) Apart from significant scientific work reported in the literature, progress in other directions between 1972 and 1977 had also been made. For example, the number of food items authorized by governments, with or without restriction, had grown from 19 to 26, and the number of countries accepting one or more irradiated foods for human consumption had increased from 11 to 19. (2) Largely on the basis of the work of the International Project in the Field of Food Irradiation (Karlsruhe), already described at the Bombay Symposium, an international expert committee, jointly convened by FAO, the IAEA and WHO in August-September 1976, had made important statements on the philosophy of wholesomeness
Food irradiation receives international acceptance

Energy Technology Data Exchange (ETDEWEB)

Beddoes, J M [Atomic Energy of Canada Ltd., Ottawa, Ontario. Commercial Products

1982-04-01

Irradiation has advantages as a method of preserving food, especially in the Third World. The author tabulates some examples of actual use of food irradiation with dates and tonnages, and tells the story of the gradual acceptance of food irradiation by the World Health Organization, other international bodies, and the U.S. Food and Drug Administration (USFDA). At present, the joint IAEA/FAO/WHO standard permits an energy level of up to 5 MeV for gamma rays, well above the 1.3 MeV energy level of /sup 60/Co. The USFDA permits irradiation of any food up to 10 krad, and minor constituents of a diet may be irradiated up to 5 Mrad. The final hurdle to be cleared, that of economic acceptance, depends on convincing the food processing industry that the process is technically and economically efficient.
Food Irradiation. Proceedings of the International Symposium on Food Irradiation

Energy Technology Data Exchange (ETDEWEB)

NONE

1966-11-15

For some years research has been done in several countries, with the object of contributing to the world's food supplies, on the application of nuclear methods to food preservation and processing. The importance of food preservation is of particular relevance in certain regions of the world where up to thirty per cent of harvested foodstuffs are being lost because of damage by animal pests and microorganisms. A series of international meetings have been held on this subject; the first, held in 1958 at Harwell, was followed by further meetings in 1960 in Paris and in 1961 in Brussels. The International Symposium on Food Irradiation organized by the International Atomic Energy Agency and the Food and Agriculture Organization of the United Nations through their Joint Division of Atomic Energy in Agriculture, and held at the Karlsruhe Nuclear Research Centre, Karlsruhe, from 6 to 10 June 1966, at the generous invitation of the Government of the Federal Republic of Germany, is the most recent of this series of meetings. It was held for the purpose of exchanging the most up-to-date results of research, of contributing towards co-operative efforts between Member States, and of stimulating trade in the international exchange of irradiated products between nations. Papers describing research over the past fourteen years were given by outstanding authorities; the results point to a breakthrough having been achieved in the use of ionizing radiation in food preservation, notwithstanding some problems still to be solved, such as overcoming changes in colour, flavour, odour or texture. The Symposium was attended by over 200 scientists from 25 countries and four international organizations. Sixty-nine papers were presented. It was shown that a wide variety of foodstuffs exist for which radiation could be used for three different purposes: to produce indefinitely stable products, to rid food of organisms that constitute health hazards, and to extend the normal shelf or market life
Food Irradiation. Proceedings of the International Symposium on Food Irradiation

International Nuclear Information System (INIS)

1966-01-01

For some years research has been done in several countries, with the object of contributing to the world's food supplies, on the application of nuclear methods to food preservation and processing. The importance of food preservation is of particular relevance in certain regions of the world where up to thirty per cent of harvested foodstuffs are being lost because of damage by animal pests and microorganisms. A series of international meetings have been held on this subject; the first, held in 1958 at Harwell, was followed by further meetings in 1960 in Paris and in 1961 in Brussels. The International Symposium on Food Irradiation organized by the International Atomic Energy Agency and the Food and Agriculture Organization of the United Nations through their Joint Division of Atomic Energy in Agriculture, and held at the Karlsruhe Nuclear Research Centre, Karlsruhe, from 6 to 10 June 1966, at the generous invitation of the Government of the Federal Republic of Germany, is the most recent of this series of meetings. It was held for the purpose of exchanging the most up-to-date results of research, of contributing towards co-operative efforts between Member States, and of stimulating trade in the international exchange of irradiated products between nations. Papers describing research over the past fourteen years were given by outstanding authorities; the results point to a breakthrough having been achieved in the use of ionizing radiation in food preservation, notwithstanding some problems still to be solved, such as overcoming changes in colour, flavour, odour or texture. The Symposium was attended by over 200 scientists from 25 countries and four international organizations. Sixty-nine papers were presented. It was shown that a wide variety of foodstuffs exist for which radiation could be used for three different purposes: to produce indefinitely stable products, to rid food of organisms that constitute health hazards, and to extend the normal shelf or market life
Food irradiation receives international acceptance

International Nuclear Information System (INIS)

Beddoes, J.M.

1982-01-01

Irradition has advantages as a method of preserving food, especially in the Third World. The author tabulates some examples of actual use of food irradiation with dates and tonnages, and tells the story of the gradual acceptance of food irradiation by the World Health Organization, other international bodies, and the U.S. Food and Drug Administration (USFDA). At present, the joint IAEA/FAO/WHO standard permits an energy level of up to 5 MeV for gamma rays, well above the 1.3 MeV energy level of 60 Co. The USFDA permits irradiation of any food up to 10 krad, and minor constituents of a diet may be irradiated up to 5 Mrad. The final hurdle to be cleared, that of economic acceptance, depends on convincing the food processing industry that the process is technically and economically efficient
International status of food irradiation

International Nuclear Information System (INIS)

Roberts, P.B.

1982-09-01

Recent international moves that are likely to result in an increasing acceptance of irradiated foods are reviewed. Particular attention is given to the activities of the FAO, WHO, Codex Alimentarius and to attitudes in the United States and the Asian-Pacific region. In 1979, the Codex Alimentarius Commission adopted a Recommended General Standard for Irradiated Food. A resume is given of a revised version of the standard that is presently under consideration. However, remaining barriers to trade in irradiated food are briefly discussed, such as legal and regulatory problems, labelling, public acceptance and economic viability
International standards and agreements in food irradiation

International Nuclear Information System (INIS)

Cetinkaya, N.

2004-01-01

The economies of both developed and developing countries have been effected by their exported food and agricultural products. Trading policies of food and agricultural products are governed by international agreement as well as national regulations. Trade in food and agricultural commodities may be affected by both principal Agreements within the overall World Trade Organization (WTO) Agreement, though neither specifically refers to irradiation or irradiated foods. The principal Agreements are the Technical Barriers to Trade (TBT) Agreement and the Sanitary and Phyto sanitary (SPS) Agreement. The SPS of the WTO requires governments to harmonize their sanitary and phyto sanitary measures on as wide basis as possible. Related standards, guidelines and recommendations of international standard setting bodies such as the Codex Alimentarius Commission (food safety); the International Plant Protection Convention (IPPC) (plant health and quarantine); and International Office of Epizootic (animal health and zoo noses) should be used in such a harmonization. International Standards for Phyto sanitary Measures (ISPM) no.18 was published under the IPPC by FAO (April 2003, Rome-Italy). ISPM standard provides technical guidance on the specific procedure for the application of ionizing radiation as a phyto sanitary treatment for regulated pests or articles. Moreover, Codex Alimentarius Commission, Codex General Standard for Irradiated Foods (Stand 106-1983) and Recommended International Code of Practice were first published in 1983 and revised in March 2003. Scope of this standard applies to foods processed by ionizing radiation that is used in conjunction with applicable hygienic codes, food standards and transportation codes. It does not apply to foods exposed to doses imparted by measuring instruments used for inspection purposes. Codex documents on Principles and Guidelines for the Import/Export Inspection and Certification of Foods have been prepared to guide international
Food irradiation makes progress

International Nuclear Information System (INIS)

Kooij, J. van

1984-01-01

In the past fifteen years, food irradiation processing policies and programmes have been developed both by a number of individual countries, and through projects supported by FAO, IAEA and WHO. These aim at achieving general acceptance and practical implementation of food irradiation through rigorous investigations of its wholesomeness, technological and economic feasibility, and efforts to achieve the unimpeded movement of irradiated foods in international trade. Food irradiation processing has many uses

Worldwide status of food irradiation and the role of IAEA and other international organizations

International Nuclear Information System (INIS)

Loaharanu, P.

1988-01-01

While there has been an increasing interest in introducing irradiation for preservation and decontamination of food by national authorities and food industry, this technology has generated wide public debate in view of its perceived association with nuclear technology. The purpose of this paper is twofold: (1) to provide objectivity to the application of irradiation for food processing and (2) to project future trends of this technology. Irradiation appears to offer the most viable alternative to the existing technologies in quarantine treatment, hygienic quality of foods, reduction of food losses, and increase in market demand for fresh foods. Current limitations of food irradiation are discussed in terms of technical aspects, infrastructure and economics, consumer concerns, and harmonization of national regulations. Commercial applications have been reported in 19 countries. It is estimated that the total production of irradiated foods world-wide amounted to approximately 500,000 tons per annum. To ensure an effective implementation of the technology on a global basis, FAO and WHO have collaborated closely with the IAEA. An International Consultative Group on Food Irradiation was established under the aegis of FAO, IAEA, and WHO in May 1984. These organizations play an important role in training, technology transfer, developing guidelines on specific applications of food irradiation, international register of food irradiation facilities, acceptance and international trade in irradiated foods, and public information. (Namekawa, K.)
Worldwide status of food irradiation and the role of IAEA and other international organizations

Energy Technology Data Exchange (ETDEWEB)

Loaharanu, P.

1988-04-01

While there has been an increasing interest in introducing irradiation for preservation and decontamination of food by national authorities and food industry, this technology has generated wide public debate in view of its perceived association with nuclear technology. The purpose of this paper is twofold: (1) to provide objectivity to the application of irradiation for food processing and (2) to project future trends of this technology. Irradiation appears to offer the most viable alternative to the existing technologies in quarantine treatment, hygienic quality of foods, reduction of food losses, and increase in market demand for fresh foods. Current limitations of food irradiation are discussed in terms of technical aspects, infrastructure and economics, consumer concerns, and harmonization of national regulations. Commercial applications have been reported in 19 countries. It is estimated that the total production of irradiated foods world-wide amounted to approximately 500,000 tons per annum. To ensure an effective implementation of the technology on a global basis, FAO and WHO have collaborated closely with the IAEA. An International Consultative Group on Food Irradiation was established under the aegis of FAO, IAEA, and WHO in May 1984. These organizations play an important role in training, technology transfer, developing guidelines on specific applications of food irradiation, international register of food irradiation facilities, acceptance and international trade in irradiated foods, and public information. (Namekawa, K.).
International standards and agreements in food irradiation

International Nuclear Information System (INIS)

Cetinkaya, N.

2004-01-01

Full text: The economies of both developed and developing countries have been effected by their exported food and agricultural products. Trading policies of food and agricultural products are governed by international agreement as well as national regulations. Trade in food and agricultural commodities may be affected by both principal Agreements within the overall World Trade Organization (WTO) Agreement, though neither specifically refers to irradiation or irradiated foods. The principal Agreements are the Technical Barriers to Trade (TBT) Agreement and the Sanitary and Phyto sanitary (SPS) Agreement. The SPS of the WTO requires governments to harmonize their sanitary and phyto sanitary measures on as wide basis as possible. Related standards, guidelines and recommendations of international standard setting bodies such as the Codex Alimentarius Commission (food safety); the International Plant Protection Convention (IPPC) (plant health and quarantine); and International Office of Epizootic (animal health and zoo noses) should be used in such a harmonization. International Standards for Phyto sanitary Measures (ISPM) no.18 was published under the IPPC by FAO (April 2003, Rome-Italy). ISPM standard provides technical guidance on the specific procedure for the application of ionizing radiation as a phyto sanitary treatment for regulated pests or articles. Moreover, Codex Alimentarius Commission, Codex General Standard for Irradiated Foods (Stand 106-1983) and Recommended International Code of Practice were first published in 1983 and revised in March 2003. Scope of this standard applies to foods processed by ionizing radiation that is used in conjunction with applicable hygienic codes, food standards and transportation codes. It does not apply to foods exposed to doses imparted by measuring instruments used for inspection purposes. Codex documents on Principles and Guidelines for the Import/Export Inspection and Certification of Foods have been prepared to guide
International Facility for Food Irradiation Technology

International Nuclear Information System (INIS)

Farkas, J.

1982-01-01

The International Facility for Food Irradiation Technology (IFFIT) was set up in November 1978 for a period of five years at the Pilot Plant for Food Irradiation, Wageningen, The Netherlands under an Agreement between the FAO, IAEA and the Ministry of Agriculture and Fisheries of the Government of the Netherlands. Under this Agreement, the irradiation facilities, office space and services of the Pilot Plant for Food Irradiation are put at IFFIT's disposal. Also the closely located Research Foundation, ITAL, provides certain facilities and laboratory services within the terms of the Agreement. The FAO and IAEA contribute US-Dollar 25,000. Annually for the duration of IFFIT. (orig.) [de
Food irradiation: Technology transfer in Asia, practical experiences

Science.gov (United States)

Kunstadt, Peter; Eng, P.

1993-10-01

Nordion International Inc., in cooperation with the Thai Office of Atomic Energy for Peace (OAEP) and the Canadian International Development Agency (CIDA) recently completed a unique food irradiation technology transfer project in Thailand. This complete food irradiation technology transfer project included the design and construction of an automatic multipurpose irradiation facility as well as the services of construction and installation management and experts in facility operation, maintenance and training. This paper provides an insight into the many events that led to the succesful conclusion of the world's first complete food irradiation technology transfer project.
Food irradiation: technology transfer in Asia, practical experiences

International Nuclear Information System (INIS)

Kunstadt, P.

1993-01-01

Nordion International Inc., in cooperation with the Thai Office of Atomic Energy for Peace (OAEP) and the Canadian International Development Agency (CIDA) recently completed a unique food irradiation technology transfer project in Thailand. This complete food irradiation technology transfer project included the design and construction of an automatic multipurpose irradiation facility as well as the services of construction and installation management and experts in facility operation, maintenance and training. This paper provides an insight into the many events that led to the successful conclusion of the world's first complete food irradiation technology transfer project. (Author)
International training workshop on quality control and management of food irradiation

International Nuclear Information System (INIS)

2004-01-01

The International Training Workshop on Quality Control and Management of Food Indantrione was hold from 28-30, August, 2004 in Beijing, China and organized by Chinese Society of Nuclear Agriculture and China Isotope and Radiation Association. 10 Articles were collected in this symposium including training lectures. The contents included: international developments in food irradiation, Quality control and magement of food irradiation, industrializing development of irradiated food in China, Food irradiator and its quality management, research in setting standard for enterprise about irradiated products and etc.
Facts about food irradiation. A series of fact sheets from the International Consultative Group on Food Irradiation

Energy Technology Data Exchange (ETDEWEB)

NONE

1991-12-01

The safety and benefits of foods processed by ionizing radiation are well documented. In an effort to provide governments, especially those of developing countries, with scientifically accurate information on issues of general interest to the public, the International Consultative Group on Food Irradiation (ICGFI), which was established under the aegis of the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), and the IAEA, decided at its 7th Annual Meeting in Rome, Italy, on October 1990, to issue a series of ''Fact Sheets'' on the subject. ICGFI, an inter-governmental body with a membership of 37 governments, has as one of its mandates the function to provide information to Member States of the FAO, WHO, and IAEA and to the three organizations themselves on the safe and proper use of food irradiation technology. The Fact Sheets included here cover issues relating to: status and trends; scientific and technical terms; food irradiation and radioactivity; chemical changes in irradiated food; nutritional quality of irradiated foods; genetic studies; microbiological safety of irradiated food; irradiation and food safety; irradiation and food additives and residues; packaging of irradiated foods; safety of irradiation facilities; controlling the process; food irradiation costs; and irradiated foods and the consumer. The Fact Sheets have been separately indexed and included in the INIS Database under Reference Numbers 23011206-23011217, 23011319 and 23012743. The Fact Sheets were first issued by the ICGFI Secretariat (Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, Austria) in May 1991.
Facts about food irradiation. A series of fact sheets from the International Consultative Group on Food Irradiation

International Nuclear Information System (INIS)

1991-12-01

The safety and benefits of foods processed by ionizing radiation are well documented. In an effort to provide governments, especially those of developing countries, with scientifically accurate information on issues of general interest to the public, the International Consultative Group on Food Irradiation (ICGFI), which was established under the aegis of the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), and the IAEA, decided at its 7th Annual Meeting in Rome, Italy, on October 1990, to issue a series of ''Fact Sheets'' on the subject. ICGFI, an inter-governmental body with a membership of 37 governments, has as one of its mandates the function to provide information to Member States of the FAO, WHO, and IAEA and to the three organizations themselves on the safe and proper use of food irradiation technology. The Fact Sheets included here cover issues relating to: status and trends; scientific and technical terms; food irradiation and radioactivity; chemical changes in irradiated food; nutritional quality of irradiated foods; genetic studies; microbiological safety of irradiated food; irradiation and food safety; irradiation and food additives and residues; packaging of irradiated foods; safety of irradiation facilities; controlling the process; food irradiation costs; and irradiated foods and the consumer. The Fact Sheets have been separately indexed and included in the INIS Database under Reference Numbers 23011206-23011217, 23011319 and 23012743. The Fact Sheets were first issued by the ICGFI Secretariat (Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, Austria) in May 1991
Legal aspects and international implications of food irradiation

International Nuclear Information System (INIS)

Gerard, Alain.

1977-11-01

This paper reports on the status of work on food irradiation at international level, namely the IAEA/FAO/WHO Vienna recommendations, the proposed EEC directive, and the Codex alimentarius draft standards. It then deals with the legal aspects of the subject, in particular the problems concerning definitions, controls and instructions, and finally reviews the regulations for international trade in irradiated foodstuffs. (NEA) [fr
Food irradiation technology

International Nuclear Information System (INIS)

Cetinkaya, N.

1999-01-01

Trade in food and agricultural products is important to all countries, the economies of many developing countries would be significantly improved if they were able to export more food and agricultural products. Unfortunately, many products can not be traded because they are infested with, or hosts to, harmful pests, contaminated with microorganisms, or spoil quickly. Foods contaminated with microorganisms cause economic losses, widespread illness and death. Several technologies and products have been developed to resolve problems in trading food and to improve food safety, but none can provide all the solutions. Irradiation is an effective technology to resolve technical problems in trade of many food and agricultural products, either as a stand- alone technology or in combination with others. As a disinfestation treatment it allows different levels of quarantine security to be targeted and it is one of few methods to control internal pests. The ability of irradiation virtually to eliminate key pathogenic organisms from meat, poultry, and spices is an important public health advantage. In addition to controlling pests and eliminating harmful bacteria, irradiation also extends the storage life of many foods. In the laboratories of Turkish Atomic Energy Authority, many research projects were completed on the effects of gamma irradiation to the storage life of chicken meat, anchovy, Turkish fermented sausage, dried and fresh fruits and vegetables and also research projects were conducted on the effects of gamma irradiation on microorganisms (Salmonella, Campylo-bacteria, E.coli and S.aureus in white and red meat) and parasites (food-borne, trichostrongylus spp. and Nematodes spp.)
Food problems and food irradiation, recent trend

International Nuclear Information System (INIS)

1990-01-01

Food irradiation is to contribute to the stable security of foodstuffs which is the fundamental condition of human survival by improving the preservation of foodstuffs and food sanitation utilizing the biological effect due to irradiation. The research and development have been carried out internationally since 1950s, but after the safety declaration of irradiated foods in 1980 by the international organ concerned, the permission and practical use for foods in various foreign countries, the technology transfer to developing countries and so on have been advanced. At present, food irradiation is permitted in 38 countries, and the practical irradiation is carried out in 24 countries. In Japan, the irradiation of potatoes to prevent germination was permitted in 1972, and the practical irradiation on potatoes of yearly 15,000 t is carried out. In the near future, irradiated foods will appear in international foodstuff market, and Japan which imports foodstuffs must cope with them. Foodstuffs and the safety, food irradiation, the soundness of irradiated foods, food irradiation in various foreign countries and Japan, the trend of international organs and the criticism of food irradiation are reported. (K.I.)
A desk evaluation review of project BGD/5/010 food irradiation. Project desk evaluation

Energy Technology Data Exchange (ETDEWEB)

NONE

1993-03-26

To increase the availability of food, the Bangladesh Atomic Energy Commission (BAEC), through its institute of Food and Radiation Biology (IFRB), has for many years pursued research studies in the use of ionizing radiation for food disinfestation and preservation. The Agency has been assisting these research efforts since the late 1970s. Project BGD/5/010, Food Irradiation, as reformulated in 1984, was to take on-going activities ones step further, with the main objective of demonstrating on a semi-commercial scale the efficacy and profitability of food irradiation in reducing the high storage losses of economically important food, such as potatoes, onions, dried fish and other seafood. A further objective was the transfer of food irradiation technology to the relevant industries in Bangladesh. The total budget of the project for the years 1983 through 1992 includes 5.1 man-months of expert services, $1,064,634 for equipment and $29,200 for training. The review was undertaken upon request by the Asia and the Pacific Section, to assess the current status of this ten-year project, which has encountered numerous delays and set-backs and is now nearing completion, and to determine to what extent the experience gained on the project could be useful in the implementation of similar on-going and future projects.
A desk evaluation review of project BGD/5/010 food irradiation. Project desk evaluation

International Nuclear Information System (INIS)

1993-01-01

To increase the availability of food, the Bangladesh Atomic Energy Commission (BAEC), through its institute of Food and Radiation Biology (IFRB), has for many years pursued research studies in the use of ionizing radiation for food disinfestation and preservation. The Agency has been assisting these research efforts since the late 1970s. Project BGD/5/010, Food Irradiation, as reformulated in 1984, was to take on-going activities ones step further, with the main objective of demonstrating on a semi-commercial scale the efficacy and profitability of food irradiation in reducing the high storage losses of economically important food, such as potatoes, onions, dried fish and other seafood. A further objective was the transfer of food irradiation technology to the relevant industries in Bangladesh. The total budget of the project for the years 1983 through 1992 includes 5.1 man-months of expert services, $1,064,634 for equipment and $29,200 for training. The review was undertaken upon request by the Asia and the Pacific Section, to assess the current status of this ten-year project, which has encountered numerous delays and set-backs and is now nearing completion, and to determine to what extent the experience gained on the project could be useful in the implementation of similar on-going and future projects
Canada helps build food irradiation centre

International Nuclear Information System (INIS)

Thomas, R.

1990-01-01

In a project backed by the Canadian International Development Agency, Nordion has built a new food irradiation research and development centre in Thailand, and trained Thai personnel in its operation. Consumer market tests of suitably labelled Thai irradiated foods are planned in Canada, once regulatory approval is obtained. Papayas, mangoes and shrimp are of particular interest
Food irradiation newsletter. V.18, no.1

International Nuclear Information System (INIS)

1994-04-01

This newsletter contains a report on the 10th Annual Meeting of the International Consultative Group on Food Irradiations, summaries of the Second Research Co-ordination Meetings(RCMs) and Final RCM of the Asian Regional Co-operative Project on Food Irradiation with Emphasis on Process Control and Applications(RPFI-Pase III), the resolutions and considerations of food irradiation by the IAEA Board and summaries of the Regional Project for Research, Developing and Training on the Application of Nuclear Techniques to Food Preservation in the Near East. Reviews and order information for new publications and a listing of future meetings and workshops are located in the back of this newsletter
High-dose irradiation of food

International Nuclear Information System (INIS)

Diehl, J.F.

1999-01-01

Studies performed on behalf of the International Project on Food Irradiation in the period from 1971 until 1980 resulted in the concluding statement that ''.the irradiation of any food commodity up to an overall average dose of 10 kGy presents no toxicological hazard; hence, toxicological testing of foods so treated is no longer required.'' Since then, licenses for food irradiation have been restricted to this maximum dose in any country applying this technology. Further testing programmes have been carried out investigating the wholesomeness or hazards of high-dose irradiation, but there has been little demand so far by the food industry for licensing of high-dose irradiation, as there is only a small range of products whose irradiation at higher doses offers advantages for given, intended use. These include eg. spices, dried herbs, meat products in flexible pouch packagings for astronauts, or patients with immune deficiencies. (orig./CB) [de
Current status of food irradiation in overseas (2013). From the meeting report of RCA food irradiation project

International Nuclear Information System (INIS)

Todoriki, Setsuko

2013-01-01

The report introduces the activity of RCA (Regional Cooperative Agreement for Research Development and Training Related to Nuclear Science and Technology for Asia and Pacific) food irradiation project (RAS/5/057) and information obtained at the two workshops on current status of Asia and Pacific areas together with EU, USA and Japan. Also current trends of RAS/5/057 Implementing Best Practices for food irradiation for plant sanitary and phytosanitary purposes are described. Amount of food irradiation products of RCA member countries, minimum adopted doses for quarantine harmful insects (70 to 232 Gy) and import amount of fruits of USA (79 to 5500 tons) are tabulated. Finally current status of Japan is explained. (S. Ohno)
Food Irradiation Technology in the Philippines

International Nuclear Information System (INIS)

De Guzman, Zenaida M.

2015-01-01

The applications of ionizing radiation for the preservation of food and agricultural products by delaying ripening, destruction of insect pests and pathogenic microorganisms have shown great promise in the country. For more than 30 years, the Philippine Nuclear Research Institute (PNRI) in collaboration with other government and private sectors, has undertaken research and development studies and pilot and semi-commercial scale irradiation of foods. Some of the foods found to be benefit from the use of irradiation technology are mangoes and papayas for disinfestations and delay ripening; onions and garlic for inhibition of sprouting; spices and dehydrated products for reduction of microbial growth and rice and corn for insect and shelf-life extension. Two regulations approved by the Department of Health and the Bureau of Plant Industry are in place creating an enabling environment for food safety and trade of irradiated food. The conduct of awareness program in various parts of the country provided knowledge and information about the food irradiation technology. The Institute has been part of the international projects (IAEA and USDA) on the use of irradiation for sanity and phytosanitary treatment of food. The projects not only established the potential benefits of food irradiation for socio-economic development of the country but also built considerable capacity to properly treat foods. Some of the recent developments in the area of food irradiation include publication of Philippine National Standard (PNS) on Food Irradiation: Code of Good Irradiation Practices which will serve as a guide for stakeholders to irradiate food, a newly-established Electron Beam Facility to demonstrate the potential use of EB and a feasibility study of putting-up a commercial irradiation facility in the country. (author)
Food Irradiation Newsletter. V. 14, no. 2

International Nuclear Information System (INIS)

1990-12-01

This issue reports specific training activities on Food Irradiation Process Control School, both for technical supervisors of irradiation facilities and food control officials/inspectors, and summary reports of Workshops on dosimetry techniques for food irradiation and on techno-economic feasibility of food irradiation for Latin American countries are included. After 12 years of operation, the International Facility for Food Irradiation Technology (IFFIT) will cease to function after 31 December 1990. This issue reports the last inter-regional training course organized by IFFIT, and also features reports on food irradiation in Asia. Active developments in the field in several Asian countries may be found in the reports of the Workshop on the Commercialization of Food Irradiation, Shanghai, and the Research Co-ordination Meeting on the Asian Regional Co-operative Project on Food Irradiation (with emphasis on acceptance and process control), Bombay. Status reports of programmes in these countries are also included. Refs and tabs

Wholesomeness data on irradiated food

International Nuclear Information System (INIS)

1973-01-01

There is no item of more primary importance to the welfare of the human race than food. It has long been realized that even small increases in the quality and/or quantity of food mean great benefits to people everywhere, particularly to those who are undernourished or on the threshold of starvation. Therefore, the application of food preservation technology to prevent food losses has become a major factor in solving the world's food problems. Some of the chemical additives used to preserve food have caused harmful effects on the well-being of the consumer, but the newly-developing commercial treatment of a number of food products with low doses of ionizing radiation has been shown to be technologically advantageous and economically viable.The Food Preservation Section of the Joint FA O/lAEA Division decided to set up a data system whereby wholesomeness information on irradiated food can be easily obtained and disseminated by means of publication. The data will be related to toxicological safety, nutritive value and microbial innocuity. To do this the Division has sent a questionnaire to institutes and scientists involved in programmes dealing with wholesomeness of irradiated food, requesting them to provide information on investigations already completed, on those which are currently in progress and on programmes projected for the future. Based on the responses received, a list of wholesomeness investigations recently carried out in Member Countries on different food items, can be found. Summarily it can be stated that the results from these investigations do not indicate any detrimental effects on health. Detailed data will be published periodically by the International Project in the Field of Food Irradiation in 'Food Irradiation Information'. The project has been established under the auspices of FAO, IAEA and OECD (NEA) with 22 countries at present contributing financially to the Project
Perspectives of food irradiation

International Nuclear Information System (INIS)

Miettinen, J.K.

1974-01-01

Food preservation by means of ionizing radiation has been technically feasible for more than a decade. Its utilization could increase food safety, extend the transport and shell life of foods, cut food losses, and reduce dependence upon chemical additives. The prime obstacles have been the strict safety requirements set by health authorities to this preservation method and the high costs of the long-term animal tests necessary to fulfil these requirements. An International Food Irradiation Project, expected to establish the toxicological safety of 10 foods by about 1976, is described in some detail. (author)
Food irradiation

International Nuclear Information System (INIS)

Paganini, M.C.

1991-06-01

Food treatment by means of ionizing energy, or irradiation, is an innovative method for its preservation. In order to treat important volumes of food, it is necessary to have industrial irradiation installations. The effect of radiations on food is analyzed in the present special work and a calculus scheme for an Irradiation Plant is proposed, discussing different aspects related to its project and design: ionizing radiation sources, adequate civil work, security and auxiliary systems to the installations, dosimetric methods and financing evaluation methods of the project. Finally, the conceptual design and calculus of an irradiation industrial plant of tubercles is made, based on the actual needs of a specific agricultural zone of our country. (Author) [es
IAEA and food irradiation

International Nuclear Information System (INIS)

Machi, Sueo

1995-01-01

IAEA was founded in 1957. 122 countries take part in it. It is operated with the yearly ordinary budget of about 20 billion yen and the technical cooperation budget of about 6 billion yen and by 2200 personnel. Its two important roles are the promotion of the peaceful utilization of atomic energy and the prevention of nuclear proliferation. The activities of IAEA are shown. The cooperation with developing countries and the international research cooperation program are the important activities. The securing of foods is an urgent subject, and the utilization of radiation and isotopes has been promoted, aiming at sustaining agriculture. The necessity of food irradiation is explained, and at present, commercial food irradiation is carried out in 28 countries including Japan. The irradiation less than 10 kGy does not cause poisonous effect in any food, according to JECFI. The new international agreement is expected to be useful for promoting the international trade of irradiated foods. The international cooperation for the spread of food irradiation and the public acceptance of food irradiation are reported. (K.I.)
Irradiation's potential for preserving food

International Nuclear Information System (INIS)

Morrison, R.M.

1986-01-01

The first experimental studies on the use of ionizing radiation for the preservation of foods were published over thirty years ago (1, 2) . After a period of high expectations and perhaps exaggerated optimism a series of disappointments occurred in the late '60s .The first company specifically created to operate a food irradiation plant, Newfield Products Inc, ran into financial difficulties and had to close its potato irradiation facility in 1966. The irradiator, designed to process 15,000t of potatoes per month for inhibition of sprouting, was in operation during one season only. In 1968 the US Food an Drug Administration refused approval for radiation-sterilisation of ham and withdrew the approval it had granted in 1963 for irradiated bacon. An International Project on the Irradiation of Fruit and Fruit juices, created in 1965 at Seibersdorf, Austria, with the collaboration or 9 countries, ended with general disappointment after three years. The first commercial grain irradiator, built in the Turkish harbour town of Iskenderun by the International Atomic Energy Agency with funds from the United Nations Development Program, never received the necessary operating licence from the Turkish Government and had to be dismantled in 1968. The US Atomic Energy Commission terminated its financial support to all research programmes on food irradiation in 1970. For a number of years, little chance seemed to remain that the new process would ever be practically used. However, research and development work was continued in a number of laboratories all over the world, and it appears that the temporary setbacks now have been overcome. Growing quantities of irradiated foods are being marketed in several countries and indications are that irradiated foods will eventually be as generally accepted as are frozen, dried or heatsterilised foods
Prospects of establishing food irradiation facilities in Kenya

International Nuclear Information System (INIS)

Mustapha, A.O.; Patel, J.P.; Rathore, I.V.S.; Hashim, N.O.; Kinyua, A.M.

2001-01-01

Full text: A national project of food irradiation in the country is being proposed. At present there are no facilities for food irradiation (and food irradiation research) in Kenya. This report is therefore largely comparative between the traditional and the conventional food preservation methods on the one hand and the irradiation technique on the other. The report is also based on information from other countries where food irradiation is practiced (Kawabata, 1981) or is being also contemplated (Diop et al, 1997), as well as on the relevant report of the International Atomic Energy Agency (IAEA) on this topic (IAEA, 1993). The paper presents the statement of the research problem, i.e., in Kenya large quantities of food and other farm produces go to waste annually as a result of the inadequacies of the preservation techniques currently in use. These (other) preservation techniques, although often less controversial than the irradiation techniques, have also been found to be more expensive to run when compared to irradiation techniques. Such techniques, presently employed in Kenya, include the traditional methods (e.g. sun drying, smoke and fire drying, etc.) and modern techniques such as freezing or refrigeration, lyophilization, etc., as well as application of chemicals like insecticides and fumigants. The latter combines the disadvantages of high costs with environmental pollution and associated health risks. In this preliminary research, aimed at studying the prospects of a national food irradiation project, the following food items that are selected for their importance to the economy of the country, include potatoes, rice, maize, coffee, tea, various fruits, fish and meat. The paper also explores the economic feasibility as well as the human and technological requirements of establishing a commercial food irradiation plant, with aim of assessing the applicability of food irradiation as alternative or a complimentary approach for preservation technique in
Development of data base on food irradiation

International Nuclear Information System (INIS)

Ito, Hitoshi; Kume, Tamikazu; Hashimoto, Shoji; Izumi, Fumio.

1995-12-01

For the exact understanding on food irradiation in Japan, it is important to provide information of food irradiation to consumers, industries and government offices. However, many of information on food irradiation are only restricted in a few experts or institutes relating to this field. For this reason, data base of food irradiation has been completed together with the systems necessary for input the data using computer. In this data base, about 630 data with full reports were inputted in computer in the field of wholesomeness studies, irradiation effects on food, radiation engineering, detection methods of irradiated food and Q and A of food irradiation for easy understanding. Many of these data are inputted by Japanese language. Some English reports on wholesomeness studies are also included which were mainly obtained from international projects of food irradiation. Many of data on food irradiation are responsible in the fields of food science, dietetics, microbiology, radiation biology, molecular biology, medical science, agricultural science, radiation chemistry, radiation engineering and so on. Data base of food irradiation contains many useful data which can apply to many other fields of radiation processing not only on food irradiation but also on sterilization of medical equipments, upgrading of agricultural wastes and others. (author)
Development of data base on food irradiation

Energy Technology Data Exchange (ETDEWEB)

Ito, Hitoshi; Kume, Tamikazu; Hashimoto, Shoji [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment; Izumi, Fumio

1995-12-01

For the exact understanding on food irradiation in Japan, it is important to provide information of food irradiation to consumers, industries and government offices. However, many of information on food irradiation are only restricted in a few experts or institutes relating to this field. For this reason, data base of food irradiation has been completed together with the systems necessary for input the data using computer. In this data base, about 630 data with full reports were inputted in computer in the field of wholesomeness studies, irradiation effects on food, radiation engineering, detection methods of irradiated food and Q and A of food irradiation for easy understanding. Many of these data are inputted by Japanese language. Some English reports on wholesomeness studies are also included which were mainly obtained from international projects of food irradiation. Many of data on food irradiation are responsible in the fields of food science, dietetics, microbiology, radiation biology, molecular biology, medical science, agricultural science, radiation chemistry, radiation engineering and so on. Data base of food irradiation contains many useful data which can apply to many other fields of radiation processing not only on food irradiation but also on sterilization of medical equipments, upgrading of agricultural wastes and others. (author).
Food irradiation

International Nuclear Information System (INIS)

Matsuyama, Akira

1990-01-01

This paper reviews researches, commentaries, and conference and public records of food irradiation, published mainly during the period 1987-1989, focusing on the current conditions of food irradiation that may pose not only scientific or technologic problems but also political issues or consumerism. Approximately 50 kinds of food, although not enough to fill economic benefit, are now permitted for food irradiation in the world. Consumerism is pointed out as the major factor that precludes the feasibility of food irradiation in the world. In the United States, irradiation is feasible only for spices. Food irradiation has already been feasible in France, Hollands, Belgium, and the Soviet Union; has under consideration in the Great Britain, and has been rejected in the West Germany. Although the feasibility of food irradiation is projected to increase gradually in the future, commercial success or failure depends on the final selection of consumers. In this respect, the role of education and public information are stressed. Meat radicidation and recent progress in the method for detecting irradiated food are referred to. (N.K.) 128 refs
Food irradiation: fiction and reality

International Nuclear Information System (INIS)

1991-01-01

The International Consultative Group on Food Irradiation (IGCFI), sponsored by World Health Organization (WHO), Food and Agriculture Organization (FAO) and the International Atomic Energy Agency (IAEA), with the intention to provide to governments, especially those of developing countries, scientifically correct information about food irradiation, decided to organize a file and questions of general public interest. The document is composed by descriptive files related with the actual situation and future prospective, technical and scientific terms, food irradiation and the radioactivity, chemical transformations in irradiated food, genetic studies, microbiological safety of irradiated food, irradiation and harmlessness, irradiation and additives, packing, irradiation facilities control, process control, irradiation costs and benefits as well as consumers reaction
International Cooperation to Establish Standard Operating Procedure (SOP) for Quarantine Management of Irradiated Foods in International Trade

International Nuclear Information System (INIS)

Lee, J. W.; Byun, M. W.; Kim, J. H.; Choi, J. I.; Song, B. S.; Yoon, Y. H.; Kim, D. H.; Kim, W. G.; Kim, K. P.

2010-02-01

· Development of SOPs through various research activities such as building international cooperation, and analysing current status of food irradiation in domestic and international markets, export and import, international market size, and of R and D - Analysis of examples for quarantine management in agricultural product exporting countries and use of irradiation technology for agricultural product quarantine, and changes in international quarantine management - Analysis of SOPs for food irradiation quarantine in international organization (CODEX, IPPC, WHO). U.S, EU, China, India, and Australia. - Collaborative researches of India/Korea and China/Korea entered into an agreement for market trials · Publishment of irradiation quarantine management SOPs agreed to CODEX standards - Collaborative researches for quarantine management, avoiding Technical Barrier to Trade (TBT), and Sanitary Phytosanitary Measures were conducted, and advanced SOPs agreed with WTO/FTA system were published
International Cooperation to Establish Standard Operating Procedure (SOP) for Quarantine Management of Irradiated Foods in International Trade

Energy Technology Data Exchange (ETDEWEB)

Lee, J. W.; Byun, M. W.; Kim, J. H.; Choi, J. I.; Song, B. S.; Yoon, Y. H.; Kim, D. H.; Kim, W. G.; Kim, K. P.

2010-02-15

{center_dot} Development of SOPs through various research activities such as building international cooperation, and analysing current status of food irradiation in domestic and international markets, export and import, international market size, and of R and D - Analysis of examples for quarantine management in agricultural product exporting countries and use of irradiation technology for agricultural product quarantine, and changes in international quarantine management - Analysis of SOPs for food irradiation quarantine in international organization (CODEX, IPPC, WHO). U.S, EU, China, India, and Australia. - Collaborative researches of India/Korea and China/Korea entered into an agreement for market trials {center_dot} Publishment of irradiation quarantine management SOPs agreed to CODEX standards - Collaborative researches for quarantine management, avoiding Technical Barrier to Trade (TBT), and Sanitary Phytosanitary Measures were conducted, and advanced SOPs agreed with WTO/FTA system were published
Food irradiation 2009

International Nuclear Information System (INIS)

Narvaiz, Patricia

2009-01-01

Food irradiation principles; its main applications, advantages and limitations; wholesomeness, present activities at Ezeiza Atomic Centre; research coordinated by the International Atomic Energy Agency; capacity building; and some aspects on national and international regulations, standards and commercialization are briefly described. At present 56 countries authorize the consumption of varied irradiated foods; trade is performed in 32 countries, with about 200 irradiation facilities. Argentina pioneered nuclear energy knowledge and applications in Latin America, food irradiation included. A steady growth of food industrial volumes treated in two gamma facilities can be observed. Food industry and producers show interest towards new facilities construction. However, a 15 years standstill in incorporating new approvals in the Argentine Alimentary Code, in spite of consecutive request performed either by CNEA or some food industries restricts, a wider industrial implementation, which constitute a drawback to future regional commercialization in areas such as MERCOSUR, where Brazil since 2000 freely authorize food irradiation. Besides, important chances in international trade with developed countries will be missed, like the high fresh fruits and vegetables requirements United States has in counter-season, leading to convenient sale prices. The Argentine food irradiation facilities have been designed and built in the country. Argentina produces Cobalt-60. These capacities, unusual in the world and particularly in Latin America, should be protected and enhanced. Being the irradiation facilities scarce and concentrated nearby Buenos Aires city, the possibilities of commercial application and even research and development are strongly limited for most of the country regions. (author) [es
Combination Processes in Food Irradiation. Proceedings of an International Symposium on Combination Processes in Food Irradiation

International Nuclear Information System (INIS)

1981-01-01

Processes in Food Irradiation was held by the IAEA and FAO at the Bandaranaike Memorial International Conference Hall in Colombo on 24-28 November 1980, and the present volume contains the proceedings. One of the most effective means demonstrated of increasing the efficacy of irradiation in the control of food spoilage is the combination of a low irradiation dose with a mild heat treatment. Promising results were reported for the shelf-life extension of mangoes and papayas, and the disinfestation of dried dates. Commercial application of the heat-irradiation treatment for some fruits is expected to follow soon. The Symposium covered other topics, such as the mechanisms of sensitization of microorganisms by physical and chemical agents, improvement of the microbiological quality of foods by combination processes, and the aspects of the wholesomeness and legislation of the food irradiation process. A key issue in the general discussion was the recommendation on the acceptability of food irradiated up to an overall average dose of 10 kGy. This important recommendation had been achieved at a recently convened Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Foods (27 October — 3 November 1980, Geneva). The breakthrough on the toxicological acceptability constitutes a firm basis for going ahead speedily with the development of practical applications of food irradiation, which should take its rightful place among other food preservation methods in helping to provide more and better food to a world in need. The sponsoring organizations hope that the publication of these proceedings will encourage further research and development of food irradiation to the benefit of mankind
Combination Processes in Food Irradiation. Proceedings of an International Symposium on Combination Processes in Food Irradiation

Energy Technology Data Exchange (ETDEWEB)

NONE

1981-09-15

Processes in Food Irradiation was held by the IAEA and FAO at the Bandaranaike Memorial International Conference Hall in Colombo on 24-28 November 1980, and the present volume contains the proceedings. One of the most effective means demonstrated of increasing the efficacy of irradiation in the control of food spoilage is the combination of a low irradiation dose with a mild heat treatment. Promising results were reported for the shelf-life extension of mangoes and papayas, and the disinfestation of dried dates. Commercial application of the heat-irradiation treatment for some fruits is expected to follow soon. The Symposium covered other topics, such as the mechanisms of sensitization of microorganisms by physical and chemical agents, improvement of the microbiological quality of foods by combination processes, and the aspects of the wholesomeness and legislation of the food irradiation process. A key issue in the general discussion was the recommendation on the acceptability of food irradiated up to an overall average dose of 10 kGy. This important recommendation had been achieved at a recently convened Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Foods (27 October - 3 November 1980, Geneva). The breakthrough on the toxicological acceptability constitutes a firm basis for going ahead speedily with the development of practical applications of food irradiation, which should take its rightful place among other food preservation methods in helping to provide more and better food to a world in need. The sponsoring organizations hope that the publication of these proceedings will encourage further research and development of food irradiation to the benefit of mankind.
Food Irradiation Newsletter. V.13, no. 1

International Nuclear Information System (INIS)

1989-03-01

The International Conference on the Acceptance, Control of, and Trade in Irradiated Food, jointly sponsored by FAO, IAEA, WHO and ITC-UNCTAD/GATT, Geneva, Switzerland, December 1988, recognized that (1) food irradiation has the potential to reduce the incidence of foodborne diseases; (2) food irradiation can reduce post-harvest food losses and make available a larger quantity and a wider variety of foodstuffs for consumers - It can also be an effective quarantine treatment for certain food and thus contribute to international trade; (3) international trade in irradiated foods would be facilitated by harmonization of national procedures based on internationally recognized standards for the control of food irradiation. The ''International Document on Food Irradiation'' adopted by consensus at the Conference is included in this issue, which also contains excerpts of the 5th Annual Meeting of the International Consultative Group on Food Irradiation (ICGFI), convened in Vienna, September 1988, and reports of two co-ordinated meetings, the second Research Co-ordination Meeting on the Use of Irradiation as a Quarantine Treatment of Food and Agricultural Commodities, and the Second Co-ordination Meeting on Food Irradiation Programme for Developing Countries in Middle East and Europe. 3 tabs
Food Irradiation Newsletter. V. 12, no. 1

International Nuclear Information System (INIS)

1988-04-01

This Newsletter reports summaries of work carried out in the past year. A coordinated research programme on ''Use of Irradiation to Control Infectivity of Food-borne Parasites'' was implemented in early 1987. The first Research Coordination Meeting of this programme was held in Poznan, Poland, August 1987 and its report is included. Another important development is ''Food Irradiation Plant: Project Profile'' of the International Finance Corporation (IFC), a subsidiary of the World Bank. IFC is in principle ready to finance installations on food irradiation facilities in developing countries provided that the proposals are submitted through Governmental channels. Details on developing such proposals for possible funding by IFC are included. This issue also contains a supplement, an up-dated list of clearance of irradiated foods. Refs, 1 fig., 1 tab
Status and future of food irradiation research project

International Nuclear Information System (INIS)

Fujimaki, Masao

1982-01-01

The first part of the report presented the results of wholesomeness evaluation of the irradiated potato, onion, rice and wheat by Organization of the National Research Programme on Food Irradiation which conducts food irradiation in Japan. The second part dealt with the wholesomeness evaluation of food irradiation by the joint specialist conference of FAO, IAEA and WHO. It was concluded that irradiation of a maximum mean of 10 KGy or less was unconditionally permissible for every food item, not requiring a toxicity test. However, the relationship between irradiation techniques and economic feasibility, wholesomeness of high dose irradiation, the human effect of use of irradiated food item, food chemistry and nutritional problems remain to be examined. (Chibe, N.)
Food irradiation development in Japan

International Nuclear Information System (INIS)

Kawabata, T.

1981-01-01

In Japan, the first food irradiation research was carried out on the preservation of fish and fishery products. In 1966, the Atomic Energy Commission of the Japanese Government (JAEC) decided to promote the National Project on Food Irradiation and, in 1967, the Steering Committee on food irradiation research in the Atomic Energy Bureau, Science and Technology Agency, selected the following food items as of economic importance to the country, i.e., potatoes, onions, rice, wheat, ''Vienna'' sausage, ''kamaboko'' (fish meat jelly products) and mandarin oranges. The National Project is expected to finish at the end of the 1981 fiscal year. Based on the studies by the National Project, irradiated potatoes were given ''unconditional acceptance'' for human consumption in 1972. Already in 1973, a commercial potato irradiator was built at Shihoro, Hokkaido. In 1980, the Steering Committee submitted a final report on the effectiveness and wholesomeness studies on irradiated onions to the JAEC. This paper gives a brief explanation of the legal aspects of food irradiation in Japan, and the present status of wholesomeness studies on the seven items of irradiated foods. In addition, topics concerning food irradiation research on ''kamaboko'', especially on the effectiveness and a new detecting method for the irradiation treatment of these products, are outlined. (author)
Wholesomeness assessment of irradiated food and its radiolysis products. A review on history and validity of food irradiation

International Nuclear Information System (INIS)

Ito, Hitoshi

2007-01-01

A brief history of food processes using irradiation is presented with focusing on such specific problems as possible induction of radioactivity by using high-energy X-rays or electron beams and possible formation of mutants or nutritive breakdown of the food. The basis of the argument is mainly the researches carried out in 1960's in USA and 1970's in UK and France, and also Food and Drug Administration (FDA) results on evaluation of wholesomeness of irradiated food using animal breeding during 1954 to 1980. An extensive study on safety test as food and qualifying test for nutrition carried out by the international project group (USA, France, West Germany, Netherlands, UK, and Japan) are also included as an important basis. The author concludes that the safety of food irradiation is well confirmed by continuous researches which have been widely done for these 60 years, as have been guaranteed by WHO. (S. Ohno)

Detection methods for irradiated foods

International Nuclear Information System (INIS)

Dyakova, A.; Tsvetkova, E.; Nikolova, R.

2005-01-01

In connection with the ongoing world application of irradiation as a technology in Food industry for increasing food safety, it became a need for methods of identification of irradiation. It was required to control international trade of irradiated foods, because of the certain that legally imposed food laws are not violated; supervise correct labeling; avoid multiple irradiation. Physical, chemical and biological methods for detection of irradiated foods as well principle that are based, are introducing in this summary
Current status of food irradiation in the world. Trend in Asia

International Nuclear Information System (INIS)

Kume, Tamikazu

2002-01-01

This review describes the current status of food irradiation in the world and particularly, its trends in Asia, based on the report of the economic scale investigation on the irradiation in United States and Japan (2001) and on the information of 12th International Meeting on Radiation Processing in France in 2001 and on personal communications. International Consultative Group on Food Irradiation promotes its activities of irradiation globally and 46 countries are affiliated. Food irradiation is allowed in 52 countries. In 1999, 257,000 t of food is irradiated in the world, of which 1/3 is due to spice. The facilities for the irradiation have such sources as 60 Co and 137 Cs γ-rays, electron beam of <10 MeV and X-ray with <5 MeV. Detection methods of irradiated foods are summarized by the project of Analytical Detection Methods for Irradiation Treatment of Foods. The US is the most advanced country in the irradiation and, in Japan, only irradiation of potato is permitted. The detailed present status is also described of Bangladesh, China (the irradiation is most widely conducted in the world), India, Indonesia, Korea, Malaysia, Thailand and Vietnam. Recently Australia and New Zealand have started the irradiation. (K.H.)
15 years of existence of the International Consultative Group on Food Irradiation (ICGFI)

International Nuclear Information System (INIS)

Ehlermann, D.A.E.

1999-01-01

The ICGFI essentially contributed to international dissemination of unbiased information about the advantages and risks of food irradiation. The body has issued ICGFI publications containing codes of good practice for a variety of purposes, as eg. for operation of irradiation facilities for the treatment of food (GIP), or guidelines for due handling of irradiated food (GMP). Training courses have been offered to scientists, especially from developing countries, as well as for inspectors of national supervisory authorities. The activities of the advisory group as well as the conditions governing future activities are discussed. (orig./CB) [de
Food preservation by irradiation

International Nuclear Information System (INIS)

Labots, H.; Huis in 't Veld, G.J.P.; Verrips, C.T.

1985-01-01

After a review of several methods for the preservation of food and the routes of food infections, the following chapters are devoted to the preservation by irradiation. Applications and legal aspects of food irradiation are described. Special reference is made to the international situation. (Auth.)
Food irradiation: technology transfer to developing countries

International Nuclear Information System (INIS)

Kunstadt, Peter

1990-01-01

This paper discusses Nordion's experiences to-date with the Food Irradiation Project in Thailand (1987-1990). This project will enable the Government of Thailand and the Thai food industry to benefit from established Canadian technology in food irradiation. It includes the design and the construction in Thailand of a multipurpose irradiation facility, similar to the Canadian Irradiation Centre. In addition Canada provides the services, for extended periods of time, of construction and installation management and experts in facility operation, maintenance and training. The Technology Transfer component is a major part of the overall Thai Food Irradiation Project. Its purpose is to familiarize Thai government and industry personnel with Canadian requirements in food regulations and distribution and to conduct market and consumer tests of selected Thai irradiated food products in Canada, once the products have Canadian regulatory approval. On completion of this project, Thailand will have the necessary facility, equipment and training to continue to provide leadership in food irradiation research, as well as scientific and technical support to food industries not only in Thailand but also in the ASEAN region. (author)
Food irradiation: Technology transfer to developing countries

Science.gov (United States)

Kunstadt, Peter

This paper discusses Nordion's experiences to-date with the Food Irradiation Project in Thailand (1987-1990). This project will enable the Government of Thailand and the Thai food industry to benefit from established Canadian technology in food irradiation. It includes the design and the construction in Thailand of a multipurpose irradiation facility, similar to the Canadian Irradiation Centre. In addition Canada provides the services, for extended periods of time, of construction and installation management and experts in facility operation, maintenance and training. The Technology Transfer component is a major part of the overall Thai Food Irradiation Project. Its purpose is to familiarize Thai government and industry personnel with Canadian requirements in food regulations and distribution and to conduct market and consumer tests of selected Thai irradiated food products in Canada, once the products have Canadian regulatory approval. On completion of this project, Thailand will have the necessary facility, equipment and training to continue to provide leadership in food irradiation research, as well as scientific and technical support to food industries not only in Thailand by also in the ASEAN region.
Food irradiation: technology transfer to developing countries

Energy Technology Data Exchange (ETDEWEB)

Kunstadt, Peter [Nordion International Inc., Kanata, ON (Canada)

1990-01-01

This paper discusses Nordion's experiences to-date with the Food Irradiation Project in Thailand (1987-1990). This project will enable the Government of Thailand and the Thai food industry to benefit from established Canadian technology in food irradiation. It includes the design and the construction in Thailand of a multipurpose irradiation facility, similar to the Canadian Irradiation Centre. In addition Canada provides the services, for extended periods of time, of construction and installation management and experts in facility operation, maintenance and training. The Technology Transfer component is a major part of the overall Thai Food Irradiation Project. Its purpose is to familiarize Thai government and industry personnel with Canadian requirements in food regulations and distribution and to conduct market and consumer tests of selected Thai irradiated food products in Canada, once the products have Canadian regulatory approval. On completion of this project, Thailand will have the necessary facility, equipment and training to continue to provide leadership in food irradiation research, as well as scientific and technical support to food industries not only in Thailand but also in the ASEAN region. (author).
Food irradiation: progress in Canada

International Nuclear Information System (INIS)

Wilson, B.K.

1985-01-01

The subject is discussed under the headings: food irradiation regulatory situation in Canada; non-regulatory developments (poultry irradiation; fish irradiation; Government willingness to fund industry initiated projects; Government willingness to establish food irradiation research and pilot plant facilities; food industry interest is increasing significantly; Canadian Consumers Association positive response; the emergence of new consulting and entrepreneurial firms). (U.K.)
Food irradiation: its role in food safety

International Nuclear Information System (INIS)

Qureshi, R. U.

1985-01-01

There are food safety criteria generally defined by international groups and specifically defined by individual countries. Food irradiation will be discussed in the light of food safety regulations. The merits and acceptability of food irradiation in promoting trade within and between countries will also be discussed. The need for public awareness and training of technical personnel will be highlighted
Food irradiation: its role in food safety

Energy Technology Data Exchange (ETDEWEB)

Qureshi, R U

1986-12-31

There are food safety criteria generally defined by international groups and specifically defined by individual countries. Food irradiation will be discussed in the light of food safety regulations. The merits and acceptability of food irradiation in promoting trade within and between countries will also be discussed. The need for public awareness and training of technical personnel will be highlighted
Food irradiation nears commercial development

International Nuclear Information System (INIS)

1981-01-01

One person out of eight in the world today suffers from chronic undernourishment. This problem is likely to get worse as the world's population doubles during the next thirty to forty years. Since about 25% or more of our harvested food is lost due to various kinds of wastage and spoilage, food preservation is no less important than food production. To supply the world's demand for food, it is more reasonable to conserve what is produced than to produce more to compensate for subsequent losses. Thus, it is obvious that all methods of preserving food and agricultural produce should be examined to see if their use might alleviate the world's food shortage, and that to develop better and safer techniques of food preservation will improve food supplies. Food preservation is an ever greater problem for the developing countries, not only because of their chronic problems of undernourishment, but also because most of them are in tropical or sub-tropical regions where food spoilage is rapid. The IAEA and the Food and Agriculture Organization (FAO) held a symposium on food irradiation at Colombo in Sri Lanka. The symposium paid special attention to the use of food irradiation in preserving tropical fruits as well as fish and fish products. It also examined the cost of the food irradiation process and compared it with those of conventional processes. Food irradiation is one field in which advance is most likely to be achieved through international co-operation. This co-operation has been supported by the IAEA and FAO in a number of ways. During the last 15 years three previous symposia (Karlsruhe, 1966; Bombay, 1972; Wageningen, 1977), numerous panel meetings, and training courses, have been held on this subject and many nations' food irradiation projects have been supported by technical assistance and co-ordinated research programmes
Food preservation by irradiation

International Nuclear Information System (INIS)

Gottschalk, M.

1978-01-01

In November, 1977, an International Symposium on Food Preservation by Irradiation was held at Wageningen, the Netherlands. About 200 participants attended the Symposium which was organised by the International Atomic Energy Agency, the Food and Agriculture Organization of the United Nations and the World Health Organization; a reflection of the active interest which is being shown in food irradiation processing, particularly among developing countries. The 75 papers presented provided an excellent review of the current status of food irradiation on a wide range of different topics, and the Symposium also afforded the valuable opportunity for informal discussion among the participants and for developing personal contacts. A brief survey of the salient aspects discussed during the course of the meeting are reported on. (orig.) [de
Present status of research within the International Project

International Nuclear Information System (INIS)

Anon.

1975-01-01

The short report enumerates the studies which are now completed by the International Project in the Field of Food Irradiation and the studies to be continued. New feeding studies with irradiated fish, rice, spices and mangoes are performed. (MG) [de
Issues in food irradiation

International Nuclear Information System (INIS)

Mills, S.

1987-04-01

This discussion paper has two goals: first, to raise public awareness of food irradiation, an emerging technology in which Canada has the potential to build a new industry, mainly oriented to promising overseas markets; and second, to help build consensus among government and private sector decision makers about what has to be done to realize the domestic and export potential. The following pages discuss the potential of food irradiation; indicate how food is irradiated; outline the uses of food irradiation; examine questions of the safety of the equipment and both the safety and nutritional value of irradiated food; look at international commercial developments; assess the current and emerging domestic scene; and finally, draw some conclusions and offer suggestions for action
An overview of food irradiation

International Nuclear Information System (INIS)

Stevenson, M.H.

1991-01-01

This outline survey reviews the subject of food irradiation under the following headings:- brief history, the process (sources, main features of a food processing facility, interaction of radiation with food, main applications of the technology, packaging) consumer concerns (safety, nutritional changes, labelling, detection), international use of food irradiation and legal aspects. (UK)
The return of food irradiation

International Nuclear Information System (INIS)

Hammerton, K.

1992-01-01

In discussing the need for food irradiation the author examines the problems that arise in processing foods of different kinds: spices, meat, fruits and vegetables. It is demonstrated that the relatively low dose of radiation required to eliminate the reproductive capacity of the pest can be tolerated by most fruits and vegetables without damage. Moreover the safety of irradiated food is acknowledged by major national and international food organizations and committees. The author agreed that when food irradiation has been approved by a country, consumers should be able to choose between irradiated and non-irradiated food. To enable the choice, clear and unambiguous labelling must be enforced. 13 refs., 1 tab., ills
New developments in food irradiation

International Nuclear Information System (INIS)

Molins, R.

1996-01-01

Food irradiation technology is rapidly gaining worldwide acceptance as a promising tool to help alleviate some important food security and safety concerns, and to facilitate the international trade in food. Because of the different priorities that these issues receive in various countries, food irradiation is being considered by developing countries as the technology of choice over chemical fumigants in applications related to the reduction of food losses such as the insect disinfestation of stored staple and export commodities and the inhibition of sprouting of bulb and tuber crops. In contrast, the use of irradiation as a 'cold pasteurization' method to improve the hygienic quality and safety of foods is emerging as the primary field of application in developed countries. Moreover, the use of irradiation as an alternative, non-chemical quarantine treatment for fresh fruits, vegetables and other agricultural commodities entering international trade will no doubt benefit exporting as well as importing countries. 4 figs
Food irradiation: advantages and limitations

International Nuclear Information System (INIS)

Hernandes, N.K.; Vital, H. de C.; Sabaa-Srur, A.U.O.

2003-01-01

Food irradiation is a physical method of processing food (e.g. freezing, canning). It has been thoroughly researched over the last four decades and is recognized as a safe and wholesome method. It has the potential both of disinfesting dried food to reduce storage losses and disinfesting fruits and vegetables to meet quarantine requirements for export trade. Low doses of irradiation inhibit spoilage losses due to sprouting of root and tuber crops. Food- borne diseases due to contamination by pathogenic microorganisms and parasites of meat, poultry, fish, fishery products and spices are on the increase. Irradiation of these solid foods can decontaminate them of pathogenic organisms and thus provide safe food to the consumer. Irradiation can successfully replace the fumigation treatment of cocoa beans and coffee beans and disinfest dried fish, dates, dried fruits, etc. One of the most important advantages of food irradiation processing is that it is a coldprocess which does not significantly alter physico-chemical characters of the treated product. It can be applied to food after its final packaging. Similar to other physical processes of food processing, (e.g. canning, freezing), irradiation is a capital intensive process. Thus, adequate product volume must be made available in order to maximize the use of the facility and minimize the unit cost of treatment. Lack of harmonization of regulations among the countries which have approved irradiated foods hampers the introduction of this technique for international trade. Action at the international level has to be taken in order to remedy this situation. One of the important limitations of food irradiation processing is its slow acceptance by consumers, due inter alia to a perceived association with radioactivity. The food industry tends to be reluctant to use the technology in view of uncertainties regarding consumer acceptance of treated foods. Several market testing and consumer acceptance studies have been carried
Regulatory aspect of food irradiation

International Nuclear Information System (INIS)

Harrison Aziz

1985-01-01

Interest in the process of food irradiation is reviewed once again internationally. Although food irradiation has been thoroughly investigated, global acceptance is still lacking. Factors which impede the progress of the technology are discussed here. (author)
Food irradiation in Japan

International Nuclear Information System (INIS)

Ito, Hitoshi

1995-01-01

The basic research on food irradiation in Japan was begun around 1955 by universities and national laboratories. In 1967, food irradiation was designated to the specific general research on atomic energy, and the national project on large scale was continued until 1983. As the result, the treatment of germination prevention for potatoes was approved by the Ministry of Health and Welfare in 1972. The Co-60 gamma ray irradiation facility of Shihoro Agricultural Cooperative is famous as the facility that succeeded in the practical use of food irradiation for the first time in the world. But the practical use of food irradiation stagnates and the research activities were reduced in Japan due to the circumstances thereafter. The effect of radiation to foods and living things is explained. The features of the radiation treatment of foods are small temperature rise, large transmissivity, no residue, the small loss of nutrition and large quantity, continuous treatment. The safety of irradiated foods is explained. The subjects for hereafter are discussed. (K.I.)

Food irradiation seminar: Asia and the Pacific

International Nuclear Information System (INIS)

Mitchell, G.E.

1986-01-01

The report covers the Seminar for Asia and the Pacific on the practical application of food irradiation. The seminar assessed the practical application of food irradiation processes, commercial utilisation and international trade of irradiated food
Food irradiation: a reply to the food industry; and reply

International Nuclear Information System (INIS)

Brynjolfsson, Ari; Piccioni, R.

1989-01-01

In a reply to a critical article on food irradiation, Dr Ari Brynjolfsson of the International Facility of Food Irradiation Technology contends that the food industry has no interest in supporting the nuclear industry by using nuclear wastes as radiation sources - high voltage electron generators are more practical and economic. Also World Health Organization Toxicologists have concluded irradiated food is safe toxicologically, nutritionally and microbiologically. A study in India found no difference in polyploidy in children fed irradiated or non-irradiated food. In reply Dr Richard Piccioni suggests that the cancer risk from irradiated food is high, that the Indian study showed that irradiated food can cause an increase in polyploidy in well-fed adults, and suggests that Cs-137 from nuclear reactors will be used in food irradiation. (U.K.)
Consumer acceptance of irradiated food

Energy Technology Data Exchange (ETDEWEB)

Loaharanu, P [Head, Food Preservation Section, Joint FAO/ IAEA Division of Nuclear Techniques in Food and Agriculture, Wagramerstr. 5, A-1400, Vienna (Austria)

1998-12-31

There was a widely held opinion during the 1970`s and 1980`s that consumers would be reluctant to purchase irradiated food, as it was perceived that consumers would confuse irradiated food with food contaminated by radionuclides. Indeed, a number of consumer attitude surveys conducted in several western countries during these two decades demonstrated that the concerns of consumers on irradiated food varied from very concerned to seriously concerned.This paper attempts to review parameters conducting in measuring consumer acceptance of irradiated food during the past three decades and to project the trends on this subject. It is believed that important lessons learned from past studies will guide further efforts to market irradiated food with wide consumer acceptance in the future. (Author)
Consumer acceptance of irradiated food

Energy Technology Data Exchange (ETDEWEB)

Loaharanu, P. [Head, Food Preservation Section, Joint FAO/ IAEA Division of Nuclear Techniques in Food and Agriculture, Wagramerstr. 5, A-1400, Vienna (Austria)

1997-12-31

There was a widely held opinion during the 1970`s and 1980`s that consumers would be reluctant to purchase irradiated food, as it was perceived that consumers would confuse irradiated food with food contaminated by radionuclides. Indeed, a number of consumer attitude surveys conducted in several western countries during these two decades demonstrated that the concerns of consumers on irradiated food varied from very concerned to seriously concerned.This paper attempts to review parameters conducting in measuring consumer acceptance of irradiated food during the past three decades and to project the trends on this subject. It is believed that important lessons learned from past studies will guide further efforts to market irradiated food with wide consumer acceptance in the future. (Author)
Consumer acceptance of irradiated food

International Nuclear Information System (INIS)

Loaharanu, P.

1997-01-01

There was a widely held opinion during the 1970's and 1980's that consumers would be reluctant to purchase irradiated food, as it was perceived that consumers would confuse irradiated food with food contaminated by radionuclides. Indeed, a number of consumer attitude surveys conducted in several western countries during these two decades demonstrated that the concerns of consumers on irradiated food varied from very concerned to seriously concerned.This paper attempts to review parameters conducting in measuring consumer acceptance of irradiated food during the past three decades and to project the trends on this subject. It is believed that important lessons learned from past studies will guide further efforts to market irradiated food with wide consumer acceptance in the future. (Author)
The prospect of food irradiation and the contribution of radiation chemistry to enact the hygienic safety standard of irradiated foods

International Nuclear Information System (INIS)

Wu Jilan; Yuan Rongyao

1986-01-01

Now, it is said that we are at the dawn of food irradiation application both nationally and internationally. However, referring to the acceptability of customers the labeling of irradiated foods has been a nightmare to the food processors. On the other hand the recommended international standard has the shortcomings of thinking in absolute terms. In this paper a proposal which puts special emphasis on enacting hygienic safety standard of individual irradiated food is recommended. The hygienic safety standard of the irradiated food may be classified in three classes: 1) its hygienic safety standard is similar to that of common food; 2) the maximum permissible quantities of harmful compounds induced by radiation must be controlled; and 3) the quantity of unique radiolysis products may by dutermined. Radiation chemistry plays an important role in enacting the hygienic safety standard of irradiated foods. For international cooperation in this field some suggestions are made
Packing for food irradiation

Energy Technology Data Exchange (ETDEWEB)

Chmielewski, A G [Institute of Nuclear Chemistry and Technology, Warsaw (Poland)

2006-07-01

Joint FAO/IAEA/WHO Expert Committee approved the use of radiation treatment of foods. Nowadays food packaging are mostly made of plastics, natural or synthetic, therefore effect of irradiation on these materials is crucial for packing engineering for food irradiation technology. By selecting the right polymer materials for food packaging it can be ensured that the critical elements of material and product performance are not compromised. When packaging materials are in contact with food at the time of irradiation that regulatory approvals sometimes apply. The review of the R-and-D and technical papers regarding material selection, testing and approval is presented in the report. The most information come from the USA where this subject is well elaborated, the International Atomic Energy Agency (IAEA) reports are reviewed as well. The report can be useful for scientists and food irradiation plants operators. (author)
Packing for food irradiation

International Nuclear Information System (INIS)

Chmielewski, A.G.

2006-01-01

Joint FAO/IAEA/WHO Expert Committee approved the use of radiation treatment of foods. Nowadays food packaging are mostly made of plastics, natural or synthetic, therefore effect of irradiation on these materials is crucial for packing engineering for food irradiation technology. By selecting the right polymer materials for food packaging it can be ensured that the critical elements of material and product performance are not compromised. When packaging materials are in contact with food at the time of irradiation that regulatory approvals sometimes apply. The review of the R-and-D and technical papers regarding material selection, testing and approval is presented in the report. The most information come from the USA where this subject is well elaborated, the International Atomic Energy Agency (IAEA) reports are reviewed as well. The report can be useful for scientists and food irradiation plants operators. (author)
Food Irradiation Regulations And Code Of Practice

International Nuclear Information System (INIS)

Jimba, B.W. Centre For Energy Research And Training, Ahmadu Bello University, Zaria,

1996-01-01

Official attitude towards irradiated food is determined by factors such as: level of scientific knowledge, consumer habits, food shortages, agricultural production and technological know-how. To date, 39 countries have accepted the process for one or more food items while 27 nations carry out the process on a commercial basis. Regulations and codes of practice is essential for consumer confidence while uniformity of regulations, at the international level, will enhance international trade in irradiated food items. The internationally accepted Codex Standard on irradiated food and Codes of Practice for the operation of irradiation facilities, adopted in 1983, forms the basis for International regulations and a template for nations in the development of regulations. This paper discusses the basic legal requirements for licensing the process, procedures, facility and the operator and suggests a framework for a national regulation based on experiences of Hungary, Brazil and Israel
Acceptance, control of and trade in irradiated food

International Nuclear Information System (INIS)

1989-01-01

Proceedings of an International Conference on the Acceptance, Control of and Trade in Irradiated Food jointly organized by the Food and Agriculture Organization of the United Nations, the World Health Organization, the International Atomic Energy Agency and the International Trade Centre-UNCTAD/GATT and held in Geneva, 12-16 December 1988. The Conference was prompted by the lack of acceptance by some governments, which do not see a need for the application of food irradiation technology in their own countries, and as a consequence may hamper its use in other countries where its application could significantly improve consumer health and nutrition, as well as national economic and trading potential. This publication contains discussions on the key issues of the wholesomeness of irradiated food, the contribution of this technology to public health, food security and international trade, the control of the process to ensure its correct application for consumer protection, and the acceptance of irradiated food by industry and consumers. The proceedings include the International Document on Food Irradiation, highlighting the major issues related to the acceptance of irradiated food by consumers, governmental and intergovernmental activities, the control of the process, and trade. A number of Member States formally expressed their views on this International Document, expressing either endorsement or reservation, and their statements are included in these proceedings. Refs, fig and tabs
Food Irradiation. Standing legislation

International Nuclear Information System (INIS)

Verdejo S, M.

1997-01-01

The standing legislation in Mexico on food irradiation matter has its basis on the Constitutional Policy of the Mexican United States on the 4 Th. article by its refers to Secretary of Health, 27 Th. article to the Secretary of Energy and 123 Th. of the Secretary of Work and Social Security. The laws and regulations emanated of the proper Constitution establishing the general features which gives the normative frame to this activity. The general regulations of Radiological Safety expedited by the National Commission for Nuclear Safety and Safeguards to state the specifications which must be fulfill the industrial installations which utilizing ionizing radiations, between this line is founded, just as the requirements for the responsible of the radiological protection and the operation of these establishments. The project of Regulation of the General Health Law in matter of Sanitary Control of Benefits and Services, that in short time will be officialized, include a specific chapter on food irradiation which considers the International Organizations Recommendations and the pertaining harmonization stated for Latin America, which elaboration was in charge of specialized group where Mexico was participant. Additionally, the Secretary of Health has a Mexican Official Standard NOM-033-SSA1-1993 named 'Food irradiation; permissible doses in foods, raw materials and support additives' standing from the year 1995, where is established the associated requirements to the control registers, service constancies and dose limits for different groups of foods, moreover of the specific guidelines for its process. This standard will be adequate considering the updating Regulation of Benefits and Services and the limits established the Regulation for Latin America. The associated laws that cover in general terms it would be the requirements for food irradiation although such term is not manageable. (Author)
Development of food irradiation in Japan and future subjects

International Nuclear Information System (INIS)

Ito, Hitoshi

2003-01-01

The study of food irradiation in Japan begun in 1955. The national project investigated the irradiation technologies and the irradiation effects on seven foods such as potato, rice, wheat, wiener wheat, orange and processed marine products. Only irradiation technique of potato has been made practical use since 1974. After this project, some researches on food irradiation were reported. For examples, the radiation sterilization of feed, spice, grapefruit, frozen shrimp, cock and beef. Some databases of irradiated foods are opened. The biological and radiochemical effects of gamma ray, X-ray and electron ray on food has not been observed. New aspects of irradiation, the measures for food poisoning, food safety and sanitary, has a great deal of public attention. In order to prepare the distribution of irradiated food in the world, we should develop a detection method, prevention technology of bad-tasting, quarantine treatment technology and control technology of irradiation process. History of food irradiation in Japan and future subjects are explained. (S.Y.)
Food irradiation in perspective

International Nuclear Information System (INIS)

Henon, Y.M.

1995-01-01

Food irradiation already has a long history of hopes and disappointments. Nowhere in the world it plays the role that it should have, including in the much needed prevention of foodborne diseases. Irradiated food sold well wherever consumers were given a chance to buy them. Differences between national regulations do not allow the international trade of irradiated foods. While in many countries food irradiation is still illegal, in most others it is regulated as a food additive and based on the knowledge of the sixties. Until 1980, wholesomeness was the big issue. Then the ''prerequisite'' became detection methods. Large amounts of money have been spent to design and validate tests which, in fact, aim at enforcing unjustified restrictions on the use of the process. In spite of all the difficulties, it is believed that the efforts of various UN organizations and a growing legitimate demand for food safety should in the end lead to recognition and acceptance. (Author)
Detection of hydrocarbons in irradiated foods

International Nuclear Information System (INIS)

Miyahara, Makoto; Maitani, Tamio; Saito, Akiko; Kamimura, Tomomi; Nagasawa, Taeko; Kobayashi, Yasuo; Ito, Hitoshi

2003-01-01

The hydrocarbon method for the detection of irradiated foods is now recognized as the international technique. This method is based on radiolysis of fatty acids in food to give hydrocarbons. In order to expand this technique's application, ten foods (butter, cheese, chicken, pork, beef, tuna, dry shrimp, avocado, papaya, and mango) were irradiated in the range from 0.5 to 10 kGy and the hydrocarbons in them were detected. Recoveries of the hydrocarbons from most foods were acceptable (38-128%). Some hydrocarbons were found in non-irradiated foods, particularly, in butter, cheese, tuna, and shrimp. Seven irradiated foods, butter, cheese, chicken, beef, pork, tuna, dry shrimp, and avocado were detectable at their practical doses by measuring the appropriate marker hydrocarbons. In most case, marker hydrocarbon will be 1,7-hexadecadiene. However, the marker hydrocarbons produced only in irradiated foods varied from food to food; therefore, it is necessary to check a specific irradiated food for marker hydrocarbons. On the other hand, two irradiated foods (papaya and mango which were irradiated at their practical doses) were difficult to distinguish from non-irradiated foods using this method. (author)
Detection of hydrocarbons in irradiated foods

Energy Technology Data Exchange (ETDEWEB)

Miyahara, Makoto; Maitani, Tamio [National Inst. of Health Sciences, Tokyo (Japan); Saito, Akiko; Kamimura, Tomomi; Nagasawa, Taeko [Kitasato Univ., Sagamihara, Kanagawa (Japan). School of Allied Health Sciences; Kobayashi, Yasuo; Ito, Hitoshi [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Establishment

2003-06-01

The hydrocarbon method for the detection of irradiated foods is now recognized as the international technique. This method is based on radiolysis of fatty acids in food to give hydrocarbons. In order to expand this technique's application, ten foods (butter, cheese, chicken, pork, beef, tuna, dry shrimp, avocado, papaya, and mango) were irradiated in the range from 0.5 to 10 kGy and the hydrocarbons in them were detected. Recoveries of the hydrocarbons from most foods were acceptable (38-128%). Some hydrocarbons were found in non-irradiated foods, particularly, in butter, cheese, tuna, and shrimp. Seven irradiated foods, butter, cheese, chicken, beef, pork, tuna, dry shrimp, and avocado were detectable at their practical doses by measuring the appropriate marker hydrocarbons. In most case, marker hydrocarbon will be 1,7-hexadecadiene. However, the marker hydrocarbons produced only in irradiated foods varied from food to food; therefore, it is necessary to check a specific irradiated food for marker hydrocarbons. On the other hand, two irradiated foods (papaya and mango which were irradiated at their practical doses) were difficult to distinguish from non-irradiated foods using this method. (author)
Investigation of food irradiation technology for application to plant quarantine. Working group report of food irradiation technology

Energy Technology Data Exchange (ETDEWEB)

Sunaga, Hiromi; Ito, Hitoshi; Takatani, Yasuyuki; Takizawa, Haruki; Yotsumoto, Keiichi; Tanaka, Ryuichi [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment; Hirano, Tsuyoshi; Tokunaga, Okihiro

1999-06-01

The commercialization of food irradiation in Japan was started in 1973 for the sprout inhibition of potatoes as the first successful food irradiation facility in the world. Since approval of potato irradiation, no items has been commercialized in Japan. However, international agreement for phase out of methyl bromide after 2005 and increasing incidences of foodborn diseases such as by Escherichia coli O157:H7 are forcing to have interesting to food irradiation. Takasaki Radiation Chemistry Research Establishment has long experiences on research of irradiation effect and engineering of food irradiation in Japan. From these back ground, working group of food irradiation was organized at August 1997 by some members of Department of Radiation Research for Environment and Resources and Advanced Technology Center for supporting technically on commercialization of food irradiation. This report presents the result of discussion in working group on generalization up to date researches of food irradiation, application fields and items, technical problems and future prospects of this technology in Japan. (author)
Asian regional co-operative project on food irradiation: Technology transfer

International Nuclear Information System (INIS)

1992-01-01

These Proceedings include the final reports of work performed by different institutions under the scope of Phase II of the Asian Regional Co-operative Project on Food Irradiation. The topics covered include the disinfestation and decontamination of stored products; improvements in the hygiene of processed seafood; insect disinfestation of fruits; and sprout inhibition of root crops. The individual presentations are indexed separately. Refs, figs and tabs
Food irradiation: Some regulatory and technical aspects

International Nuclear Information System (INIS)

1985-10-01

An Advisory Group by IAEA and FAO on Regulatory and Technological Requirements for Authorization of the Food Irradiation Process was held at IAEA Headquarters in Vienna from 5 to 9 November 1984. The task of the Advisory Group was to advise on the scientific and technological considerations affecting the implementation of the food irradiation process, with particular reference to the facilitation of international trade in irradiated foods and to develop guidance on how the various provisions of the Codex General Standard on Irradiated Foods could be incorporated into national legislation in order to facilitate international trade and avoid the occurence of trade barriers. Separate abstracts were prepared for the various presentations at this meeting
Food irradiation and combination processes

International Nuclear Information System (INIS)

Campbell-Platt, G.; Grandison, A.S.

1990-01-01

International approval of food irradiation is being given for the use of low and medium doses. Uses are being permitted for different categories of foods with maximum levels being set between 1 and 10 kGy. To maximize the effectiveness of these mild irradiation treatments while minimizing any organoleptic quality changes, combination processes of other technologies with irradiation will be useful. Combinations most likely to be exploited in optimal food processing include the use of heat, low temperature, and modified-atmosphere packaging. Because irradiation does not have a residual effect, the food packaging itself becomes an important component of a successful process. These combination processes provide promising alternatives to the use of chemical preservatives or harsher processing techniques. (author)
Guidelines for acceptance of food irradiation

International Nuclear Information System (INIS)

1987-09-01

The purpose of the meeting was to develop an action plan which can be applied in countries with varying philosophies towards food irradiation, but which would help foster a common international attitude to what is undoubtedly a controversial issue. Basic recommendations were to: Identify target groups which influence policy in regard to food irradiation; Establish a cohesive marketing strategy with flexibility to meet varied national needs; Implement an ongoing communications system designed to reach and inform decision-makers; Work in each country through an information ''chain'' commencing with irradiation processors; Promote to - and through - the food industry as potentially the greatest beneficiaries; Set up an administrative ''Clearing House'' in each country to co-ordinate promotion efforts; Assemble ''Seeding Groups'' who will contact and communicate with other organizations; Aim for common international branding and packaging identification for irradiated foods

Food Irradiation Newsletter. V. 11, no. 2

International Nuclear Information System (INIS)

1987-09-01

This issue includes a report of the ICGFI's Workshop on Food Irradiation for Food Control Officials, convened in Budapest, Hungary, May 1987. To provide further assurance on the safety and wholesomeness of irradiated food in general and details about polyploidy (increase in number of chromosomes) resulting from consumption of freshly irradiated wheat in particular, ICGFI Secretariat issued a fact sheet on ''Safety and Wholesomeness of Irradiated Foods: International Status - Facts and Figures'' to its member countries in July 1987. The Newsletter also contains summary reports of two important market testings of irradiated food, i.e. papaya in California in March and strawberries in France in June, which proved that consumers will buy irradiated foods, and status reports on food irradiation in France and Mexico. Ref, 1 tab
Legislative and administrative control of processing of and trade in irradiated food

International Nuclear Information System (INIS)

Loaharanu, P.

1992-01-01

This presentation will focus on regulatory and administrative procedures recently developed to strengthen the control aspect of commercial use of food irradiation. Most of these developed by the International Consultative Group on Food Irradiation (ICGFI) established under the aegis of FAO, IAEA and WHO since 1984. ICGFI has produced a number of guidelines/codes of practice to assist national authorities in regulating the commercial use of food irradiation. The following regulatory control provisions will be highlighted: 1. Codes of good irradiation practice for specific application of food irradiation. 2. International inventory of authorised food irradiation facilities. 3. International training programmes for operators/plant managers of irradiation facilities and food inspectors. 4. International Dose Assurance Service (IDAS). 5. Labelling. 6. Certificate of irradiated food. (orig.) [de
e-Learning Course on Food Irradiation

International Nuclear Information System (INIS)

Hénon, Yves

2016-01-01

Since May 2015, an online, interactive, multi-media and self-study course on Food Irradiation - Technology, Applications and Good Practices has been made available by the Food and Environmental Protection Section. This e-learning Course on Food Irradiation was initiated during a project (RAS/05/057) of the Regional Cooperative Agreement (RCA) Implementing Best Practices of Food Irradiation for Sanitary and Phytosanitary Purposes. Each module contains: • A lesson, largely based on the Manual of Good Practice in Food except for the first part (Food Irradiation) for which expanding the contents and addressing frequently asked questions seemed necessary. The latest chapters will help operators of irradiation facilities to appreciate and improve their practices. • A section called ‘Essentials’ that summarizes the key points. • A quiz to assess the knowledge acquired by the user from the course material. The quiz questions take a variety of forms: answer matching, multiple choice, true or false, picture selection, or simple calculation. Videos, Power Point presentations, pdf files and pictures enrich the contents. The course includes a glossary and approximately 80 downloadable references. These references cover safety of irradiated food, effects of irradiation on the nutritional quality of food, effects of irradiation on food microorganisms, insects and parasites, effects of irradiation on parasites, sanitary and phytosanitary applications of irradiation, packaging of irradiated food, food irradiation standards and regulations, history of food irradiation, and communication aspects.
Luminescence detection of irradiated foods

International Nuclear Information System (INIS)

Sanderson, D.C.W.

1990-01-01

The need for forensic tests to identify irradiated foods has been widely recognised at a time of growing international trade in such products and impending changes in UK and EEC legislation to control the process. This paper outlines the requirements for and of such tests, and discusses recent developments in luminescence approaches aimed at meeting the needs of public analysts, retailers and consumers. Detecting whether or not food has been irradiated, and if so to what dose, is one of the challenges which food irradiation poses to the scientist. (author)
Present and future of food irradiation in China

International Nuclear Information System (INIS)

Chen Hao; Cai Jiming; Pan Pingchuan; Liu Ge

2006-01-01

The treatment of foods and agricultural products by irradiation technology in China has become an increasingly accepted practice and has been recognized as a public health intervention measure for controling pathogenic microbes and pests on foods since early 1980s. This paper gives an outline on the history and the current status of food irradiation in China, including the research interest, commercial application, public acceptance, regulations and hygienic standards of irradiated foods, and the irradiation facilities for food irradiation. The newly finished or scheduled irradiation facilities in China up to 2007 are introduced. And problems with the food irradiation studies, especially in analysis of food quality during irradiation, the implementation of GMP and HACCP in the food irradiation production and harmonization of food irradiation regulations with international standards, are also discussed. (authors)
Development and Establishment of Detection Method of Irradiated Foods

International Nuclear Information System (INIS)

Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho; Jo, Cheo Run; Kim, Jang Ho; Kim, Kyong Su

2004-12-01

The present project was related to the development and establishment of the detection techniques for the safety management of gamma-irradiated food and particularly conducted for the establishment of standard detection method for gamma-irradiated dried spices and raw materials, dried meat and fish powder for processed foods, bean paste powder, red pepper paste powder, soy sauce powder, and starch for flavoring ingredients described in 3, 6, 7 section of Korean Food Standard. Since the approvement of gamma-irradiated food items will be enlarged due to the international tendency for gamma-irradiated food, it was concluded that the establishment of detailed detection methods for each food group is not efficient for the enactment and enforcement of related regulations. For this reason, in order to establish the standard detection method, a detection system for gamma-irradiated food suitable for domestic operation was studied using comparative analysis of domestic and foreign research data classified by items and methods and European Standard as a reference. According to the comparative analyses of domestic and foreign research data and regulations of detection for gamma-irradiated food, it was concluded to be desirable that the optimal detection method should be decided after principal detection tests such as physical, chemical, and biological detection methods are established as standard methods and that the specific descriptions such as pre-treatment of raw materials, test methods, and the evaluation of results should be separately prescribed
Development and Establishment of Detection Method of Irradiated Foods

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho; Jo, Cheo Run; Kim, Jang Ho; Kim, Kyong Su

2004-12-15

The present project was related to the development and establishment of the detection techniques for the safety management of gamma-irradiated food and particularly conducted for the establishment of standard detection method for gamma-irradiated dried spices and raw materials, dried meat and fish powder for processed foods, bean paste powder, red pepper paste powder, soy sauce powder, and starch for flavoring ingredients described in 3, 6, 7 section of Korean Food Standard. Since the approvement of gamma-irradiated food items will be enlarged due to the international tendency for gamma-irradiated food, it was concluded that the establishment of detailed detection methods for each food group is not efficient for the enactment and enforcement of related regulations. For this reason, in order to establish the standard detection method, a detection system for gamma-irradiated food suitable for domestic operation was studied using comparative analysis of domestic and foreign research data classified by items and methods and European Standard as a reference. According to the comparative analyses of domestic and foreign research data and regulations of detection for gamma-irradiated food, it was concluded to be desirable that the optimal detection method should be decided after principal detection tests such as physical, chemical, and biological detection methods are established as standard methods and that the specific descriptions such as pre-treatment of raw materials, test methods, and the evaluation of results should be separately prescribed.
China's move to food irradiation

International Nuclear Information System (INIS)

Wedekind, L.H.

1986-01-01

The Chinese officials outlined China's past and future directions at a recent international food irradiation seminar in Shanghai sponsored by the FAO and IAEA. The meeting was attended by about 170 participants from China and 22 other countries, primarily from the Asian and Pacific region. Three food irradiation plants currently are operating in the region and 14 more are planned over the next 5 years. It was reported that China continues to suffer high food losses, up to 30% for some commodities, primarily due to preservation and storage problems. In January 1986, the first of five regional irradiation facilities planned in China officially opened in Shanghai. The Shanghai irradiation centre plans to process up to 35,000 tons of vegetables a year, as well as some spices, fruits, and non-food products. The Ministry of Public Health has approved seven irradiated foods as safe human diets: rice, potatoes, onions, garlic, peanuts, mushrooms and pork sausages; approval for apples is expected shortly. The Chinese officials at the Shanghai meeting stressed their openness to foreign participation and cooperation in food irradiation's development
Legal, administrative and psychological barriers to the industrial application of food irradiation and the trade in irradiated food

International Nuclear Information System (INIS)

Cornelis, J.C.

1978-01-01

As a result of the recent evaluations of a joint FAO/IAEA/WHO Expert Committee almost all scientific hesitations against the use of irradiation for the preservation of food have been removed. This opens wide perspectives for the augmentation of the quantity of food available for consumption. This also offers great possibilities for less-developed countries with an agricultural economy to export products to the developed countries. Two obstacles to the internationalization of trade in irradiated food remain, however. Only if these last obstacles are removed will food irradiation be able to play an important role. The first obstacle is that no simple test exists to determine whether a food item has been irradiated and with what dose. The second obstacle is the public acceptance of irradiated food, as the public is highly sensitive to imagined or real dangers associated with the word radiation. Ways are suggested for overcoming both obstacles, stressing the importance of international cooperation and international organizations such as the IAEA, FAO and WHO. (author)
The Thai multipurpose food irradiation and experience in food irradiation

Energy Technology Data Exchange (ETDEWEB)

Banditsing, C; Pringsulka, V; Sutantawong, M [and others

1986-12-31

Losses of agricultural produce in Thailand are due to the hot climate accelerating the ripening of fruits and sprouting of vegetables, spoilage microorganisms, pathogenic microorganisms, and insect infestation. Losses amount to as much as 30%. Onion, garlic and potato which have a short shelf-life, for instance, cannot be stored long enough for off-season domestic consumption. The annual production and domestic consumption of onion in Thailand is approximately 50,000 and 30,000 tons respectively. However, about 50% of the harvest is discarded during storage because of rotting and sprouting. Fresh onion can be stored for only a few months under tropical conditions. Therefore during the scarce season of 1982, Thailand had to import 4,760 tons of onion at a cost of 56 million baht. Other major problems for fruit are short shelf-life and insect infestation. Food items for export may meet with rejection by importing countries due to insect infestation and microbial contamination. This can mean considerable economic loss. In order to solve these problems, the government of Thailand is interested in setting up a multi-purpose agricultural pilot plant demonstration facility for government-industry-consumer benefit. Since 1963, the Office of Atomic Energy for Peace (OAEP) has been responsible for carrying out research and development in food irradiation in the areas of extending shelf-life, insect disinfestation, radicidation, and inhibition of sprouting in food and agricultural produce. There are many well-trained scientists able to assist in the commercialization of food irradiation. The multi-purpose agricultural pilot plant demonstration facility in this project will be operated by the staff of OAEP. The service will be available for irradiation of eight selected food items, initially for 6,084 operating hours. These are onion, potato, and garlic at 6,000, 2,000, 6,000 tons respectively; salted and dried fish at 1,000 and mungbeans at 3,000 tons; fermented pork, Vietnam
The Thai multipurpose food irradiation and experience in food irradiation

International Nuclear Information System (INIS)

Banditsing, C.; Pringsulka, V.; Sutantawong, M.

1985-01-01

Losses of agricultural produce in Thailand are due to the hot climate accelerating the ripening of fruits and sprouting of vegetables, spoilage microorganisms, pathogenic microorganisms, and insect infestation. Losses amount to as much as 30%. Onion, garlic and potato which have a short shelf-life, for instance, cannot be stored long enough for off-season domestic consumption. The annual production and domestic consumption of onion in Thailand is approximately 50,000 and 30,000 tons respectively. However, about 50% of the harvest is discarded during storage because of rotting and sprouting. Fresh onion can be stored for only a few months under tropical conditions. Therefore during the scarce season of 1982, Thailand had to import 4,760 tons of onion at a cost of 56 million baht. Other major problems for fruit are short shelf-life and insect infestation. Food items for export may meet with rejection by importing countries due to insect infestation and microbial contamination. This can mean considerable economic loss. In order to solve these problems, the government of Thailand is interested in setting up a multi-purpose agricultural pilot plant demonstration facility for government-industry-consumer benefit. Since 1963, the Office of Atomic Energy for Peace (OAEP) has been responsible for carrying out research and development in food irradiation in the areas of extending shelf-life, insect disinfestation, radicidation, and inhibition of sprouting in food and agricultural produce. There are many well-trained scientists able to assist in the commercialization of food irradiation. The multi-purpose agricultural pilot plant demonstration facility in this project will be operated by the staff of OAEP. The service will be available for irradiation of eight selected food items, initially for 6,084 operating hours. These are onion, potato, and garlic at 6,000, 2,000, 6,000 tons respectively; salted and dried fish at 1,000 and mungbeans at 3,000 tons; fermented pork, Vietnam
Societal benefits of food irradiation

International Nuclear Information System (INIS)

Prakash, Anuradha

2013-01-01

Food irradiation has a direct impact on society by reducing the occurrence of food-borne illness, decreasing food spoilage and waste, and facilitating global trade. Food irradiation is approved in 40 countries around the world to decontaminate food of disease and spoilage causing microorganisms, sterilize insect pests, and inhibit sprouting. A recent estimate suggests that 500,000 metric of food is currently irradiated worldwide, primarily to decontaminate spices. Since its first use in the 1960s the use of irradiation for food has grown slowly, but it remains the major technology of choice for certain applications. The largest growth sector in recent years has been phytosanitary irradiation of fruit to disinfest fruit intended for international shipment. For many countries which have established strict quarantine standards, irradiation offers as an effective alternative to chemical fumigants some of which are being phased out due to their effects on the ozone layer. Insects can be sterilized at very low dose levels, thus quality of fruit can be maintained. Irradiation is also highly effective in destroying microbial pathogens such as Salmonella spp., E. coli, and Listeria, hence its application for treatment of spices, herbs, dried vegetables, frozen seafood, poultry, and meat and its contribution to reducing foodborne illnesses. Unfortunately the use of irradiation for improving food safety has been under-exploited. This presentation will provide details on the use, benefits, opportunities, and challenges of food irradiation. (author)
Food irradiation process control and acceptance. Regional UNDP project for Asia and the Pacific, mission undertaken in Thailand. Food irradiation programme planning facility operations and pilot scale studies RPFI-Phase 3

International Nuclear Information System (INIS)

Giddings, G.G.

1992-01-01

During the week of 21 through 25 May 1991, a mission was completed at the Thailand Office of Atomic Energy for Peace's ''Thai Irradiation Centre''. Meetings and discussions were held with Center staff on all aspects of commercial/industrial multipurpose (food and non-food) processing, handling and marketing. Separate meetings and discussions were held regarding the overall food irradiation programme including FAO/IAEA supported projects. (author)
Technology of food preservation by irradiation

International Nuclear Information System (INIS)

Thomas, Paul

1997-01-01

Food Technology Division, Bhabha Atomic Research Centre, Mumbai has demonstrated that radiation processing of foods can contribute to nations food security by reducing post-harvest losses caused by insect infestation, microbial-spoilage and physiological changes. The technology has commercial potential for the conservation of cereals, pulses and their products, spices, onions, potatoes, garlic, some tropical fruits, sea foods, meat and poultry. Irradiation can ensure hygienic quality in foods including frozen foods by eliminating food borne pathogens and parasitic organisms. It offers a viable environment friendly alternative to chemical fumigants for quarantine treatment against insect pests in agricultural and horticultural products entering international trade. The safety and nutritional adequacy of irradiated foods for human consumption is well established. About 40 countries including India have regulations permitting irradiation of foods and 28 countries are irradiating foods for processing industries and institutional catering
National food irradiation programme of Japan

International Nuclear Information System (INIS)

Fujimaki, M.

1982-01-01

The present state of studies on feasibility and wholesomeness of irradiated food is presented. Irradiation projects were realized of potatoes, onions, wheat, Vienna sausages, fish-paste products, and mandarine oranges. Mutagenecity tests with Salmonella or E. coli, chromosome aberration tests, dominant lethal tests, fibroblasts and micronucleus tests, and toxicity tests performed in amimals fed with irradiated food showed no positive results
Progress in food irradiation

Energy Technology Data Exchange (ETDEWEB)

1982-01-01

The volume contains reports from 19 countries on the state of the project in the field of food irradiation (fruit, vegetables, meat, spices) by means of gamma rays. The tests ran up to 1982. Microbiological radiosensitivity and mutagenicity tests provide a yard stick for irradiation efficiency.
Food Irradiation Newsletter. Vol. 15, no. 1

International Nuclear Information System (INIS)

1991-05-01

This Newsletter contains reports of the Final FAO/IAEA Research Coordination Meeting (RCM) on the Latin American Regional Cooperative Programme on Food Irradiation, the first FAO/IAEA RCM of the Research Coordination Programme on Analytical Detection Methods for Irradiation Treatment of Foods, and the final FAO/IAEA RCM on the Use of Irradiation as a Quarantine Treatment of Food and Agriculture Commodities. Also included are excerpts of the Seventh Annual Meeting of the International Consultative Group on Food Irradiation (ICGFI) and a summary of an ICGFI Task Force Meeting on Irradiation as a Quarantine Treatment of Fresh Fruits and Vegetables. The new regulations on food irradiation in the United Kingdom, effective 1 January 1991, are summarized
Food irradiation

International Nuclear Information System (INIS)

Duchacek, V.

1989-01-01

The ranges of doses used for food irradiation and their effect on the processed foods are outlined. The wholesomeness of irradiated foods is discussed. The present food irradiation technology development in the world is described. A review of the irradiated foods permitted for public consumption, the purposes of food irradiaton, the doses used and a review of the commercial-scale food irradiators are tabulated. The history and the present state of food processing in Czechoslovakia are described. (author). 1 fig., 3 tabs., 13 refs
Food irradiation: an emerging opportunity for African countries

International Nuclear Information System (INIS)

Adu-Gyamfi, A.

2004-01-01

Full Text. The paper reviews the use of food irradiation technology and its potential in food processing and international trade for economic development of African countries. Provision of infrastructure along with technical expertise, private sector anticipation, effective collaborative ventures and networking with other countries and international agencies are considered crucial for Africa to harness the potential of food irradiation. (author)
Review on applied foods and analyzed methods in identification testing of irradiated foods

International Nuclear Information System (INIS)

Kim, Kwang Hoon; Lee, Hoo Chul; Park, Sung Hyun; Kim, Soo Jin; Kim, Kwan Soo; Jeong, Il Yun; Lee, Ju Woon; Yook, Hong Sun

2010-01-01

Identification methods of irradiated foods have been adopted as official test by EU and Codex. PSL, TL, ESR and GC/MS methods were registered in Korea food code on 2009 and put in force as control system of verification for labelling of food irradiation. But most generally applicable PSL and TL methods are specified applicable foods according to domestic approved items. Unlike these specifications, foods unpermitted in Korea are included in applicable items of ESR and GC/MS methods. According to recent research data, numerous food groups are possible to effective legal control by identification and these items are demanded to permit regulations for irradiation additionally. Especially, the prohibition of irradiation for meats or seafoods is not harmonized with international standards and interacts as trade friction or industrial restrictions due to unprepared domestic regulation. Hence, extension of domestic legal permission for food irradiation can contrive to related industrial development and also can reduce trade friction and enhance international competitiveness

Food irradiation process control and acceptance. Regional UNDP project for Asia and the Pacific, mission undertaken in Indonesia. Food irradiation process control, market testing and economic feasibility RPFI-Phase 3

International Nuclear Information System (INIS)

Giddings, G.G.

1992-01-01

At the request of the Government of Indonesia, the FAO/IAEA expert undertook a one-week mission to Indonesia between 9 and 16 March 1991, to the Center for Application of Isotopes and Radiation (CAIR) of BATAN at Jakarta. This mission included the following: The expert advised and assisted on matters related to radiation processing and food irradiation relevant to Indonesia and its on-going programmes, including meetings with CAIR Director, Mrs. Nazly Hilmy, and NAEA Deputy Director General, Dr. H. Nazir Abdullah. Consultations were also held with the various groups within the CAIR regarding their research and development programmes, and in particular the group involved specifically with food irradiation. In the company of CAIR staff members, a meeting was held at the Ministry of Health's Directorate for Food and Drug Control regarding legislative, regulatory and industrial food irradiation actions and activities in other countries, prospects for international trade, and the status of these aspects in Indonesia. A visit and tour was made at the Jakarta facilities of New York City - New Jersey (USA) - based International Flavours and Fragances (IFF) which has certain of its raw materials irradiated for hygienic purposes at the (CAIR). A separate meeting was held at the offices of P.T. Perkasa Rubberindo, whose Sterilindo subsidiary is having an industrial gamma irradiator installed at its rubber products manufacturing site East of Jakarta. The expert provided a seminar on radiation processing in general, followed by a question and - answer session. The expert plus CAIR counterparts visited the Jakarta headquarters of the Indonesian Consumer Organization, an International Organization of Consumer Unions affiliate, that has been the most active in the opposition to food irradiation in Indonesia. Following debriefings the expert moved on the Vietnam leg of the three nation mission trip. (author)
Food irradiation in Malaysia

International Nuclear Information System (INIS)

Mohd Ghazali Hj Abd Rahman.

1985-01-01

Food irradiation has recently been visited as a technology that can contribute to the solution of problems associated with food preservation of Malaysia's agriculture produce and products thereby improving the economic status of the rural sector. However, the history of food irradiation in Malaysia is very recent. Research carried out on food irradiation only began in 1974 as a result of the installation of a 60 Co facility (initially 10,000 Ci) at the National University of Malaysia. Since its installation several studies have been carried out pertaining to the food irradiation. Presently its development has been slow. Research in this area has been confined to laboratory scale and purely academic. This limitation is due to a number of reasons, among others are: a) limited number of facilities; b) lack of expertise to conduct its research; c) other preservation methods can be improved with lower capital output. An important step towards its development was made when Malaysia actively participated in the RCA/IAEA food irradiation project, viz. the irradiation of pepper which was carried out at the National University of Malaysia in the 80's. As a result of this venture, research and development activities in food irradiation have been geared toward semi-plot scale with the view ot commercialization in the future. In 1982, a group of researchers was formed to conduct feasibility studies using irradiation techniques in trying to overcome several problems associated with our local paddy and rice. Another group is being organized by the National University of Malaysia to look into the problems associated with the preservation of frozen shrimps. (author)
Food irradiation

International Nuclear Information System (INIS)

Soothill, R.

1987-01-01

The issue of food irradiation has become important in Australia and overseas. This article discusses the results of the Australian Consumers' Association's (ACA) Inquiry into food irradiation, commissioned by the Federal Government. Issues discussed include: what is food irradiation; why irradiate food; how much food is consumer rights; and national regulations
Proceedings of a seminar on food irradiation

International Nuclear Information System (INIS)

1985-07-01

International interest in the industrial use of ionizing radiation as a means of food preservation has increased rapidly following the favourable outcome of many years of intensive research on the health implications of food irradiation. The introduction in the U.S. and elsewhere of legislation restricting the use of chemical additives to foods for both human and animal consumption has contributed to this development. A high priority must be given to coordinating legislation on food irradiation within the European Community if international trade in irradiated foods is to make progress and food losses by spoilage and by insect infestation are to be minimised. Speakers from the United Kigdom, France and Germany describe the legislative and developmental situation in their respective countries. The implication for the Irish food industry is presented by scientists working on food research and development and regulatory aspects in Ireland are also discussed
Food irradiation

International Nuclear Information System (INIS)

Lindqvist, H.

1996-01-01

This paper is a review of food irradiation and lists plants for food irradiation in the world. Possible applications for irradiation are discussed, and changes induced in food from radiation, nutritional as well as organoleptic, are reviewed. Possible toxicological risks with irradiated food and risks from alternative methods for treatment are also brought up. Ways to analyze weather food has been irradiated or not are presented. 8 refs
Up-to-date status of food irradiation

Science.gov (United States)

Ahmed, Mainuddin

1993-07-01

The last decade has witnessed significant advancement of the acceptance of food irradiation processing. At present 37 countries have approved one or more food items for human consumption and 25 countries have commercialized this process. More developing countries are showing keen interest to introduce irradiation processing in order to reduce post-harvest food losses, to increase export potentials and to ensure safety of food to their people. Although progress towards acceptance of food irradiation by the industry is slow, actual market trials have shown that once consumers have understood this technology, they are willing to buy irradiated foods. This paper deals with the latest developments in the field of food irradiation with particular reference to legislation, consumer acceptance, commercialization and potential application in developing countries. This paper also deals with the role played by the International Organizations, aimed at facilitating the acceptance of food irradiation.
Revision of the recommended international general standard for irradiated foods and of the recommended international code of practice for the operation of radiation facilities used for the treatment of foods

International Nuclear Information System (INIS)

1981-11-01

In view of the findings and statements of the Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food, convened in Geneva from 27 October to 3 November 1980, a Consultation Group, convened in Geneva from 1 to 3 July 1981 suggested the revision of the Recommended International General Standard for Irradiated Foods and of the Recommended International Code of Practice for the Operation of Radiation Facilities. The proposed changes are given and justified and the revised wording of the documents presented
Food irradiation; Global aspects and future prospects

Energy Technology Data Exchange (ETDEWEB)

Matsuyama, Akira (Tokyo Univ. of Agriculture (Japan). Nodai Research Institute)

1990-07-01

This paper reviews researches, commentaries, and conference and public records of food irradiation, published mainly during the period 1987-1989, focusing on the current conditions of food irradiation that may pose not only scientific or technologic problems but also political issues or consumerism. Approximately 50 kinds of food, although not enough to fill economic benefit, are now permitted for food irradiation in the world. Consumerism is pointed out as the major factor that precludes the feasibility of food irradiation in the world. In the United States, irradiation is feasible only for spices. Food irradiation has already been feasible in France, Hollands, Belgium, and the Soviet Union; has under consideration in the Great Britain, and has been rejected in the West Germany. Although the feasibility of food irradiation is projected to increase gradually in the future, commercial success or failure depends on the final selection of consumers. In this respect, the role of education and public information are stressed. Meat radicidation and recent progress in the method for detecting irradiated food are referred to. (N.K.) 128 refs.
Current status of food irradiation in Korea

International Nuclear Information System (INIS)

Kwon, Joong-Ho

2007-01-01

With respect to the safety of irradiated food, the Korean government has accepted in principle the recommendations of international organization (FAO, WHO, IAEA, CAC, etc) as well as the national-based evaluations. Gamma radiation from Co-60 is now authorized to be used for food irradiation of 26 food items (or classes). Two multipurpose gamma-irradiation facilities (Greenpia Tech. Inc. since 1987; SOYA Co. Ltd. since 2002) are now operating for the treatments of selected food items as well as medical supplies. At present, labeled-irradiated products are not yet being marketed at the consumer level. As an alternative process of chemical fumigants, however, irradiation is being partially utilized for the microbial decontamination and pest control of dried spices, vegetable ingredients, etc. for their use in processed foods as minor ingredients. Commercial applications of food irradiation, though small in number, have been steady ever since. This article introduces the commercial progress in food irradiation technology in Korea in terms of research activities, legislation, commercialization, and the control of irradiated foods. (author)
Safety factors influencing the acceptance of food irradiation technology

International Nuclear Information System (INIS)

1989-01-01

The International Consultative Group on Food Irradiation convened a Task Force Meeting on Public Information of Food Irradiation at the French Commissariat a l'Energie Atomique (CEA), Cadarache from 18 to 21 April 1988. A compilation of scientific papers on subjects of public interest on food irradiation was made by internationally-recognized experts. The report of the meeting and the review papers presented at the meeting are included in this publication. Refs, figs and tabs
Present status and subjects of food irradiation in the world

International Nuclear Information System (INIS)

Hayashi, Toru

1995-01-01

Food irradiation is the technology of irradiating such radiations as gamma ray and electron beam to foods and farm products, and its objectives are the prevention of germination of potatoes and onions, the insecticide of cereals and fruits, the adjustment of the ripeness of fruits and vegetables, the sterilization of chickens and spices and so on. The food irradiation as the technology for preventing the loss of foods, the food irradiation as the substitute for the fumigation with chemicals and the food irradiation for improving food sanitation are discussed. The history of the soundness test of irradiated foods and the opinion of the international organizations are described. The safety evaluation in view of poisonous effect, nutrition and microorganisms is carried out, and the safety of the foods irradiated with the dose less than 10 kGy has been proved. The examples of utilizing food irradiation for sterilization, insecticide and germination prevention are shown. The present status of its practical use in America and Europe and the move of such international organizations as IAEA, FAO and WHO are reported. (K.I.)
Recent progress in food irradiation in Korea

International Nuclear Information System (INIS)

Joong-ho Kwon

1988-01-01

This paper discusses progress in research into food irradiation and government approval of the process in Korea. The development of the first cobalt-60 food irradiator is described and the role of international, trade and consumer associations in its commercialization discussed. (U.K.)
Round-table discussion on food irradiation

International Nuclear Information System (INIS)

1973-01-01

The possibilities of using radiation for food preservation as a way of alleviating the food deficiency problem in a large part of the world has been studied for some 20 years. Since the idea was recognized as a viable one, scientists had to develop it along three levels: firstly, the technological problems and economic viability had to be faced; at the same time tests had to be initiated to prove the wholesomeness of the irradiated foodstuffs, and then public acceptance and confidence in the end product had to be established. Work is proceeding along these three lines and in some cases, success has been won on all fronts. In others, it is continuing. As a FLASHBACK to the situation TWO YEARS AGO, we thought it interesting to reprint excerpts from a round-table discussion at which scientists from five countries sat down to discuss the pros and cons of food irradiation. ost at the gathering was Dr. Rocco Basson, Director of Chemistry at Pelindaba, South Africa, and the man responsible for directing radiation processing in that country. With him were Dr. Lapidot, Head of the Radiation and Engineering and Processing Section of the Israel Atomic Energy Commission at Soreq; Dr. Saint-Lebe of the Radioagronomy Service, French Atomic Energy Commission, at Cadarache; Dr. Ulmann, then Director of the Food Irradiation Pilot Plant at Wageningen in Holland; and Mr. Roy Hickman, leader of the International Project in the Field of Irradiation, sponsored by the FAO, IAEA and the OECD Nuclear Energy Agency, centred at Karlsruhe in Germany. (author)
MAFF sponsored research: detection tests for irradiated food

International Nuclear Information System (INIS)

Blackburn, C.M.; Holley, P.A.; Pryke, D.C.

1993-01-01

In their 1986 report on the safety and wholesomeness of irradiated food the UK Advisory Committee on Irradiated and Novel Foods (ACINF) recognised that a generally applicable test to determine if a food had been irradiated was not available. The committee considered that, although not a pre-requisite, the existence of a detection test would be a useful supplement to a control system and do much to reassure consumers; with this in mind ACINF recommended that detection methods should be kept under review. As a consequence, in 1987 the Ministry initiated a comprehensive R and D detection test programme. Over fifty papers have been published to date as a result of this programme. MAFF (Ministry Of Agriculture Fisheries and Food) has also been involved in other research associated with irradiation and food safety, some of which is described in this paper. This paper aims to give an overview of recent work funded under the food irradiation programme. Twelve projects have been supported over the last two years, ten of which involved the development of detection tests for irradiated food. A summary of these projects is presented: - Thermoluminescence; - Electron Spin Resonance; - 2-alkylcyclobutanones; -Determination Of Hydrogen; - Differential Scanning Calorimetry; - Limulus Amoebocyte Lysate; - DNA; - Pesticide Breakdown; - Neutron Irradiation; -Future Plans. (orig./vhe)
Trends of irradiated foods in Japan and the world

International Nuclear Information System (INIS)

Ito, Hitoshi

1987-01-01

The present report describes the current situation involving irradiated foods in Japan and other countries. The technique that uses radiations for such purposes as sterilizing foods or increasing their storage life is generally called food irradiation. Data on the increase in storage life, optimum dose for various marine products, sterilization of seasonings and changes in vitamin content are presented and discussed. Evaluation of the wholesomeness of foods requires analysis of induced radioactivity, toxic substances, carcinogenic substances, destruction of nutritious substances and hereditary effects. Results of such analyses are cited, indicating that food irradiation can be performed without significant deterioration in the wholesomeness of foods. In Japan, a council for food irradiation research was established in 1965 and the Atomic Energy Commission started a special research project in 1967. Some advantages and disadvantages of food irradiation were identified by the project and other studies made by various research institutes. In the world, about 20 percent of crops are lost after harvesting due to harmful insects or rotting. It is expected that irradiation will be effective for reducing the loss. (Nogami, K.)
Food irradiation

Energy Technology Data Exchange (ETDEWEB)

Gruenewald, T

1985-01-01

Food irradiation has become a matter of topical interest also in the Federal Republic of Germany following applications for exemptions concerning irradiation tests of spices. After risks to human health by irradiation doses up to a level sufficient for product pasteurization were excluded, irradiation now offers a method suitable primarily for the disinfestation of fruit and decontamination of frozen and dried food. Codex Alimentarius standards which refer also to supervision and dosimetry have been established; they should be adopted as national law. However, in the majority of cases where individual countries including EC member-countries so far permitted food irradiation, these standards were not yet used. Approved irradiation technique for industrial use is available. Several industrial food irradiation plants, partly working also on a contractual basis, are already in operation in various countries. Consumer response still is largely unknown; since irradiated food is labelled, consumption of irradiated food will be decided upon by consumers.
Food irradiation

International Nuclear Information System (INIS)

Sato, Tomotaro; Aoki, Shohei

1976-01-01

Definition and significance of food irradiation were described. The details of its development and present state were also described. The effect of the irradiation on Irish potatoes, onions, wiener sausages, kamaboko (boiled fish-paste), and mandarin oranges was evaluated; and healthiness of food irradiation was discussed. Studies of the irradiation equipment for Irish potatoes in a large-sized container, and the silo-typed irradiation equipment for rice and wheat were mentioned. Shihoro RI center in Hokkaido which was put to practical use for the irradiation of Irish potatoes was introduced. The state of permission of food irradiation in foreign countries in 1975 was introduced. As a view of the food irradiation in the future, its utilization for the prevention of epidemics due to imported foods was mentioned. (Serizawa, K.)
Currently developing opportunities in food irradiation and modern irradiation facilities

International Nuclear Information System (INIS)

Wanke, R.

1997-01-01

I. Factor currently influencing advancing opportunities for food irradiation include: heightened incidence and awareness of food borne illnesses and causes. Concerns about ensuring food safety in international as well as domestic trade. Regulatory actions regarding commonly used fumigants/pesticides e.g. Me Br. II. Modern irradiator design: the SteriGenics M ini Cell . A new design for new opportunities. Faster installation of facility. Operationally and space efficient. Provides local o nsite control . Red meat: a currently developing opportunity. (Author)
Educative campaign about information on irradiated foods

International Nuclear Information System (INIS)

Luna C, P.C.

1991-07-01

The irradiation of foods is accepted by international agencies (FAO, OMS) like a healthy and effective technology at the moment the irradiated foods are marketed easily in many countries, however in other countries exist several factors that affect the practical application of this process. In this work is planned about an educational campaign about the irradiation process directed to the consumers. (Author)
Codex general standard for irradiated foods and recommended international code of practice for the operation of radiation facilities used for the treatment of foods

International Nuclear Information System (INIS)

1990-06-01

The FAO/WHO Codex Alimentarius Commission was established to implement the Joint FAO/WHO Food Standards Programme. The purpose of this programme is to protect the health of consumers and to ensure fair practices in the food trade. At its 15th session, held in July 1983, the Commission adopted a Codex General Standard for Irradiated Foods and a Recommended International Code of Practice for the Operation of Radiation Facilities used for the Treatment of Foods. This Standard takes into account the recommendations and conclusions of the Joint FAO/IAEA/WHO Expert Committees convened to evaluate all available data concerning the various aspects of food irradiation. This Standard refers only to those aspects which relate to the processing of foods by ionising energy. The Standard recognizes that the process of food irradiation has been established as safe for general application to an overall average level of absorbed dose of 10 KGy. The latter value shold not be regarded as a toxicological upper limit above which irradiated foods become unsafe; it is simply the level at or below which safety has been established. The Standard provides certain mandatory provisions concerning the facilities used and for the control of the process in the irradiation plants. The present Standard requires that shipping documents accompanying irradiated foods moving in trade should indicate the fact of irradiation. The labelling of prepackaged irradiated foods intended for direct sale to the consumer is not covered in this Standard

Codex general standard for irradiated foods and recommended international code of practice for the operation of radiation facilities used for the treatment of foods

International Nuclear Information System (INIS)

1984-01-01

The FAO/WHO Codex Alimentarius Commission was established to implement the Joint FAO/WHO Food Standards Programme. The purpose of this programme is to protect the health of consumers and to ensure fair practices in the food trade. At its 15th session, held in July 1983, the Commission adopted a Codex General Standard for Irradiated Foods and a Recommended International Code of Practice for the Operation of Radiation Facilities used for the Treatment of Foods. This Standard takes into account the recommendations and conclusions of the Joint FAO/IAEA/WHO Expert Committees convened to evaluate all available data concerning the various aspects of food irradiation. This Standard refers only to those aspects which relate to the processing of foods by ionising energy. The Standard recognizes that the process of food irradiation has been established as safe for general application to an overall average level of absorbed dose of 10 kGy. The latter value should not be regarded as a toxicological upper limit above which irradiated foods become unsafe; it is simply the level at or below which safety has been established. The Standard provides certain mandatory provisions concerning the facilities used and for the control of the process in the irradiation plants. The present Standard requires that shipping documents accompanying irradiated foods moving in trade should indicate the fact of irradiation. The labelling of prepackaged irradiated foods intended for direct sale to the consumer is not covered in this Standard
Recent trend of food irradiation in the world

International Nuclear Information System (INIS)

Hayashi, Tohru

1989-01-01

Forty years have elapsed since the full scale research on food irradiation was begun, and the irradiation of potatoes, which was the first commercial food irradiation in the world, was started in Japan 15 years ago. In 1960s and 1970s, the development of food irradiation technology and the research for the examination of the safety of irradiated foods were mainly carried out. It was clarified that the dose required for obtaining the effect that irradiation aimed at is 0.03-0.2 kGy for suppressing germination and root generation, 0.2-1 kGy for delaying the ripening of fruits, 0.1-1 kGy for killing insects, 1-10 kGy for general sterilization and 25-50 kGy for sterilization, and also the soundness of irradiated foods was confirmed. In 1980s, the practical use of food irradiation became to be advanced in various countries, and the countries where food irradiation is carried out are increasing now. When food irradiation becomes to be actively carried out, the system for managing the execution of food irradiation and the distribution of irradiated foods becomes important, and at present the investigation for creating this system is advanced internationally. The opinion on the soundness of irradiated foods, the state of permission of food irradiation in various countries, the state of practical use of food irradiation in various countries, and the establishment of the management system for food irradiation are described. (K.I.)
Research on food irradiation in Indonesia

International Nuclear Information System (INIS)

Hilmy, N.; Maha, M.; Chosdu, R.

1986-01-01

Studies on various aspects of food irradiation have been done in Indonesia since 1968, mainly at the Centre for the Application of Isotopes and Radiation, National Atomic Energy Agency of Indonesia. Three irradiation facilities available at the Centre are gamma cell-220, panoramic batch irradiator, and latex irradiator with the present source capacities of about 1.1, 40, and 163.8 kCi Co-60, respectively. In this paper, the present status of research and development on irradiation is presented, covering (1) spices and medicinal plants, (2) rice, wheat flour and coffee bean, (3) fish and fishery products, (4) animal feed, and (5) ongoing projects including fresh fruits, cacao beans, and cashew nut. The Sub-Committee for the Control of Irradiation of Food and Medical Products, set up in August 1984, has prepared the draft of recommendations regarding the regulation for application of food irradiation in Indonedia and the draft of Regulation for the Control of and Trade in Irradiated Food and Traditional Drug to be issued by the government. (Namekawa, K.)
Food irradiation: contaminating our food

International Nuclear Information System (INIS)

Piccioni, R.

1988-01-01

The nuclear industry has promoted food irradiation as an effective and safe means of preserving food at minimum risk to the public. However, wide-scale food irradiation programmes such as that approved in the United States of America would have an adverse impact on public health in the following ways: through the consumption of carcinogenic substances generated in irradiated foods, through the use of irradiation to mask bacteriological contamination of spoiled food, through the replacement of fresh foods with nutritionally depleted foods, through accidents with leaks or mishandling of the radiation sources used and through the environmental damage resulting from reactor operation or spent fuel reprocessing necessary to produce the required isotopes for food irradiation. The food irradiation market is potentially enormous, requiring a large number of facilities and isotopes, some, such as caesium-137, would come from the production of nuclear weapons. Evidence of the presence of carcinogenic or mutagenic activity in irradiated foods is discussed. Although the US Federal Drug Administration (FDA) has approved a food irradiation programme it would actually be against the FDA's legal obligation which is to protect the health and safety of the American people. (UK)
Global trends of acceptance and trade in irradiated foods

Energy Technology Data Exchange (ETDEWEB)

Matin, M A [Food and Environmental Protection Section, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, International Atomic Energy Agency, Vienna (Austria)

2001-05-01

Issues as relevant to wide scale application of food irradiation are presented in this paper to provide current status of the technology. Global development on key issues such as public acceptance, public health improvement, safety and wholesomeness, regulatory aspects, potential application of the technology to ease quarantine problems in the trade of food and agricultural commodities as a viable alternative to fumigation with methyl bromide have been presented. Irradiation ensures the hygienic quality of food and extends shelf-life. Many international organizations and respected regional/national bodies agree on the merits of the technique and valuable contribution that the process can offer to safeguard the food supply worldwide. Codex General Standard for irradiated food and the associated Code of Practice for operation of the irradiation facilities used for the treatment of foods adopted in 1983 forms the regulatory basis for commercial utilization of the processing technology. More than 40 countries of the world have Standards/Regulations to process one or more food products by the irradiation process. Efforts are underway to harmonise national regulations on food irradiation to remove obstacles for international trade of irradiated products. There is a rapid development on commercial application of food irradiation in the USA and elsewhere in the past few months. There are already several existing commercial irradiators available for treating food in the USA and many more are planned to be built. Such commercial food irradiation facilities are also in different stage of development in Brazil, India, Mexico, Thailand, People's Republic of China, Republic of Korea. Roles of irradiation ensuring food safety, contributing food security and facilitating trade are more and more recognized in developed and developing countries alike. (author)
Global trends of acceptance and trade in irradiated foods

International Nuclear Information System (INIS)

Matin, M.A.

2001-01-01

Issues as relevant to wide scale application of food irradiation are presented in this paper to provide current status of the technology. Global development on key issues such as public acceptance, public health improvement, safety and wholesomeness, regulatory aspects, potential application of the technology to ease quarantine problems in the trade of food and agricultural commodities as a viable alternative to fumigation with methyl bromide have been presented. Irradiation ensures the hygienic quality of food and extends shelf-life. Many international organizations and respected regional/national bodies agree on the merits of the technique and valuable contribution that the process can offer to safeguard the food supply worldwide. Codex General Standard for irradiated food and the associated Code of Practice for operation of the irradiation facilities used for the treatment of foods adopted in 1983 forms the regulatory basis for commercial utilization of the processing technology. More than 40 countries of the world have Standards/Regulations to process one or more food products by the irradiation process. Efforts are underway to harmonise national regulations on food irradiation to remove obstacles for international trade of irradiated products. There is a rapid development on commercial application of food irradiation in the USA and elsewhere in the past few months. There are already several existing commercial irradiators available for treating food in the USA and many more are planned to be built. Such commercial food irradiation facilities are also in different stage of development in Brazil, India, Mexico, Thailand, People's Republic of China, Republic of Korea. Roles of irradiation ensuring food safety, contributing food security and facilitating trade are more and more recognized in developed and developing countries alike. (author)
Currently developing opportunities in food irradiation and modern irradiation facilities

Energy Technology Data Exchange (ETDEWEB)

Wanke, R [Director Business Development. SteriGenics International Inc. 17901 East Warren Avenue No. 4, Detroit, Michigan 48224-1333 (United States)

1998-12-31

I. Factor currently influencing advancing opportunities for food irradiation include: heightened incidence and awareness of food borne illnesses and causes. Concerns about ensuring food safety in international as well as domestic trade. Regulatory actions regarding commonly used fumigants/pesticides e.g. Me Br. II. Modern irradiator design: the SteriGenics {sup M}ini Cell{sup .} A new design for new opportunities. Faster installation of facility. Operationally and space efficient. Provides local {sup o}nsite control{sup .} Red meat: a currently developing opportunity. (Author)
Currently developing opportunities in food irradiation and modern irradiation facilities

Energy Technology Data Exchange (ETDEWEB)

Wanke, R. [Director Business Development. SteriGenics International Inc. 17901 East Warren Avenue No. 4, Detroit, Michigan 48224-1333 (United States)

1997-12-31

I. Factor currently influencing advancing opportunities for food irradiation include: heightened incidence and awareness of food borne illnesses and causes. Concerns about ensuring food safety in international as well as domestic trade. Regulatory actions regarding commonly used fumigants/pesticides e.g. Me Br. II. Modern irradiator design: the SteriGenics {sup M}ini Cell{sup .} A new design for new opportunities. Faster installation of facility. Operationally and space efficient. Provides local {sup o}nsite control{sup .} Red meat: a currently developing opportunity. (Author)
Food irradiation

International Nuclear Information System (INIS)

Anon.

1985-01-01

The article explains what radiation does to food to preserve it. Food irradiation is of economic importance to Canada because Atomic Energy of Canada Limited is the leading world supplier of industrial irradiators. Progress is being made towards changing regulations which have restricted the irradiation of food in the United States and Canada. Examples are given of applications in other countries. Opposition to food irradiation by antinuclear groups is addressed
Facts about food irradiation: Irradiated foods and the consumer

International Nuclear Information System (INIS)

1991-01-01

This fact sheet discusses market testing of irradiate food, consumer response to irradiated products has always been positive, and in some countries commercial quantities of some irradiated food items have been sold on a regular basis. Consumers have shown no reluctance to buy irradiated food products. 4 refs
Recent world-wide advances in irradiation of food and its identification

International Nuclear Information System (INIS)

Uchiyama, Sadao; Saito, Yukio

1991-01-01

Irradiation (ionizing radiation) of various foods is growing in popularity internationally. For example, it is used as a substitute for the use of post-harvest pesticides. This trend has served to intensify research on the identification of irradiated foods. The first Research Co-ordinated Meeting on Analytical Detection Method for Irradiated Foods was held in Poland under the sponsorship of FAO/IAEA in 1990 in order to solve problems related to the international trade of irradiated foods and to ensure their correct labelling in the market. In this review, the world-wide advances in the irradiation of food and its identification are introduced and discussed. (author)
Food irradiation

International Nuclear Information System (INIS)

Beyers, M.

1977-01-01

The objectives of food irradiation are outlined. The interaction of irradiation with matter is then discussed with special reference to the major constituents of foods. The application of chemical analysis in the evaluation of the wholesomeness of irradiated foods is summarized [af
Food irradiation

International Nuclear Information System (INIS)

Macklin, M.

1987-01-01

The Queensland Government has given its support the establishment of a food irradiation plant in Queensland. The decision to press ahead with a food irradiation plant is astonishing given that there are two independent inquiries being carried out into food irradiation - a Parliamentary Committee inquiry and an inquiry by the Australian Consumers Association, both of which have still to table their Reports. It is fair to assume from the Queensland Government's response to date, therefore, that the Government will proceed with its food irradiation proposals regardless of the outcomes of the various federal inquiries. The reasons for the Australian Democrats' opposition to food irradiation which are also those of concerned citizens are outlined
Safer food means food irradiation

International Nuclear Information System (INIS)

Steele, J.H.

2000-01-01

In this article the author presents the sanitary advantages that are brought by food irradiation. OMS experts state that this technique is safe and harmless for any average global dose between 10 KGy and 100 KGy. Whenever a seminar is held on the topic, it is always concluded that food irradiation should be promoted and favoured. In France food irradiation is authorized for some kinds of products and exceptionally above a 10 KGy dose. Historically food irradiation has been hampered in its development by its classification by American Authorities as food additives in 1958 (Delanay clause). The author draws a parallel between food irradiation and pasteurization or food deep-freezing in their beginnings. (A.C.)
Recent progress in food preservation by irradiation

Energy Technology Data Exchange (ETDEWEB)

Vas, K [Food and Agriculture Organization of the United Nations, Rome (Italy)

1977-01-01

The possible use of ionizing radiations in food preservation is discussed. It has been recognized that treatment of foods with ionizing radiations not only serves the purpose of stabilizing them in their original state, but may also enhance the hygienic properties of certain foodstuffs. Several examples conerning improvements in food quality and preservation by irradiation in different countries have been reported. The economic viewpoint and the possibilities for use of irradiated products in international trade are discussed. The development of international cooperation in sharing of research results and information and sharing of costs of wholesomeness testing have been pointed out.
Recent progress in food preservation by irradiation

International Nuclear Information System (INIS)

Vas, K.

1977-01-01

The possible use of ionizing radiations in food preservation is discussed. It has been recognized that treatment of foods with ionizing radiations not only serves the purpose of stabilizing them in their original state, but may also enhance the hygienic properties of certain foodstuffs. Several examples conerning improvements in food quality and preservation by irradiation in different countries have been reported. The economic viewpoint and the possibilities for use of irradiated products in international trade are discussed. The development of international cooperation in sharing of research results and information and sharing of costs of wholesomeness testing have been pointed out. (G.C.)
Facts about food irradiation: Microbiological safety of irradiated food

International Nuclear Information System (INIS)

1991-01-01

This fact sheet considers the microbiological safety of irradiated food, with especial reference to Clostridium botulinum. Irradiated food, as food treated by any ''sub-sterilizing'' process, must be handled, packaged and stored following good manufacturing practices to prevent growth and toxin production of C. botulinum. Food irradiation does not lead to increased microbiological hazards, nor can it be used to save already spoiled foods. 4 refs
Quality control in the commerce of irradiated foods

International Nuclear Information System (INIS)

Bustos R, M.E.

2000-01-01

In spite of an irradiated food is innocuous for health and that the irradiation process offers great advantages as conservation and hygiene method and it has been recognised by the Agriculture and Health International organizations and although the adequate equipment exists to make this treatment in the majority of countries, an international trade of irradiated foods has not been established and it is that it has to be required that the quality control of the treatment should be regulated by the corresponding authorities and it also should be harmonized with other countries for the commercial interchange. Owing to up to present an identification method of irradiated foods which is validated, the unique quality control for irradiated foods is realized in the irradiation plant, measuring the absorbed dose in products, using dosimetric systems justly calibrated and standardized to be used the adequate for the type of product and dose level which is wanted to be measured for foods mainly for quarantine treatment which is very important to determine that any part of the irradiation system has reached the minimum dose to obtain the technical effect which is desired and that it does not exceed the maximum dose for that the product quality not to be altered. (Author)
Food Irradiation Newsletter. V. 16, no. 1

International Nuclear Information System (INIS)

1992-05-01

This newsletter contains a report on the final FAO/IAEA Research Coordination Meeting (RCM) on the use of irradiation to control the infectivity of food-borne parasites, held in Mexico City in June, 1991, and a brief summary of the second FAO/IAEA RCM on the Asian Regional Cooperative Project on food irradiation, with emphasis on process control and acceptance. The workshops and training courses held between September and December 1991 are presented, and a short article reports the opening of the USA's first commercial food irradiator and describes the initial public reaction
Food irradiation

International Nuclear Information System (INIS)

Migdal, W.

1995-01-01

A worldwide standard on food irradiation was adopted in 1983 by codex Alimentarius Commission of the Joint Food Standard Programme of the Food and Agriculture Organization (FAO) of the United Nations and The World Health Organization (WHO). As a result, 41 countries have approved the use of irradiation for treating one or more food items and the number is increasing. Generally, irradiation is used to: food loses, food spoilage, disinfestation, safety and hygiene. The number of countries which use irradiation for processing food for commercial purposes has been increasing steadily from 19 in 1987 to 33 today. In the frames of the national programme on the application of irradiation for food preservation and hygienization an experimental plant for electron beam processing has been established in Inst. of Nuclear Chemistry and Technology. The plant is equipped with a small research accelerator Pilot (19 MeV, 1 kW) and industrial unit Electronika (10 MeV, 10 kW). On the basis of the research there were performed at different scientific institutions in Poland, health authorities have issued permissions for irradiation for; spices, garlic, onions, mushrooms, potatoes, dry mushrooms and vegetables. (author)

Food irradiation

International Nuclear Information System (INIS)

1991-01-01

Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general, governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food, and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide. (orig.) With 4 figs., 1 tab [de
Some legal considerations in the adoption and application of food irradiation technology

Energy Technology Data Exchange (ETDEWEB)

Reyes, L S

1986-12-31

This paper will explore the legislative and administrative measures that a developing country, like the Philippines and other country members of ASEAN, may consider and adopt to safeguard the health and safety of their citizens before allowing the use of food irradiation technology as a means of preserving a variety of foods. Some developed countries are now utilizing radiation in the preservation of some foods for commercial purposes. Also, not all countries importing or exporting irradiated foods are technically capable of determining for themselves whether or not these foods are safe for human consumption. Moreover, irradiated foods may be exported/imported without the authorities knowing it for lack of appropriate labelling or information. In this light, it becomes imperative that consumers be given the assurance that foods preserved through the irradiation process are wholesome and safe. This can only be effectively carried out by governments through the adoption of legislative and administrative measures to ensure the safe utilization of the irradiation process and strict adherence by manufacturers, distributors and sellers of irradiated food to the internationally accepted FAO and WHO standards of irradiated foods and recommended international Code of Practice for operation of radiation facilities for treatment of foods. Some provisions that should be seriously considered in the enactment of legislation include: regulating the utilization of the irradiation process through licensing, i.e. no food item may be irradiated without first securing a license from the appropriate government agency and no irradiated food may be sold or distributed without first securing a similar prior permit/license; providing the specific allowable dose to be utilized in the radiation process beyond which the process will be considered illegal; giving the government the authority to regularly monitor the irradiation facilities to ensure that it is sanitary and technically safe not
Some legal considerations in the adoption and application of food irradiation technology

International Nuclear Information System (INIS)

Reyes, L. S.

1985-01-01

This paper will explore the legislative and administrative measures that a developing country, like the Philippines and other country members of ASEAN, may consider and adopt to safeguard the health and safety of their citizens before allowing the use of food irradiation technology as a means of preserving a variety of foods. Some developed countries are now utilizing radiation in the preservation of some foods for commercial purposes. Also, not all countries importing or exporting irradiated foods are technically capable of determining for themselves whether or not these foods are safe for human consumption. Moreover, irradiated foods may be exported/imported without the authorities knowing it for lack of appropriate labelling or information. In this light, it becomes imperative that consumers be given the assurance that foods preserved through the irradiation process are wholesome and safe. This can only be effectively carried out by governments through the adoption of legislative and administrative measures to ensure the safe utilization of the irradiation process and strict adherence by manufacturers, distributors and sellers of irradiated food to the internationally accepted FAO and WHO standards of irradiated foods and recommended international Code of Practice for operation of radiation facilities for treatment of foods. Some provisions that should be seriously considered in the enactment of legislation include: regulating the utilization of the irradiation process through licensing, i.e. no food item may be irradiated without first securing a license from the appropriate government agency and no irradiated food may be sold or distributed without first securing a similar prior permit/license; providing the specific allowable dose to be utilized in the radiation process beyond which the process will be considered illegal; giving the government the authority to regularly monitor the irradiation facilities to ensure that it is sanitary and technically safe not
Irradiation as an effective method of food conservation

International Nuclear Information System (INIS)

Stachowicz, W.

1994-01-01

Irradiation as an effective method for food preservation has been introduced. The worldwide history of radiation methods development has been shown. The state of art of international legislation connected with food irradiation and licensing of that technology in different countries has been reviewed. The list of food products commonly accepted for radiation conservation has also been performed
Gamma irradiation as a means of food preservation in Canada

International Nuclear Information System (INIS)

Pim, L.R.

1983-11-01

The status of food irradiation has changed significantly in the past three years with the establishment of inter-national standards by the Codex Alimentarious Commission of the United Nations and the setting of wholesomeness guidelines for a wide variety of foods by the Joint FAO/IAEA/WHO Expert Committee on Food Irradiation. This report examines: the technology of food irradiation; the biochemical, nutritional and microbiological effects on food, with special attention paid to radiolytic products and their possible toxicity; the economic feasibility of a food irradiation industry; food irradiation in Canada -experience, outlook and regulatory proposals, and consumer reaction to irradiated foods; and presents conclusions and recommendations to Health and Welfare Canada and to Consumer and Corporate Affairs Canada
Regulation on trading of irradiated food in Latin America

Energy Technology Data Exchange (ETDEWEB)

Mastro, N.L. Del [IPEN-CNEN/ SP, Travessa R. No. 400, Cidade Universitaria 05508-900 SP, Caixa Postal 11049, Cep 05422-970, Sao Paulo (Brazil)

1997-12-31

The International Consultative Group on food Irradiation (ICGFI) was established in 1984 under the aegis of FAO, IAEA and WHO, following the adoption by the Codex Alimentarius Commission of the Codex General Standard for Irradiated foods and the Recommended International Code of Practice for the Operation of radiation Facilities for the treatment of food. Today, several countries from South America and the Caribbean have regular representatives in the ICGFI. Some of the countries also have regulations about food irradiation: Argentina, Brazil, Chile, Costa Rica, Cuba, Mexico, Peru and Uruguay. After a meeting in Peru in April 1997, Latin American countries agreed to attempt a harmonization of national laws according to an approved regional model regulation on irradiated food. The model legislation is based on the principles of the Codex General Standard for Irradiated Foods and Recommended Code of Practice for the Operation of Radiation Facilities Used for the Treatment of Foods, as well as on the relevant recommendations of the ICGFI. The model regulation establishes the authority, objectives, scope, definitions, general requirements, facilities, control procedures, documentation inspection, labeling and also provides and advisory technological dose limit by classes of food. (Author)
Regulation on trading of irradiated food in Latin America

International Nuclear Information System (INIS)

Mastro, N.L. Del

1997-01-01

The International Consultative Group on food Irradiation (ICGFI) was established in 1984 under the aegis of FAO, IAEA and WHO, following the adoption by the Codex Alimentarius Commission of the Codex General Standard for Irradiated foods and the Recommended International Code of Practice for the Operation of radiation Facilities for the treatment of food. Today, several countries from South America and the Caribbean have regular representatives in the ICGFI. Some of the countries also have regulations about food irradiation: Argentina, Brazil, Chile, Costa Rica, Cuba, Mexico, Peru and Uruguay. After a meeting in Peru in April 1997, Latin American countries agreed to attempt a harmonization of national laws according to an approved regional model regulation on irradiated food. The model legislation is based on the principles of the Codex General Standard for Irradiated Foods and Recommended Code of Practice for the Operation of Radiation Facilities Used for the Treatment of Foods, as well as on the relevant recommendations of the ICGFI. The model regulation establishes the authority, objectives, scope, definitions, general requirements, facilities, control procedures, documentation inspection, labeling and also provides and advisory technological dose limit by classes of food. (Author)
ENHANCING FOOD SAFETY AND STABILITY THROUGH IRRADIATION: A REVIEW

Directory of Open Access Journals (Sweden)

Manzoor Ahmad Shah

2014-04-01

Full Text Available Food irradiation is one of the non thermal food processing methods. It is the process of exposing food materials to the controlled amounts of ionizing radiations such as gamma rays, X-rays and accelerated electrons, to improve microbiological safety and stability. Irradiation disrupts the biological processes that lead to decay of food quality. It is an effective tool to reduce food-borne pathogens, spoilage microorganisms and parasites; to extend shelf-life and for insect disinfection. The safety and consumption of irradiated foods have been extensively studied at national levels and in international cooperations and have concluded that foods irradiated under appropriate technologies are both safe and nutritionally adequate. Specific applications of food irradiation have been approved by national legislations of more than 55 countries worldwide. This review aims to discuss the applications of irradiation in food processing with the emphasis on food safety and stability.
Irradiated foods

International Nuclear Information System (INIS)

Darrington, Hugh

1988-06-01

This special edition of 'Food Manufacture' presents papers on the following aspects of the use of irradiation in the food industry:- 1) an outline view of current technology and its potential. 2) Safety and wholesomeness of irradiated and non-irradiated foods. 3) A review of the known effects of irradiation on packaging. 4) The problems of regulating the use of irradiation and consumer protection against abuse. 5) The detection problem - current procedures. 6) Description of the Gammaster BV plant in Holland. 7) World outline review. 8) Current and future commercial activities in Europe. (U.K.)
Food irradiation

International Nuclear Information System (INIS)

Kobayashi, Yasuhiko; Kikuchi, Masahiro

2009-01-01

Food irradiation can have a number of beneficial effects, including prevention of sprouting; control of insects, parasites, pathogenic and spoilage bacteria, moulds and yeasts; and sterilization, which enables commodities to be stored for long periods. It is most unlikely that all these potential applications will prove commercially acceptable; the extend to which such acceptance is eventually achieved will be determined by practical and economic considerations. A review of the available scientific literature indicates that food irradiation is a thoroughly tested food technology. Safety studies have so far shown no deleterious effects. Irradiation will help to ensure a safer and more plentiful food supply by extending shelf-life and by inactivating pests and pathogens. As long as requirement for good manufacturing practice are implemented, food irradiation is safe and effective. Possible risks of food irradiation are not basically different from those resulting from misuse of other processing methods, such as canning, freezing and pasteurization. (author)
Facts about food irradiation: Irradiation and food safety

International Nuclear Information System (INIS)

1991-01-01

This fact sheet focusses on the question of whether irradiation can be used to make spoiled food good. No food processing procedures can substitute for good hygienic practices, and good manufacturing practices must be followed in the preparation of food whether or not the food is intended for further processing by irradiation or any other means. 3 refs
Food irradiation

International Nuclear Information System (INIS)

Anon.

1984-01-01

Food preservation by irradiation is one part of Eisenhower's Atoms for Peace program that is enjoying renewed interest. Classified as a food additive by the Food, Drug, and Cosmetic Act of 1958 instead of a processing technique, irradiation lost public acceptance. Experiments have not been done to prove that there are no health hazards from gamma radiation, but there are new pressures to get Food and Drug Administration approval for testing in order to make commercial use of some radioactive wastes. Irradiation causes chemical reactions and nutritional changes, including the destruction of several vitamins, as well as the production of radiolytic products not normally found in food that could have adverse effects. The author concludes that, lacking epidemiological evidence, willing buyers should be able to purchase irradiated food as long as it is properly labeled
Food irradiation

International Nuclear Information System (INIS)

Hetherington, M.

1989-01-01

This popular-level article emphasizes that the ultimate health effects of irradiated food products are unknown. They may include vitamin loss, contamination of food by botulism bacteria, mutations in bacteria, increased production of aflatoxins, changes in food, carcinogenesis from unknown causes, presence of miscellaneous harmful chemicals, and the lack of a way of for a consumer to detect irradiated food. It is claimed that the nuclear industry is applying pressure on the Canadian government to relax labeling requirements on packages of irradiated food in order to find a market for its otherwise unnecessary products
Application of irradiation techniques to food and foodstuffs

International Nuclear Information System (INIS)

Kwon, Joong Ho; Byun, Myung Woo; Kim, Suc Won; Yang, Jae Seung; Cho, Han Ok

1991-02-01

A preservation study of dried fish, anchovies, has been conducted to determine the effect of gamma irradiation and laminated(nylon/polyethylene) film packaging on microbiological, physicochemical and organoleptic qualities of stored samples under room, refrigeration and freezing temperatures. Irradiation at less than 5 kGy and NY/PE-laminated film packaging are anticipated to be significantly effective for over 10 months in terms of improving the hygienic quality and extending the storage life of boiled-dried anchovies. In a survey participating 700 consumers, respondents preferred irradiated food to chemically-treated one. However, majority of respondents (55.7 %) was ignorant of the fact that the Korean government and international organizations concerned have approved the wholesomeness of irradiated food. Insufficiency of public information and understanding for irradiated food was indicated as a major cause for retardation of commercial utilization of food irradiation technology. In a response concerning perception and acceptance toward irradiated food, there was a significant difference between radiation worker and the general public. (Author)
Facts about food irradiation: Chemical changes in irradiated foods

International Nuclear Information System (INIS)

1991-01-01

This fact sheet addresses the safety of irradiated food. The irradiation process produces very little chemical change in food, and laboratory experiments have shown no harmful effects in animals fed with irradiated milk powder. 3 refs
The status of food irradiation technology

International Nuclear Information System (INIS)

Sivinski, J.S.

1989-01-01

Irradiation is a mature technology for many uses, such as medical product sterilization, crosslinking of plastics, application of coatings, stabilization of natural and synthetic rubbers prior to vulcanization, and in plant genetics. It also has many potential applications in the food and agriculture industries, especially in the postharvest activities associated with processing, storing, and distribution and in utilization and consumption. The safety of food irradiation has been thoroughly studied and established by distinguished scientists of international stature and unimpeachable credentials. Approximately 30 countries permit food irradiation and it is commercially used in 21. Parasites are of serious concern since their impact on human health and economic productivity is significant, especially in developing countries with sanitation and food control problems. Parasites in meat and fish can be rendered sterile or inactivated with irradiation, and the potential for improved human health is significant. The second area for immediate use of irradiation is in meeting plant quarantine requirements. The benefits described above and the approval of the scientific community are moving the technology toward greater utilization
Facts about food irradiation: Nutritional quality of irradiated foods

International Nuclear Information System (INIS)

1991-01-01

This fact sheet briefly considers the nutritional value of irradiated foods. Micronutrients, especially vitamins, are sensitive to any food processing method, but irradiation does not cause any special nutritional problems in food. 4 refs
Harmonization of regulations on food irradiation in the Americas

International Nuclear Information System (INIS)

1992-03-01

The International Consultative Group on Food Irradiation sponsored this meeting, which was intended to serve as a forum for senior officials involved in the regulatory control on food trade to exchange views on a possible harmonization of national regulations pertaining to the trade in irradiated foods. The main topics considered were: the status of food trade in the Americas; the implications of consumer acceptance on trade; the use of irradiation as a quarantine treatment for fruits and vegetables; and control of the process of food irradiation. This publication contains a summary of the meeting and texts of fourteen papers presented: these have been indexed separately. Refs, figs and tabs
Biology of food irradiation

International Nuclear Information System (INIS)

Murray, D.R.

1990-01-01

The author presents his arguments for food scientists and biologists that the hazards of food irradiation outweigh the benefits. The subject is discussed in the following sections: introduction (units, mutagenesis, seed viability), history of food irradiation, effects of irradiation on organoleptic qualities of staple foods, radiolytic products and selective destruction of nutrients, production of microbial toxins in stored irradiated foods and loss of quality in wheat, deleterious consequences of eating irradiated foods, misrepresentation of the facts about food irradiation. (author)
Perspective on food irradiation

International Nuclear Information System (INIS)

Newsome, R.L.

1987-01-01

A brief review summarizes current scientific information on the safety and efficacy of irradiation processing of foods. Attention is focused on: specifics of the irradiation process and its effectiveness in food preservation; the historical development of food irradiation technology in the US; the response of the Institute of Food Technologists to proposed FDA guidelines for food irradiation; the potential uses of irradiation in the US food industry; and the findings of the absence of toxins and of unaltered nutrient density (except possibly for fats) in irradiated foods. The misconceptions of consumers concerning perceived hazards associated with food irradiation, as related to consumer acceptance, also are addressed

Regulations in the field of food irradiation

International Nuclear Information System (INIS)

1991-02-01

The material available for this review, as well as the Guidelines for Preparing Regulations for the Control of Food Irradiation Facilities adopted by ICGFI, the international Conference Document on the Acceptance, Control of and Trade in Irradiated Food, the draft European Economic Community Directive and the Codex General Standard and Code of Practice on food irradiation suggest that the following aspects may be subject to regulation: Food irradiation licensing, radiation safety, food hygiene, package labelling, inspection, certification for commercial purposes. The purpose of this review is to provide Member States with the information necessary for and special to the control of food processing by irradiation, so as to enable them to ensure that they have or they can adopt effective regulations governing all aspects of trade in irradiated food. Three countries have introduced in their food laws special provisions to regulate the processing of food by radiation. Twenty-three countries have issued such special regulations under the existing statutory authority of one of the executive branches: Seven countries either by reference or by incorporation in whole or in part in their regulations, gave recognition to the Codex Standard and Code of Practice. The absence of such specific recognition should not be interpreted, however, to mean that those countries have not accepted the Codex recommendations. Many provisions seem to have taken the Codex recommendations as a guide. 16 refs
Food irradiation methodology : prospect and retrospect

International Nuclear Information System (INIS)

Nadkarni, G.B.

1987-01-01

Research and development work in food irradiation over the past several years has been essentially directed towads answering all possible questions in respect of the suitability of the process, quality of materials and safety for human use. A major effort was indeed, around the toxicological evaluation, till it was recognised internationally that irradiated items of food do not present any health hazards. This recognition along with the awareness of the hazards in the use of chemicals has resulted in a renewed interest in the use of radiations for preservation of food. Radiation preservation of food would reach the stage of practical application with additional information on design and functional aspects of radiation sources, appropriate for specific commodities. Each items has a particular dose requirement depending on the purpose of irradiation and the type of handling. 21 refs. (author)
The wholesomeness of irradiated food

International Nuclear Information System (INIS)

Elias, P.S.; Matsuyama, A.

1978-01-01

It is apparent that there is a need for protection of the consumer and a need for governmental authorities to insure a safe and wholesome food supply for the population. Based on objective and scientific evidence regarding the safety of food irradiation, national and international health authorities are able to determine whether irradiated food is acceptable for human consumption. Following a thorough review of all available data, the Joint FAO/IAEA/WHO Expert Committee unconditionally approved wheat and ground wheat products and papaya irradiated for disingestation at a maximum dose of 100 krad, potatoes irradiated for sprout control at a maximum dose not exceeding 15 krad, and chicken irradiated at a maximum dose of 700 krad to reduce microbiological spoilage. Lastly, it unconditionally approved strawberries irradiated at a maximum dose of 300 krad to prolong storage. Onions at irradiated for sprout control at a maximum dose of 15 krad were temporarily approved, subject to preparation of further data on multigeneration reproduction studies on rats. Codfish and redfish eviscerated after irradiation at a maximum dose of 220 krad to reduce microbiological spoilage were also approved, based on the results of various studies in progress. Temporary, conditional approval of rice irradiated for insect disinfestation at a maximum dose of 100 krad was based on results of long-term studies on rats and monkies, available in the next review. Due to insufficient data, no decision regarding irradiated mushrooms was made. (Bell, E.)
Food irradiation

International Nuclear Information System (INIS)

Mercader, J.P.; Emily Leong

1985-01-01

The paper discusses the need for effective and efficient technologies in improving the food handling system. It defines the basic premises for the development of food handling. The application of food irradiation technology is briefly discussed. The paper points out key considerations for the adoption of food irradiation technology in the ASEAN region (author)
Food irradiation process control and acceptance. Regional UNDP project for Asia and the Pacific, mission undertaken in the Philippines. Food irradiation process control, regulation and acceptance RPFI-Phase 3

International Nuclear Information System (INIS)

Giddings, G.G.

1992-01-01

At the request of the Government of the Philippines, the FAO/IAEA expert undertook a one-week mission between 3 and 9 May 1991, to the Philippine Nuclear Research Institute (PNRI). This mission included the following: The expert advised and assisted on matters related to food irradiation relevant to the Philippines and its on-going programmes. A meeting was held with the Chairman and several members of the National Committee on Food Irradiation, at which the expert briefed the group on regulatory and implementation developments in other countries of the region, and the globe, and advised on near-term steps to be taken in the Philippines. A related visit and tour of the Food Development Center of Food Terminal Inc., which is pursuing an FAO/IAEA food irradiation research project was also made. Regarding radiation disinfestation of agricultural commodities for quarantine control purposes, visits and discussions were held at the facilities of Philippine - Far East Agro Products Inc., a major exporter, plus to the offices of the Government, Plant Quarantine Service, and the Post Harvest Technology Research Center at the University of the Philippines, Los Banos. In connection with fishery product applications, the expert toured the processing plant of Mindanao Food Corporation and met with its key executives. The firm has a growing export business in frozen raw and processed seafoods, and has been cooperating in an FAO/IAEA supported study of the irradiation of same to improve hygiene and post-defrosting market life. In connection with the promulgation of a first Philippine irradiated foods law and/or regulation, the expert had a meeting with key staff of the Government Bureau of Food and Drugs, again in the company of PNRI staff counterparts. The experts also provided a seminar to PNRI staff and invited guests before leaving for Indonesia, followed by Vietnam for similar UNDP-supported FAO/IAEA missions. (author)
Food irradiation and sterilization

Science.gov (United States)

Josephson, Edward S.

Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25-70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning is achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70-80°C (bacon to 53°C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40°C to -20°C). Radappertozed foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for "wholesomeness" (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effecys of radappertization on the "wholesomeness" characteristics of these foods.
Food irradiation and sterilization

International Nuclear Information System (INIS)

Josephson, E.S.

1981-01-01

Radiation sterilization of food (radappertization) requires exposing food in sealed containers to ionizing radiation at absorbed doses high enough (25 to 70 kGy) to kill all organisms of food spoilage and public health significance. Radappertization is analogous to thermal canning in achieving shelf stability (long term storage without refrigeration). Except for dry products in which autolysis is negligible, the radappertization process also requires that the food be heated to an internal temperature of 70 to 80 0 C (bacon to 53 0 C) to inactivate autolytic enzymes which catalyze spoilage during storage without refrigeration. To minimize the occurrence of irradiation induced off-flavors and odors, undesirable color changes, and textural and nutritional losses from exposure to the high doses required for radappertization, the foods are vacuum sealed and irradiated frozen (-40 0 C to -20 0 C). Radappertized foods have the characteristic of fresh foods prepared for eating. Radappertization can substitute in whole or in part for some chemical food additives such as ethylene oxide and nitrites which are either toxic, carcinogenic, mutagenic, or teratogenic. After 27 years of testing for 'wholesomeness' (safety for consumption) of radappertized foods, no confirmed evidence has been obtained of any adverse effects of radappertization on the 'wholesomeness' characteristics of these foods. (author)
Food irradiation - now

International Nuclear Information System (INIS)

Basson, R.A.

1989-01-01

Food irradiation technology in South Africa is about to take its rightful place next to existing food preservation methods in protecting food supplies. This is as a result of several factors, the most important of which is the decision by the Department of Health and Population Development to introduce compulsory labelling of food irradiation. The factors influencing food irradiation technology in South Africa are discussed
Food Irradiation Newsletter. V. 10, no. 2

International Nuclear Information System (INIS)

1986-11-01

This issue reports the summary of the Task Force Meeting on the Use of Irradiation to Ensure Hygienic Quality of Food, convened by the International Consultative Group on Food Irradiation (ICGFI) in Vienna, July 1986. The full report of the final FAO/IAEA Research Co-ordination Meeting on Factors Influencing the Utilization of Food Irradiation, convened in Dubrovnik, Yugoslavia in June 1986, contains the conclusion of the work carried out under the Co-ordinated Research Programme in the past 5 years. A Regional Co-ordinated Research Programme for Latin America has been launched with a workshop convened on this subject in Piracicaba, Brazil, July 1986. Also featured is the summary report of the FAO/IAEA Seminar for Asia and the Pacific on the Practical Application of Food Irradiation convened in Shanghai, People's Republic of China, April 1986. The well-attended seminar reported on the progress and development of practical scale application of food irradiation in the region. A successful market testing of irradiated mangoes in Miami, Florida is also described. The outcome of this test is quite significant in view of the Chernobyl accident a few months before the tests. Tabs
Wholesomeness of irradiated foods, especially potatoes, in Japan

International Nuclear Information System (INIS)

Furuya, Tsuyoshi

1998-01-01

Food irradiation was established under the auspices of the Japan Atomic Energy Commission. In 1967, studies on the efficacy of food irradiation, irradiation techniques and wholesomeness of irradiated foods were begun on potatoes and 6 other items (onions, rice, wheat, vienna sausage, fish-paste products, and mandarin orange) by a project team consisting of scientists from various broad academic fields under the sponsorship of the Science and Technology Agency. Wholesomeness of irradiated foods generally includes the following three points. The first one is the toxicity consisting of chronic toxicity test which predicts the effect when food is continuously ingested for long time, e.g., carcinogenicity test, teratogenicity test which predicts the effect of reproduction and generation for multigeneration, and mutagenicity test which detects the cytogenic possibility. The second is the nutritional adequacy as evaluated by effect on growth, physiological function and nutritional contents. The last one is microbiological safety concerning to microorganic resistance and tolerance by irradiation. In 1972, on the basis of the reports on toxicological aspects that we mainly carried out, nutritional and other aspects, 0.15 kGy level for sprout inhibition of potato which was the first practical use for food irradiation in Japan was permitted by Food Sanitation Act. The safety of food contaminants and food additives, its object for use the same as food irradiation, is confirmed by toxicity test employed experimental animals. Limitation of food additives and residual limitation of food contaminants are decided by the results in toxicity test. And these insure humansafety. It is important and necessary to choose the irradiation or chemicals for food in view of human health. (author)
Irradiation processing of food items for exports

International Nuclear Information System (INIS)

Sareen, Shashi

1998-01-01

Globalization has led to rapid increases in international food trade. About 460 million metric tonnes of foodstuffs are traded annually of a value to the order of 300 billion US dollar. With such high trade figures, it is imperative to provide safe and nutritious foods to consumers and to minimize food losses due to spoilage. Food irradiation is a technology which has been under study and debate since fifties for the purpose of food preservation. This technology has been extensively reviewed and studied at international levels and by several countries and on the basis of these, a number of countries have permitted the use of irradiation for specified foods and are also applying it on commercial scale. In this paper, a review of the status and importance of this technology has been brought out to include the application of the technology and its perceived benefits, acceptance of the technology at the international level and by different countries including the scenario in India, the various types of concerns expressed by Governments as well as consumers and specific areas with regard to exports for which the technology would be beneficial. (author)
Philippines' experience in marketing irradiated foods

International Nuclear Information System (INIS)

Lustre, A. O.; Ang, L.; Dianco, A.

1985-01-01

The Food Terminal Inc. in Manila, in cooperation with the Philippine Atomic Energy Agency and with funding support from the International Atomic Energy Agency in Vienna has been conducting storage and marketing studies on onions, garlic and mangoes. The objective is to gather loss reduction data and consumer reaction information that can serve as a basis for evaluating the risks and benefits involved in the establishment of a commercial food irradiator in the country. These studies show that irradiation reduces low-temperature storage losses in onions and garlic by 10-40% and post-storage marketing losses at ambient conditions by 16-50% in onions. Post-storage marketing trials not only indicate a significant reduction in losses during shipping and retail sale but a large increase in the marketability of irradiated commodities as measured by the rate of sale of the commodity and the price which it commands during the selling period. No adverse consumer reaction occurred during the sale of irradiated foods labelled as such except for a few comments indicating fear, ignorance and/or curiosity. The importance of irradiation as a substitute quarantine treatment for mangoes and for eliminating Salmonella in frozen foods for export is discussed in relation to the growing importance of these commodities to the Philippines' non-traditional export markets. Other applications of irradiation that could result in a perceptible improvement in the marketability of food commodities in the Philippines are discussed. Marketing studies are invaluable in evaluating the potential benefits of a new technology as food irradiation. In view of this, there is great interest in the completion of a pilot plant for food irradiation by the Philippine Atomic Energy Commission. The design and capacity of this plant are discussed
Food irradiation

International Nuclear Information System (INIS)

Beishon, J.

1991-01-01

Food irradiation has been the subject of concern and controversy for many years. The advantages of food irradiation include the reduction or elimination of dangerous bacterial organisms, the control of pests and insects which destroy certain foods, the extension of the shelf-life of many products, for example fruit, and its ability to treat products such as seafood which may be eaten raw. It can also replace existing methods of treatment which are believed to have hazardous side-effects. However, after examining the evidence produced by the proponents of food irradiation, the author questions whether it has any major contribution to make to the problems of foodborne diseases or world food shortages. More acceptable solutions, he suggests, may be found in educating food handlers to ensure that hygienic conditions prevail in the production, storage and serving of food. (author)
Facts about food irradiation: Packaging of irradiated foods

International Nuclear Information System (INIS)

1991-01-01

This fact sheet considers the effects on packaging materials of food irradiation. Extensive research has shown that almost all commonly used food packaging materials toted are suitable for use. Furthermore, many packaging materials are themselves routinely sterilized by irradiation before being used. 2 refs
Facts about food irradiation: Food irradiation costs

International Nuclear Information System (INIS)

1991-01-01

This fact sheet gives the cost of a typical food irradiation facility (US $1 million to US $3 million) and of the food irradiation process (US $10-15 per tonne for low-dose applications; US $100-250 per tonne for high-dose applications). These treatments also bring consumer benefits in terms of availability, storage life and improved hygiene. 2 refs
Regulations on consume and commercialization of food irradiation in Mexico

International Nuclear Information System (INIS)

Ramirez, M.E.B.; Perez, J.J.

1995-01-01

A Mexican standard for food irradiation is ready for final publication after the authority received and reviewed public comments of the project published in April 1994. The standard establish the radiation doses for different classes of food, based on ICGFI recommendations. Also included are controls for sampling, packaging, labelling, transportation, process inspection and accordance with international regulations. The results of the economical analysis of cost-benefit of the application of the standard show that the net present value is positive. The method of calculation is presented explaining the assumptions considered for the estimation of the total annual savings and surveillance costs. A final version of the research program report on radiation quarantine treatment of Mexican mangoes will be used for the petition to APHIS for the amendment of quarantine procedures to permit importation into the USA of irradiated products. (Author)
The application of irradiation techniques for food preservation and processing improvement

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Cho, Han Ok; Jo, Sung Ki; Yook, Hong Sun; Kwon, Oh Jin; Yang, Jae Seung; Kim, Sung; Im, Sung Il

1997-09-01

This project has intended to develop alternative techniques to be used in food industry for food processing and utilization by safe irradiation methods. For improvement of rheology and processing in corn starch by irradiation, the production of modified starch with low viscosity as well as with excellent viscosity stability became feasible by the control of gamma irradiation dose levels and the amount of added inorganic peroxides to starch. Also, this project was developed the improvement methods of hygienic quality and long-term storage of dried red pepper by gamma irradiation. And, in Korean medicinal plants, 10 kGy gamma irradiation was effective for improving sanitary quality and increasing extraction yield of major components. For the sanitization of health and convenience foods, gamma irradiation was more effective than ozone treatment in decontamination of microorganisms, with minimal effect on the physicochemical properties analysed. In evaluation of wholesomeness, gamma-irradiated the Korean medicinal plants could be safe on the genotoxic point of view. And, thirteen groups of irradiated foods approved for human consumption from Korea Ministry of Health and Welfare. (author). 81 refs., 74 tabs.
The application of irradiation techniques for food preservation and processing improvement

International Nuclear Information System (INIS)

Byun, Myung Woo; Cho, Han Ok; Jo, Sung Ki; Yook, Hong Sun; Kwon, Oh Jin; Yang, Jae Seung; Kim, Sung; Im, Sung Il.

1997-09-01

This project has intended to develop alternative techniques to be used in food industry for food processing and utilization by safe irradiation methods. For improvement of rheology and processing in corn starch by irradiation, the production of modified starch with low viscosity as well as with excellent viscosity stability became feasible by the control of gamma irradiation dose levels and the amount of added inorganic peroxides to starch. Also, this project was developed the improvement methods of hygienic quality and long-term storage of dried red pepper by gamma irradiation. And, in Korean medicinal plants, 10 kGy gamma irradiation was effective for improving sanitary quality and increasing extraction yield of major components. For the sanitization of health and convenience foods, gamma irradiation was more effective than ozone treatment in decontamination of microorganisms, with minimal effect on the physicochemical properties analysed. In evaluation of wholesomeness, gamma-irradiated the Korean medicinal plants could be safe on the genotoxic point of view. And, thirteen groups of irradiated foods approved for human consumption from Korea Ministry of Health and Welfare. (author). 81 refs., 74 tabs
The basis and safety of food irradiation. Advantages of radiation treatment for food sanitation and storage

Energy Technology Data Exchange (ETDEWEB)

Ito, Hitoshi [Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment

2001-09-01

The food irradiation has the history of more than 60 years in its development. However, its commercial application has not been promoted well in Japan even though the safety of irradiated foods was confirmed. Recently, relevant authorities in 52 countries have given clearance to many commodities, and irradiated foods are commercially distributed in USA and EU countries. The international situation makes some unavoidable circumstances which can not close the commercialization of food irradiation in Japan. The present report contains the basis and application of food irradiation, and history of development in the World and Japan. Moreover, the safety of irradiated foods are demonstrated from many evidences of researches in animal feeding tests, in analysis of radiolytic products, in nutritional evaluations and in microbiological studies of irradiated foods. Especially, it makes obvious from the results of many researches that unique radiolytic products can not be produced by irradiation of foods. Because main radiation effects are induced by oxidation degradation of food components as similar to natural oxidation by heating or UV light. Radiation engineering for commercial process and identification methods of irradiated foods are also presented. (author)
Detection of irradiated food: current progress on the MAFF programme

International Nuclear Information System (INIS)

Blackburn, C.M.; Holley, P.A.; Pryke, D.C.

1994-01-01

In their 1986 report the UK's Advisory Committee on Irradiated Food recognized that a generally applicable test was not available. In view of this the Committee advised that documentary control would have to be maintained throughout the processing chain. The Committee considered that detection tests would be an useful supplement for such a control system, and would do much to reassure consumers. In the following year MAFF initiated an R/D programme covering a wide variety of potential methods. The programme now focuses on developing and validating the most promising of these. Whilst it is unlikely that there will ever be an universal test covering all foods, this programme has now reached a point where tests are becoming available for a wide variety of foods. This paper reviews the progress on a number of last years projects of MAFF (Ministry of Agriculture, Fisheries and Food). In addition to the existing MAFF collaboratively tested non-statutory method for herbs and spices, two other methods have now been published: electron spin resonance spectroscopy for meat, and detection of irradiated poultry using the limulus lyasate test based on the presence on 2-alkyl cyclobutanones in irradiated seafood, poultry and meat. The Ministry also takes an active interest in international programmes including European Community and IAEA/FAO initiatives. (author)

Sensory properties of irradiated foods

International Nuclear Information System (INIS)

Plestenjak, A.

1997-01-01

Food irradiation is a simple and effective preservation technique. The changes caused by irradiation depend on composition of food, on the absorbed dose, the water content and temperature during and after irradiation. In this paper the changes of food components caused by irradiation, doses for various food irradiation treatments, foods and countries where the irradiation is allowed, and sensory properties of irradiated food are reviewed
Food Irradiation in Japan

Energy Technology Data Exchange (ETDEWEB)

Kawabata, T.

1981-09-15

Since 1967 research activities on food irradiation in Japan have been carried out under the National Food Irradiation Programme by the Japanese Atomic Energy Commission. The programme has been concentrated on the technological and economical feasibility and wholesomeness testings of seven irradiated food items of economic importance to the country, i.e. potatoes, onions, wheat, rice, 'kamaboko' (fish-paste products), 'Vienna' sausages and mandarin oranges. By now most studies, including wholesomeness testings of these irradiated food items, have been completed. In Japan, all foods or food additives for sale are regulated by the Food Sanitation Law enforced in 1947. Based on studies made by the national programme, irradiated potatoes were given 'unconditional acceptance' for human consumption in 1972. At present, irradiated potatoes are the only food item which has so far been approved by the Minister of Health and Welfare. Unless the Minister of Health and Welfare has declared that items are not harmful to human health on obtaining comments from the Food Sanitation Investigation Council, no irradiated food can be processed or sold. In addition, the import of irradiated foodstuffs other than potatoes from foreign countries is prohibited by law.
Detection of food irradiation - two analytical methods

International Nuclear Information System (INIS)

1994-01-01

This publication summarizes the activities of Nordic countries in the field of detection of irradiated food. The National Food Agency of Denmark has coordinated the project. The two analytical methods investigated were: the gas-chromatographic determination of the hydrocarbon/lipid ratio in irradiated chicken meat, and a bioassay based on microelectrophoresis of DNA from single cells. Also a method for determination of o-tyrosine in the irradiated and non-irradiated chicken meat has been tested. The first method based on radiolytical changes in fatty acids, contained in chicken meat, has been tested and compared in the four Nordic countries. Four major hydrocarbons (C16:2, C16:3, C17:1 and C17:2) have been determined and reasonable agreement was observed between the dose level and hydrocarbons concentration. Results of a bioassay, where strand breaks of DNA are demonstrated by microelectrophoresis of single cells, prove a correlation between the dose levels and the pattern of DNA fragments migration. The hydrocarbon method can be applied to detect other irradiated, fat-containing foods, while the DNA method can be used for some animal and some vegetable foods as well.Both methods allow to determine the fact of food irradiation beyond any doubt, thus making them suitable for food control analysis. The detailed determination protocols are given. (EG)
2. National Seminar on Acceptance and Trade of Irradiated Foods. Proceedings

International Nuclear Information System (INIS)

1997-01-01

This proceedings is a compilation of 18 papers presented at the National Seminar on Acceptance and Trade of Irradiated Food, held in Toluca, Mexico, 27-29 October 1997. It generally deals with international and national legal, technological, health and commercial aspects of food irradiation. Public confidence and consumer acceptance of irradiated food stuff is also the subject of the seminar
Food irradiation: An update

International Nuclear Information System (INIS)

Morrison, Rosanna M.

1984-01-01

Recent regulatory and commercial activity regarding food irradiation is highlighted. The effects of irradiation, used to kill insects and microorganisms which cause food spoilage, are discussed. Special attention is given to the current regulatory status of food irradiation in the USA; proposed FDA regulation regarding the use of irradiation; pending irradiation legislation in the US Congress; and industrial applications of irradiation
Development of food irradiation technology and consumer attitude toward irradiated food in Korea

International Nuclear Information System (INIS)

Kwon, Joong-Ho; Byun, Myung-Woo; Cho, Han-Ok

1992-01-01

In Korea, the well-integrated research of biological effects of radiation has been launched from the late 1960s. As research activities, the following food items have been dealt with: sprouting foods, fruits, mushrooms, grains, spices or mixed condiments, fish or fishery products, meat or meat products, and fermented foods. The usage of gamma radiation from 60 Co source is now authorized for food irradiation of the following items: potato, onion, garlic, chestnut, mushroom, dried mushroom, dried spices (including red pepper, garlic, black pepper, onion, ginger, and green onion), dried meat, powdered fish and shellfish, soybean paste powder, hot pepper paste powder, soybean sauce powder, and starch. Since the authorization of food irradiation in 1985, consumers' acceptance has been considered the most important. The survey evaluating the basic perception and attitule toward food irradiation revealed the following results. Consumers' awareness of food irradiation was 82%, with significantly higher in radiation workers than the general public (p<0.0001). Seventy-five percent distinguished the contaminated food by radionuclides from irradiated food. In purchasing irradiated foods, 50.9% required more information. The contribution of irradiated foods to wholesomeness was suspicious in 51%, acceptable in 33%, and uncertain in 16%. If information about the benefits of irradiation is provided to consumers, positive response was increased to 60%. The most critical impediment in the commercial application of food irradiation was found to have resulted from the general consumers' slow acceptance; however, consumers' attitude to irradiated food became positive if they understood the safety and advantages of this technology. The most important task is to overcome consumers' psychological resistance and transporting matters of the products to be irradiated. (N.K.)
Food irradiation: regulatory aspects in the Asia and Pacific region

International Nuclear Information System (INIS)

Luckman, G.J.

2002-01-01

Irradiation treatment of food is becoming an increasingly accepted processing option for countries in the Asia Pacific region wishing to meet growing sanitary and phytosanitary requirements in international trade. There remain however, large differences between the regulatory requirements in the countries in this region. This paper gives an outline on existing food irradiation regulations in the separate countries of the Asia Pacific region. New developments such as the recent decision by the Australia New Zealand Food Authority to start assessing applications for food irradiation treatment are discussed. Australia's intention to regulate the export of food treated by irradiation will also be outlined. Details of the decision to harmonise food irradiation regulations by 13 countries in the Asia Pacific region based on conformance with Codex requirements is outlined. The likelihood of other Asia Pacific countries enacting similar harmonisation of their regulations will be examined. Future development such as certification of irradiation as a sanitary treatment for food are discussed. The expected result of these initiatives is a likely increase in irradiated foods traded within the Asia Pacific region
Consumer and food industries education on food irradiation

International Nuclear Information System (INIS)

Othman, Z.

2001-01-01

A survey was conducted on Malaysian food industries to determine the interest and potential applications of food irradiation as an alternative or to complement existing food preservation treatments. A total of 37 food processors representing 5 subsectors of the food industry participated in the survey. Information collected showed that majority of respondents were aware of food irradiation but the level of knowledge was low. Half of respondents perceived food irradiation as safe and 23% will consider using it for commercial purposes. Main concerns of the food processors were safety of the process, safety of irradiated food, efficacy of the process and consumer acceptance. Food irradiation applications considered to have the most potential for use by the food industry, were those which would improve the hygienic quality of food products. Despite the limited knowledge, respondents strongly supported the need to promote food irradiation technology in Malaysia. In view of this finding. various promotional activities have been continuously carried out to increase public awareness and understanding of the technology so as to facilitate acceptance of food irradiation in Malaysia. (author)
Short term mutagenicity tests and their application to irradiated foods

International Nuclear Information System (INIS)

Phillips, B.J.; Elias, P.S.

1980-01-01

Although traditional long-term animal tests are likely to continue to be required, these are not only extremely costly but are coming more and more to be recognised as an imprecise and unsatisfactory method of testing the safety of irradiated foods for human consumption. It is therefore clearly advisable to include a selection of quicker and more direct testing methods in any toxicological assessment procedures. The International Project has therefore undertaken a study of the feasibility of using the newer systems for investigation of irradiated foodstuffs. Although some work in this field has already been carried out, some shortcomings in the published work can be identified which justify a more detailed and intensive research programme. As expected, little difficulty has been encountered in testing food by methods involving mammals, but considerable effort has been required to adapt in vitro systems. The use of enzymatic digestion in vitro to provide food samples for testing in mammalian cell cultures has never been attempted before and the procedures developed by the Project represent a positive contribution to methodology in this field. A series of foodstuffs is being tested by a wide spectrum of short-term tests and the first results are now being obtained. (orig./MG) [de
Food Irradiation. Standing legislation; Irradiacion de Alimentos. Legislacion Vigente

Energy Technology Data Exchange (ETDEWEB)

Verdejo S, M. [Secretaria de Salud. Subsecretaria de Regulacion y Fomento Sanitario. Direccion de Riesgos Radiologicos. Mariano Escobedo No. 366- 4o. Piso. Col. Nueva Anzures. Mexico D.F. (Mexico)

1997-12-31

The standing legislation in Mexico on food irradiation matter has its basis on the Constitutional Policy of the Mexican United States on the 4 Th. article by its refers to Secretary of Health, 27 Th. article to the Secretary of Energy and 123 Th. of the Secretary of Work and Social Security. The laws and regulations emanated of the proper Constitution establishing the general features which gives the normative frame to this activity. The general regulations of Radiological Safety expedited by the National Commission for Nuclear Safety and Safeguards to state the specifications which must be fulfill the industrial installations which utilizing ionizing radiations, between this line is founded, just as the requirements for the responsible of the radiological protection and the operation of these establishments. The project of Regulation of the General Health Law in matter of Sanitary Control of Benefits and Services, that in short time will be officialized, include a specific chapter on food irradiation which considers the International Organizations Recommendations and the pertaining harmonization stated for Latin America, which elaboration was in charge of specialized group where Mexico was participant. Additionally, the Secretary of Health has a Mexican Official Standard NOM-033-SSA1-1993 named `Food irradiation; permissible doses in foods, raw materials and support additives` standing from the year 1995, where is established the associated requirements to the control registers, service constancies and dose limits for different groups of foods, moreover of the specific guidelines for its process. This standard will be adequate considering the updating Regulation of Benefits and Services and the limits established the Regulation for Latin America. The associated laws that cover in general terms it would be the requirements for food irradiation although such term is not manageable. (Author)
Use of electron accelerators in food irradiation

International Nuclear Information System (INIS)

Sanyal, Bhaskar

2013-01-01

Preservation of food by ionizing radiations involves controlled application of energy of radiation to agricultural commodities, foods and food ingredients, for improving storage life, hygiene and safety. Insects and microbes cause major economic losses to stored crops. Many of our food products are contaminated with diseases causing germs and toxin producing molds. Without improvement in microbial quality and getting properly treated to overcome quarantine barriers our agricultural products cannot get international markets. In this respect electron accelerators have immense potential in commercial radiation processing of foods. Both low and high dose applications with increased process rates can be achieved using accelerators to cover a wide spectrum of food commodities approved for commercial radiation processing as per the recent gazette notification under Atomic Energy (Radiation Processing of Food and Allied Products) Rule, 2012. The effectiveness of processing of food by ionizing radiation depends on proper delivery of absorbed dose and its reliable measurement. For food destined for international trade, it is important that the dosimetry used for dose determination is carried out accurately and that the process is monitored in accordance with the internationally accepted procedures. Experiments using alanine-EPR system were carried out to optimize the process parameters of 10 MeV electron beam for commercial irradiation of food. Different food commodities namely, mango, potato and rawa (semolina) were irradiated to measure the absorbed dose distribution. The actual depth dose profile in food products and useful scan width of the electron beam were determined for commercial radiation processing of food using electron beam. (author)
Current status of food irradiation overseas. Data update from 2013

International Nuclear Information System (INIS)

Todoriki, Setsuko

2015-01-01

As the movement of international standards and specifications, the treatment standards related to food irradiation have been summarized on the basis of the ISPM 28 Annex PT-19 of International Plant Protection Convention. As the movement in the United States, there are the following tables: (1) food and radiation dose approved by FDA, (2) lowest radiation dose for the pests of each quarantine target stipulated by the USDA/APHIS as the plant quarantine authorities of the United States Department of Agriculture, (3) items and production sites of vegetables/fruits about which irradiation treatment in import phytosanitary has been approved by USDA, and (4) import volume of irradiated fruits into the United States. The following statistics have also been summarized: (1) materials and irradiation dose permitted FSANZ, which is the food safety regulatory authorities of Australia and New Zealand, and (2) irradiation-treated amount of each food in the EU territory in 2013, and treated amount in each country. In Asia, the amount and facilities of irradiation treatment are described for ten countries including China, Thailand, India, etc. As the contents of the Coordinated Research Programs (CRPs) of International Atomic Energy Agency (IAEA), the following are introduced: (1) three items including 'Development of generic irradiation doses for quarantine treatments,' and (2) three items of the contents of 'The Regional Cooperative Agreement for Research, Development and Training Related to Nuclear Science and Technology for Asia and the Pacific: RCA).' (A.O.)
Present status and prospects of food irradiation in France

International Nuclear Information System (INIS)

Laizier, J.

1985-09-01

Following the conclusions of the JEFCI (Joint FAO/IAEA/WHO Expert Committee on whole someness of Irradiated Food), CEA (French Atomic Energy Commission) was required by the regulatory committees, in 1981-82, to present a white book on the whole someness of irradiated foods. Following the approval of this white book it was decided to not modify hastily the current regulation of 1970; but to lighten the content of the file of request for authorization by removing its part related to toxicological evidences. This liberalization of procedure has encouraged industrial projects. A large effort of development is initiated and taken in charge locally. The CEA has very important responsabilities in this national effort of development of food irradiation. Three new designs for gamma industrial irradiators were recently improved in France specifically in view of food irradiation, beside the other more conventional designs of carrier and pallet irradiators, already available and well known. The presently available accelerators are not well fitted to food irradiation; the penetration of electrons which are produced is not high enough for food products. A french company, CGR-MeV, recently developed a linear accelerator of 10 MeV and 10 Kw, which appears very attractive
Contributions of the food irradiation technology to the nutritional and alimentary safety

International Nuclear Information System (INIS)

Ferreira, Sonia Regina Schauffert

1999-01-01

This work is a bibliographic review about the contributions of the food irradiation technology on nutritional and alimentary safety. Subjected to research and development for more than 60 years, these technology was approved by a jointly FAO/WHO/IAEA Expert Committees in 1980 with the conclusion that the irradiation of food up to an overall average dose of 10 kGy present no toxicological hazard and introduce no special nutritional or microbiological problems. Following these conclusions general standards and practices for food irradiation were adopted by the Codex Alimentarium Commission in 1983, opening the possibilities for internal applications and international commerce of irradiated food in many countries. Radiation from radioisotopes sources, electron accelerators or X-ray generators can be applied to food in order to reduce the microbial load, insect disinfestation, improving the shelf life extension of the products. Absorbed doses up to 10 kGy level do not introduce significant alterations in the macro or micro nutrients contents or in the sensorial characteristic of irradiated food. Although food safety can be related with many other important topics, irradiation technology improving food quality, reducing food spoilage during preservation and preventing problems related with food borne disease present a good potential to contribute with the foment and guaranty of the nutritional and alimentary safety. (author)
A review of the present status of food irradiation

International Nuclear Information System (INIS)

Beddoes, J.M.

1982-06-01

Investigations into the potential of food irradiation as a major food processing technology have been underway for over twenty years. Considerable progress has been made in the areas of its science and technology, its governmental and international regulation, its acceptance by consumers, and its economic impact on the cost of food. The paper reviews some of the major steps taken in food irradiation and predicts that it will become a new world wide application of technology in the 1980's
Irradiation of packaged food

International Nuclear Information System (INIS)

Kilcast, D.

1990-01-01

Food irradiation is used to improve the safety of food by killing insects and microorganisms, to inhibit sprouting in crops such as onions and potatoes and to control ripening in agricultural produce. In order to prevent re-infestation and re-contamination it is essential that the food is suitably packed. Consequently, the packaging material is irradiated whilst in contact with the food, and it is important that the material is resistant to radiation-induced changes. In this paper the nature of the irradiation process is reviewed briefly, together with the known effects of irradiation on packaging materials and their implications for the effective application of food irradiation. Recent research carried out at the Leatherhead Food RA on the possibility of taint transfer into food is described. (author)
Food irradiation: outlook for commercialization in the United States

International Nuclear Information System (INIS)

Giddings, G.G.

1985-01-01

An account is presented of the long-term and near-term outlooks for food irradiation in the United States, with particular reference to US regulatory status and to the problems of securing public acceptance of the process. Actions taken by international organizations to consider and determine whether irradiated food is wholesome are summarized. A table is included showing dose levels for various food applications. Political and sociological aspects are discussed. (U.K.)
Food irradiation: Issues affecting its acceptance by governments, the food industry and consumers

International Nuclear Information System (INIS)

Loaharanu, P.; Ladomery, L.; Ahmed, M.

1990-01-01

This article, in reviewing current trends and issues regarding the acceptability of food irradiation at different levels, highlights the role of the International Consultative Group on Food Irradiation (ICGFI). This group was established under the aegis of the Food and Agriculture Organization of the United Nations (FAO), the IAEA and the World Health Organization (WHO) in May 1984, and provides information and advice to the three organizations and ICGFI member countries (35 to date) on work in this field. 21 refs, 2 figs, 1 tab
Irradiation of food

International Nuclear Information System (INIS)

Lindell, B.; Danielsson-Tham, M.L.; Hoel, C.

1983-01-01

A committee has on instructions from the swedish government made an inquiry into the possible effects on health and working environment from irradition of food. In this report, a review is presented on the known positiv and negative effects of food irradiation Costs, availabilty, shelf life and quality of irradiated food are also discussed. According to the report, the production of radiolysis products during irradiation is not easily evaluated. The health risks from irradiation of spices are estimated to be lower than the risks associated with the ethenoxid treatment presently used. (L.E.)
Recent advances in detection of irradiated foods

International Nuclear Information System (INIS)

Kawamura, Yoko

1996-01-01

Food irradiation has been applied in many countries and it is desirable to establish the analytical methods needed to determine whether food has been treated or not by irradiation. These methods would serve to check the compliance with labelling regulations in permitting countries and to prevent the illegal import of irradiated foods in prohibiting countries. Initially, it was difficult to find parameters for such detection, since the irradiation treatment has few effects on food quality. Recently, detection techniques are rapidly advancing as a result of international cooperation programs of FAO/IAEA and BCR, and are very close to practicable routine application. The methods for the detection of irradiated foods are required not only discrimination but also specificity, sensitivity, stability and so on. Attempts have been made to apply physical, chemical and biological forms of measurement, and several techniques have been developed for routine analysis. The following techniques will be presented concerning their principle, applicable foods, method, detection limit and so on. Electron Spin Resonance (ESR) Method, Thermoluminescence (TL) Method, Photostimulated Luminescence (PSL) Method, Impedance Method, Viscosity Method, Volatile Hydrocarbon Method, Cyclobutanone Method, DNA Method (Mitochondrial DNA, Comet Assay), Immunochemical Detection Method, Direct Epifluorescent Filter Technique/Aerobic Plate Count (DEFT/APC) Method, Half-embryo Method. Most foodstuffs, which would be practically irradiated, could be detected if the most suitable method is used. The TL method has already been adopted as the official method of the United Kingdom (UK), and the standardized protocol of TL, ESR, Volatile Hydrocarbon and Cyclobutanone Methods could soon be established by the European Committee for Standardization (CEN). The detection technique for irradiated foods could be applied to practicable routine analysis. (author)

Consumer acceptance of irradiated foods

International Nuclear Information System (INIS)

Feenstra, M.H.; Scholten, A.H.

1991-01-01

Although the first experiments on food irradiation were carried out in 1916 in Sweden, food irradiation, is for consumers, a relatively new technology. From the sixties food irradiation has been applied more and more, so that the consumer movement has become alert to this technology. Since then a lot of controversies have arisen in the literature about wholesomeness, safety, effects, etc. Food irradiation is currently permitted on a small scale in about 30 countries; in some countries or states food irradiation has been put under a ban (e.g. Australia, New Zealand, New Jersey). The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) have, however, chosen food irradiation as a safe and sound method for preserving and improving the safety of food. Reactions on the part of the consumer organizations of many countries are however not in favour of or are even opposed to food irradiation. In this chapter consumer acceptance related to technological developments is described, then the convergence of the consumer movement on public opinion and concern on food irradiation is discussed. The need for labelling of irradiated food products is discussed and finally recommendations are given of ways to change consumers attitudes to food irradiation. (author)
Microbiological Problems in Food Preservation by Irradiation. Report of a Panel on Microbiological Problems in Food Preservation by Irradiation

International Nuclear Information System (INIS)

1967-01-01

Irradiation is a technique that may increasingly be employed to help preserve the world's food supplies. Some countries have already given public-health clearance for particular irradiated foodstuffs, and pilot and semi-industrial irradiation plants have already been established or are under construction. Wide-spread industrial application is likely in the not too distant future. However, there are still problems to be solved; some of these are microbiological. A Panel on Microbiological Problems in Food Preservation by Irradiation was organized by the Joint FAO/IAEA Division of Atomic Energy in Food and Agriculture on 27 June to 1 July 1966. A detailed evaluation was made of research and development needs in radicidation (i.e. destroying micro-organisms harmful to human health), in radurization (i.e. extending the shelf life of perishable foods by reducing the spoilage micro-organisms in it), in the elimination of viruses and in the inactivation of preformed toxins. The Panel also considered the unification and standardization of experimental methodology. Recommendations were drawn up for the Directors General of the Food and Agriculture Organization of the United Nations and of the International Atomic Energy Agency on how these two organizations could best fulfil their roles in this field. It was considered important to continue sponsoring and co-ordinating research.. Establishing an international pilot and demonstration plant was thought essential for progress in development work, especially on radicidation. Experts on radio- and food microbiology and a representative of the World Health Organization attended the meeting. The proceedings contains the contributions of the members of the Panel together with the general conclusions and recommendations
Food Irradiation Newsletter. V. 13, no. 2

International Nuclear Information System (INIS)

1989-10-01

This issue contains reports of the two co-ordination meetings convened in San Jose, Costa Rica, and Bangkok, Thailand, last year. It also details questions raised by the International Organization of Consumers Unions (IOCU) on the safety of irradiated foods during the International Conference on the Acceptance, Control of and Trade in Irradiated Food, organized by FAO, IAEA, WHO, ITC-UNCTAD/GATT, Geneva, Switzerland, December 1988. The questions were answered by experts appointed by the Joint Secretariat during the Conference. Both questions and answers were documented and made available to all delegations. The WHO has recently published the official version of the documents which have been sent to all its official contact points and are reproduced in this newsletter. Refs, figs and tabs
Food irradiation now

International Nuclear Information System (INIS)

1982-01-01

From the start the Netherlands has made an important contribution to the irradiation of food through microbiological and toxicological research as well as through the setting-up of a pilot plant by the government and through the practical application of 'Gammaster' on a commercial basis. The proceedings of this tenth anniversary symposium of 'Gammaster' present all aspects of food irradiation and will undoubtedly help to remove the many misunderstandings. They offer information and indicate to the potential user a method that can make an important contribution to the prevention of decay and spoilage of foodstuffs and to the exclusion of food-borne infections and food poisoning in man. The book includes 8 contributions and 4 panel discussions in the field of microbiology; technology; legal aspects; and consumer aspects of food irradiation. As an appendix, the report 'Wholesomeness of irradiated food' of a joint FAO/IAEA/WHO Expert Committee has been added. (orig./G.J.P.)
Facts about food irradiation: Status and trends

International Nuclear Information System (INIS)

1991-01-01

This fact sheet introduces the concept of irradiating food to reduce post-harvest losses from infestation, contamination and spoilage, to lower the incidence of foodborne diseases and to assist international trade in food products by offering an alternative to fumigation or some other treatments that may not be acceptable to the importing countries
Economic feasibility of food irradiation in the Philippines

International Nuclear Information System (INIS)

Singson, C.C.; De Guzman, Z.M.; Pasion, W.B.

1991-01-01

Food irradiation is not a new technology and is accepted in many countries. Market acceptance of irradiated foods is established and the importance of radiation to reduce post-harvest food losses, increase shelf-life and improve hygienic quality of foods has been recognized in Asia and the Pacific. Countries with strict quarantine restrictions, such as the United States and Japan, require treatment of fresh fruits and produce for insect pests disinfestation. Several studies have established the technical feasibility of using radiation to preserve some food items in the country such as mangoes, onions, garlic, black pepper, coffee, prawns and desiccated coconut. The aim of this study is to determine the feasibility of setting up an irradiation facility in the Philippines, to undertake the processing of selected food items especially those with good export potentials, to identify areas of concern vital to the success or failure of this type of undertaking and to make recommendations to enhance the viability of this project. (auth.). 13 refs.; appendices; 6 tabs
Food package irradiator-a landmark of operational safety and food irradiation research

International Nuclear Information System (INIS)

Jain, M.P.; Sanyal, Bhaskar; Ghosh, Sunil K.

2017-01-01

Food irradiation in India has been undertaken for preservation of food for safe consumption, security of food for round the year and export of the food commodities to earn foreign exchange. Therefore, an irradiation plant known as Food Package Irradiator (FPI) was set-up in the year 1967 in BARC. This plant utilizes gamma radiation from "6"0Co source that has a maximum allowable activity of 100 kCi. It is a multipurpose facility where a wide range of products like onion for sprout inhibition to spices for microbial decontamination can be carried out. In short, the design of irradiator has been considered based on obtaining variable throughputs and variable dose rates
Food irradiation and the consumer

International Nuclear Information System (INIS)

Thomas, P.A.

1990-01-01

The poster presents a review of research work undertaken on the perception and understanding that consumers have of food irradiation. Food irradiation is not a revolutionary new food processing technique, in fact it is probably one of the most investigated methods presently available. Many countries such as Belgium, France, Denmark, Italy, Spain, the Netherlands and the United States of America permit food irradiation. In Britain it is presently banned although this is currently under review. Awareness of food irradiation by the general public in Britain, although not extensively researched would appear to be increasing, especially in the light of recent media coverage. New quantitative and qualitative work indicates that the general public are concerned about the safety and effectiveness of food irradiation. Research has shown that a large proportion of consumers in Britain, if given the opportunity to purchase irradiated food, would not do so. Further exploration into this response revealed the fact that consumers are confused over what food irradiation is. In addition, there is concern over the detection of irradiated food. The views presented in this paper, of the consumer reaction to irradiated food are of great importance to those involved in the food industry and industries allied to it, which are ultimately dependent on the consumer for their commercial survival. (author)
Food irradiation

International Nuclear Information System (INIS)

Roberts, P.B.

1997-01-01

Food can be provided with extra beneficial properties by physical processing. These benefits include a reduced possibility of food poisoning, or an increased life of the food. We are familiar with pasteurisation of milk, drying of vegetables, and canning of fruit. These physical processes work because the food absorbs energy during treatment which brings about the changes needed. The energy absorbed in these examples is heat energy. Food irradiation is a less familiar process. It produces similar benefits to other processes and it can sometimes be applied with additional advantages over conventional processing. For example, because irradiation causes little heating, foods may look and taste more natural. Also, treatment can take place with the food in its final plastic wrappers, reducing the risk of re-contamination. (author). 1 ref., 4 figs., 1 tab
Food irradiation and consumer values

International Nuclear Information System (INIS)

Bruhn, C.M.; Schutz, H.G.; Sommer, R.

1988-01-01

A mail survey technique was used to determine if value hierarchy, locus of control, innovativeness, and demographic parameters could distinguish between subjects expressing different levels of concern and willingness to buy irradiated food. Concern toward irradiated food was lower than concern for other food safety issues, probably because many expressed uncertainty regarding irradiation. Those ranking the value “an ecologically balanced world” expressed the greatest irradiation concern. Factors which could predict high irradiation concern were being highly concerned about the use of chemical sprays on food, completing more formal education and being female; those believing that life was controlled by luck were less concerned. Irradiation concern was a principal factor determining willingness to buy irradiated foods. Innovative consumers were more likely to try irradiated foods than noninnovative. Implications for consumer education are presented
Shelf-stable food through high dose irradiation

International Nuclear Information System (INIS)

Placek, V.; Svobodova, V.; Bartonicek, B.; Rosmus, J.; Camra, M.

2004-01-01

Irradiation of food with high doses (radappertization) is a way, how to prepare shelf-stable ready-to-eat food. The radappertization process requires that the food be heated at first to an internal temperature of at least 75 deg. C to inactivate autolytic enzyme, which could cause the spoilage during storage without refrigeration. In order to prevent radiation induced changes in sensory properties (off flavors, odors, undesirable color change, etc.) the food was vacuum packed and irradiated in frozen state at -30 deg. C or less to a minimum dose of 35 kGy. Such products have characteristics of fresh food prepared for eating even if they are stored for long time under tropical conditions. The wholesomeness (safety for consumption) has been confirmed during 40 years of testing. Within the NRI Rez 10 kinds of shelf-stable meat products have been prepared. The meat was cooked, vacuum packed in SiO x -containing pouch, freezed in liquid nitrogen and irradiated with electron beam accelerator. The microbial, chemical, and organoleptic properties have been tested
Shelf-stable food through high dose irradiation

Energy Technology Data Exchange (ETDEWEB)

Placek, V. E-mail: pla@ujv.cz; Svobodova, V.; Bartonicek, B.; Rosmus, J.; Camra, M

2004-10-01

Irradiation of food with high doses (radappertization) is a way, how to prepare shelf-stable ready-to-eat food. The radappertization process requires that the food be heated at first to an internal temperature of at least 75 deg. C to inactivate autolytic enzyme, which could cause the spoilage during storage without refrigeration. In order to prevent radiation induced changes in sensory properties (off flavors, odors, undesirable color change, etc.) the food was vacuum packed and irradiated in frozen state at -30 deg. C or less to a minimum dose of 35 kGy. Such products have characteristics of fresh food prepared for eating even if they are stored for long time under tropical conditions. The wholesomeness (safety for consumption) has been confirmed during 40 years of testing. Within the NRI Rez 10 kinds of shelf-stable meat products have been prepared. The meat was cooked, vacuum packed in SiO{sub x}-containing pouch, freezed in liquid nitrogen and irradiated with electron beam accelerator. The microbial, chemical, and organoleptic properties have been tested.
Needs of food irradiation and its commercialization

Energy Technology Data Exchange (ETDEWEB)

Welt, M A

1984-01-01

On July 5, 1983, the United States Food and Drug Administration filed a notice in the Federal Register approving the use of cobalt 60 or cesium 137 gamma radiation to reduce or control microbial contamination in spices, onion powder and garlic powder. The approval was the first in nineteen years issued by the FDA and appears to set the stage for increased regulatory approvals in the area of radiation preservation of foods. On July 8, 1983, the Codex Alimentarius Commission approved an international standard for irradiated foods. The standard had previously been introduced by experts in the World Health Organization and the Food and Agriculture Organization. The ability of properly applied ionizing energy to inhibit sprouting, to eliminate the need for toxic chemical fumigants for insect disinfestation purposes, to extend refrigerated shelf life of many food products, to eliminate parasites and pathogens from our food chain and to preserve precooked packaged food products for indefinite storage without freezing or refrigeration, dictates the timeliness of food irradiation technology.
Food irradiation: chemistry and applications

International Nuclear Information System (INIS)

Thakur, B.R.; Singh, R.K.

1994-01-01

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
Validation of the cyclobutanone protocol for detection of irradiated lipid containing foods by interlaboratory trials

International Nuclear Information System (INIS)

Stevenson, M.H.

1996-01-01

Following the positive conclusion of the Food and Agriculture Organisation (FAO)/International Atomic Energy Agency (IAEA)/World Health Organisation (WHO) Joint Expert Committee on the Wholesomeness of Irradiated Food (JECFI) in 1981 that ''the irradiation treatment of any food commodity up to an overall average dose of 10 kGy presents no toxicological hazard and introduces no special nutritional or microbiological problems'' there was renewed interest in the use of irradiation for the preservation of food. As a result of the progress made in commercialisation of the process, greater international trade in irradiated foods, differing regulations relating to the use of the technology in many countries and consumer demand for clear labelling of the treated food, the need arose for reliable and routine tests to confirm that food had been irradiated. Although not essential for management of the process, it was envisaged that the availability of such tests would encourage world-wide acceptance of food irradiation and may help in the enforcement of labelling regulations. (author)
Containers in food irradiation

International Nuclear Information System (INIS)

Bolumen, S.; Espinosa, R.

1997-01-01

The preservation of food by irradiation is promising technology which increases industrial application. Packaging of irradiated foods is an integral part of the process. Judicious selection of the package material for successful trade is essential. In this paper is presented a brief review of important aspects of packaging in food irradiation [es
Food preservation by irradiation

International Nuclear Information System (INIS)

Oztasiran, I.

1984-01-01

Irradiation is a physical process for treating food and as such it is comparable to other processing techniques such as heating or freezing foods for preservation. The energy level used in food irradiation is always below that producing radioactivity in the treated food, hence this aspect can be totally excluded in wholesomeness evaluations. Water is readily ionized and may be the primary source of ionization in foods with secondary effects on other molecules, possibly more a result of water ionization than of direct hits. In the presence of oxygen, highly reactive compounds may be produced, such as H, H 3 0+ and H 2 O 2 . Radiation at the energy flux levels used for food (<2 MeV) does not induce radioactivity. Food irradiation applications are already technically and economically feasible and that food so treated is suitable for consumption. Food irradiation techniques can play an important role for an improved preservation, storage and distribution of food products. (author)
The wholesomeness of irradiated food

International Nuclear Information System (INIS)

Elias, P.S.

1976-01-01

The acceptance of food irradiation as a safe process of preservation by national authorities concerned with the safety of foodstuffs has hitherto made slow progress. The technology has existed for some 25 years but the general attitude towards official acceptance of the process has been marred by irrational and unscientific fears. As may have been mentioned by previous speakers,'the basic process of food irradiation does not differ in the physical sense from any other food processing techniques which involve the application of radiation energy to food. The energy level used in food irradiation is too low ever to lead to any production of radioactivity in the irradiated food, hence wholesomeness considerations can totally exclude this aspect. The uniqueness of food irradiation rests inherently on the particular type of energy employed and has aroused special attention because of this fact. The wholesomeness of food treated by heat or microwaves has not been questioned to the same extent, yet the very same question has been raised in relation to treatment by gamma rays and electron beams. Being a new process it requires not only a toxicological but also a microbiological as well as nutritional approach to the assessment of the wholesomeness of irradiated food. Studies on the radiation chemistry of proteins, lipids and carbohydrates, the main constituents of foods, when irradiated in the Mrad range, have yielded information which shows that these substances react in a reasonably uniform manner to irradiation. Many of the irradiation-induced compounds identified in irradiated foods can also be found in various non-irradiated foods. For those products that have been identified, the quantities found are in the parts per million range or less. Available data on the structures of radiation chemical products in food and the very low concentrations at which they occur, suggest the general conclusion that the health hazard they might represent is negligible
High-dose irradiation: Wholesomeness of food irradiated with doses above 10 kGy. Report of a joint FAO/IAEA/WHO study group

International Nuclear Information System (INIS)

1999-01-01

This report presents the recommendations of an international group of experts convened by the World Health Organization, in association with the Food and Agriculture Organization of the United Nations and the International Atomic Energy Agency, to consider the implications of food irradiated to doses higher than those recommended in 1980 by the Joint Expert Committee on the Wholesomeness of Irradiated Food. Irradiation ensures the hygienic quality of food and extends shelf-life. The public perception of the safety of food irradiation has generally precluded its widespread use. However, current applications of food irradiation to doses over 10 kGy have been in the development of high-quality shelf-stable convenience foods for specific target groups such as immunosuppressed individuals and those under medical care, astronauts and outdoor enthusiasts. The Study Group reviewed data relating to the toxicological, nutritional, radiation chemical and physical aspects of food irradiated to doses above 10kGy from a wide range and number of studies carried out over the last forty years. This report presents a comprehensive summary, along with references, of the effectiveness and safety of the irradiation process. It concludes that foods treated with doses greater than 10kGy can be considered safe and nutritionally adequate when produced under established Good Manufacturing Practice
Food irradiation development: Malaysian perspective

International Nuclear Information System (INIS)

Zainon Othman

1997-01-01

Malaysia recognised the potential of food irradiation as a technology that can contribute to solving some preservation problems associated with local agricultural produce. Research studies in this technology were initiated in late 1970s and since 1985, all activities pertaining to R and D applications, adoption and technology transfer of food irradiation were coordinated by The National Working Committee on Food Irradiation which comprises of members from research institutes, universities, regulatory agencies and consumer association. To date, technical feasibility studies conducted on 7 food items / agricultural commodities of economic importance demonstrated the efficacy of irradiation in extending shelf-life, improving hygienic quality and overcoming quarantine barriers in trade. Presently, 1 multipurpose Co-60 irradiator (I MCi), 2 gammacells and an electron beam machine (3 MeV) are available at MINT for research and commercial runs. The Malaysian Standards on Guidelines for Irradiation of Food was formulated in 1992 to facilitate application by local food industries. However, Malaysia has not yet commercially adopt the technology. Among many factors contributing to the situation is the apparent lack of interest by food industries and consumers. Consumer attitude study indicated majority of consumers are still unaware of the benefits of the technology and expressed concern for the safety of process and irradiated products due to limited knowledge and adverse publicity by established consumer groups. Although the food processors indicate positive attitude towards food irradiation, there remain many factors delaying its commercial application such as limited knowledge, cost-benefit, logistics and consumer acceptance. On the regulatory aspect, approval is required from the Director-General of Ministry of Health prior to application of irradiation on food and sale of irradiated food but efforts are being geared towards approving irradiation of certain food

Food irradiation: the 'experts' choice

International Nuclear Information System (INIS)

Watts, P.

1990-01-01

The UK Government has decided to lift the ban on food irradiation. The proponents of food irradiation claim it is an effective and safe means of preserving food, at minimum risk to the public. However, the prospect of irradiated food being on the shelves has created considerable opposition from environmental, consumer, public health groups and trade unions. The long list of unanswered health and safety questions means the public could be exposed to a whole new range of risks. The consumer is justified as saying ''if food has to be irradiated, what was wrong with it, good food does not need irradiating''. The answer to food contamination is improved hygiene and training in farm, factory and shop. (author)
Food irradiation: Its role in food safety

International Nuclear Information System (INIS)

Qureshi, R.U.

1985-01-01

This document provides a brief overview of the process of food irradiation and describes the potential for food irradiation in the Asia-Pacific region. The advantages in controlling food-borne diseases and in promoting trade are discussed. 4 tabs
Food irradiation: Activities and potentialities

Science.gov (United States)

Doellstaedt, R.; Huebner, G.

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.
Food irradiation scenario in India

International Nuclear Information System (INIS)

Thomas, Paul

1998-01-01

Over 3 decades of research and developmental effort in India have established the commercial potential for food irradiation to reduce post-harvest losses and to ensure food safety. Current regulations permit irradiation of onions, potatoes and spices for domestic consumption and operation of commercial irradiators for treatment of food. In May 1997 draft rules have been notified permitting irradiation of several additional food items including rice, wheat products, dry fruits, mango, meat and poultry. Consumers and food industry have shown a positive attitude to irradiated foods. A prototype commercial irradiator for spices set up by Board of Radiation and Isotope Technology (BRIT) is scheduled to commence operation in early 1998. A commercial demonstration plant for treatment of onions is expected to be operational in the next 2 years in Lasalgaon, Nashik district. (author)
3. Standardization of food irradiation in developing countries

International Nuclear Information System (INIS)

Twum-Danso, L.

1981-01-01

The need is stressed for clearly defined guidelines and regulations for the consumption of irradiated foods and the operation of irradiation facilities. This requires the establishment of a responsible body. The example of Ghana is used as illustration. Food standards are mandatory. The Ghana Standards Board was established under NLC Decree 199, subsequently superseded by NRC Decree 173:1973 as amended by AFRC Decree 44:1977. The aims and functions of the Board are described, and forms in which its powers are operative. Two types of certificate are granted: the Certification Mark and the Exemption Certificate. The formulation of food standards is done through technical committees. The National Codex (Alimentarius) Committee is responsible for establishing food standards for Board approval. Membership of this committee is drawn from available expertise from industry, research institutions, government departments, the universities, etc. The various steps in the preparation of Codex Standards are outlined. For the certification of irradiated food in Ghana the international requirements as outlined by CXFA (Codex Committee on Food Additives) need to be met
Wholesomeness of food irradiated with doses above 10 kGy

Energy Technology Data Exchange (ETDEWEB)

Kaferstein, F [Director, Programme of Food Safety and Food Aid, WHO, CH-1211, Geneva 27, (Switzerland)

1998-12-31

Strictly from the scientific point of view, no ceiling should be set for food irradiated with doses greater than the currently recommended upper level of 10 kGy by the Codex Alimentarius Commission. The food irradiation technology itself is safe to such a degree that as long as sensory qualities of food are retained and harmful microorganisms are destroyed, the actual amount of ionizing radiation applied is of secondary consideration. That was the main conclusion of a week-long meeting on high dose irradiation organized jointly by the World Health Organization (WHO), the United Nations Food and Agriculture Organization (FAO) and the International Atomic Energy Agency (IAEA). The knowledge of what can and does occur chemically in high dose irradiated foods which derives from over 50 years of research tells us that one can go as high as 75 kGy, as has already been done in some countries, and the result is the same food is safe and wholesome and nutritionally adequate. (Author)
Wholesomeness of food irradiated with doses above 10 kGy

International Nuclear Information System (INIS)

Kaferstein, F.

1997-01-01

Strictly from the scientific point of view, no ceiling should be set for food irradiated with doses greater than the currently recommended upper level of 10 kGy by the Codex Alimentarius Commission. The food irradiation technology itself is safe to such a degree that as long as sensory qualities of food are retained and harmful microorganisms are destroyed, the actual amount of ionizing radiation applied is of secondary consideration. That was the main conclusion of a week-long meeting on high dose irradiation organized jointly by the World Health Organization (WHO), the United Nations Food and Agriculture Organization (FAO) and the International Atomic Energy Agency (IAEA). The knowledge of what can and does occur chemically in high dose irradiated foods which derives from over 50 years of research tells us that one can go as high as 75 kGy, as has already been done in some countries, and the result is the same food is safe and wholesome and nutritionally adequate. (Author)
Wholesomeness of food irradiated with doses above 10 kGy

Energy Technology Data Exchange (ETDEWEB)

Kaferstein, F. [Director, Programme of Food Safety and Food Aid, WHO, CH-1211, Geneva 27, (Switzerland)

1997-12-31

Strictly from the scientific point of view, no ceiling should be set for food irradiated with doses greater than the currently recommended upper level of 10 kGy by the Codex Alimentarius Commission. The food irradiation technology itself is safe to such a degree that as long as sensory qualities of food are retained and harmful microorganisms are destroyed, the actual amount of ionizing radiation applied is of secondary consideration. That was the main conclusion of a week-long meeting on high dose irradiation organized jointly by the World Health Organization (WHO), the United Nations Food and Agriculture Organization (FAO) and the International Atomic Energy Agency (IAEA). The knowledge of what can and does occur chemically in high dose irradiated foods which derives from over 50 years of research tells us that one can go as high as 75 kGy, as has already been done in some countries, and the result is the same food is safe and wholesome and nutritionally adequate. (Author)
Commercial food irradiation in practice

International Nuclear Information System (INIS)

Leemhorst, J.G.

1990-01-01

Dutch research showed great interest in the potential of food irradiation at an early stage. The positive research results and the potential applications for industry encouraged the Ministry of Agriculture and Fisheries to construct a Pilot Plant for Food Irradiation. In 1967 the Pilot Plant for Food Irradiation in Wageningen came into operation. The objectives of the plant were: research into applications of irradiation technology in the food industry and agricultural industry; testing irradiated products and test marketing; information transfer to the public. (author)
Dose measurement method suitable for management of food irradiation

International Nuclear Information System (INIS)

Tanaka, Ryuichi

1990-01-01

The report describes major features of dose measurement performed for the management of food irradiation processes, and dose measuring methods suitable for this purpose, and outlines some activities for establishing international standards for dose measurement. Traceability studies made recently are also reviewed. Compared with the sterilization of medical materials, food irradiation is different in some major points from a viewpoint of dose measurement: foods can undergo significant changes in bulk density, depending on its properties, during irradiation, and the variation in the uniformity of bulk density can be large within an irradiation unit and among different units. An accurate dosimeter and well-established traceability are essential for food irradiation control, and basically a dosimeter should be high in reproducibility and stable in dose response, and should be easy to readjust for eliminating systematic errors. A new type of dosimeter was developed recently, in which ESR is used to measure the free radicals generated by radiations in crystals of alanine, an amino acid. Standardization of large dose measurement procedures has been carried out by committee E10 set up under ASTM. (N.K.)
Consumer attitude toward food irradiation

International Nuclear Information System (INIS)

Bruhn, C.M.M.

1986-01-01

Consumer attitudes toward food irradiation were evaluated. The influence of educational efforts on consumer concern for the safety of irradiated products and willingness to buy irradiated foods were measured. Demographic and psychological factors were studied in relation to attitudes. An educational leaflet describing current scientific information regarding the safety, advantages, and disadvantages of food irradiation was developed and used in two studies evaluating attitude change. In the first study, attitude change among two groups of consumers with different philosophic orientations was measured. In a second study, the effectiveness of an educational leaflet received through the mail and a poster display were examined. In a third study response to food irradiation was related to value hierarchy, locus of control, innovativeness, and demographic parameters. Initially, subjects showed a higher concern for other areas of food safety, particularly the use of chemicals and sprays on food, than toward food irradiation. After educational efforts, conventional consumers expressed minor concern toward irradiation whereas ecologically sensitive alternative consumers obtained from a food cooperative expressed major concern. A knowledgeable discussion leader lowered irradiation concern among conventional consumers. In contrast, concern among alternative consumers did not diminish when given the opportunity to discuss safety issues with a knowledgeable person
Needs of food irradiation and its commercialization

International Nuclear Information System (INIS)

Welt, M.A.

1984-01-01

On July 5, 1983, the United States Food and Drug Administration filed a notice in the Federal Register approving the use of Cobalt 60 or Cesium 137 gamma radiation to reduce or control microbial contamination in spices, onion powder and garlic powder. The approval was the first in nineteen years issued by the FDA and appears to set the stage for increased regulatory approvals in the area of radiation preservation of foods. On July 8, 1983, the Codex Alimentarius Commission approved an international standard for irradiated foods. The standard had previously been introduced by experts in the World Health Organization and the Food and Agriculture Organization. The ability of properly applied ionizing energy to inhibit sprouting, to eliminate the need for toxic chemical fumigants for insect disinfestation purposes, to extend refrigerated shelf life of many food products, to eliminate parasites and pathogens from our food chain and to preserve precooked packaged food products for indefinite storage without freezing or refrigeration, dictates the timeliness of food irradiation technology. (author)
Food irradiation: the facts

International Nuclear Information System (INIS)

Webb, Tony; Lang, Tim

1987-01-01

The London Food Commission summarizes its concerns about the use of food irradiation in the U.K. resulting from its working group surveys of general public opinion, trading standard officers and the food industry in the U.K., and from experience in countries already permitting irradiation to a variety of foods. (U.K.)
Commercial implementation of food irradiation

International Nuclear Information System (INIS)

Welt, M.A.

1985-01-01

Recent positive developments in regulatory matters involving food irradiation appear to be opening the door to commercial implementation of the technology. Experience gained over five years in operating multi-purpose food irradiation facilities in the United States have demonstrated the technical and economic feasibility of the radiation preservation of food for a wide variety of purposes. Public education regarding food irradiation has been intensified especially with the growing favorable involvement of food trade associations, the USDA, and the American Medical Association. After 41 years of development effort, food irradiation will become a commercial reality in 1985. (author)
WHO wants more use of irradiated food, calls for education programs

International Nuclear Information System (INIS)

Anon.

1989-01-01

Short note. The World Health Organization (WHO) has taken aim at critics of irradiated food, claiming that the process has the potential to reduce the incidence of foodborne diseases such as salmonellosis, to cut postharvest food losses and to provide a wider variety of foods for consumers. 'The unwarranted rejection of this process, often based on lack of understanding of what food irradiation entails, may hamper its use in those countries which may benefit most', Dr. Jean-Paul Jardel, WHO's assistant director-general, argued following a recent international conference on the subject. Critics, including Canadians, has opposed food irradiation for years, claiming that more needs to be known about its effects. WHO said the 'vast majority' of the 54 national delegations at the conference supported use of the technology on foods ranging from grain and potatoes to poultry, tropical fruit and strawberries. WHO wants governments to educate the public on the benefits and safety of irradiation because 'strange as it may seem, at least to the scientific community, this misconception (that irradiated food is radioactive) proves to be a stumbling block in general public acceptance of irradiated food'
Perception and view of consumers on food irradiation and the Radura symbol

International Nuclear Information System (INIS)

Junqueira-Goncalves, Maria P.; Galotto, Maria J.; Valenzuela, Ximena; Dinten, Carolina M.; Aguirre, Paulina; Miltz, Joseph

2011-01-01

The present study was aimed at carrying out a survey on the knowledge and acceptance level of food irradiation. The work was carried out in Santiago, Chile. As an above-average level country in South and Central America, the results may give an indication about the situation in other countries. The survey could also provide an indication about the impression of the public regarding the international 'Radura' symbol, indicating on a food product that has been irradiated. A total of 497 persons were interviewed. Among the interviewed people, 76.5% did not know that irradiation could be used as a method for food preservation; 46% expressed their belief that irradiated food means the same as radioactive food. Nevertheless, 91% claimed that they would become consumers of irradiated food if they knew that 'irradiated' is not 'radioactive' and that proper irradiation enhances food safety; 95.8% of the interviewed persons were not familiar with the 'Radura' symbol. However, 55.8% expressed their opinion that they would buy irradiated food because of the symbol, affirming that the 'Radura' symbol transmits the sensation of confidence and safety.
Perception and view of consumers on food irradiation and the Radura symbol

Energy Technology Data Exchange (ETDEWEB)

Junqueira-Goncalves, Maria P., E-mail: mpaula.junqueira@usach.c [Universidad de Santiago de Chile (USACH), Facultad Tecnologica, Departamento de Ciencia y Tecnologia de Alimentos, Obispo M. Umana 050, Ed. de Alimentos-Est. Central, Santiago (Chile); Galotto, Maria J.; Valenzuela, Ximena [Universidad de Santiago de Chile (USACH), Facultad Tecnologica, Departamento de Ciencia y Tecnologia de Alimentos, Obispo M. Umana 050, Ed. de Alimentos-Est. Central, Santiago (Chile); Dinten, Carolina M. [Universidad de Santiago de Chile (USACH), Facultad Tecnologica, Departamento de Tecnologias Generales, Avenida Ecuador, 3769 Est. Central, Santiago (Chile); Aguirre, Paulina [Comision Chilena de Energia Nuclear (CCHEN), Depto. Aplicaciones Nucleares, Seccion Salud y Alimentos, Nueva Bilbao, 12501 Las Condes, Santiago (Chile); Miltz, Joseph [Technion Israel Institute of Technology, Department of Biotechnology and Food Engineering, Haifa 32000 (Israel)

2011-01-15

The present study was aimed at carrying out a survey on the knowledge and acceptance level of food irradiation. The work was carried out in Santiago, Chile. As an above-average level country in South and Central America, the results may give an indication about the situation in other countries. The survey could also provide an indication about the impression of the public regarding the international 'Radura' symbol, indicating on a food product that has been irradiated. A total of 497 persons were interviewed. Among the interviewed people, 76.5% did not know that irradiation could be used as a method for food preservation; 46% expressed their belief that irradiated food means the same as radioactive food. Nevertheless, 91% claimed that they would become consumers of irradiated food if they knew that 'irradiated' is not 'radioactive' and that proper irradiation enhances food safety; 95.8% of the interviewed persons were not familiar with the 'Radura' symbol. However, 55.8% expressed their opinion that they would buy irradiated food because of the symbol, affirming that the 'Radura' symbol transmits the sensation of confidence and safety.
Study of the impact of food irradiation on preventing losses: Experience in Africa. Proceedings of a final research co-ordination meeting

International Nuclear Information System (INIS)

2002-05-01

There have been positive developments on food irradiation in different regions of the world, especially in the United States of America and several Asian and Latin American countries. In some countries in Africa, this technology has been studied in the past few decades with encouraging results. To assist these countries in conducting pilot scale research and development on irradiation of specific commodities of interest to them including market testing and feasibility to establish commercial irradiators for multi-purpose application, a Coordinated Research Project (CRP) on Impact of Irradiation to Prevent Food Losses in Africa was carried out between 1995 and 1999. This CRP demonstrated that food irradiation has a potential to reduce losses of basic staple food crops including yams, dried and smoked fish, potatoes and onions through pilot scale experiments carried out in some African countries. Small scale market testing of such irradiated food such as spices, potatoes and onions showed encouraging results. In some countries (Cote d'Ivoire, Egypt, Ghana, Senegal and South Africa), it is feasible to establish commercial irradiation facilities for treating food. In Morocco, irradiation shows a potential to meet quarantine requirements in international food trade. It should be noted that commercial scale application of irradiation of some food products has been carried out in South Africa since the 1980s
Study of the impact of food irradiation on preventing losses: Experience in Africa. Proceedings of a final research co-ordination meeting

Energy Technology Data Exchange (ETDEWEB)

NONE

2002-05-01

There have been positive developments on food irradiation in different regions of the world, especially in the United States of America and several Asian and Latin American countries. In some countries in Africa, this technology has been studied in the past few decades with encouraging results. To assist these countries in conducting pilot scale research and development on irradiation of specific commodities of interest to them including market testing and feasibility to establish commercial irradiators for multi-purpose application, a Coordinated Research Project (CRP) on Impact of Irradiation to Prevent Food Losses in Africa was carried out between 1995 and 1999. This CRP demonstrated that food irradiation has a potential to reduce losses of basic staple food crops including yams, dried and smoked fish, potatoes and onions through pilot scale experiments carried out in some African countries. Small scale market testing of such irradiated food such as spices, potatoes and onions showed encouraging results. In some countries (Cote d'Ivoire, Egypt, Ghana, Senegal and South Africa), it is feasible to establish commercial irradiation facilities for treating food. In Morocco, irradiation shows a potential to meet quarantine requirements in international food trade. It should be noted that commercial scale application of irradiation of some food products has been carried out in South Africa since the 1980s.
Why the concern about irradiation as a food preservation technique?

International Nuclear Information System (INIS)

Anon

2001-01-01

Full text: Irradiation is a food preservation process that like the more traditional and alternative methods is intended to keep food safe to eat by delaying the natural decomposition processes that result from bacterial action. Preservation of foods by irradiation, although still not available in Australia, is readily accepted in some 44 countries, including France. This project is set up to examine if a sample of fresh fruits and vegetables, when irradiated to the recommended 'preservation' dose level, becomes 'radioactive'. By placing the 'irradiated' sample, together with an identical 'control' sample of the same fresh fruit and vegetables, in an x-radiography cassette in a shielded 'cave', differences in film 'blackening' over the exposure period would indicate relative radioactivity from within the respective samples. Also, using simultaneous daily photographs of both the 'irradiated' and non-irradiated 'control' samples, the delay of onset of visible decay of both can be determined

Applicaiton and characteristics of food irradiation on food safety

International Nuclear Information System (INIS)

Ha Yiming

2010-01-01

Irradiation is one of non-thermal processing technology. Physical, chemical and biology effects were induced by the interaction of ionization irradiation and materials and acting on materials or food, then, food molecular was modified by rays and the harmful substances in it degraded. Irradiation is an effective method to improve food safety and extend the shelf life of food. In the article, the status of food safety at home and abroad in recently years was summarized, and the characteristic and application areas of irradiation technology in food safety were synthetically analyzed. (author)
Food irradiation for developing countries in Africa

International Nuclear Information System (INIS)

1990-12-01

The amount of post-harvest losses of food is considered to be highest on the African continent. As a result, increasing numbers of countries in Africa are suffering from problems of hunger and malnutrition, which range from chronic to acute. Food irradiation could play an important role in reducing the high rate of food losses especially in the case of food grain, root crops and dried food in this continent provided that proper infrastructure to employ this technique could be identified. Irradiation could contribute positively to the safety of food from microbiological and parasitic infection. A panel of experts participated at the round table discussion to assess the potential application of the technology in Africa. Some of the items for which technical feasibility has been established for food irradiation preservation include yams, onions, potatoes, maize, millet, sorghum, cowpeas and other pulses, cocoa beans, spices (pepper) and condiments, meat and poultry, fish and fishery products, animal feed, etc. In considered the local demand, a suitable choice of the type and size of the facility should be made. The design should allow up-grading in both size and automated operation to meet future expansion of the existing facility, but small commercial scale facilities, of low cost, should be considered to start with. Whatever type of equipment chosen, (whether Gamma or Electron Beam) safety, reliability, maintainability, and simplicity of operation should be of major consideration. It is recognized that for a project to be concluded on a reasonable schedule, technology transfer and training should be incorporated into the complete package. In addition back-up technical infrastructure in the country should be strengthened. The effective procedures demonstrated in a number of countries for performing consumer acceptance studies on irradiated foods, should be adopted in a slightly modified form adapted to the different target populations. Such studies should be
Acceptance and marketability of the food irradiation technology

International Nuclear Information System (INIS)

Sivinski, J.S.

1985-01-01

The food irradiation technology has been struggling for forty years for acceptance and utilization. The issue of consumer acceptance is addressed and judged not to be the critical factor in terms of priority and timing. The producing/processing marketing industries must first accept the technology for valid business or social reasons. If they become convinced that they cannot afford to pass up the technology, they will accept the process and offer irradiated products. These industries understand public acceptance and use professionals in market development and advertising to achieve consumption of their products. Consumer acceptance can best be developed by the food industry, while the research and development community, in concert with national and international agencies, can and should provide the industry with every assistance in reaching a consensus on the validity of food irradiation as an appropriate and useful technology
Independent Laboratory for Detection of Irradiated Foods. Detection of the irradiated food in the INCT

International Nuclear Information System (INIS)

Stachowicz, W.

2007-01-01

Lecture shows different methods applied for detection of irradiated foods. Structure and equipment of the Independent Laboratory for Detection of Irradiated Foods operating in the INCT is described. Several examples of detection of food irradiation are given in details
food irradiation: activities and potentialities

International Nuclear Information System (INIS)

Doellstaedt, R.; Huebner, G.

1985-01-01

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. (author)
Food irradiation: Status report on italian industrial and r and d projects

International Nuclear Information System (INIS)

Adamo, M.; Tata, A.

1999-01-01

Food irradiation by means of ionising radiation, in spite of studies and applications several tens of year old, is considered an emerging technology in the present scenario of technologies able to control food borne diseases. A considerable body of research has been developed recently in Italy with particular reference to food items like poultry meat for microbiological recovery purpose, to orange fruit to avoid chemical/quarantine treatment, to pasta and flour for disinfestation/decontamination from pest and micro-organisms, to packaging materials in order to enhance stability and resistance properties, etc. A joint effort has been established between the main governmental R and D organisations (ENEA and CNR) and food industry. As a result, encouraging short-term commercial perspectives of food irradiation in Italy, also following last European Commission statements and recommendations, are easily foreseeable. Performed activities, technology status and new trends are described
Food preservation by irradiation

International Nuclear Information System (INIS)

Kooij, J. van

1981-01-01

Twenty-five years of development work on the preservation of food by irradiation have shown that this technology has the potential to reduce post-harvest losses and to produce safe foods. The technological feasibility has been established but general acceptance of food irradiation by national regulatory bodies and consumers requires attention. The positive aspects of food preservation by irradiation include: the food keeps its freshness and its physical state, agents which cause spoilage (bacteria, etc.) are eliminated, recontamination does not take place, provided packaging materials are impermeable to bacteria and insects. It inhibits sprouting of root crops, kills insects and parasites, inactivates bacteria, spores and moulds, delays ripening of fruit, improves the technological properties of food. It makes foods biologically safe, allows the production of shelf-stable foods and is excellent for quarantine treatment, and generally improves food hygiene. The dose ranges needed for effective treatment are given
Detection methods for irradiated foods: current status. Proceedings

International Nuclear Information System (INIS)

McMurray, C.H.; Gray, R.; Stewart, E.M.; Pearce, J.; Queen's Univ., Belfast, Northern Ireland

1996-01-01

This book contains a scientific record of an international meeting on analytical detection methods for irradiation treatment of food. Apart from encouraging the basic development of detection tests, the meeting also aimed to assess the various test methods critically to determine their suitability for general use by public health laboratories and others concerned with trade in irradiated food. Two sets of criteria have been developed to assess test methods, technical criteria for a qualitative or quantitative test and practical criteria if a method is to be widely applied by food labelling authorities. Agreement has already been achieved for the use of electron spin resonance, thermoluminescence, hydrocarbons, 2-Alkylcyclobutanones, microbiological, viscometry and impedance tests. (UK)
Status of food irradiation worldwide

International Nuclear Information System (INIS)

Loaharanu, P.

1992-01-01

The past four decades have witnessed the steady development of food irradiation technology - from laboratory-scale research to full-scale commercial application. The present status of this technology, approval for processing food items in 37 countries and commerical use of irradiated food in 24 countries, will be discussed. The trend in the use of irradiation to overcome certain trade barriers such as quarantine and hygiene will be presented. Emphasis will be made on the use of irradiation as an alternative to chemical treatments of food. (orig.) [de
Food irradiation in China

International Nuclear Information System (INIS)

Zhu Jiang

1994-01-01

In this paper, the author discussed the recent situation of food irradiation in China, its history, facilities, clearance, commercialization, and with emphasis on market testing and public acceptance of irradiated food. (author)
Food preservation by irradiation

International Nuclear Information System (INIS)

Barrachina, M.

1985-01-01

The aim of food irradiation is to extend shelf-life of food commodities by delaying fruit ripening, inhibition of vegetable sprouting, desinfestation of grains and seeds, and in general by controlling microbial or parasitic food-transmitted infections. It was stated by the 1980 Joint FAO/IAEA/WHO Expert Committee that food irradiated up to 10 kGy does not pose any human health or nutritional problems. Following this recommendation, irradiation programmes are being developed at a good pace in several countries. It is hoped that commercial drawbacks now existing, such as psychological apprehension of consumers to radiation-treated products and innovative inertia to changes of the food chain, will be removed through appropriate information schemes and legislative advancement. (author)
Anticipated consumer reaction to irradiated foods

International Nuclear Information System (INIS)

Young, M.

1983-01-01

The reaction on first hearing of food irradiation is horror, revulsion, and disbelief that we could seriously anticipate such a thing. Ignorance coupled with fear of anything to do with the nuclear industry is the reason for such extreme reaction. Before anyone rushes into marketing irradiated foods, a lot of careful preparation must be done. A consumer education program is essential. The consumers must be told why it is proposed to irradiate food, what benefits it will bring to the public. Enough need will have to be demonstrated to overcome the supposed risk factor. Symbol on all irradiated foods must not be used to alert or alarm the consumer but rather as a piece of information. It will be necessary to be ever vigilant, to keep up the diligent training of food irradiators, food handlers and food inspectors. Irradiation is not a substitute for good manufacturing practice. So by using a different name or symbol, irradiated foods will soon be a part of our lives
Facts about food irradiation: Irradiation and food additives and residues

International Nuclear Information System (INIS)

1991-01-01

This fact sheet considers the issue of the irradiation of food containing food additives or pesticide residues. The conclusion is that there is no health hazard posed by radiolytic products of pesticides or food additives. 1 ref
Food irradiation in South Africa

International Nuclear Information System (INIS)

De Wet, W.J.

1982-01-01

The article indicates the necessity for additional methods of food preservation and emphasises that food irradiation is developing into an important method of food preservation because it has been proved scientifically and practically that food irradiation can be applied effectively; also that there is absolute certainty that radiation-processed products are safe and nutritious and that such food is acceptable to the consumer and food trade, also with a view to costs. It discusses the joint food irradiation programme of the AEB and Department of Agriculture and Fisheries and points out that exemption for the irradiation of potatoes was already obtained in 1977 and later for mango's, paw-paws, chicken, onions, garlic and strawberries. Conditional exemption was obtained for avocado's and dried bananas. Other food-kinds on which research is being continued are grapes, melons, mushrooms, stone fruit and spices
Food irradiation in South Africa

Energy Technology Data Exchange (ETDEWEB)

De Wet, W J

1982-01-01

The article indicates the necessity for additional methods of food preservation and emphasises that food irradiation is developing into an important method of food preservation because it has been proved scientifically and practically that food irradiation can be applied effectively; also that there is absolute certainty that radiation-processed products are safe and nutritious and that such food is acceptable to the consumer and food trade, also with a view to costs. It discusses the joint food irradiation programme of the AEB and Department of Agriculture and Fisheries and points out that exemption for the irradiation of potatoes was already obtained in 1977 and later for mangos, paw-paws, chicken, onions, garlic and strawberries. Conditional exemption was obtained for avocado's and dried bananas. Other food-kinds on which research is being continued are grapes, melons, mushrooms, stone fruit and spices.
Design and fabrication of food irradiators and economics of food irradiation

International Nuclear Information System (INIS)

Bongirwar, D.R.

1994-01-01

A number of design and fabrication aspects of food irradiation facilities have been evolved during past few years. These concepts are basically aimed at providing compact and optimal energy efficient designs for processing of foods. This paper discusses the economics of food irradiation applications and the effects of various parameters on unit processing costs. It provides a model for calculating specific unit processing costs by correlating known capital cost with annual operating costs and annual through puts. 6 figs
Food irradiation and its biological effects

International Nuclear Information System (INIS)

Shah, Alok; Nanjappa, C.; Chauhan, O.P.

2014-01-01

Irradiation of foods drew attention mostly in 1960s for disinfestation of food grains, spices and sprout inhibition in mainly potato and onion. γ-irradiation at 0.25 to 1 kGy dosage levels are usually used for irradiating grains, legumes, spices and sprout-prone vegetables. Irradiation of foods with in permissible dosage levels of 0.25 to 5 kGy is usually considered fairly safe from human consumption point of view not withstanding usual health concerns about its usage in foods. Irradiation of foods, in mostly solid or semi-solid form, at 5 kGy levels of γ-irradiation can achieve radicidation or, radiation equivalent of pasteurization and, if γ-irradiation is used at 10 kGy, it can achieve radappertization or, radiation equivalent of thermal commercial sterilization. However, the food industry uses γ-irradiation at 0.25 to 2 kGy only for mostly disinfestation of food grains/legumes, spices, sprout inhibition in potato and onion and, for surface sanitation of frozen fish, poultry and meat. Exposure to irradiation creates free radicals in foods that are capable of destroying some of the spoilage and pathogenic microflora but the same can also damage vitamins and enzymes besides creating some new harmful new chemical species, called unique radiolytic products (URPs), by combining with certain chemicals that a food may be laced with (like pesticides/fungicides). Exposure to high-energy electron beams are also known to create deleterious biological effects which may even lead to detection of trace amounts of radioactivity in the food. Some possible causes delineated for such harmful biological effects of irradiation include: irradiation induced vitamin deficiencies, the inactivity of enzymes in the foods, DNA damage and toxic radiolytic products in the foods. Irradiation, a non-thermal food preservation technique, has a role in salvaging enormous post harvest losses (25-30%) in developing economies to increase the per capita availability of foods. (author)
Repair-welding technology of irradiated materials - WIM project

International Nuclear Information System (INIS)

Nakata, K.; Oishi, M.

1998-01-01

A new project on the development of repair-welding technology for core internals and reactor (pressure) vessel, consigned by the Ministry of International Trade and Industry (MITI), has been started from October 1997. The objective of the project is classified into three points as follows: (1) to develop repair-welding techniques for neutron irradiated materials, (2) to prove the availability of the techniques for core internals and reactor (pressure) vessel, and (3) to recommend the updated repair-welding for the Technical Rules and Standards. Total planning, neutron irradiation, preparation of welding equipment are now in progress. The materials are austenitic stainless steels and a low alloy steel. Neutron irradiation is performed using test reactors. In order to suppress the helium aggregation along grain boundaries, low heat input welding techniques, such as laser, low heat input TIG and friction weldings, will be applied. (author)
Irradiated Foods Detection by Thermoluminescence (TL) and DEFT/APC Analysis

International Nuclear Information System (INIS)

Choi, I.D.; Kang, E.K.; Yang, J.S.

2004-01-01

Irradiated food detection methods such as Thermoluminescence (TL) and Direct Epifluorescent Filter Technique and Aerobic Plate Count (DEFT/APC) methods were evaluated. Fresh green-onion, onion, and ginger were irradiated at 0, 0.3, 0.6, and 0.9 kGy. Difference in log DEFT/APC units between irradiated and un-irradiated samples was less than 2 long units, below the average threshold value (3-4 long units) of international researches
Control of food irradiation in Denmark

International Nuclear Information System (INIS)

Leth, T.

1996-01-01

In Denmark food irradiation is not allowed. However, with the consideration within EEC about directives regulating food irradiation and the development of methods for detection, it has been found necessary to ascertain that illegally irradiated foods are not found on the Danish market. Irradiation of spices is allowed in many countries even without being declared in the foods. It thus seemed logical to begin the control of food irradiation by screening a number of spices. This resulted in 1992 in the assessment of 105 samples and in 1993 of 48 samples. (author)

Irradiated foodstuff: atom, junk-food and globalization

International Nuclear Information System (INIS)

Azam, Genevieve; Berlan, Jean-Pierre; Desbordes, Roland; Dufour, Francois; Fievet, Yann; Folliard, Thierry; Gallais, Veronique; Hauter, Wenonah; Jacquiau, Christian; Kastler, Guy; Lannoye, Paul; Le Goff, Lylian; Le Rohellec, Catherine; Louchard, Olivier; Marechal, Gilles; Nicolas, Yveline; Remesy, Christian; Trouve, Aurelie; Veillerette, Francois

2008-01-01

Food irradiation is officially presented as an ideal technology at the service of worldwide health safety and as an alternative to chemical processing of foodstuff. It is first of all a multi-usage technology for the preservation, disinfestation, ripening slowing down, and germination inhibition of products which serves the interests of multinational companies of the agriculture and food industry. According to the authors, it is also an instrument for the globalization of foodstuff trade encouraged by the international institutions and by some governments. The book stresses on the health, socio-economic and environmental risks of this technology: vitamins loss, carcinogenesis, mutagenesis, impact on local employment and economy, risks linked with the use of irradiation devices etc
Food irradiation control

International Nuclear Information System (INIS)

Ley, F.J.

1988-01-01

A brief review is given of the control and monitoring of food irradiation with particular emphasis on the UK situation. After describing legal aspects, various applications of food irradiation in different countries are listed. Other topics discussed include code of practice for general control for both gamma radiation and electron beam facilities, dose specification, depth dose distribution and dosimetry. (U.K.)
Analysis of irradiated food

International Nuclear Information System (INIS)

Meier, W.

1991-01-01

Foods, e.g. chicken, shrimps, frog legs, spices, different dried vegetables, potatoes and fruits are legally irradiated in many countries and are probably also exported into countries, which do not permit irradiation of any food. Therefore all countries need analytical methods to determine whether food has been irradiated or not. Up to now, two physical (ESR-spectroscopy and thermoluminescence) and two chemical methods (o-tyrosine and volatile compounds) are available for routine analysis. Several results of the application of these four mentioned methods on different foods are presented and a short outlook on other methods (chemiluminescence, DNA-changes, biological assays, viscometric method and photostimulated luminescence) will be given. (author)
Detection methods of irradiated foodstuffs

Energy Technology Data Exchange (ETDEWEB)

Ponta, C C; Cutrubinis, M; Georgescu, R [IRASM Center, Horia Hulubei National Institute for Physics and Nuclear Engineering, PO Box MG-6, RO-077125 Magurele-Bucharest (Romania); Mihai, R [Life and Environmental Physics Department, Horia Hulubei National Institute for Physics and Nuclear Engineering, PO Box MG-6, RO-077125 Magurele-Bucharest (Romania); Secu, M [National Institute of Materials Physics, Bucharest (Romania)

2005-07-01

Full text: Food irradiation has, in certain circumstances, an important role to play both in promoting food safety and in reducing food losses. The safety and availability of nutritious food are essential components of primary health care. WHO actively encourages the proper use of food irradiation in the fight against foodborne diseases and food losses. To this end, it collaborates closely with FAO and IAEA. Food irradiation can have a number of beneficial effects, including delay of ripening and prevention of sprouting; control of insects, parasites, helminths, pathogenic and spoilage bacteria, moulds and yeasts; and sterilization, which enables commodities to be stored unrefrigerated for long periods. The 1990s witnessed a significant advancement in food irradiation processing. As a result, progress has been made in commercialization of the technology, culminating in greater international trade in irradiated foods and the implementation of differing regulations relating to its use in many countries. Codex General Standard for Irradiated Foodstuffs and Recommended International Code of Practice for the Operation of Irradiation Facilities Used for the Treatment of Foods regulate food irradiation at international level. At European Union level there are in power Directive 1999/2/EC and Directive1999/3/EC. Every particular country has also its own regulations regarding food irradiation. In Romania, since 2002 the Norms Regarding Foodstuffs and Food Ingredients Treated by Ionizing Radiation are in power. These Norms are in fact the Romanian equivalent law of the European Directives 1999/2/EC and 1999/3/EC. The greater international trade in irradiated foods has led to the demand by consumers that irradiated food should be clearly labeled as such and that methods capable of differentiating between irradiated and nonirradiated products should be available. Thus a practical basis was sought to allow consumers to exercise a free choice as to which food they purchase. If a
Promotion of food irradiation in Japan

International Nuclear Information System (INIS)

Kondo, Shunsuke; Tanaka, Shunichi; Tada, Mikitaro; Furuta, Masakazu; Kume, Tamikazu; Hayashi, Toru; Yamamoto, Kazuko

2007-01-01

Atomic Energy Commission of Japan has organized special symposia inviting citizens and consumers on food irradiation based on the report presented by expert members meeting discussing about food irradiation in various countries as well as in Japan. This document summarizes the lectures and talks presented at the symposia: usefulness of food irradiation, one of the most effective means of sterilization to ensure sanitary supplies and to prevent loss from spoilage, activities of the subcommittee consisting of experts of this field, a report of the open forum with public participants on food irradiation, present status of detection techniques for the irradiated foods, the role of phyto-sanitary measures in plant protection, and how to realize the consumer's free choices for irradiated foods. (S. Ohno)
A history of study on safety of irradiated foods (3). Induced radioactivity in irradiated foods

International Nuclear Information System (INIS)

Miyahara, Makoto

2006-01-01

Food irradiation can induce a small amount of radioactivity in the foods. The principal mechanisms of the nuclear reactions are (n, γ), (γ, n), (γ, γ'). The resulting nuclear products were found in irradiated foods were Na-24, P-32, Ca-45, C-11, N-13, and O-15 in the food irradiated by 24 MeV electron beam. The total radioactivity is less than 1/1000 of those of K-40 in the case of electron beams below 10 MeV or X rays below 5 MeV. Package materials affected neutron flux in the foods and enhanced the radioactivity. Electron beam machine produces neutrons and increases the flux in food. IAEA recommend to reduce neutron production in the facility. The safety of irradiated food in the radioactivity field still needs more progress. (author)
Wholesomeness and safety of irradiated foods

International Nuclear Information System (INIS)

Swallow, A.J.

1991-01-01

Irradiation with gamma-rays, X-rays or fast electrons can be used to change foodstuffs in beneficial ways or to destroy harmful organisms. Gamma rays do not induce radioactivity in foods, but X-rays and fast electrons can induce short lived radioactivity if sufficiently energetic. This imposes limitations on the energies which can be used, and a short wait between irradiation and consumption may be advisable. Irradiation produces chemical changes in foodstuffs, and some foods are unsuitable for irradiation. With appropriate foods, trials with animals and human volunteers generally show that the product is safe. Some loss in nutritional quality can take place, which could be significant for some individuals, but are unlikely to be important for those on a balanced diet. Irradiation does not eliminate all risk from microbial contamination. Foods to be irradiated should be good quality, and need to be kept under proper conditions after irradiation. Irradiated foods should be appropriately labelled. Tests for radiation would help to enforce necessary controls. If the process is properly carried out on appropriate foods, and all due precautions are taken, irradiated foods are wholesome and safe. 52 references
Eatability of the irradiated food

International Nuclear Information System (INIS)

Luna C, P.C.

1992-05-01

A food is eatable and innocuous when it has an acceptable nutritional quality, it is toxicological and microbiologically safe for the human consumption. Not one preservation treatment allows to assure this in absolute form. As it happens with other conservation methods, the irradiation produce biological, chemical and physical changes in the treated food. For to check if such changes could cause damages to the health of the consumer, its have been carried out extensive studies to evaluate the inoculate of the irradiated foods. Analyzing diverse toxicity studies to prove the eatability of the irradiated foods, in this work those are presented but important in chronological order. In summary, until today it exists a great heap of tests that they demonstrate without place to doubts that the foods irradiated with a dose up to 10 KGy its are capable for the human consumption, for what can to be concluded that a safety margin exists to consume foods irradiated. (Author)
Economic and marketing aspects of using food irradiation technology in treatment of Egyptian exports in domietta harbour

International Nuclear Information System (INIS)

EL-Khateeb, M.A.

2004-01-01

The present study discuss the economic and marketing aspects for the establishment of food irradiation facility in Domietta harbour and the effect of various parameters on unit processing costs. This study is concerned with carrying out an economic evaluation for the application of food exports from Domietta harbour. The study has been carried out according to the approach applied in the evaluation of economic projects and also considering the requirements of technology projects for food preservation.The study is divided into two sections.The first section: concerned with the marketing and technical aspects where the suitable commodity mix was determined for the agricultural crops which are proposed for irradiation. The marketing study comprised determination of the commodity mix, distributions of the commodity mix all over the year according to the harvest seasons and determination the type and capacity of the source. The second section: comprises the economic analysis according to the method adopted by the International Bank for Development taking into consideration the effect of applying radiation technology on the national income. It provides a model for calculating specific unit processing costs by correlating the known capital costs with the annual operation cost and annual throughputs. The cost benefit of the proposed food irradiation facility was analyzed taking into account the cost of the capital investment, operation cost and other additional parameters. The results of this study showed that there is no economic feasibility for the establishment of an irradiation facility for the radiation treatment of food commodities exported from Domietta harbour
Food science symposium: a national food irradiation forum

International Nuclear Information System (INIS)

Anon.

1989-01-01

A national food irradiation forum was held to further promote the use of irradiation for food applications. This offered opportunity for the Department of National Health to announce new legislation for the labelling of irradiated foodstuffs. Subjects which dominated the proceedings included the implementation of labelling legislation and consumer education; cost implications and commercialisation of radurisation; the increasing trend towards the radurisation of processed foodstuffs as opposed to fresh and the future of food irradiation in South Africa. The safety of the irradiation process was stressed. The forum came to the conclusion that South Africa has this technology which has the government's stamp of approval and it is now up to the food industry, the Consumer Council, etc., to educate consumers into realising that they are buying quality products - and that the Radura symbol is a symbol of quality
Harmonization of regulations on food irradiation in Asia and the Pacific

International Nuclear Information System (INIS)

1993-03-01

Food irradiation has the potential to overcome certain problems with food safety, to control insect pests and to increase the shelf-life of fresh produce. In view of this it is desirable for countries in the Asia and Pacific regions to introduce appropriate regulations in preparation for an increase in demand for irradiated food products. The introduction of such regulatory controls should be done consistently, leading to uniform regulations that reflect internationally accepted control measures. This document is based on a seminar held in Malaysia from 20 to 24 January 1992. Twenty-two invited presentations and seven contributed papers describe the current status of food irradiation in the region and the world, with particular emphasis on regulatory control requirements, the acceptance of irradiation by consumers and its adoption by industry. Refs, figs, tabs, graphs and charts
Is irradiation of food stuffs safe?

International Nuclear Information System (INIS)

Maheshwari, Raaz K.; Yadav, Rajesh K.

2014-01-01

Many advanced and several developing countries have abundant supplies of fresh, safe and nutritious food stuffs. Yet, despite the many precautions and processes in place to ensure safe food supply, microbial contamination is still a concern. There are a number of food processing tools available that provide additional protection for the food we consume. One very promising tool is food irradiation, which is a process of imparting ionizing energy to food to kill microorganisms. Food irradiation is the process of exposing food to a controlled source of ionising radiation for the purposes of reduction of microbial Ioad, destruction of pathogens, extension of product shelf life, and/or disinfection of produce. The term irradiation often evokes fears of nuclear radioactivity and cancer among consumers. The process seems frightening because it is powerful and invisible. Consequently questions and concerns exist particularly about the safety or wholesomeness of irradiated food. The paper highlights food irradiation as a food safety measure and the issues of concerns for consumers. (author)
Food irradiation newsletter. Vol. 15, no. 2

International Nuclear Information System (INIS)

1991-10-01

This newsletter contains brief summaries of three coordinated research meetings held in 1991: irradiation in combination with other processes for improving food quality; application of irradiation technique for food processing in Africa; and food irradiation programme for Middle East and European countries. The first Workshop on Public Information on Food Irradiation is summarized, and a Coordinated Research Programme on Irradiation as a Quarantine Treatment of Mites, Nematodes and Insects other than Fruit Fly is announced. This issue also contains a report on the status of food irradiation in China, and a supplement lists clearances of irradiated foods. Tabs
Food irradiation newsletter. V. 20, no. 1

Energy Technology Data Exchange (ETDEWEB)

NONE

1996-07-01

This issue of the newsletter presents excerpts of the 12th Annual Meeting of the International Consultative Group on Food Irradiation which was held in Vienna, 13-15 November 1995. A summary of a symposium on Control of Foodborne Illness: Radiation and other Non-Thermal Treatments is also featured.
Food irradiation newsletter. V. 20, no. 1

International Nuclear Information System (INIS)

1996-07-01

This issue of the newsletter presents excerpts of the 12th Annual Meeting of the International Consultative Group on Food Irradiation which was held in Vienna, 13-15 November 1995. A summary of a symposium on Control of Foodborne Illness: Radiation and other Non-Thermal Treatments is also featured
National Seminar. Acceptation and Commerce of Irradiated Foods. Memories

International Nuclear Information System (INIS)

1998-01-01

The foods availability is a worldwide problem at present, it looks two paradoxical aspects at first appearance. The malnutrition grade and the great losses by rottenness after the harvest time. An alternative to reduce these losses is the use of modern technologies such as food irradiation, which is a recognized process as like as secure and efficient how a conservation process by the FAO, the WHO and the Codex Alimentarius Commission. At present this process is accepted in 40 countries. Since 1986 the National Institute of Nuclear Research in Mexico offers irradiation services to the dried foods enterprises. This work contains magistral conferences dictated by international experts, reflecting the situation of this technology at the present time, the consumer position about the acceptance of irradiated foods, as well as regulations and standards applied in different continents. In the process part there are the installations would be required and the control to carry out. (Author)
Irradiation of foods

International Nuclear Information System (INIS)

Pai, J.S.

2001-01-01

Although irradiation is being investigated for the last more than 50 years for the application in preservation of food, it has not yet been exploited commercially in some countries like India. No other food processing technique has undergone such close scrutiny. There are many advantages to this process, which few others can claim. The temperature remains ambient during the process and the form of the food does not change resulting in very few changes in the sensory and nutritive quality of the food product. At the same time the microorganisms are effectively destroyed. Most of the spoilage and pathogenic organisms are sensitive to irradiation. Fortunately, most governments are supportive for the process and enacting laws permitting the process for foods
Food Irradiation In Vietnam And Japan

International Nuclear Information System (INIS)

Tamikazy Kume

2011-01-01

In 2008, Japan Atomic Energy Commission of Cabinet Office performed the study of current status of food irradiation in the world. The results showed that the total quantity of irradiated foods in 2005 was 405,000 tons. Seven main countries for food irradiation were China, USA, Ukraine, Brazil, South Africa, Vietnam and Japan. In Japan, only the potato irradiation for sprout inhibition is continued more than 35 years since 1974 but the quantity is decreasing. On the other hand, the food irradiation of Vietnam has been developed rapidly in a short time to export the frozen seafood and fruit. This paper shows the status of food irradiation in Vietnam and Japan, and the progress in both countries after 2005. (author)
The Research of Food Preservation by Irradiation and Its Industrialization in Korea

International Nuclear Information System (INIS)

Cho, Han Ok

1987-01-01

Since the late 1960s, radiation effects on the storage of potatoes, strawberry, grapes and rice have been investigated on an experimental basis in Korea, Based on the research results of batch scale storage for sprouting food (potatoes, onions, chestnuts) and white ginseng powder by the Korea Advanced Energy Research Institute (KAERI) and on the recommendation. Food irradiation is a new process that may provide an alternative to existing food processes. From the extensive research in food irradiation for more than three decades by leading international organizations and advanced countries, the efficacy of a number of applications has been established, including sprout inhibition, disinfestation of insects, sterilization, delay of ripening, and improvement of organoleptic properties in food. Owing to the recommendation on the Wholesomeness of Irradiated Food by the Joint FAO/IAEA/W/o Expert Committee in 1980 and the adaption of the Codex General Standard for Irradiated Food by the Codex Allurements Commission in 1983, as of May 1985, thirty-two countries have officially approved 227 food items in 73 food groups as safe for human consumption. Food irradiation processing is increasingly recognized as a viable technology for reducing the overall quantity of spoiled food, reducing energy used in food storage, and reducing reliance on chemicals currently used
Prospects for food irradiation

International Nuclear Information System (INIS)

Kilcast, David

1990-01-01

Recent legislation will permit the introduction of food irradiation in the UK. This development has been met with protests from consumer groups, and some wariness among retailers. David Kilcast, of the Leatherhead Food Research Association, explains the basic principles and applications of food irradiation, and argues that a test marketing campaign should be initiated. The consumer, he says, will have the final say in the matter. (author)

Food irradiation

Energy Technology Data Exchange (ETDEWEB)

Beerens, H [Lille-1 Univ., 59 - Villeneuve-d' Ascq (France); Saint-Lebe, L

1979-01-01

Various aspects of food treatment by cobalt 60 or caesium 137 gamma radiation are reviewed. One of the main applications of irradiation on foodstuffs lies in its ability to kill micro-organisms, lethal doses being all the lower as the organism concerned is more complex. The effect on parasites is also spectacular. Doses of 200 to 300 krad are recommended to destroy all parasites with no survival period and no resistance phenomenon has ever been observed. The action of gamma radiation on macromolecules was also investigated, the bactericide treatment giving rise to side effects by transformation of food components. Three examples were studied: starch, nucleic acids and a whole food, the egg. The organoleptic aspect of irradiation was examined for different treated foods, then the physical transformations of unpasteurized, heat-pasteurized and radio-pasteurized eggs were compared. The report ends with a brief analysis of the toxicity and conditions of application of the treatment.
Food irradiation

International Nuclear Information System (INIS)

Beerens, H.; Saint-Lebe, L.

1979-01-01

Various aspects of food treatment by cobalt 60 or caesium 137 gamma radiation are reviewed. One of the main applications of irradiation on foodstuffs lies in its ability to kill micro-organisms, lethal doses being all the lower as the organism concerned is more complex. The effect on parasites is also spectacular. Doses of 200 to 300 krad are recommended to destroy all parasites with no survival period and no resistance phenomenon has ever been observed. The action of gamma radiation on macromolecules was also investigated, the bactericide treatment giving rise to side effects by transformation of food components. Three examples were studied: starch, nucleic acids and a whole food, the egg. The organoleptic aspect of irradiation was examined for different treated foods, then the physical transformations of unpasteurized, heat-pasteurized and radio-pasteurized eggs were compared. The report ends with a brief analysis of the toxicity and conditions of application of the treatment [fr
Perspective on food irradiation

International Nuclear Information System (INIS)

Anon.

1987-01-01

Recent US Food and Drug Administration approval of irradiation treatment for fruit, vegetables and pork has stimulated considerable discussion in the popular press on the safety and efficacy of irradiation processing of food. This perspective is designed to summarize the current scientific information available on this issue
Legal, administrative and psychological barriers against industrial application of food irradiation and the trade in irradiated food

International Nuclear Information System (INIS)

Cornelis, J.C.

1977-11-01

In the author's view, the legal and administrative barrier against industrial application of food irradiation and trading can be described as follows: even if public health authorities in each country concerned, are convinced by the scientific evidence that the food irradiation process is acceptable, they will only be willing to accept irradiated food exported from another country if they are assured that irradiation has been performed in an approved and acceptable manner. The psychological barrier which is more complex consists of three interconnected factors: attitude of the public towards irradiated food, confidence of national authorities in the capability of food processors, the lack of cooperation between government Agencies. (NEA) [fr
Food Irradiation | RadTown USA | US EPA

Science.gov (United States)

2017-08-07

Using radiation to kill bacteria and other pathogens in food is called food irradiation. Irradiating food kills bacteria and molds that can make people sick. Irradiation does not remove toxins that are already in food. The high energy of the radiation breaks chemical bonds to stop bacteria and other pathogens from multiplying. Irradiation does not make food radioactive.
Food irradiation - A new way to process food

International Nuclear Information System (INIS)

1987-01-01

The film shows how irradiation of food by ionizing energy (gamma rays or beams of electrons) can help cut down post-harvest losses of food such as cereals, meat, fish and shellfish and fresh or dried fruits and vegetables. One quarter to one third of the total world food production is lost due to sprouting, destruction by insects and parasites, spoilage by micro-organisms such as bacteria and funghi, and premature ripening. Food contamination not only leads to economic problems but can also cause diseases such as trichinosis, toxoplasmosis, etc. The new technique of food irradiation has been studied by independent groups of experts whose evaluations without exception have been favourable. One of the main advantages is that there are no chemical residues. On the long run, food irradiation will help to assure world-wide food security
Irradiation of food

International Nuclear Information System (INIS)

MacGregor, J.; Stanbrook, I.; Shersby, M.

1989-01-01

The House of Commons was asked to support the Government's intention to allow the use of the irradiation of foodstuffs under conditions that will fully safeguard the interests of the consumer. The Government, it was stated, regards this process as a useful additional way to ensure food safety. The effect of the radiation in killing bacteria will enhance safety standards in poultry meat, in some shell-fish and in herbs and spices. The problem of informing the public when the food has been irradiated, especially as there is no test to detect the irradiation, was raised. The subject was debated for an hour and a half and is reported verbatim. The main point raised was over whether the method gave safer food as not all bacteria were killed in the process. The motion was carried. (U.K.)
Educative campaign about information on irradiated foods; Campana educativa sobre informacion de alimentos irradiados

Energy Technology Data Exchange (ETDEWEB)

Luna C, P C

1991-07-15

The irradiation of foods is accepted by international agencies (FAO, OMS) like a healthy and effective technology at the moment the irradiated foods are marketed easily in many countries, however in other countries exist several factors that affect the practical application of this process. In this work is planned about an educational campaign about the irradiation process directed to the consumers. (Author)
Preliminary Studies for the Application of Irradiated-Food to Food Service Industry

Energy Technology Data Exchange (ETDEWEB)

Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Choi, Jong-Il; Song, Beom-Seok; Kim, Dong-Ho; Seo, Min-Won

2008-04-15

This study is to investigate ways to improve the marketability of irradiated food materials, through examining reports on toxicological safety and public acceptance of irradiated food materials. Many studies have reaffirmed the mutagenic, genotoxicological, microbiological, and nutritional safety of food irradiation, and consider it an important tool to reduce loss of food due to spoilage and pests. Although food irradiation could provide an opportunity to replace certain pesticides and food additives, there is ambivalence among consumers on whether or not the technology provides a real benefit. An easy and inexpensive tool to identify irradiation trace residue in foods, public trust building in industry through educating consumers with the benefit and uses of irradiation process are thought to be key elements for a successful market for irradiated food. Gamma irradiation at 50 kGy was applied to food materials for institutional food-service to evaluate their possible genotoxicity. The genotoxicity of 12 kinds of food materials irradiated at 50 kGy for institutional food-service was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results of bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537 were negative in the 12 kinds of food materials irradiated at 50 kGy. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 50 kGy-irradiated food materials. These results indicate that food materials irradiated at 50 kGy for institutional food-service did not show any genotoxic effects under these experimental conditions.
Preliminary Studies for the Application of Irradiated-Food to Food Service Industry

International Nuclear Information System (INIS)

Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Choi, Jong-Il; Song, Beom-Seok; Kim, Dong-Ho; Seo, Min-Won

2008-04-01

This study is to investigate ways to improve the marketability of irradiated food materials, through examining reports on toxicological safety and public acceptance of irradiated food materials. Many studies have reaffirmed the mutagenic, genotoxicological, microbiological, and nutritional safety of food irradiation, and consider it an important tool to reduce loss of food due to spoilage and pests. Although food irradiation could provide an opportunity to replace certain pesticides and food additives, there is ambivalence among consumers on whether or not the technology provides a real benefit. An easy and inexpensive tool to identify irradiation trace residue in foods, public trust building in industry through educating consumers with the benefit and uses of irradiation process are thought to be key elements for a successful market for irradiated food. Gamma irradiation at 50 kGy was applied to food materials for institutional food-service to evaluate their possible genotoxicity. The genotoxicity of 12 kinds of food materials irradiated at 50 kGy for institutional food-service was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results of bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537 were negative in the 12 kinds of food materials irradiated at 50 kGy. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 50 kGy-irradiated food materials. These results indicate that food materials irradiated at 50 kGy for institutional food-service did not show any genotoxic effects under these experimental conditions
Food irradiation: an alternative technology

Energy Technology Data Exchange (ETDEWEB)

Loaharanu, P

1986-12-31

History has shown that man has continued to search for methods to protect his food from various spoilage agents. Traditional methods of food preservation such as drying, salting, fermentation, have been known for centuries and are being practised even today. Within the past century, modern technologies such as canning, freezing, refrigeration, the use of preservatives and pesticides, have further equipped man with an arsenal of methods to combat food losses and to increase the quantity, quality and safety of our food supplies. The most recent technology, irradiation, has gone through a great deal of research and development in the past 40 years and has shown a strong potential as another method for food preservation. As irradiation is still not familiar to the public at large, this paper attempts to inform scientists, officials, representatives of the food industry, and consumers of the global situation of the safety, benefits and applications of food irradiation by answering common questions often asked about the technology today. Special emphasis will be placed on the possible contribution of food irradiation to ASEAN
Food irradiation: an alternative technology

International Nuclear Information System (INIS)

Loaharanu, P.

1985-01-01

History has shown that man has continued to search for methods to protect his food from various spoilage agents. Traditional methods of food preservation such as drying, salting, fermentation, have been known for centuries and are being practised even today. Within the past century, modern technologies such as canning, freezing, refrigeration, the use of preservatives and pesticides, have further equipped man with an arsenal of methods to combat food losses and to increase the quantity, quality and safety of our food supplies. The most recent technology, irradiation, has gone through a great deal of research and development in the past 40 years and has shown a strong potential as another method for food preservation. As irradiation is still not familiar to the public at large, this paper attempts to inform scientists, officials, representatives of the food industry, and consumers of the global situation of the safety, benefits and applications of food irradiation by answering common questions often asked about the technology today. Special emphasis will be placed on the possible contribution of food irradiation to ASEAN
Food irradiation combined with refrigeration in food industrial plants

International Nuclear Information System (INIS)

Boisseau, P.

1991-01-01

Food irradiation and refrigeration are both physical treatments used for food preservation. The complementarity of their effects on food is the best reason for their combination. Irradiation is essentially used for disinfestation and refrigeration to protect food against non microbial degradations. Refrigeration and irradiation could be combined for shelf life extension of fresh fruits and vegetables or reduction of microflora in animal products, without loss of quality. Freezing must be combined with ionizing treatments if high doses are necessary as it is the case with destruction of pathogens in meat or food sterilization. Some examples of combination of refrigeration and irradiation are routinely applied in some industrial plants in France but it is expected that more and more combined treatments will be used thanks to research
Irradiated foodstuff: atom, junk-food and globalization; Aliments irradies: Atome, malbouffe et mondialisation

Energy Technology Data Exchange (ETDEWEB)

Azam, Genevieve; Berlan, Jean-Pierre; Desbordes, Roland; Dufour, Francois; Fievet, Yann; Folliard, Thierry; Gallais, Veronique; Hauter, Wenonah; Jacquiau, Christian; Kastler, Guy; Lannoye, Paul; Le Goff, Lylian; Le Rohellec, Catherine; Louchard, Olivier; Marechal, Gilles; Nicolas, Yveline; Remesy, Christian; Trouve, Aurelie; Veillerette, Francois

2008-07-01

Food irradiation is officially presented as an ideal technology at the service of worldwide health safety and as an alternative to chemical processing of foodstuff. It is first of all a multi-usage technology for the preservation, disinfestation, ripening slowing down, and germination inhibition of products which serves the interests of multinational companies of the agriculture and food industry. According to the authors, it is also an instrument for the globalization of foodstuff trade encouraged by the international institutions and by some governments. The book stresses on the health, socio-economic and environmental risks of this technology: vitamins loss, carcinogenesis, mutagenesis, impact on local employment and economy, risks linked with the use of irradiation devices etc
Consumer opinions in Argentina on food irradiation: irradiated onions

International Nuclear Information System (INIS)

Curzio, O.A.; Croci, C.A.

1998-01-01

Two surveys were carried out in Buenos Aires of consumer attitudes towards irradiated onions [no data given]. The first investigated the general level of consumer knowledge concerning food irradiation, whilst the second (which covered consumers who had actually bought irradiated onions) examined reasons for purchase and consumer satisfaction. Results reveal that more than 90% of consumers surveyed had a very limited knowledge of food irradiation
The role of food irradiation in food safety and food security

International Nuclear Information System (INIS)

Kaeferstein, F.K.

1996-01-01

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 an 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 foods processed for safety. (J.P.N.)
Preservation of food products by irradiation

International Nuclear Information System (INIS)

McGivney, W.T.

1988-01-01

The use of irradiation to preserve food has the potential to significantly enhance our capacity to maximize the quality and quantity of the food we consume. In a world in which distribution of food occurs across continents and in which malnourished populations are in dire need of basic food products, any safe, effective, and efficient means of preserving food is more than welcome. Irradiation, as a method for food preservation, has been studied for more than 30 years. This discussion focuses on this most recent method for the preservation of food with particular emphasis on its effects on the safety, nutritive, and aesthetic values of the food preserved by irradiation. The use of ionizing radiation as a method to preserve foods is one that has been demonstrated to be effective for a variety of food classes. Irradiation offers a means to decontaminate, disinfest, and retard the spoilage of the food supply. At the same time, it appears that the wholesomeness of these food products is maintained. Nutritive value can be sustained by use of effective doses of radiation. Concerns over the safety of irradiated food are rooted in questions regarding the potential induction of radioactivity, harmful radiolytic products, and pathogenic radiation-resistant or mutant strains of microorganisms. Research findings have allayed concerns over safety. However, more research is necessary to conclusively resolve these safety issues. Food irradiation is a promising technology that has and will contribute to our ability to feed the people of this world. This technology is but one of many available ways to preserve our greatest natural resource, the food supply. Enhancement of the ability to preserve food by irradiation will facilitate the distribution of food from fertile developed regions to the malnourished peoples of underdeveloped countries. 21 references
HACCP, food quality, food irradiation

International Nuclear Information System (INIS)

Bognar, A.

1999-01-01

The paper summarizes the principles and purposes of the ''Hazard Analysis Critical Control Points'' (HACCP) system and its application and implementation within the European Union for the purposes of food quality and safety control, including food irradiation. (orig./CB) [de
Irradiation of foods

International Nuclear Information System (INIS)

Delincee, H.; Ehlermann, D.; Gruenewald, T.; Harmuth-Hoene, A.E.; Muenzner, R.

1978-01-01

The present issue of the bibliographic series contains 227 items. The main headings of the content are basics of food irradiation, applications at low dose levels, applications at higher dose levels, effects on foods and on components of foods, and microbiology. (MG) [de
Food irradiation

International Nuclear Information System (INIS)

Luecher, O.

1979-01-01

Limitations of existing preserving methods and possibilities of improved food preservation by application of nuclear energy are explained. The latest state-of-the-art in irradiation technology in individual countries is described and corresponding recommendations of FAO, WHO and IAEA specialists are presented. The Sulzer irradiation equipment for potato sprout blocking is described, the same equipment being suitable also for the treatment of onions, garlic, rice, maize and other cereals. Systems with a higher power degree are needed for fodder preserving irradiation. (author)

Commercialization of irradiated foods in Pakistan

International Nuclear Information System (INIS)

Khan, I.

2001-01-01

Preservation of food by gamma radiation is technically feasible and economically viable under conditions existing in Pakistan. To educate the consumers, programme for dissemination of information regarding food irradiation was implemented to educate the consumers. Test marketing of irradiated products was carried out for 5-6 years and more than 8 tons of irradiated vegetables were sold to consumers who were briefed about the advantages of radiation technology. A number of condiments including pepper and chillies were irradiated on a large scale (more than 10 tons) at the Pakistan Radiation Service (PARAS) during the years 1996-1998. Comprehensive Harmonised food irradiation regulations, covering all foods in seven classes, were approved in 1996. The charges for irradiating various food commodities ranged from US$19.71/ton potatoes (0.10 kGy) to US$38.32/ton for spices (10.0 kGy). Once the techno-economic feasibility is demonstrated, huge post-harvest losses of different food commodities can be avoided. This will make the country not only self-sufficient in food, but with enough surplus for export. (author)
Food Technology. Specification for Irradiated Food

International Nuclear Information System (INIS)

2007-01-01

This Ghana Standard specifies the requirements and methods of sampling and testing for foods processed by irradiation for sprout inhibition, insect disinfestation, microbial decontamination, delaying ripening, shelf-life extension and general phytosanitary treatment. The absorbed dose range covered by this guide is between 0.2kGy and 10kGy. The practical minimum or maximum dose of a treatment may be lower or higher than this range, depending on the purpose of irradiation and the radiation tolerance of the particular type of food. This standard does not apply to foods exposed to radiation imparted by measuring instruments used for inspection purposes
Safety evaluation on irradiated food ingestion

International Nuclear Information System (INIS)

1986-01-01

This paper reports double-blind observations of volunteers who took 35 kinds of irradiated foods as their main diet for 90 days. The subjects consisted of 70 medical students and 8 staff members in the Shanghai Medical University. They were randomly divided into two groups. One group was supplied with irradiated foods, the other acted as controls eating the same food but non-irradiated. The 35 kinds of irradiated foods were grain, meat products, vegetables, fruits, dried fruits etc. The absorbed dose of irradiation from the processed foods varied from 0.1 to 8.0 kGy. The irradiated foods made up 60.3% of the total food intake by weight. Observations during 90 days indicated that the subjects were all pleased with their diets and no adverse effects on their health were seen. Clinical and laboratory examinations included routine blood and urine tests, blood biochemical examinations, hepatic and renal function tests, endocrinological assays, cellular immunity tests, and mutagenetic studies (such as the incidence of polyploid cells, chromosomal structural aberration, rates of sister chromatid-exchanges, micronuclei test, urine Ames' test). These studies showed that the ingestion of these foods are safe for humans
Food irradiation: Public opinion surveys

International Nuclear Information System (INIS)

Kerr, S.D.

1987-01-01

The Canadian government are discussing the legislation, regulations and practical protocol necessary for the commercialization of food irradiation. Food industry marketing, public relations and media expertise will be needed to successfully introduce this new processing choice to retailers and consumers. Consumer research to date including consumer opinion studies and market trials conducted in the Netherlands, United States, South Africa and Canada will be explored for signposts to successful approaches to the introduction of irradiated foods to retailers and consumers. Research has indicated that the terms used to describe irradiation and information designed to reduce consumer fears will be important marketing tools. Marketers will be challenged to promote old foods, which look the same to consumers, in a new light. Simple like or dislike or intention to buy surveys will not be effective tools. Consumer fears must be identified and effectively handled to support a receptive climate for irradiated food products. A cooperative government, industry, health professional, consumer association and retailer effort will be necessary for the successful introduction of irradiated foods into the marketplace. Grocery Products Manufacturers of Canada is a national trade association of more than 150 major companies engaged in the manufacture of food, non-alcoholic beverages and array of other national-brand consumer items sold through retail outlets
Ban irradiation of food

Energy Technology Data Exchange (ETDEWEB)

Hashim, Hatijah bt; Gnanamuthu, E

1986-12-31

Irradiation of food has been promoted as a new technology in the preservation of food. Several countries have already introduced the technology for selected food items. However, there remain several questions that have yet to be answered. Foremost is the question of its safety. Proponents have argued that it is safe. Others cast doubts on these studies and the interpretations of their results. Second is the question of the nutritive value of the food that is irradiated. These and many other questions related to safety will be discussed in this paper
Ban irradiation of food

International Nuclear Information System (INIS)

Hashim, Hatijah bt; Gnanamuthu, E.

1985-01-01

Irradiation of food has been promoted as a new technology in the preservation of food. Several countries have already introduced the technology for selected food items. However, there remain several questions that have yet to be answered. Foremost is the question of its safety. Proponents have argued that it is safe. Others cast doubts on these studies and the interpretations of their results. Second is the question of the nutritive value of the food that is irradiated. These and many other questions related to safety will be discussed in this paper
National symposium on food irradiation

International Nuclear Information System (INIS)

1979-10-01

This report contains abstracts of papers delivered at the National symposium on food irradiation held in Pretoria. The abstracts have been grouped into the following sections: General background, meat, agricultural products, marketing and radiation facilities - cost and plant design. Each abstract has been submutted separately to INIS. Tables listing irradiated food products cleared for human consumption in different countries are given as well as a table listing those irradiated food items that have been cleared in South Africa
Electron irradiation of dry food products

Energy Technology Data Exchange (ETDEWEB)

Gruenewald, Th [Bundesbahn-Zentralamt, Minden (Germany, F.R.)

1983-01-01

The interest of the industrial food producer is increasing in having the irradiation facility installed in the food processing chain. The throughput of the irradiator should be high and the residence time of the product in the facility should be short. These conditions can be accomplished by electron irradiators. To clarify the irradiation conditions spices taken out of the industrial process, food grade salt, sugar, and gums as models of dry food products were irradiated. With a radiation dose of 10 kGy microbial load can be reduced on 10**4 microorganisms/g. The sensory properties of the spices were not changed in an atypical way. For food grade salt and sugar changes of colour were observed which are due to lattice defects or initiated browning. The irradiation of several gums led only in some cases to an improvement of the thickness properties in the application below 50 deg C, in most cases the thickness effect was reduced. The products were packaged before irradiation. But it would be possible also to irradiate the products without packaging moving the product through the irradiation field in a closed conveyor system.
Electron irradiation of dry food products

International Nuclear Information System (INIS)

Gruenewald, Th.

1983-01-01

The interest of the industrial food producer is increasing in having the irradiation facility installed in the food processing chain. The throughput of the irradiator should be high and the residence time of the product in the facility should be short. These conditions can be accomplished by electron irradiators. To clarify the irradiation conditions spices taken out of the industrial process, food grade salt, sugar, and gums as models of dry food products were irradiated. With a radiation dose of 10 kGy microbial load can be reduced on 10**4 microorganisms/g. The sensory properties of the spices were not changed in an atypical way. For food grade salt and sugar changes of colour were observed which are due to lattice defects or initiated browning. The irradiation of several gums led only in some cases to an improvement of the thickness properties in the application below 50 deg C, in most cases the thickness effect was reduced. The products were packaged before irradiation. But it would be possible also to irradiate the products without packaging moving the product through the irradiation field in a closed conveyor system. (author)
Food irradiation, profits and limitations

International Nuclear Information System (INIS)

Luna C, P.C.

1992-05-01

The utility of the irradiation to overcome diverse problems of lost nutritious, it has been demonstrated in multiple investigation works, that its have confirmed the value and the inoculation of the irradiated foods. The quantity of energy applied to each food, is in function of the wanted effect. In this document a guide with respect to the practical application and the utility of the irradiation process in different foods, as well as the suggested dose average is shown. Among the limitations of the use of this technology, its are the costs and not being able to apply it to some fresh foods. (Author)
Evaluation of knowledge about irradiated foods by Food Banks in Brazil: Dissemination of irradiation in foods

International Nuclear Information System (INIS)

Sagretti, Juliana M.A.; Sabato, Susy F.

2017-01-01

Despite the poverty in the world, part of all food produced in the world is wasted. The contrast of high food production in the world with hunger, food insecurity and food waste points to the need for combined action and the use of technologies as a solution to combat and eradicate hunger and food waste. Food banks have sprung up worldwide receiving food surpluses and passing on to the needy. These have been encouraged by the ONU - United Nations Organization, however, the lack of quality assurance of these foods already in the food bank has restricted the desired shipment. In this sense, ionizing radiation applied in food brought many positive results, such as increased validity and control insect infestation. So, the aim of this study was to initiate a partnership between irradiation and the food bank through the development of a questionnaire to evaluate the knowledge and acceptance of individuals in the food bank in Brazil. In addition, this study aimed to standardize a basis questionnaire for future research assessment of irradiated foods and disseminate irradiated food. For the construction of the questionnaire as a measuring instrument, a comprehensive and rigorous literature review was made. The questionnaire as a measurement instrument was submitted to the research ethics committee and approved. As a result, the questionnaire has three parts, personal issues, assertive issues and questions of multiple choices and finally an informative question with video. The questionnaire was applied in Ceagesp food bank in the biggest center of food in Brazil. (author)
Evaluation of knowledge about irradiated foods by Food Banks in Brazil: Dissemination of irradiation in foods

Energy Technology Data Exchange (ETDEWEB)

Sagretti, Juliana M.A.; Sabato, Susy F.

2017-07-01

Despite the poverty in the world, part of all food produced in the world is wasted. The contrast of high food production in the world with hunger, food insecurity and food waste points to the need for combined action and the use of technologies as a solution to combat and eradicate hunger and food waste. Food banks have sprung up worldwide receiving food surpluses and passing on to the needy. These have been encouraged by the ONU - United Nations Organization, however, the lack of quality assurance of these foods already in the food bank has restricted the desired shipment. In this sense, ionizing radiation applied in food brought many positive results, such as increased validity and control insect infestation. So, the aim of this study was to initiate a partnership between irradiation and the food bank through the development of a questionnaire to evaluate the knowledge and acceptance of individuals in the food bank in Brazil. In addition, this study aimed to standardize a basis questionnaire for future research assessment of irradiated foods and disseminate irradiated food. For the construction of the questionnaire as a measuring instrument, a comprehensive and rigorous literature review was made. The questionnaire as a measurement instrument was submitted to the research ethics committee and approved. As a result, the questionnaire has three parts, personal issues, assertive issues and questions of multiple choices and finally an informative question with video. The questionnaire was applied in Ceagesp food bank in the biggest center of food in Brazil. (author)
Food Irradiation: What You Need to Know

Science.gov (United States)

... Products Food Home Food Resources for You Consumers Food Irradiation: What You Need to Know Share Tweet Linkedin Pin ... Print Print & Share (PDF) 469KB En Español (Spanish) Food Irradiation: What You Need to Know Irradiation does not make ...
Use of high dose irradiation for development of special purposed foods

International Nuclear Information System (INIS)

Yoon, Yohan; Lee, Ju-Woon

2009-01-01

Full text: FAO/WHO Food Safety Committee indicated that food borne disease is one of the most widespread threats to human health and is ever increasing, which requires a national measure against the problems in public health and consequent economic productivity. The increasing demand for convenient foods as well as safer foods needs new technologies with potentials to solve or complement the limitations of existing methods for preserving and improving the food quality and safety. There are various techniques for preserving foods, most of which have problems in terms of effectiveness, quality, safety, economic feasibility, and environmental impact. Food irradiation has been studied more extensively and scientifically than any other food processing technologies. It is a physical method for food treatment comparable to heat pasteurization, canning or freezing. The process involves exposing foods, either packaged or in bulk, to one of three types of ionizing energy: gamma rays, machine-generated electrons or X-rays. Food irradiation is a promising food safety technology that can eliminate spoilage and pathogens from foods. However, low consumer acceptance of irradiated foods has been become an obstacle to make food irradiation technology as widely accepted method. Thus, use of the technology in development of special-purposed foods should be a first step to make irradiation technology as a common decontamination method in food industry. Korea Atomic Energy Research Institute (KAERI) has used irradiation technology to develop space foods for astronauts, and four Korean foods (Kimchi: fermented vegetable, Ramen: ready-to-cook noodles, Saengshik bar: raw grain bar, Sujeonggwa: cinnamon beverage) were certificated by Institute of Biomedical Problems, followed by sensory and quality evaluation in International Space Stations. With this previous research experience, KAERI has researched on development of patient foods and military rations. Hospital patients are a special
Potential new methods of detection of irradiated food

International Nuclear Information System (INIS)

Raffi, J.J.

1991-01-01

The irradiation of food by X- and gamma-rays and by electron beams is a technological process which may be used for food preservation in addition to heat or chemical treatment. The role of the Community Bureau of Reference - the BCR programme - in this area is to support the development and the improvement of analytical methods required for the preparation and implementation of the European legislation. In this context, after consultation of specialists in the Member States and the EFTA countries, it was decided that the BCR should undertake a collaborative project for the identification of irradiated food. The aim of the Cadarache workshop was to examine the development of new methods of detection and to set up a concerted research action covering four areas: DNA based methods; microbiological and biological methods; physical methods; chemical methods
Food irradiation: global aspects

International Nuclear Information System (INIS)

Vinning, G.

1988-01-01

As a commercial activity, food irradiation is twenty years old, but is backed by nearly eighty years of research on gamma irradiation and sixty years knowledge of application of the technology to food. An overview is given of the global boom and then the hiatus in its legislative and commercial applications. It is emphasised that in Australia, the overseas experience provides a number of models for proceeding further for food manufacturers, consumers and Government. 13 refs
Development of Radiation Fusion Technology with Food Technology by the Application of High Dose Irradiation

International Nuclear Information System (INIS)

Kim, Ju Won; Kim, Jae Hun; Choi, Jong Il

2010-04-01

This study was studied to achieve stable food supply and food safety with radiation fusion technology as a preparation for food weaponization. Results at current stage are following: First, for the development of radiation and food engineering fusion technology using high dose irradiation, the effects of high dose irradiation on food components were evaluated. The combination treatment of irradiation with food engineering were developed. Irradiation condition to destroy radiation resistant food borne bacteria were determined. Second, for the development of E-beam irradiation technology, the effects of radiation sources on food compounds, processing conditions, and food quality of final products were compared. Food processing conditions for agricultural/aquatic products with different radiation sources were developed and the domination of E-beam irradiation foods were determined. The physical marker for E-beam irradiated foods or not were developed. Third, for the fundamental researches to develop purposed foods to extreme environmental, ready-to-eat foods were developed using high dose irradiation. Food processing for export strategy foods such as process ginseng were developed. Food processing with irradiation to destroy mycotoxin and to inhibit production of mycotoxin were developed. Mathematical models to predict necessary irradiation doses and radiation sources were developed and validated. Through the fundamental researches, the legislation for irradiation approval on meat products, sea foods and dried sea foods, and use of E-beam were introduced. Results from this research project, the followings are expected. (1) Improvement of customer acceptance and activation of irradiation technology by the use of various irradiation rays. (2) Increase of indirect food productivity, and decrease of SOC and improvement of public health by prevention of food borne outbreaks. (3) Build of SPS/TBT system against imported products and acceleration of domestic product export
Development of Radiation Fusion Technology with Food Technology by the Application of High Dose Irradiation

Energy Technology Data Exchange (ETDEWEB)

Kim, Ju Won; Kim, Jae Hun; Choi, Jong Il

2010-04-15

This study was studied to achieve stable food supply and food safety with radiation fusion technology as a preparation for food weaponization. Results at current stage are following: First, for the development of radiation and food engineering fusion technology using high dose irradiation, the effects of high dose irradiation on food components were evaluated. The combination treatment of irradiation with food engineering were developed. Irradiation condition to destroy radiation resistant food borne bacteria were determined. Second, for the development of E-beam irradiation technology, the effects of radiation sources on food compounds, processing conditions, and food quality of final products were compared. Food processing conditions for agricultural/aquatic products with different radiation sources were developed and the domination of E-beam irradiation foods were determined. The physical marker for E-beam irradiated foods or not were developed. Third, for the fundamental researches to develop purposed foods to extreme environmental, ready-to-eat foods were developed using high dose irradiation. Food processing for export strategy foods such as process ginseng were developed. Food processing with irradiation to destroy mycotoxin and to inhibit production of mycotoxin were developed. Mathematical models to predict necessary irradiation doses and radiation sources were developed and validated. Through the fundamental researches, the legislation for irradiation approval on meat products, sea foods and dried sea foods, and use of E-beam were introduced. Results from this research project, the followings are expected. (1) Improvement of customer acceptance and activation of irradiation technology by the use of various irradiation rays. (2) Increase of indirect food productivity, and decrease of SOC and improvement of public health by prevention of food borne outbreaks. (3) Build of SPS/TBT system against imported products and acceleration of domestic product export
Awareness on food irradiation among students

International Nuclear Information System (INIS)

Seri Chempaka Mohd Yusof; Foziah Ali; Salahbiah Abdul Majid; Ros Anita Ahmad Ramli; Zainab Harun

2009-01-01

This survey was conducted to determine the level of understanding on radiation and irradiated food products amongst students during an exhibition in conjunction with Nuclear Malaysia Innovation Day 2008, on 16-18 July 2008 at Dewan Tun Dr. Ismail, Malaysian Nuclear Agency. Data were collected from 180 respondents comprising students from various schools visiting the exhibition. The results revealed that 55.56 % of the respondents knew of radiation and 81.11 % agreed that food could be irradiated. However, 53.33 % respondents misunderstood that there was presence of radioactivity in the food after irradiation. The results also showed that respondents knew that various foods can be irradiated and the type of radiation used in irradiation of food products. This survey indicates more aggressive work must be done to educate and introduce the public the application of nuclear technology in modern life, including in food preservation. (Author)
Acceptance of irradiated food by North American consumers

International Nuclear Information System (INIS)

Marcotte, M.; Kunstadt, P.

1993-01-01

Sales of irradiated foods clearly indicate that North American consumers appreciate the value of irradiated foods. The results of North American consumer attitude surveys can be used to predict acceptance of quality irradiated foods, especially when improved food safety is the perceived benefit. Consumers perceive the most benefit when irradiation is used to improve food safety or to reduce the chemicals used on foods. Information about irradiation seems to increase consumer willingness to buy. Consumer activists continue to attempt to prevent the sale of labelled irradiated foods, but they have not been successful. (author)

Canadian perspectives on food irradiation

International Nuclear Information System (INIS)

Kunstadt, P.

1988-01-01

Canada has been in the forefront of irradiation technology for some 30 years. Nearly 90 of the 140 irradiators used worldwide are Canadian-built, yet Canadian food processors have been very slow to use the technology. The food irradiation regulatory situation in Canada, the factors that influence it, and some significant non-regulatory developments are reviewed. (author)
Energy and food irradiation

International Nuclear Information System (INIS)

Brynjolfsson, A.

1978-01-01

The energy used in food systems in the US amounts to about 16.5% of total US energy. An analysis has been made of the energy used in the many steps of the food-irradiation process. It is found that irradiation pasteurization uses only 21kJ/kg and radappertization 157kJ/kg, which is much less than the energy used in the other food processes. A comparison has also been made with other methods of preserving, distributing and preparing the meat for servings. It is found that the food irradiation can save significant amounts of energy. In the case of heat-sterilized and radiation-sterilized meats the largest fraction of the energy is used in the packaging, while in the frozen meats the largest energy consumption is by refrigeration in the distribution channels and in the home. (author)
Toxicological studies on irradiated food and food constituents

International Nuclear Information System (INIS)

Schubert, J.

1978-01-01

Selected aspects of the genotoxicology and chemistry of irradiated foods and food components are critically examined and compared with other food processing operations such as cooking, and intentional use of food additives. For example, it is estimated that if 10% of an average daily diet contained irradiated (<1.0Mrad) foods, the daily consumption of radiolytic products would be 2-20mg/d compared with a total of approximately 4000mg/d of intentional food additives and approximately 80mg/d of toxic inorganic and organic environmentally derived contaminants. Several recommendations for the genotoxicological testing of irradiated foods are given, including: (1) that feeding tests include a control diet consisting of food processed by one of the standard methods such as thermalization; (2) that more use be made of positive controls so as to have a 'built-in' measure of sensitivity and responsiveness; (3) that a battery of in vitro and in vivo short-term mutagenicity tests be performed prior to the carrying out of the long-term feeding tests; and (4) that an irradiated food be tested after it is cooked in the manner normally consumed, which may, of course, include the raw or uncooked state as well. An outline of current genetic-toxicological testing schemes is provided and examined. Emphasis is given to a modification in the protocols for the Ames mutagenicity tests leading to a reduction in the evidence of false positives and false negatives. Also described is a procedure for systematically studying combined or interactive effects, acute or chronic, which requires no more effort than that needed for testing a single agent and which yields complete dose-response curves. It is concluded that food irradiation, as a physical process, appears more advantageous from the genotoxicological, chemical, and pollution aspects than well-accepted, but actually rarely tested, physical processes such as canning. (author)
Recent developments in food irradiation

International Nuclear Information System (INIS)

Loaharanu, P.

1985-01-01

Nowadays there is growing interest by the food industry, government and consumers in the use of food irradiatin to kill harmful insects, prevent diseases and keep food fresher longer. This interest has been stimulated by growing public concern over chemicals used in foods. While food irradiation technologies have been around for more than 50 years, only recently have they become cost effective and gained prominent attention as potentially safer ways of protecting food products and public health. This paper looks at recent developments in food irradiation processing and discusses the issues that lie ahead. (author)
Food irradiation: the facts

International Nuclear Information System (INIS)

Hamilton, M.

1990-01-01

The author explains in simple question and answer form what is entailed in the irradiation of food and attempts to dispel some of the anxieties surrounding the process. Benefits and limitations, controls, labelling safety, and tests for the detection of the use irradiation in food preparation are some of the topics dealt with in outline. (author)
Lack of appetite for food irradiation

International Nuclear Information System (INIS)

Tacey, Elisabeth

1989-01-01

The British government has approved food irradiation in Britain on a much wider scale than has taken place previously. The implications for one of the companies currently offering a gamma irradiation service are explored. Irradiation is by a large Cobalt 60 source. Currently the customers are medical, cosmetic and packaging firms. It does not yet have the facilities necessary for large-scale food irradiation, nor does it expect a huge demand for food irradiation as customer resistance is strong. However some dry spices and herbs may be treated next year. (UK)
Development of radiation fusion technology with food technology by the application of high dose irradiation

International Nuclear Information System (INIS)

Lee, Juwoon; Kim, Jaehun; Choi, Jongil

2012-04-01

This study was performed to achieve stable food supply and food safety with radiation fusion technology as a preparation for food weaponization. Results at current stage are following: First, for the development of radiation and food engineering fusion technology using high dose irradiation, the effects of high dose irradiation on food components were evaluated. The combination treatment of irradiation with food engineering was developed. Irradiation condition to destroy radiation resistant foodborne bacteria were determined. Second, for the development of E-beam irradiation technology, the effects of radiation sources on food compounds, processing conditions, and food quality of final products were compared. Food processing conditions for agricultural/aquatic products with different radiation sources was developed and the domination of E-beam irradiation foods were determined. The physical marker for E-beam irradiated foods or not was developed. Third, for the fundamental researches to develop purposed foods to extreme environmental, ready-to-eat foods were developed using high dose irradiation. Food processing for export strategy foods such as process ginseng were developed. Food processing with irradiation to destroy mycotoxin and to inhibit production of mycotoxin was developed. Mathematical models to predict necessary irradiation doses and radiation sources were developed and validated. Through the fundamental researches, the legislation for irradiation approval on meat products, sea foods and dried sea foods, and use of E-beam was introduced. Results from this research project, the followings are expected. Improvement of customer acceptance and activation of irradiation technology by the use of various irradiation rays. Increase of indirect food productivity, and decrease of SOC and improvement of public health by prevention of foodborne outbreaks. Build of SPS/TBT system against imported products and acceleration of domestic product export. Systemized
Development of radiation fusion technology with food technology by the application of high dose irradiation

Energy Technology Data Exchange (ETDEWEB)

Lee, Juwoon; Kim, Jaehun; Choi, Jongil; and others

2012-04-15

This study was performed to achieve stable food supply and food safety with radiation fusion technology as a preparation for food weaponization. Results at current stage are following: First, for the development of radiation and food engineering fusion technology using high dose irradiation, the effects of high dose irradiation on food components were evaluated. The combination treatment of irradiation with food engineering was developed. Irradiation condition to destroy radiation resistant foodborne bacteria were determined. Second, for the development of E-beam irradiation technology, the effects of radiation sources on food compounds, processing conditions, and food quality of final products were compared. Food processing conditions for agricultural/aquatic products with different radiation sources was developed and the domination of E-beam irradiation foods were determined. The physical marker for E-beam irradiated foods or not was developed. Third, for the fundamental researches to develop purposed foods to extreme environmental, ready-to-eat foods were developed using high dose irradiation. Food processing for export strategy foods such as process ginseng were developed. Food processing with irradiation to destroy mycotoxin and to inhibit production of mycotoxin was developed. Mathematical models to predict necessary irradiation doses and radiation sources were developed and validated. Through the fundamental researches, the legislation for irradiation approval on meat products, sea foods and dried sea foods, and use of E-beam was introduced. Results from this research project, the followings are expected. Improvement of customer acceptance and activation of irradiation technology by the use of various irradiation rays. Increase of indirect food productivity, and decrease of SOC and improvement of public health by prevention of foodborne outbreaks. Build of SPS/TBT system against imported products and acceleration of domestic product export. Systemized
FDA regulations for commercial food irradiation

International Nuclear Information System (INIS)

Takeguchi, C.A.

1985-01-01

The Food and Drug Administration published an Advance Notice of Proposed Rulemaking (ANPR) on food irradiation on March 27, 1981 (FDA, 1981). The next step in the rulemaking process is a proposed rule that will deal with low-dose irradiation of certain foods and high-dose irradiation of spices. The status of the proposed regulation is discussed
Do you know 'food irradiation'?. A survey of consumer status toward food irradiation in Japan

International Nuclear Information System (INIS)

Furuta, Masakazu

1998-01-01

In Japan potatoes have been irradiated for the purpose of sprout inhibition for more than 20 years and more than ten thousand irradiated potatoes are circulated in Japanese market in recent years. Nevertheless, there are few surveys about the consumer status toward food irradiation in Japan. We have been held 'Radiation Fair -- The relationship between daily life and radiation--' during summer vacation season in August for more than 10 years in Osaka, the largest city of western Japan, for the purpose of public education and information transfer of radiation and radiation-related technology especially to school kids. We displayed 200 kg of irradiated potatoes together with explanatory panels. We distributed questionnaires to the senior high school students (16 years old) and upward visitor for recent 3 years to inquire their status toward radiation and irradiated products including irradiated potatoes as well as impression toward the displays. According to the survey results in 1997, the ratio of respondents who had heard of irradiated potatoes was 51% of 228 answers. This value was smaller than those of the Gallop survey conducted in the United States (73%). After viewing the display and description of irradiated potatoes, almost half of the respondents indicated a positive feeling for tasting the irradiated potatoes. Most of the respondents chose one of the following issues, Freshness' (37%), 'Open date' (13%), or 'Food additives' (34%) as the major concerns about food safety. Interestingly, 'Pesticide' and/or 'Foodborne pathogen' highly were chosen by only 15% of the respondents in total even though these issue were highly ranked in the US surveys. These results indicate that original methodology is necessary for distributing the information related food irradiation related food irradiation efficiently. (J.P.N)
Determination of ortho-tyrosine in irradiated protein containing foods by HPLC

International Nuclear Information System (INIS)

Mischke, J.; Voehringer, M.; Helle, N.; Boegl K.W.; Schreiber, G.A.

1993-01-01

In order to control the processing and trading of irradiated foodstuffs several chemical and physical methods have been developed to identify irradiation induced changes. The three most promising methods are gas chromatorgraphic determination of radiation induced volatiles from the lipid content of foods, thermoluminescence measurements on minerals and e.s.r.-spectroscopic measurements on solids and food contents with a low water amount. There is a lack in detecting the irradiation in foods with a high protein content. It is based on the radiation induced hydroxylation of phenylalanine, forming small amounts of ortho- (and meta-) tyrosine. This method can be useful for foods with a low lipid content such as shrimps and pure egg-white. The results obtained on shrimps and egg-white are promising. All shrimp samples showed a good dose dependence which was similar to results reported by Chuaqui-Offermanns and McDougall obtained on frozen materials (chicken) irradiated at a slightly higher dose rate. There are not enough data about o-tyrosine-contents in different kinds of unirradiated shrimps. Therfore next step will be the analysis of a great number of various samples. With these information and by the use of an internal standard it should be possible to apply the HPLC method for routine analysis. As internal standards α-methyltyrosine or 4-hydroxyphenylglycine could be used. (orig./vhe)
Food irradiation: a technology for the eighties

International Nuclear Information System (INIS)

Laizier, J.

1985-09-01

After a brief review of the physical principles of the process of food irradiation and the biological and chemical effects of radiations, data concerning studies about the wholesomeness of irradiated food are presented. The most important fields of potential industrial applications are described. The technology of food irradiators, the economy, present status and future trends of food irradiation are analyzed, with emphasis on the French example
Acceptance of food irradiation in western markets

Energy Technology Data Exchange (ETDEWEB)

Ting, H H [PURIDEC Irradiation Technologies, Buckinghamshire, England (United Kingdom)

1997-12-31

This paper reviews the status and acceptance of food irradiation worldwide, focusing on Europe and the United States. Today no less than 38 countries including the USA and 14 European countries, have approved the irradiation of food. Across Europe there is a very wide variation, with a variety of foods being irradiated and eaten in Belgium and France but a total ban on food irradiation in Germany. Progress towards a directive harmonising the position across all countries in the European Union is slow. In the USA there is a growing awareness of the advantages of using food irradiation to combat the increasing risk of the food-borne diseases, and media coverage and consumer attitudes are considerably more favourable than previously. The use of irradiation instead of pesticides for spice treatment is gaining acceptance within the North American spice industry and the NA meat industry is recognising the potential of food irradiation as one way of meeting its obligations under the new HACCP regulations. Food irradiation is also being seriously considered as an alternative to the use of methyl bromide for quarantine treatment of fruit and vegetables. The establishment of the World Trade Organisation in 1995 to enforce various agreements concluded during the GATT Uruguay Round is expected to impact trade liberalisation. In particular the agreements pertaining to the Application of Sanitary and Phytosanitary Measures (SPS) and on Technical Barriers to Trade (TBT) have particular reference to track in irradiated food. In this respect, it is particularly important for potential training partners (food producing countries) to ensure that they have domestic approvals in place for any irradiated foods they provide to western countries. (author). countries. (author).
Acceptance of food irradiation in western markets

International Nuclear Information System (INIS)

Ting, H.H.

1996-01-01

This paper reviews the status and acceptance of food irradiation worldwide, focusing on Europe and the United States. Today no less than 38 countries including the USA and 14 European countries, have approved the irradiation of food. Across Europe there is a very wide variation, with a variety of foods being irradiated and eaten in Belgium and France but a total ban on food irradiation in Germany. Progress towards a directive harmonising the position across all countries in the European Union is slow. In the USA there is a growing awareness of the advantages of using food irradiation to combat the increasing risk of the food-borne diseases, and media coverage and consumer attitudes are considerably more favourable than previously. The use of irradiation instead of pesticides for spice treatment is gaining acceptance within the North American spice industry and the NA meat industry is recognising the potential of food irradiation as one way of meeting its obligations under the new HACCP regulations. Food irradiation is also being seriously considered as an alternative to the use of methyl bromide for quarantine treatment of fruit and vegetables. The establishment of the World Trade Organisation in 1995 to enforce various agreements concluded during the GATT Uruguay Round is expected to impact trade liberalisation. In particular the agreements pertaining to the Application of Sanitary and Phytosanitary Measures (SPS) and on Technical Barriers to Trade (TBT) have particular reference to track in irradiated food. In this respect, it is particularly important for potential training partners (food producing countries) to ensure that they have domestic approvals in place for any irradiated foods they provide to western countries. (author). countries. (author)
Facts about food irradiation: Controlling the process

International Nuclear Information System (INIS)

1991-01-01

This fact sheet briefly reviews the procedures that exist to control the process of food irradiation. It also summarizes the difficulties in identifying irradiated food, which stem from the fact that irradiation does not physically change the food or cause significant chemical changes in foods. 4 refs
Influence of audiovisuals and food samples on consumer acceptance of food irradiation

International Nuclear Information System (INIS)

Pohlman, A.J.; Wood, O.B.; Mason, A.C.

1994-01-01

The effects of audiovisual presentation on consumers' knowledge and attitudes toward food irradiation were demonstrated. Food irradiation is a method of food preservation that can destroy the microorganisms responsible for many foodborne illnesses and food spoilage. However, the food industry has been slow to adopt this method because it is unsure of consumer acceptance. One hundred and seventy-nine consumers were given a slide-tape presentation on food irradiation. Test subjects were also presented with a sample of irradiated strawberries. It was found that participants knew more about and were more positive toward food irradiation following the educational program. These findings demonstrate the value of educational materials in influencing the food preferences of consumers
Food irradiation process control and acceptance. Regional UNDP project for Asia and the Pacific, mission undertaken in Vietnam. Food irradiation programme planning facility operation and pilot scale studies RPFI-Phase 3

International Nuclear Information System (INIS)

Giddings, G.G.

1992-01-01

At the request of the Government of Vietnam, the FAO/IAEA expert undertook a one-week mission to Vietnam between 16 and 23 March 1991, to the Hanoi Irradiation Center of the Vietnam Atomic Energy Commission. This mission included the following: The expert inspected the new Soviet automated, dry storage pilot plant gamma irradiator in the final stages of construction on the outskirts of Hanoi, and met with senior staff of the Hanoi Irradiation Center plus the Center specialized groups to hear and take note of their progress, problems and materials and manpower training expectations, etc. A tour of a large rice and vegetable growing cooperative outside Hanoi was made, followed by a meeting with members of the Cooperative's governing body. This cooperative will participate in pilot scale food irradiation feasibility studies once the new irradiator is operational. The expert provided a technical seminar to the Hanoi Irradiation Center staff, plus a general seminar to members of the Consumers Union of Vietnam plus invited guests, on radiation processing in general and food irradiation in particular, during the week. The expert accompanied Irradiation Center staff to Haiphong to visit the National Institute for Marine Products Research plus two Government-run fishery products processing plants in connection with the marine products side of the national food irradiation programme. He was accompanied to a meeting at the Ministry of Agriculture and Food Industry to meet with the Vice-Minister and staff plus food and allied industry representatives. (author)
Food irradiation: Gamma processing facilities

Energy Technology Data Exchange (ETDEWEB)

Kunstadt, P. [MDS Nordion International, 447 March Road. Kanata, Ontario, K2K148 (Canada)

1997-12-31

The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)
Food irradiation: Gamma processing facilities

Energy Technology Data Exchange (ETDEWEB)

Kunstadt, P [MDS Nordion International, 447 March Road. Kanata, Ontario, K2K148 (Canada)

1998-12-31

The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)
Food irradiation: Gamma processing facilities

International Nuclear Information System (INIS)

Kunstadt, P.

1997-01-01

The number of products being radiation processed is constantly increasing and today include such diverse items as medical disposable, fruits and vegetables, bulk spices, meats, sea foods and waste effluents. Not only do the products differ but also many products, even those within the same groupings, require different minimum and maximum radiation doses. These variations create many different requirements in the irradiator design. The design of Cobalt-60 radiation processing facilities is well established for a number of commercial applications. Installations in over 40 countries, with some in operation since the early 1960s, are testimony to the fact that irradiator design, manufacture, installation and operation is a well established technology. However, in order to design gamma irradiators for the preservation of foods one must recognize those parameters typical to the food irradiation process as well as those systems and methods already well established in the food industry. This paper discusses the basic design concepts for gamma food irradiators. They are most efficient when designed to handle a limited product density range at an established dose. Safety of Cobalt-60 transport, safe facility operation principles and the effect of various processing parameters on economics, will also be discussed. (Author)

Progress of food irradiation in the United States

International Nuclear Information System (INIS)

Derr, D.D.; Engeljohn, D.L.; Griffin, R.L.

1995-01-01

Irradiated foods have not yet made a significant impact in the United States marketplace. What progress has occurred to facilitate their commercialization? Irradiated produce has been sold in small quantities since 1992 and irradiated poultry was introduced in the marketplace in 1993. Federal inspection of irradiated commodities has settled into a regular routine. What must occur to further expand irradiated foods in the marketplace? Petitions to permit irradiation of red meats and seafood are being considered by the Food and Drug Administration (FDA) and a petition to permit the irradiation of shell eggs is being prepared for submission to FDA. In addition, the U.S. Department of Agriculture (USDA) has accelerated efforts to develop the policies and regulatory structure needed to facilitate the approval of new irradiation treatments for imported plant products regulated by quarantine. When will greater commercialization occur? More positive coverage to food irradiation in recent months by both the trade and popular press indicates a change in attitude towards irradiated foods by both consumers and the food industry. Finally, actual consumer response to available irradiated foods casts a favorable light on the potential for increased marketing of value-added irradiated foods. (Author)
Food irradiation: Facts or fiction?

International Nuclear Information System (INIS)

Loaharanu, P.

1990-01-01

Food irradiation is at a political crossroad. In one direction, it is moving forward supported by overwhelming scientific evidence of its safety and benefits to economy and health. In the opposite direction, it threatens to be derailed by misleading claims about its safety and usefulness. Whether people will ultimately benefit from the use of irradiation to help fight serious food problems, or whether they will allow the technology to go to waste, will be determined by how successful people are in separating the facts from the fiction of food irradiation
Food irradiation dispelling the doubts

International Nuclear Information System (INIS)

Nair, P.M.

1994-01-01

Irradiation processing of the food item eliminates the use of harmful chemicals for treatment of food items and the produce can be conserved fresh. Another important aspect of this process is that it can help to stabilize the prices and give better remuneration to the farmer and hygienic product to the consumer. The already growing Indian nuclear industry can provide the source as well as the pros and cons of food technology for installation of irradiation facilities. The pros and cons of irradiation process are described. (M.K.V.)
Outline of irradiated food control in Thailand

International Nuclear Information System (INIS)

Vanasalit, P.

1977-11-01

In Thailand, the following laws govern food irradiation: the Food Quality Control Act BE 2507 (1964) and the Atomic Energy for Peace Act BE 2504 (1961). The competent body for approval of irradiated food is the subcommittee for irradiated food, which has been set up by the Ministry of Public Health, approved by the Board of Food Quality Control. (NEA) [fr
Food irradiation in the Republic of Korea

International Nuclear Information System (INIS)

Byun, Myung-Woo; Yook, Hong-Sun; Lee, Ju-Woon

2001-01-01

There has been substantial progress in the application gamma radiation for food and medical products in Korea since the establishment of the commercial irradiation facility by Agricultural Products Distribution Corporation in 1987. The Korean Ministry of Health and Welfare in consultation with the Committee of Food Sanitation Deliberation and the Korean FDA accorded clearances of irradiation processing of a number of food products ranging from health foods, condiments and raw materials for food processing in 1987 followed by amendment in 1995. Gamma radiation from Co-60 was allowed for food processing with labeling requirement and restriction on re-irradiation. Annual irradiation processing of foods stands at about 2,000 metric tons. Authorisation to use irradiation for red meats and meat products is under consideration. A large number of business enterprises are utilizing the irradiation facility. A new multi-purpose commercial Co-60 irradiation plant is in the process of establishment in the country as a private company venture. In order to remove consumers' misunderstanding, a number of consumer education programmes have been implemented successfully with improvement of public perception. (author)
Food irradiation in the Republic of Korea

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung-Woo; Yook, Hong-Sun; Lee, Ju-Woon [Food Irradiation Research Team, Korea Atomic Energy Research Institute, Yusung, Taejon (Korea, Republic of)

2001-05-01

There has been substantial progress in the application gamma radiation for food and medical products in Korea since the establishment of the commercial irradiation facility by Agricultural Products Distribution Corporation in 1987. The Korean Ministry of Health and Welfare in consultation with the Committee of Food Sanitation Deliberation and the Korean FDA accorded clearances of irradiation processing of a number of food products ranging from health foods, condiments and raw materials for food processing in 1987 followed by amendment in 1995. Gamma radiation from Co-60 was allowed for food processing with labeling requirement and restriction on re-irradiation. Annual irradiation processing of foods stands at about 2,000 metric tons. Authorisation to use irradiation for red meats and meat products is under consideration. A large number of business enterprises are utilizing the irradiation facility. A new multi-purpose commercial Co-60 irradiation plant is in the process of establishment in the country as a private company venture. In order to remove consumers' misunderstanding, a number of consumer education programmes have been implemented successfully with improvement of public perception. (author)
Canadian perspectives on food irradiation

International Nuclear Information System (INIS)

Kunstadt, P.

1990-01-01

Canada has been in the forefront of irradiation technology for over 30 years. Some 83 of the 147 irradiators used worldwide are Canadian-built, yet Canadian food processors have been very slow to use the technology. This paper is an update on the food irradiation regulatory situation in Canada and the factors that influence it. It also reviews some significant non-regulatory developments. (author)
Knowledge and attitudes of selected home ecnomists toward irradiation in food preservation

International Nuclear Information System (INIS)

Johnson, F.C.S.

1990-01-01

Preservation of food with ionizing radiation treatment offers many benefits to consumers. Among other factors, the lack of certainty of the acceptance of this process by the public has slowed its commercial use in the U.S. Since home economists deal with food-related issues, it is likely that they will be asked questions by the public about this process. This project was designed to obtain information using a survey method about the knowledge and attitudes of selected California home economists toward the use of irradiation to preserve food. The information was used to determine whether a need existed to provide education about the irradiation process to these professionals. The survey revealed that these home economists lacked knowledge about the irradiation process, although they had a positive attitude toward it and desired to learn more about it. Based on these findings, a 90-minute statewide teleconference was conducted and viewed by more than 300 home economists and other interested professionals. Descriptive and inferential statistical methods were used to analyze the data. Results revealed that (a) knowledge of and a positive attitude toward food irradiation increased as a result of participation in the teleconference, (b) the information provided was helpful, and (c) the objectives of the teleconference were met. This project should be replicated using a nationwide sample of home economists to obtain information about the knowledge and attitudes of a wide range of home economists about food irradiation and, if a need is demonstrated, a nationwide teleconference should be conducted
Can food irradiation boost nutrition in China?

International Nuclear Information System (INIS)

Wedekind, Lothar

1986-01-01

In January 1986, the first of five regional irradiation facilities planned for China opened officially in Shanghai, mainly to process food. Irradiated potatoes, mushrooms, rice, onions, garlic, peanuts, pork sausage, and probably apples, will be introduced in mass marketing trials. Four other demonstration plants for irradiating food are being built near provincial capitals. Food irradiation offers large economic incentives, but transportation is an impediment except near large urban centres. All irradiators, whether mainly for food or not, will be made in China, with the exception of AECL and Swiss participation in two facilities
The use of atomic energy for the irradiation of foods

International Nuclear Information System (INIS)

Wills, P.A.

1982-01-01

Radiation processing is a highly versatile preservation technique for the food industry. It is a cold treatment which can inhibit sprouting, eliminate insects and food pathogens, extend shelf life, decontaminate raw materials, and pasteurise or sterilise food and packaging materials. Recent developments, such as an International Standard for Irradiated Foods and a Code of Practice for the Operation of Radiation Facilities for the Treatment of Foods, are expected to stimulate and facilitate trade in radiation processed foods. These developments and prospects for commercialisation of this new technology in Australia are discussed
Legislations the field of food irradiation

International Nuclear Information System (INIS)

1987-05-01

An outline is given of the national legislation in 39 countries in the field of food irradiation. Where available the following information is given for each country: form of legislation, object of legislation including information on the irradiation treatment, the import and export trade of irradiated food, the package labelling and the authorization and control of the irradiation procedures
Economic aspects of food irradiation

Directory of Open Access Journals (Sweden)

M. M. Osetskaya

2017-01-01

Full Text Available This paper is dealing with the irradiated foods world market quantitative and economic volume' estimating in 29 countries. The irradiation exposure technology development is presented in order to prospects in Russia. The main irradiated foods categories such as spices, herbs, dry vegetables, fruits, frozen and chilled meat, including frog legs, seafood, grains and others are identified. It is shown the quantitative dividing irradiated foods world market is between China (37,60%, USA (19,36%, Ukraine (14,74%, Vietnam (12,41%, Brazil (5,62%, South Africa (4,10%, Indonesia (1.30 percent, Japan (1,17%, Belgium (1,10%. The remaining 20 States took a share of 2.6%. The irradiated products world market’ economic volume amounting to 17,136.56 million rubles, is divided between the USA (48,64%, China (16,26%, Brazil (14,53%, South Africa (of 10.18%, Vietnam (of 5.88%, Indonesia (1,04%. The remaining 24 countries took a share of 3.48% while share each of them amounting less than 1%. It is revealed that the most expensive irradiated foods’ category is "spices and herbs", least – "vegetables", "cereals". The research results are shown the Russian potential irradiated foods volume consisting of meat products, the main vegetable crops, food ingredients, spices and food is about 10 million tons, more than 12 million tons, about 200 thousand tons per year respectively. The meat and poultry total production was 9,899.2 thousand tons in carcass weight, yield of grain and leguminous was 120,671.79 thousand tons; spices raw was 97.5 thousand tons, potatoes was 31,107.80 thousand tones, vegetables (excluding melons was 16,283.34 thousand tons, forage crops (except grasses was 27,674.15 thousand tons in 2016 in Russia. Therefore 100% of meat, 74% of vegetables and about 1% of spices and animal feeds may be subjected to radiation in Russia. Despite the advanced technology and status as a leader in the agricultural radiology and radioecology field commercial
The application of irradiation techniques to food and foodstuffs

International Nuclear Information System (INIS)

Kwon, Joong Ho; Cho, Han Ok; Byun, Myung Woo; Kim, Suc Won; Yang, Jae Seong

1992-02-01

To establish concrete infrastructure required for food irradiation commercialization, the project was designed to investigate the efficiency of irradiation techniques, such as preserving boiled-dried anchovy and improving its safety, improving the physical quality of soybeans and microbial-immobilization with radiation-induced polymer. Dried anchovies could be kept in a sanitary quality for over one year at cooling conditions (<10 deg C) instead of freezing by using 5 KGy-irradiation and airtight packaging(NY/PE). Gamma irradiation below 10 KGy was significantly effective for improving the hydration and cooking properties of soybeans. Immobilized microorganisms showed an increased-catalytic activity, producing lactic acid 15 times higher than that of free culture. (Author)
Alaskan Commodities Irradiation Project

International Nuclear Information System (INIS)

Zarling, J.P.; Swanson, R.B.; Logan, R.R.

1988-01-01

The ninety-ninth US Congress commissioned a six-state food irradiation research and development program to evaluate the commercial potential of this technology. Hawaii, Washington, Iowa, Oklahoma and Florida as well as Alaska have participated in the national program; various food products including fishery products, red meats, tropical and citrus fruits and vegetables have been studied. The purpose of the Alaskan study was to review and evaluate those factors related to the technical and economic feasibility of an irradiator in Alaska. This options analysis study will serve as a basis for determining the state's further involvement in the development of food irradiation technology. 40 refs., 50 figs., 53 tabs
Application of food irradiation in developing countries

International Nuclear Information System (INIS)

1966-01-01

The panel on the Application of Food Irradiation in Developing Countries was convened in Vienna by the International Atomic Energy Agency (IAEA) in August 1964. The members of this panel examined the problem of food preservation in geographical areas where much food was lost through spoilage, deterioration and insect infestation. It was thought, that radiation treatment should be used to solve these preservation problems. The attendees included 13 experts, four observers from research organizations, and 2 representatives from the Food and Agriculture Organization (FAO) in Rome. The members of the panel examined the use of ionizing radiation to preserve fish, fruits, and vegetables and to inactivate disease producing viruses which are closely associated with animal products. Refs, figs and tabs
Application of food irradiation in developing countries

Energy Technology Data Exchange (ETDEWEB)

1966-05-01

The panel on the Application of Food Irradiation in Developing Countries was convened in Vienna by the International Atomic Energy Agency (IAEA) in August 1964. The members of this panel examined the problem of food preservation in geographical areas where much food was lost through spoilage, deterioration and insect infestation. It was thought, that radiation treatment should be used to solve these preservation problems. The attendees included 13 experts, four observers from research organizations, and 2 representatives from the Food and Agriculture Organization (FAO) in Rome. The members of the panel examined the use of ionizing radiation to preserve fish, fruits, and vegetables and to inactivate disease producing viruses which are closely associated with animal products. Refs, figs and tabs.
Food irradiation: a global scenario

International Nuclear Information System (INIS)

Sadat, T.; Ross, A.; Leveziel, H.

1994-01-01

Many of the foods that will be consumed in the 21st century have not yet been invented. New methods of production need new methods of conservation. Food irradiation by gamma radiation or electron beam is a new technology. The intensive production methods of today lead to several potential dangers. For example - if just one chicken is diseased this bird can contaminate all of one days' production at the slaughter house - on average 300,000 birds per day. One has to have conservation methods that can decontaminate the poultry meat. Irradiation is a method that achieves this. The consumer is becoming more and more sophisticated and demanding with regard to the quality of food products, rejecting chemical additives for example, irradiation is a physical method of conservation, this means that there is no residue left in the product, and that there are no changes in the physical characteristics of the food. This paper examines the use of irradiation technology as a food conservation method in today's industry. (author). 4 refs., 2 tabs
Brazilian Consumer views on food irradiation

NARCIS (Netherlands)

Behrens, J.H.; Barcellos, M.N.; Frewer, L.J.; Nunes, T.P.; Landgraf, M.

2009-01-01

This study investigated the consumer attitude to food irradiation in São Paulo, Brazil, through a qualitative research perspective. Three focus groups were conducted with 30 consumers, responsible for food choices and purchases. Both irradiated and nonirradiated food samples were served in the
Will our food be safe? Food irradiation - an update

International Nuclear Information System (INIS)

Roberts, P.B.

2000-01-01

On 2 September 1999, an amendment to the ANZFA Food Standards Code was gazetted. Both countries now have a new Standard A17 to govern the irradiation of food. After over a decade when the policy in both countries was effectively a ban on the use of the process, there is now the possibility for the food industry to contemplate the use of the process or the import and sale of irradiated foods. (author)
Review of current summary of irradiated foods

International Nuclear Information System (INIS)

Dyakova, A.; Tsvetkova, E.; Miteva, D.; Dimov, K.

2005-01-01

The reasons about widely application of food irradiation as a technology for increasing food safety were presenting in this summary. Topics which are discussing are about: purpose of the irradiation, radiological safety, toxicology, microbiological conclusion, alimentary adequacy, packing, labeling, public acceptance, inspection of food irradiated plants

Food irradiation in the United States

International Nuclear Information System (INIS)

Pauli, G.H.

1991-01-01

Since 1963, some irradiated foods have been permitted for sale in the United States. Yet, at this time, commercial application has been limited to irradiation of a relatively small fraction of the spices and seasonings used as ingredients in other foods. The current situation regarding irradiated foods in the United States and how it developed is discussed. The author writes from experience gained as a Government regulator concerned primarily with ensuring safety of food and therefore this is stressed together with the crucial role played by consumers and industry. (author)
Status of food irradiation in Brazil

International Nuclear Information System (INIS)

Kikuchi, O.K.

1996-01-01

Research on food irradiation in Brazil started in 1968 at the Center of Nuclear Energy for Agriculture (CENA), Piracicaba, Sao Paulo. At the Institute of Nuclear and Energy Research (IPEN-CNEN/SP), Sao Paulo, Sao Paulo, research on detection of irradiated foods is in progress. In 1973, the Brazilian government established a regulation about food irradiation. Nowadays, the products authorized to be irradiated are: rice, poultry, fish and fish products, potatoes, onions, avocados, persimmons, pineapples, wheat flour, maize, beans, spices, tomatoes, guavas, oranges, lemons, strawberries, mangoes, melons and papayas. The other recommended products to be approved in the future are: acerolas, apples, beans (dose > 1 kGy), beef, blueberries, cherries, cheeses, coffee, figs, fresh guaranas, garlics, grapefruits, grapes, mushrooms, nuts and pork. Today, there is only one commercial facility for irradiation services in the country, the Empresa Brasileira de Radiacoes Ltda. (EMBRARAD). This company operates a Nordion JS-7500 irradiator, with a present activity of about 1,000 kCi, designed for sterilizing medical devices. It also irradiates spices, dried foods, gemstones, cosmetics, wood and raw materials for pharmaceuticals. The plant operates 24 hours a day and the spices and dried foods represent 15% of the business. Powder of guarana seeds is irradiated also for exportation. There are two other commercial facilities for radiation sterilization in Brazil, operating exclusively for their own production. (J.P.N.)
Food irradiation--US regulatory considerations

International Nuclear Information System (INIS)

Morehouse, Kim M.

2002-01-01

The use of ionizing radiation in food processing has received increased interest as a means of reducing the level of foodborne pathogens. This overview discusses the regulatory issues connected with the use of this technology in the United States. Several recent changes in the FDA's review process are discussed. These include the current policy that utilizes an expedited review process for petitions seeking approval of additives and technologies intended to reduce pathogen levels in food, and the recent USDA rule that eliminates the need for a separate rulemaking process by USDA for irradiation of meat and poultry. Recently promulgated rules and pending petitions before the FDA associated with the use of ionizing radiation for the treatment of foods are also discussed along with the current FDA labeling requirements for irradiated foods and the 1999 advanced notice of proposed rule on labeling. Another issue that is presented is the current status of the approval of packaging materials intended for food contact during irradiation treatment of foods
The Text of the Agreement of 8 July Extending the Asian Regional Co-Operative Project on Food Irradiation. Extension Agreement

International Nuclear Information System (INIS)

1983-12-01

The text of the Agreement to Extend the Agreement of 23 May 1980 Establishing the Asian Regional Co-operative Project on Food Irradiation within the framework of the Regional Co-operative Agreement for Research, Development and Training Related to Nuclear Science and Technology of 1972, as extended in 1977 and in 1982, is reproduced herein for the information of all Members
Food irradiation 2009; Irradiacion de alimentos: situacion en 2009

Energy Technology Data Exchange (ETDEWEB)

Narvaiz, Patricia [Comision Nacional de Energia Atomica, Ezeiza (Argentina). Gerecia de Aplicaciones y Tecnologia de Radiaciones

2009-01-15

Food irradiation principles; its main applications, advantages and limitations; wholesomeness, present activities at Ezeiza Atomic Centre; research coordinated by the International Atomic Energy Agency; capacity building; and some aspects on national and international regulations, standards and commercialization are briefly described. At present 56 countries authorize the consumption of varied irradiated foods; trade is performed in 32 countries, with about 200 irradiation facilities. Argentina pioneered nuclear energy knowledge and applications in Latin America, food irradiation included. A steady growth of food industrial volumes treated in two gamma facilities can be observed. Food industry and producers show interest towards new facilities construction. However, a 15 years standstill in incorporating new approvals in the Argentine Alimentary Code, in spite of consecutive request performed either by CNEA or some food industries restricts, a wider industrial implementation, which constitute a drawback to future regional commercialization in areas such as MERCOSUR, where Brazil since 2000 freely authorize food irradiation. Besides, important chances in international trade with developed countries will be missed, like the high fresh fruits and vegetables requirements United States has in counter-season, leading to convenient sale prices. The Argentine food irradiation facilities have been designed and built in the country. Argentina produces Cobalt-60. These capacities, unusual in the world and particularly in Latin America, should be protected and enhanced. Being the irradiation facilities scarce and concentrated nearby Buenos Aires city, the possibilities of commercial application and even research and development are strongly limited for most of the country regions. (author);Se describen someramente los principios del metodo de irradiaciones de alimentos; sus principales aplicaciones, ventajas y limitaciones, inocuidad; las actividades actuales en el Centro
Acceptance of irradiated food: an education issue

International Nuclear Information System (INIS)

Modanez, Leila

2012-01-01

The commercial use of irradiated food technology in Brazil has a slow growing due to misinterpretation by most Brazilian consumers, who have been mislead by wrong ideas about the meaning of what is nuclear energy. Researches indicate that consumers have difficult in accepting such a technology due to the confusion between the terms irradiation and radioactivity, which are often related to health risks. When properly informed about the process, its purpose and the benefits offered by food irradiation technology, most consumers react positively. Therefore, this work aims to: first, to evaluate the acceptance of irradiated foods by Brazilian consumers; second, to verify the teaching at school about the food irradiation process; third, to analyze the Brazilian school curriculum from elementary school to high school, regarding nuclear energy applications; then, to compare the content taught in Brazil with the content covered in other surveyed countries, such as France, United States, and China. The methodology of this study consisted of a systematic survey of the specific literature, and a questionnaire to verify the acceptance of irradiated food by Brazilian consumers. According to the researched bibliography, it was clear the recommendation of an early school education about the usage of nuclear energy, more specifically, food irradiation. Such a recommendation is due to the fact that the consulted costumers, in Brazil and other countries mentioned in this work, do not clearly understand the full benefits of irradiated food. Hence, education is fundamental for the acceptance of new technologies by consumers, as it is the case with irradiated food. (author)
Report of the safety and wholesomeness of irradiated foods by the advisory committee on irradiated and novel foods

International Nuclear Information System (INIS)

1986-01-01

Following the conclusions of the Joint Expert Committee on the wholesomeness of Irradiated Foods(JECFI) an Advisory Committee on Irradiated and Novel Foods (ACINF) was set up to review the position relating to the irradiation of food and to report and advise on its findings to the Ministries of Health and Agriculture, with a view to changing legislation in the U.K. The advisory committee concluded that there were no justifications, on public health grounds, for the present U.K. regulations not to be amended and that the irradiation of foods up to an overall average dose of 10 Gy by X-rays and γ-rays up to 5 MeV, or for electrons up to 10 MeV, should be permitted. The committee recommended that food irradiation procedures and consumption patterns should be monitored. (UK)
Food irradiation: A technique for preserving and improving the safety of food

International Nuclear Information System (INIS)

1988-01-01

Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general, governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food, and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide
Food irradiation: A technique for preserving and improving the safety of food

International Nuclear Information System (INIS)

1992-01-01

Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage - a particular problem in developing countries - and the high incidence of food-borne disease currently seen in all countries. Approval has been granted for the treatment of more than 30 products with radiation in over 30 countries but, in general , governments have been slow to authorize the use of this new technique. One reason for this slowness is a lack of understanding of what food irradiation entails. This book aims to increase understanding by providing information on the process of food irradiation in simple, non-technical language. It describes the effects that irradiation has on food , and the plant and equipment that are necessary to carry it out safely. The legislation and control mechanisms required to ensure the safety of food irradiation facilities are also discussed. Education is seen as the key to gaining the confidence of the consumers in the safety of irradiated food, and to promoting understanding of the benefits that irradiation can provide
Irradiated food: too hot to handle?

International Nuclear Information System (INIS)

Coghlan, Andy.

1990-01-01

This article discusses current arguments for and against the irradiation of food for human consumption. The technique, which involves bombarding batches of food with gamma rays, x rays or accelerated electrons, is claimed to halt spoilage, kill bacteria and thus extend the shelf-life of various foodstuffs. Irradiated foods are at present indistinguishable from non-irradiated food and this problem may not be solved before the government's bill legalizes the process. Opponents claim the technique may not be safe and that the food industry may use it to fool consumers into buying rotten foods. Proponents say that even though many foods, such as poultry, seafood, fruits, vegetables and spices may be treated, it is unlikely that more than a small proportion will be. They reject safety worries as alarmist exaggeration. (UK)
ASEAN workshop on food irradiation

International Nuclear Information System (INIS)

1985-01-01

This proceedings was organized by the ASEAN Food Handling Bureau in Collaboration with the Thai Atomic Energy Commission for Peace. Experts from ASEAN and overseas were invited to present a series of papers covering the state of the art of irradiation technology and the important issues relating to food irradiation
Irradiated foods and allergy. From a perspective of irradiation chemistry of proteins

International Nuclear Information System (INIS)

Miyahara, Makoto

2003-01-01

A change of protein in irradiated food has been known. There are a few reports on change of allergy of irradiated foods. Two kinds of allergy such as the immediate allergy (I type) and delayed allergy (IV type) are taken ill by foods. I type is related to irradiated foods. Allergen enters body through digestive tract. Anti body (IgE) is protein with from 10,000 to 100,000 molecular weight. Allergic disease is originated mainly by egg, milk, wheat, buckwheat, peanut and shrimp. When food is irradiated, the proteins are decomposed and produced higher and lower molecular compounds at the same time. Change of the viscosity and the sedimentation coefficient and deactivation of enzymes of β-lactoglobulin, cow albumin, egg albumin and casein were investigated. There is no report of increasing allergy by irradiation. However, some paper indicated that immunogenicity of protein was decreased by irradiation. (S.Y.)
Quality control in the commerce of irradiated foods; Control de calidad en el comercio de alimentos irradiados

Energy Technology Data Exchange (ETDEWEB)

Bustos R, M.E. [Instituto Nacional de Investigaciones Nucleares, A.P. 18-1027, 11801 Mexico D.F. (Mexico)

2000-07-01

In spite of an irradiated food is innocuous for health and that the irradiation process offers great advantages as conservation and hygiene method and it has been recognised by the Agriculture and Health International organizations and although the adequate equipment exists to make this treatment in the majority of countries, an international trade of irradiated foods has not been established and it is that it has to be required that the quality control of the treatment should be regulated by the corresponding authorities and it also should be harmonized with other countries for the commercial interchange. Owing to up to present an identification method of irradiated foods which is validated, the unique quality control for irradiated foods is realized in the irradiation plant, measuring the absorbed dose in products, using dosimetric systems justly calibrated and standardized to be used the adequate for the type of product and dose level which is wanted to be measured for foods mainly for quarantine treatment which is very important to determine that any part of the irradiation system has reached the minimum dose to obtain the technical effect which is desired and that it does not exceed the maximum dose for that the product quality not to be altered. (Author)
Food irradiation in the UK and the European Directive

Energy Technology Data Exchange (ETDEWEB)

Woolston, John E-mail: johnw@isotron.co.uk

2000-03-01

Food irradiation in the UK has been authorised since the early 1990s. In principle it is possible to irradiate a wide range of foods for a variety of purposes. In practice food irradiation is virtually non-existent. The structure of food retailing in the UK, a continual stream of food safety scares and a developing public 'crisis of confidence' in the food producer/supply chain have combined to make the future for food irradiation look bleak. The new European Directive on Food Irradiation is unlikely to alter this outlook. (author)
Food irradiation in the UK and the European Directive

International Nuclear Information System (INIS)

Woolston, John

2000-01-01

Food irradiation in the UK has been authorised since the early 1990s. In principle it is possible to irradiate a wide range of foods for a variety of purposes. In practice food irradiation is virtually non-existent. The structure of food retailing in the UK, a continual stream of food safety scares and a developing public 'crisis of confidence' in the food producer/supply chain have combined to make the future for food irradiation look bleak. The new European Directive on Food Irradiation is unlikely to alter this outlook. (author)
Federal laws needed for food irradiation

International Nuclear Information System (INIS)

Benson, D.

1987-01-01

The proposed use of irradiation in food processing is drawing considerable attention to the Australian irradiation industry that has operated safely for almost 30 years. A recent inquiry by the Australian Consumers Association concluded that food irradiation should only be allowed if strong federal laws are implemented to ensure the safety of consumers and environment. At present, Australian irradiation plants are confined to sterilising or reducing health risks associated with products not for human consumption
Experiences of an international trade action with irradiated onions between GDR and Hungary

International Nuclear Information System (INIS)

Zachariev, G.; Kiss, I.; Luther, T.; Huebner, G.; Doellstaedt, R.

1988-01-01

Extensive work has been carried out in the field of food irradiation in the GDR and Hungary in recent years. The irradiation of onions for sprout inhibition has reached a commercial stage in the GDR of more than 5,000 tons in 1986. The export of onions is the first example of international trade in irradiated food between socialist countries. Experiences of this trade is presented in the paper. Results of quality control of the bulbs (losses in weight an quality) after an intermediate storage period are discussed. Hungarian consumer reactions to irradiated onions is also evaluated. (author)
Customer attitude front to the food irradiation

International Nuclear Information System (INIS)

Ornellas, Cleia Batista Dias; Goncalves, Maria Paula Junqueira; Martins, Renaldo Travassos; Silva, Patricia Rodrigues

2006-01-01

Economic and social factors as cost, availability and food habits usually influence the consumer's choice. Nowadays other factors like legislation, rising of meals eaten out-of-home and the application of new technologies have been affected the shopping decision. In this direction it is necessary to have more explanations about food irradiation as a method to conserve food. Its commercial use has been slow because most of the consumers misunderstands or has wrong belief about this technique. In such a manner, this work aimed at realizing a survey of knowledge and acceptance level of food irradiation in Belo Horizonte (MG), Brazil, and also to elucidate its real meaning to consumers. A total of 218 people were interviewed and the results showed that 59.6% of them have not known that irradiation is a method to preserve food, thus they have no idea if they consume or not this kind of food. About 16% believe that irradiated food means the same of radioactive food. Besides that, 89% of people interviewed could become consumers of this product if they know that irradiation raises the food safety. (author)
The safety of irradiated foods

International Nuclear Information System (INIS)

Selman, J.D.

1988-01-01

This state of the art outline review written for 'Food Manufacture' looks at the wholesomeness of irradiated foods, and makes a comparison with conventionally treated products. Topics mentioned are doses, radioresistance of microorganisms especially clostudium botulinum and the problem of bacterial toxins, storage conditions, nutrition, especially vitamin loss, and detection of irradiation. (U.K.)
Irradiation and the food industry in France

International Nuclear Information System (INIS)

Boisseau, P.

1994-01-01

Part of a special section on food irradiation. The historical development in France of some industrial applications of food irradiation resulting from efficient technology transfer to the food industry is discussed. The 4 basic steps in successfully marketing any technology transfer, including irradiated foods, are that research must define conditions of the product's application, legislation must specify conditions of its application, consumers must accept the product, and appropriate processing capacity must exist

An international overview on the development of radurization

International Nuclear Information System (INIS)

Farkas, Jozsef

1983-01-01

A brief summary on the characteristics, applicability and limiting factors of food preservation by irradiation is given. Economic, energy and hygienic aspects of the process are outlined and the legal procedures for food irradiation process and plant licensing are treated including international aspects. Finally, the international cooperation programs and projects in the hygienic investigations, technical execution and education issues and the main trends of future development are outlined. (author)
Economic study for the establishment of A food irradiation facility at port said harbour

International Nuclear Information System (INIS)

EL-Gameel, E.A.

2004-01-01

The present study discusses the economic aspects of establishing food irradiation facility at Port Said harbour and the effect of various parameters on the unit processing costs. The study is concerned with carrying out an economic evaluation for the application of food exports from Port Said harbour and the marketing and technical aspects where the suitable commodity mix has been determined for the agricultural crops which were proposed for irradiation. The investment criteria utilized for commercial evaluation were internal rate of return (IRR) and pay back period (PEP). The irradiation cost and the additional income are also discussed. The results of this analysis showed that the establishment of food irradiation unit in Port Said harbour in Egypt would be economically feasible
Irradiated food for immunocompromised people

International Nuclear Information System (INIS)

Narvaiz, Patricia

2005-01-01

Immune-compromise is a condition in which the natural defenses against diseases are dimished; several situations can be cited as examples, including mis nourishment, pregnancy, young and old age. This enhances the probability of suffering microbial diseases, caused by food borne pathogens. Traditionally, immune-suppressed patients in hospitals were isolated from the environment, being their food sterilized by different treatments, including irradiation. At present the medical opinion differs from this approach due to the costs and specialized requirements, uncertainties about the clinical benefits, and psychological convenience. So, the tendency nowadays seems to move, when the patient's condition allows it, from 'sterile diets' to 'low microbe diets' (or 'clean diets'). At the National Atomic Energy Commission, Argentina, under Coordinated Research Programmes of the Food and Environmental Preservation Section, International Atomic Energy Agency, in which 14 countries participated, treatments at pasteurizing doses were studied to widen the meals availability for vulnerable persons, to include some products usually considered as 'high risk' , but nutritionally or psychologically adequate. In a first experience, nutritionists working at the corresponding Service in a Buenos Aires hospital elaborated diets suitable for patients with different immune-compromise degrees, and advised on the interesting meal types to be studied. In a second experience, advanced nutrition students of the Entre Rios University performed a sensory evaluation in which 44 immune- compromised patients at the Jose de San Martin Clinical School Hospital, Buenos Aires, tasted a whole irradiated lunch composed of meals usually forbidden due to high microbial risk, though highly desired. The patients evaluated this lunch with high scores and showed enthusiastic towards the irradiation treatment. This preservation treatment could not only be useful to supply hospitals but also supermarkets. (author)
Progress in food irradiation: Germany

International Nuclear Information System (INIS)

Diehl, J.F.

1978-01-01

The report on German results of irradiation of food covers the period from 1975 to 1978. Special attention is paid to the radiation-chemical changes of food, radiation microbiology with regard to clostridium botulinum, the enzymatic behaviour, physical alterations in several sorts of meat and vegetables after irradiation, tolerability investigations, mutagenicity tests, and, finally, legal aspects. (AJ) [de
Food irradiation - general aspects

International Nuclear Information System (INIS)

Ley, F.J.

1985-01-01

This paper describes research and development experience in food irradiation followed by commercial utilisation of multi-purpose plants. The main design objectives should be high efficiency and uniform dose. Particular care must be given to dosimetry and the use of plastic dosimeters is described. Capital outlay for a 1 MCi Cobalt 60 irradiator is estimated to be 2.5 million dollars giving a unit processing cost of 0.566 dollars/ft 3 of throughput for 8000 hour/year use at a dose of 25 kGy. (2.5 Mrad). The sale of irradiated food for human consumption in Britain is not yet permitted but it is expected that enabling legislation will be introduced towards the end of 1985
Safety and nutritional adequacy of irradiated food

International Nuclear Information System (INIS)

1994-01-01

The exposure of food to controlled levels of ionizing radiation has a number of beneficial effects, including delaying of ripening, inhibition of sprouting, and inactivation of insects, parasites, helminths, bacteria, moulds and yeasts. However, in general, governments have been slow to authorize the routine use of this technique of food processing, often because of a lack of understanding of what it entails, and a fear of untoward effects on the treated food. This report presents an up-to-date review of the many scientific studies that have been carried out on the safety and nutritional quality of irradiated food. Starting from a brief outlineof the history of food preservation, it goes on to consider in detail the chemistry and potential applications of food irradiation, and to discuss possible ways of determining whether food has been irradiated. Toxicological studies are reviewed, and the effects of irradiation on microorganisms and on the nutritional quality of the food itself are examined. The report concludes that food irradiation is a thoroughly tested technique, that it has not been shown to have any deleterious effects when performed in accordance with good manufacturing practice, and that it can help to ensure a safer and more plentiful food supply by extending shelf-life, eradicating pests and inactivating pathogens
Food irradiation regulatory development in the U.S

International Nuclear Information System (INIS)

Miller, S.A.; Coleman, E.C.

1985-01-01

The Food and Drug Administration's involvement in food irradiation dates back more than thirty years. The agency has been involved with the wholesomeness testing of the irradiated foods from both nutritional and toxicological standpoints. Knowledge about the nutritional and toxicological aspects of irradiated foods is fundamental in the development of a regulatory strategy for assuring the safe use of such foods. (author)
Thermoluminescence (TL) in the identification of irradiated food

International Nuclear Information System (INIS)

Luthra, J.M.

1992-01-01

Due to progressive expansion of commercial food irradiation in recent years, the interest in detecting whether a food has been irradiated or not is growing fast and research in several methods for identification of various irradiated food stuffs is the order of the day. TL has emerged as one of the most promising tool for distinguishing between irradiated and unirradiated food. Advantages of TL method over other physical methods, its application to various foods, limitation and present state of art are discussed.(author). 9 refs., 3 tabs
Food irradiation in Romania - Achievements and expectations

International Nuclear Information System (INIS)

Ferdes, O.S.

1993-01-01

Irradiation or ionization of foodstuffs and agricultural products is an efficient but controversial method which can lead to the post-harvest spoilages reduction, the extension of shelf-life and to provide the food safety. This paper presents the status of food irradiation research and technologies in our country, and throughout the world, too. In Romania the food processing by irradiation (ionization) is not used for commercial purposes and there are not food irradiation plants, yet. There have been performed only research and pilot-experiments, only by the Institute of Food Research in co-operation and using the 6 0C o gamma-ray sources of the Institute of Chemical and Pharmaceutical Research and the Institute of Physics and Nuclear Engineering, both from Bucharest. These experiments have referred both to the basic aspects of the ionizing radiation interactions with the food essential constituents and to the technological aspects of irradiation from different items like: potatoes, onions, garlic, grain, cereals, wheat flour, fresh and dehydrated fruits and vegetables, mushrooms, meat, eggs, spices, ingredients, and biotechnological products. There are also presented the advantages and disadvantages of food irradiation, the world trends in this field and the future in Romania of this technology which was named, in 1989, by the Institute of Food Technologies (US), t he most versatile technology of the 20 -th Century, for tomorrow . (Author)
Combination processes for food irradiation. Proceedings of the final research co-ordination meeting

International Nuclear Information System (INIS)

1998-01-01

There is an increasing consumer demand for food that is safe, minimally processed, visually attractive, full flavoured, nutritious, and convenient to prepare and serve, that has fewer preservatives, and that is available throughout the year at an affordable cost. Consumer concern and regulatory restrictions on the use of preservatives and pesticides in food are adversely affecting international trade in many food products. As a result, minimally processed, chilled foods and ready to eat foods are increasingly being marketed to satisfy consumer demand in both developed and developing countries. However, such foods could introduce new microbiological risks to the population, especially to those who are immunocompromised or generally at risk (children, pregnant women, the elderly, etc.). In view of these factors, a 5 year Co-ordinated Research Programme (CRP) on Irradiation in Combination with Other Processes for Improving Food Quality was initiated in 1991 by the Food and Agriculture Organization of the United Nations and the International Atomic Energy Agency through their Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture. The objectives of this CRP were to evaluate: 1) Combination treatment involving irradiation in order to extend the self-life of meat, seafood, fruits and vegetables at refrigeration temperatures and under ambient conditions; 2) Combination treatment involving irradiation in order to ensure the microbiological safety of foods, both individual and composite, including prepared meals; 3) Shelf-life extension of chilled, prepared meals and the development of shelf stable food and food components through combination treatment involving irradiation; 4) Energy requirements of combination processes involving irradiation in comparison to other food processes. Scientists from 14 countries participated in the CRP by carrying out the work under Research Contracts and Agreements with the Joint FAO/IAEA Division. The first Research Co
Food Irradiation Newsletter. V. 12, no. 2

International Nuclear Information System (INIS)

1988-07-01

This Newsletter reports activities of two ICGFI training workshops convened in Santiago, Chile, and Rehovot, Israel, in the past six months. The summary report of the FAO/IAEA Seminar on Food Irradiation for Developing Countries in Africa is also included. A follow-up to this Seminar is the ''Co-ordinated Research Programme on Food Irradiation for African Countries'' which will be implemented as soon as funds become available. Further, this issue contains a report of the Working Group on Food Irradiation of the European Society for Nuclear Agriculture convened in Stara Zagora, Bulgaria in 1987 and status reports of practical applications of food irradiation in different countries. 2 tabs
Detection of irradiated foods by the DEFT/APC method

International Nuclear Information System (INIS)

Yuecel, P. K.; Koeseoglu, T.; Halkman, H. B. D.

2009-01-01

Irradiation technology is used to prevent the spoilage losses and to improve the hygienic quality of foods. Appropriate techniques for the detection of irradiated foods are needed to guarantee the proper consumer information and to facilitate the trade of irradiated foods. The characteristics of the microbial population of irradiated foods have been used for developing detection methods for irradiated foods. This microbiological method is based on the comparison of an aerobic plate count (APC) with a count obtained with the direct epifluorescent filter technique (DEFT) for the detection of irradiation of foodstuffs.
Materials of 15. autumn school on irradiated food

International Nuclear Information System (INIS)

1994-01-01

The ionizing radiation use for food preservation has been shown on the background of other methods. Several aspects connected with food irradiation have been discussed. Among them the legal aspects and recommendations have been performed. The healthy aspects from the view point of the radiolysis of main components of irradiated food have been presented. The broad review of physical, chemical and biological methods for identification of irradiated food products has been done. The accelerator pilot plant for food irradiation working at the Institute of Nuclear Chemistry and Technology, Warsaw, has been presented as well
National symposium on food irradiation

International Nuclear Information System (INIS)

Beyers, M.; Brodrick, H.T.; Van Niekerk, W.C.A.

1980-01-01

This report contains proceedings of papers delivered at the national symposium on food irradiation held in Pretoria. The proceedings have been grouped into the following sections: general background; meat; agricultural products; marketing; and radiation facilities - cost and plant design. Each paper has been submitted separately to INIS. Tables listing irradiated food products cleared for human consumption in different countries are given
Trade promotion of irradiated food

International Nuclear Information System (INIS)

1986-10-01

The meeting carried out by the Group was attended by invited specialists on legislation, marketing, consumer attitudes and industry interested in the application of food irradiation. The major objectives of the meeting were to identify barriers and constraints to trade in irradiated food and to recommend actions to be carried out by the Group to promote trade in such foods. The report of the meeting and selected 9 background papers used at the meeting are presented. A separate abstract was prepared for each of these papers
Microbiological studies for the detection of irradiated food

International Nuclear Information System (INIS)

Abd-Elbary, N.A.

2001-01-01

the exposure of food to ionizing radiation is being progressively used in many countries to inactivate food pathogens, to eradicate pests, and to extend shelf life, thereby contributing to a safer and more plentiful food supply. to ensure free consumer choice, irradiated food will be labeled as such, and to enforce labeling, analytical methods to detect the irradiation treatment in the food product itself are desirable, in particular, there is a need for simple and rapid screening methods for the control of irradiated food.this investigation has been carried out in an effect to design reliable methods for detecting whether or not a food has been irradiated . attempts have been made to apply microbiological and biological form measurement
Training manual on food irradiation technology and techniques. 2. ed.

International Nuclear Information System (INIS)

1982-01-01

The objective of the revised Training Manual is to help scientists to acquire the necessary knowledge needed for performing proper research and development work in the field of food irradiation. The Manual presents an up-to-date picture of the current state of food irradiation and reflects the important advances made in the technology of food irradiation, in the radiation chemistry of foods, in the microbiology of irradiated foods, in wholesomeness and standardization. It contains the following chapters: (1) Radionuclides and radiation; (2) Radiation detection and measurement; (3) Radiation protection; (4) Radiation chemistry; (5) Effects of radiation on living organisms; (6) Preservation of foods; (7) Radiation preservation of foods; (8) Packaging; (9) Combination processes; (10) Limitations of food irradiation; (11) Wholesomeness of irradiated foods; (12) Government regulation of irradiated foods; (13) Food irradiation facilities; (14) Commercial aspects of food irradiation; (15) Literature sources. The practical part of the Manual contains a revised and expanded series of detailed laboratory exercises in the use of ionizing radiation for food processing
Commercialization of food irradiation in the U.S.A

International Nuclear Information System (INIS)

Cottee, J.; Kunstadt, P.; Fraser, F.

1995-01-01

Commercializing food irradiation in the United States has been a major marketing and business challenge. This paper begins by examining the situation before America's first food irradiator was established, in 1992. With the Vindicator irradiator in place, beneficial changes and market offerings took place, amidst perceived activist threats and disinterest from the food industry. Initial efforts to market irradiated foods were made by independents in the food business, as part of their attempts to differentiate themselves from large food companies and grocery chains. Special tactics were needed to launch products into sensitive and fearful market-places. The brisk sales of irradiated foods in small, initial markets, has been an unexpected success. This paper discusses the methods used to promote positive awareness of irradiated foods nationally, building on small local successes. (Author)
Food irradiation is safe: Half a century of studies

International Nuclear Information System (INIS)

Roberts, Peter B.

2014-01-01

The potential benefits of food irradiation are yet to be realized due to slow progress in the commercialization of the technology. Processing food with ionizing radiation has encountered several barriers, one of which is the belief that consumers will not purchase irradiated food and a consequent caution among food retailers and producers. There is sufficient evidence that consumers will purchase irradiated foods when offered at retail in contrast to the data from many surveys of general public opinion. Communicating this evidence to food retailers and producers is essential if a major barrier to a greater use of the technology is to be overcome. - Highlights: • Food irradiation is safe and can benefit food safety, security and trade. • Commercial use remains limited. • The food trade tends to believe consumers will not buy irradiated food. • There is good evidence that consumers buy irradiated food when it is offered. • Demonstrating this evidence to industry is vital for commercial success
Future radiation sources and identification of irradiated foods

International Nuclear Information System (INIS)

Brynjolfsson, A.

1989-01-01

Two major questions regarding irradiation that are raised today are: (1) Which sources should be used for irradiating food? and (2) How can irradiated foods be identified? This article considers both questions. After briefly mentioning a few of the historical stepping stones in the development of radiation sources, present and future radiation sources are discussed. Next the changes in foods caused by irradiation are considered. These changes are extremely small-so minor in fact that it is difficult to detect if the food has been irradiated. Still, these are several detection methods available, and this article describes them

Food irradiation newsletter. V. 17, no. 2

International Nuclear Information System (INIS)

1993-07-01

This issue of the Food Irradiation Newsletter includes reports of a number of activities of the Food Preservation Section of the FAO/IAEA from the final quarter of 1992 to the middle of 1993. In addition there is a summary of food irradiation activities in the USA, an excerpt from the Official Gazette of the French Republic concerning the use of ionizing radiation to treat camembert made from raw milk, and a discussion of the potential for the application of food irradiation in Russia
An introduction to the irradiation processing of foods

International Nuclear Information System (INIS)

Hackwood, S.

1991-01-01

The food industry has used a variety of methods over the years to preserve or extend the shelf life of food. These have included cooking, packaging, smoking, chilling, freezing, dehydrating and using chemical additives. More recently, ionising radiation has been used to extend the storage life of foods. More research has been focussed on the effects of irradiation on foods than has been directed at any other form of food processing. This research has spanned 40 years and has been carried out in many countries. Food irradiation can be used to: (a) inhibit the sprouting of vegetables; (b) delay the ripening of fruits; (c) kill insect pests in fruit, grains or spices; (d) reduce or eliminate food spoilage organisms; (e) reduce food poisoning bacteria on some meats and sea food products. This chapter includes sections on the historical background; general aspects of radiation; scientific, technological, microbiological and toxicological aspects of food irradiation; nutritional aspects of food irradiation; consumer attitudes; current status and legislation; labelling. It concludes that the relatively new process of preserving food by irradiation compliments rather than competes with the presently available traditional methods. (author)
Is food irradiation an alternative to chemical preservation?

International Nuclear Information System (INIS)

Horacek, P.

1987-01-01

The history is presented of food irradiation. The foods irradiated and the doses used are reported. The industrial use of food irradiation is restricted to a single industrial irradiation plant in Japan and several small facilities for irradiating herbs and feeds for special laboratory animal breeds. The limited application of the method is caused by high prices of radiation sources and adverse side effects (potato rotting, bad smell of meat, etc.). (M.D.). 1 fig., 1 tab
Effect of irradiation and other processing methods on nutritional and technological qualities of foods

International Nuclear Information System (INIS)

Aurangzeb; Bibi, N.; Ahmad, M.; Sattar, A.; Khan, I.

1989-01-01

The present project was undertaken to investigate the effect of different doses of gamma irradiation on food. The water uptake and cooking behavior of irradiated food after a sufficient time at room temperature was also studied. It was observed that protein contents for fresh vegetable are maximum and minimum for fried vegetables. The nutrient retention in different treatment was calculated and found in the decreasing order of simmering, boiling, roasting and frying. (A.B.)
Electron accelerator technology research in food irradiation

International Nuclear Information System (INIS)

Jin Jianqiao; Ye Mingyang; Zhang Yue; Yang Bin; Xu Tao; Kong Xiangshan

2014-01-01

Electronic accelerator was applied to instead of cobalt sources for food irradiation, to keep food quality and to improve the effect of the treatment. Appropriate accelerator parameters lead to optimal technique. The irradiation effect is associated with the relationship between uniformity and irradiating speed, the effect of cargo size on radiation penetration, as well as other factors that affect the irradiation effects. Industrialization of electron accelerator irradiation will be looked to the future. (authors)
Development of Photostimulated Luminescence Technique for Detecting Irradiated Food

International Nuclear Information System (INIS)

Ros Anita Ahmad Ramli; Ahmad Zainuri Mohd Dzomir; Zainon Othman; Wan Saffiey Wan Abdullah; Muhamad Samudi Yasir

2015-01-01

The exposure of food to ionizing radiation is being progressively used in many countries to inactivate food pathogens, to eradicate pests and to extend shelf-life of food. To ensure free consumer choice, irradiated food will be labeled. The availability of a reliable method to detect irradiated food is important to enforce legal controls on labeling requirements, ensure proper distribution and increase consumer confidence. This paper reports on the preliminary application of photostimulated luminescence technique (PSL) as a potential method to detect irradiated food and perhaps be used for monitoring irradiated food on sale locally in the near future. Thus this study will be beneficial and relevant for application of food irradiation towards improving food safety and security in Malaysia. (author)
Proceedings of a national food irradiation forum

International Nuclear Information System (INIS)

Van Noort, G.

1989-01-01

The proceedings of a national food irradiation forum are presented. The status of food radurization in South Africa is discussed in detail. Consumer attitudes to radurization are also looked at and the statutory control of food irradiation in South Africa is described
Nutritional value of irradiated food

International Nuclear Information System (INIS)

Diehl, J.F.; Hasselmann, C.; Kilcast, D.

1991-01-01

Statements made in 2 reports by the European Parliamentary Commission on the Environment, Public Health and Consumer Protection, chaired on both occasions by members of the German Green Party, that irradiated foods have no nutritional value are challenged. Attempts by the European Commission to regulate food irradiation in the European Community have been turned down by the European Parliament on the basis of these reports
Food Irradiation: Microbiological Safety and Disinfestation

International Nuclear Information System (INIS)

Patterson, Margaret

2005-09-01

Irradiation can kill microorganisms, insects and parasites and this is a fundamental reason for applying the technology to improve the safety and quality of many foods and food products. This paper will discuss how various organisms can be affected by irradiation treatment. Factors affecting radiation sensitivity will also be discussed and how the use of irradiation in combination with other treatments can be beneficial in improving quality and safety
Irradiation preservation of food in Hungary

International Nuclear Information System (INIS)

Kiss, I.

1993-01-01

An overview is presented of the food irradiation activities in Hungary for preservation purposes. A historical background of this technology is given, and the present practice is outlined. Several food species are presently treated with Co-60 gamma-irradiation for their radurization. (R.P.)
Food Irradiation Newsletter. V. 10, no. 1

International Nuclear Information System (INIS)

1986-05-01

This issue includes reports of the Task Force Meeting on Irradiation as a Quarantine Treatment (Chiang Mai, Thailand, February 1986), of the first Research Coordination Meeting on the Use of Irradiation as a Quarantine Treatment of Food and Agricultural Commodities (Chiang Mai, Thailand, February 1986), and of the ASEAN Workshop on Food Irradiation (Bangkok, Thailand, November 1985). This Newsletter also contains a publication by the U.S. Department of Health and Human Services in the Federal Register, Vol. 51, No. 75 (Friday, April 18, 1986) 21 CFR Part 179, Irradiation in the Production, Processing and Handling of Food, Final Rule, which lists general provisions for food irradiation and permitted applications of ionizing radiation for (a) control of Trichinella spiralis in pork carcasses or fresh, non-heat processed cuts of pork carcasses (min. dose 0.3 kGy - max. dose 1 kGy); (b) growth and maturation inhibition of fresh foods (max. dose 1 kGy); (c) disinfestation of anthropod pests in food (max. dose 1 kGy); (d) microbial disinfestation of dry or dehydrated enzyme preparations (max. dose 10 kGy); (e) microbial disinfection of dry or dehydrated aromatic vegetable substances, culinary herbs, seeds, spices, teas, vegetable seasonings, and blends of these aromatic substances, (max. dose 30 kGy). Provisions for labelling of irradiated foods at retail level are contained in the rule
Food irradiation from a scientific point of view

International Nuclear Information System (INIS)

Diehl, J.F.

1989-01-01

Tests have been carried out in the Federal Republic of Germany in recent years to determine what technical possibilities are offered by food irradiation, whether the consumption of irradiated food is safe and what methods can be developed for identifying successful cases of irradiation. The author looks into these matters and comes to the conclusion that public reporting of food irradiation is misleading. (DG) [de
Food irradiation process control and acceptance. Regional UNDP project for Asia and the Pacific, mission undertaken in Sri Lanka. Food irradiation process control, regulation and acceptance RPFI-Phase 3

International Nuclear Information System (INIS)

Giddings, G.G.

1992-01-01

At the request of the Government of Sri Lanka, the FAO/IAEA expert undertook a one-week mission, between November 10th and 17th 1990, to the Sri Lankan Atomic Energy Authority at Colombo. This included the following: The expert advised and assisted on matters related to food irradiation relevant to Sri Lanka and its on-going programmes. He engaged in a question and answer discussion meeting with representatives of the spice, and ornamental plants exporting trade in the presence of the Atomic Energy Authority Chairman, its chief food technologist, and a food science professor who serves on the Government's Food Advisory Group. The expert assisted with the drafting of what should be the first national food irradiation regulation, and presented and discussed the draft at seminars presented separately to the National Food Advisory Group, and to the National food inspectors who would ultimately be responsible for implementing any such regulation. (author)
Factors affecting practical application of food irradiation

International Nuclear Information System (INIS)

1990-04-01

FAO and IAEA convened an Advisory Group Meeting on Commercial Use of Food Irradiation in order to discuss problems of the industry's acceptance of food irradiation and their remedies. Senior executives from major food industries, trade and consumer organizations were invited to discuss these problems and to prepare a report which would serve as the basis for future plan of action by sponsoring Organizations in the field of food irradiation. This publication contains the report of the meeting, papers presented by the participants and their recommendations to the sponsoring Organizations. Refs and tabs
21 CFR 179.25 - General provisions for food irradiation.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true General provisions for food irradiation. 179.25... (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD Radiation and Radiation Sources § 179.25 General provisions for food irradiation. For the purposes...
The Techniques Of Food Irradiation

International Nuclear Information System (INIS)

Olorunda, A.O. Department Of Food Technology, University Of Ibadan, Nigeria.

1996-01-01

Food irradiation is a technique which is increasingly being recognised as an effective method for reducing post-harvest food losses, ensuring hygienic quality of food and facilitating wider trade of certain food items. Irradiation of food may be used to achieve a variety of desirable objectives including the following which are classified according to the average radiation dose requirement: i. Low dose application (up to about 1 kg), for inhibition of sprouting in yams, potatoes, onions, etc. insect disinfestation and delay of ripening in fruits. ii. Medium dose applications (about 1-10kgy), for reduction of micro-organisms and improvement in technological properties of food. iii. High dose application (about 10-50kgy) which is used for sterilization for commercial purposes and elimination of viruses. From the point of view of food safety the energy level of the radiation applied to food is the most important characteristics that has to be regulated in order to prevent the possible formation of induced radio activity. Fortunately, the most commonly used isotopic sources 60Co and 137Cs; and machine sources such as the electron beam generators, induced radio activity is negligible, short lived and lower than that causing radio activity. This and other scientific and technical aspects of the commercial application irradiation technology with respect Nigeria have been examined in this paper along side with those of its politics and social policy
The application of irradiation techniques for food preservation and process improvement -Studies on application of radiation and radioisotopes-

International Nuclear Information System (INIS)

Byeon, Myeong Uh; Cho, Han Ok; Yang, Jae Seung; Cho, Seong Ki; Kang, Il Joon

1994-07-01

With the increased consumption of processed food, quality control techniques are inevitably required in the food industry for its mass production and distribution. Recently, there has been a growing interest in the use of irradiation for solving the infrastructural problems in the food industry by developing viable alternatives to conventional technology and by improving the quality of processed foods. Even though food irradiation technology has been commercialized in 25 countries, and 18 items of irradiated foods have been approved for human consumption domestically, infrastructural studies are needed for the practical application of this technology. In order to enlarge the utilization of irradiation technology in solving the infrastructural problems of the food industry, this project was designed to investigate the efficacy of gamma irradiation for improving the process and physical properties of dried foods (corn and soybean), for preserving the reserved foods for emergency (red pepper) and for producing natural products (red polyketied pigment) using microbial immobilization with radiation-induced polymer
Quality control in the process and in the irradiated food

International Nuclear Information System (INIS)

Farrar IV, H.

1997-01-01

In the irradiation process, absorbed dose is the key parameter that must be controlled. In general, the minimum absorbed dose needed to accomplish a desired effect, such as insect disinfestation or pathogen reduction, is already known from previous research, and is often prescribed by government regulations. The irradiation process is effective, however, only if the food can tolerate this dose without experiencing unwanted changes in flavor or appearance. The dose that food can tolerate often depends on such things as the variety of the fruit or vegetable, where it was grown, the season in which it was harvested and the length of time between harvesting and irradiation. Once the minimum and maximum doses are established, the irradiator operator must make sure that these dose limits are not exceeded. First, a dose mapping using many dosimeters must be undertaken to determine the locations of the minimum and maximum dose in the overall process load. From then on, the process load must always be the same, and, as a key step in the overall process control, dosimeters need to be placed from time to time only at the minimum or maximum locations. The dosimeters must be calibrated and directly trackable to national or international standards, and a fool-proof method of labelling and segregating irradiated from unirradiated product must be used. Radiation sensitive indicators that may help identify irradiated from unirradiated food should not be relied upon, and are not a substitute fro proper dosimetry. (Author)
Quality control in the process and in the irradiated food

Energy Technology Data Exchange (ETDEWEB)

Farrar, IV, H [Chairman, ASTM Subcommittee E10.01 ` Dosimetry for Radiation Processing` , 18 Flintlock Lane, Bell Canyon, California 91307-1127 (United States)

1998-12-31

In the irradiation process, absorbed dose is the key parameter that must be controlled. In general, the minimum absorbed dose needed to accomplish a desired effect, such as insect disinfestation or pathogen reduction, is already known from previous research, and is often prescribed by government regulations. The irradiation process is effective, however, only if the food can tolerate this dose without experiencing unwanted changes in flavor or appearance. The dose that food can tolerate often depends on such things as the variety of the fruit or vegetable, where it was grown, the season in which it was harvested and the length of time between harvesting and irradiation. Once the minimum and maximum doses are established, the irradiator operator must make sure that these dose limits are not exceeded. First, a dose mapping using many dosimeters must be undertaken to determine the locations of the minimum and maximum dose in the overall process load. From then on, the process load must always be the same, and, as a key step in the overall process control, dosimeters need to be placed from time to time only at the minimum or maximum locations. The dosimeters must be calibrated and directly trackable to national or international standards, and a fool-proof method of labelling and segregating irradiated from unirradiated product must be used. Radiation sensitive indicators that may help identify irradiated from unirradiated food should not be relied upon, and are not a substitute fro proper dosimetry. (Author)
Quality control in the process and in the irradiated food

Energy Technology Data Exchange (ETDEWEB)

Farrar IV, H. [Chairman, ASTM Subcommittee E10.01 `Dosimetry for Radiation Processing`, 18 Flintlock Lane, Bell Canyon, California 91307-1127 (United States)

1997-12-31

In the irradiation process, absorbed dose is the key parameter that must be controlled. In general, the minimum absorbed dose needed to accomplish a desired effect, such as insect disinfestation or pathogen reduction, is already known from previous research, and is often prescribed by government regulations. The irradiation process is effective, however, only if the food can tolerate this dose without experiencing unwanted changes in flavor or appearance. The dose that food can tolerate often depends on such things as the variety of the fruit or vegetable, where it was grown, the season in which it was harvested and the length of time between harvesting and irradiation. Once the minimum and maximum doses are established, the irradiator operator must make sure that these dose limits are not exceeded. First, a dose mapping using many dosimeters must be undertaken to determine the locations of the minimum and maximum dose in the overall process load. From then on, the process load must always be the same, and, as a key step in the overall process control, dosimeters need to be placed from time to time only at the minimum or maximum locations. The dosimeters must be calibrated and directly trackable to national or international standards, and a fool-proof method of labelling and segregating irradiated from unirradiated product must be used. Radiation sensitive indicators that may help identify irradiated from unirradiated food should not be relied upon, and are not a substitute fro proper dosimetry. (Author)

A Retailer's Experience with Irradiated Foods

International Nuclear Information System (INIS)

James P. Corrigan

2000-01-01

A food irradiation success story comes from Northbrook, Illinois, where Carrot Top, Inc., has been routinely carrying irradiated food for more than 7 yr. This paper presents the experiences of Carrot Top during those years, details the marketing approaches used, and summarizes the resulting sales figures
Thermoluminescence of irradiated foods

International Nuclear Information System (INIS)

Wagner, U.; Helle, N.; Boegl, K.W.; Schreiber, G.A.

1993-01-01

This report describes developments and applications of the thermoluminescence (TL) analysis of mineral contaminants in foods. Procedures are presented to obtain minerals from most different products such as pepper, mangos, shrimps and mussels. The effect of light exposure during the storage of foods on the TL intensity of minerals is examined and corresponding conclusions for routine control are drawn. It is also shown that the normalization of TL intensities - the essential step to identify irradiated samples - can not only be achieved by γ, X or β rays but also by UV radiation. The results allow the conclusion that a clear identification of any food which has been irradiated with more than 1 kGy is possible if enough minerals can be isolated. (orig.)
Food irradiation

International Nuclear Information System (INIS)

Knoerr, M.; Ehlermann, D.A.E.; Delincee, H.

1999-01-01

The conference was a combined event and at the same time was a meeting of the FAIR programme of the EU, under the responsibility of the General Directorate XII, participating countries including Iceland, Norway, Hungary, and Switzerland in addition to the 15 EU member states. Under this roof, research work is sponsored in the fields of food technology, fishing industry, agriculture, forestry, and water resources management. Also, financial support is available for the mid-range food and agricultural industry, or for projects promoting rural development. There currently are over 120 transnational FAIR projects, involving more than 2000 researchers in 233 EU-sponsored research projects devoted to food aspects, some having been presented at the conference. (orig./CB) [de
Food irradiation: What is it? Where is it going?

International Nuclear Information System (INIS)

Derr, D.D.

1993-01-01

Food irradiation, a controversial technology, has captured the interest of government, industry and consumers in recent years. Consumers need to learn what irradiation is, why it is used to process foods, what the government thinks about it, what foods are being irradiated, and what its chances are for successful commercialization. That information will better enable them to make informed decisions about irradiated foods
Dose rate effect in food irradiation

International Nuclear Information System (INIS)

Singh, H.

1991-08-01

It has been suggested that the minor losses of nutrients associated with radiation processing may be further reduced by irradiating foods at the high dose rates generally associated with electron beams from accelerators, rather than at the low dose rates typical of gamma irradiation (e.g. 60 Co). This review briefly examines available comparative data on gamma and electron irradiation of foods to evaluate these suggestions. (137 refs., 27 tabs., 11 figs.)
Chemical changes in food packaging resulting from ionizing irradiation

International Nuclear Information System (INIS)

Thayer, D.W.

1988-01-01

Recent approvals of food irradiation processes by the U.S. Food and Drug Administration have led to a search for packaging approved for use with ionizing radiation. Though 13 packaging materials were approved several years ago as food contactants for gamma irradiation up to 10 kGy at refrigeration temperatures and 4 packaging materials were approved for up to 60 kGy at cryogenic temperatures, no currently used packaging is approved for irradiated foods. Extensive research was conducted by the U.S. Army and others on the suitability of both flexible packaging and metal cans for packaging irradiated foods. The results of the studies of packaging for irradiated foods will be described and discussed in context of currently used packaging materials for non-irradiated meats and poultry
Irradiated food - no nutritional value?

International Nuclear Information System (INIS)

Diehl, J.F.; Hasselmann, C.

1991-01-01

Attempts by the European Commission to regulate food irradiation in the European Community by a directive have been repeatedly turned down by the European Parliament. The basis of information for the Parliamentarians was a Committee Report, which stated that irradiated foods had no nutritional value. This conclusion is compared with the richly available results of experimental studies. The authors conclude that the European Parliament has been completely misinformed. (orig.) [de
Microbiological specifications and testing methods for irradiated food. Report of a panel of experts

International Nuclear Information System (INIS)

1970-01-01

In recent years there has been increased interest in the development of food items processed by means of ionizing radiation, wherever that form of preservation might show advantage over other methods. If this method becomes successful, the various items will be commercially exploited; it would then be convenient to have similar legislation in many countries of the world to control this type of processing and to facilitate international trade. To gather information and suggestions in order to devise legislation on irradiated food, a Joint FAO/IAEA/ WHO Expert Committee on the Technical Basis for Legislation on Irradiated Food was held in Rome on 21-28 April 1964. The Committee's report, 'The technical basis for legislation on irradiated food', was published as FAO Atomic Energy Series No.6 and WHO Technical Series No. 316. The Committee's terms of reference were to consider the available evidence on the effect on food of treatment with ionizing radiation in the context of wholesomeness and safety for consumption. Nutritional aspects were taken into account, but microbiological safety and microbiological methods for irradiated food were excluded since these subjects were believed to be too broad for adequate coverage in the working time available at the meeting. However, realizing the importance of radiation microbiology and the need for guidance in formulating regulations in this field, the committee drafted the following recommendation: 'The methods and standards used to ensure the microbiological safety of the irradiated product should, as a matter of urgency, be subject to review by competent international bodies in order that internationally acceptable methods and standards may be agreed upon'. In response to this recommendation an FAO/IAEA Panel on Microbiological Standards and Testing Methods for Irradiated Food was held in Vienna on 22-26 June 1965, in collaboration with the International Association of Microbiological Societies (IAMS). This was a working
Microbiological specifications and testing methods for irradiated food. Report of a panel of experts

International Nuclear Information System (INIS)

1971-01-01

In recent years there has been increased interest in the development of food items processed by means of ionizing radiation, wherever that form of preservation might show advantage over other methods. If this method becomes successful, the various items will be commercially exploited; it would then be convenient to have similar legislation in many countries of the world to control this type of processing and to facilitate international trade. To gather information and suggestions in order to devise legislation on irradiated food, a Joint FAO/IAEA/ WHO Expert Committee on the Technical Basis for Legislation on Irradiated Food was held in Rome on 21-28 April 1964. The Committee's report, 'The technical basis for legislation on irradiated food', was published as FAO Atomic Energy Series No.6 and WHO Technical Series No. 316. The Committee's terms of reference were to consider the available evidence on the effect on food of treatment with ionizing radiation in the context of wholesomeness and safety for consumption. Nutritional aspects were taken into account, but microbiological safety and microbiological methods for irradiated food were excluded since these subjects were believed to be too broad for adequate coverage in the working time available at the meeting. However, realizing the importance of radiation microbiology and the need for guidance in formulating regulations in this field, the committee drafted the following recommendation: 'The methods and standards used to ensure the microbiological safety of the irradiated product should, as a matter of urgency, be subject to review by competent international bodies in order that internationally acceptable methods and standards may be agreed upon'. In response to this recommendation an FAO/IAEA Panel on Microbiological Standards and Testing Methods for Irradiated Food was held in Vienna on 22-26 June 1965, in collaboration with the International Association of Microbiological Societies (IAMS). This was a working
Microbiological specifications and testing methods for irradiated food. Report of a panel of experts

Energy Technology Data Exchange (ETDEWEB)

NONE

1970-04-01

In recent years there has been increased interest in the development of food items processed by means of ionizing radiation, wherever that form of preservation might show advantage over other methods. If this method becomes successful, the various items will be commercially exploited; it would then be convenient to have similar legislation in many countries of the world to control this type of processing and to facilitate international trade. To gather information and suggestions in order to devise legislation on irradiated food, a Joint FAO/IAEA/ WHO Expert Committee on the Technical Basis for Legislation on Irradiated Food was held in Rome on 21-28 April 1964. The Committee's report, 'The technical basis for legislation on irradiated food', was published as FAO Atomic Energy Series No.6 and WHO Technical Series No. 316. The Committee's terms of reference were to consider the available evidence on the effect on food of treatment with ionizing radiation in the context of wholesomeness and safety for consumption. Nutritional aspects were taken into account, but microbiological safety and microbiological methods for irradiated food were excluded since these subjects were believed to be too broad for adequate coverage in the working time available at the meeting. However, realizing the importance of radiation microbiology and the need for guidance in formulating regulations in this field, the committee drafted the following recommendation: 'The methods and standards used to ensure the microbiological safety of the irradiated product should, as a matter of urgency, be subject to review by competent international bodies in order that internationally acceptable methods and standards may be agreed upon'. In response to this recommendation an FAO/IAEA Panel on Microbiological Standards and Testing Methods for Irradiated Food was held in Vienna on 22-26 June 1965, in collaboration with the International Association of Microbiological Societies (IAMS). This was a working
Current situation of food irradiation practice in U.S.A

International Nuclear Information System (INIS)

Furuta, Masakazu

1996-01-01

It is essential that private food companies adopt the process and retail stores sell irradiated food products in order to popularize food irradiation among consumers. FOOD TECHnology Inc. (former Vindicator Inc.), which is founded in Florida 1992 for the purpose of decontamination of fruit flies infected in Oranges using 60 Co gamma-irradiation, and Carrot Top, which has been selling irradiated foods since 1992, are well known to be actively involved in PA activity of irradiated foods. Carrot Top is now strongly interested in selling tropical fruits from Hawaii, which has been prohibited to ship from Hawaii to the mainland without decontamination treatment by US government because of fruit fly infestation. They got a temporal permit for the shipment of those fruits with irradiation at Chicago. FOOD TECHnology Inc. irradiates chicken, tomatoes, strawberries and mushrooms. Foods for hospitalized patients and astronauts are also irradiated at FOOD TECHnology Inc.. All food supply for the 'Space Shuttle' program has been provided. Recently they began to irradiate frozen shrimps and salmons. Carrot Top says that irradiated food items gain popularity among their customers although they changed the information transfer method from news letter to news paper advertisement as well as minimizing the description in the store. They noted that the goods sold well whether or not they are irradiated if they are fresh, good-looking and reasonable in price. FOOD TECHnology also commented that food industries has become more friendly towards food irradiation and they petitioned FDA for clearance of beef irradiation to decontaminate E. coli 0157:H7, but the private companies still hesitated to pick up this process therefore we need more efforts of PR. (J.P.N.)
Attitude change toward food irradiation among conventional and alternative consumers

International Nuclear Information System (INIS)

Bruhn, C.M.; Schutz, H.G.; Sommer, R.

1986-01-01

A US survey assessed the extent of attitude change toward food irradiation when consumers were given the opportunity to read about and discuss food irradiation. Consumers showed a higher level of concern for preservatives and chemical sprays than for the use of food irradiation for ensuring food safety. The study further revealed that consumer attitudes toward food irradiation can be positively influenced by an educational effort, and that this influence is most effective when the consumer can interact with someone knowledgeable about food irradiation. Willingness to buy irradiated foods was based on the safety of the process rather than on the advantages of any specific food product
Public health aspects of food irradiation

International Nuclear Information System (INIS)

Kampelmacher, E.H.

1982-01-01

The author debates public health aspects of food irradiation. The effect of food irradiation as a convenience to the consumer is discussed, i.e. the prevention of food deterioration and also the prevention of disease that could be passed on to the consumer by ingestion. On the other hand, the effects that could possibly be created by the application of radiation are also evaluated using toxicological and microbiological considerations. (Auth.)
Analytical detection methods for irradiated foods

International Nuclear Information System (INIS)

1991-03-01

The present publication is a review of scientific literature on the analytical identification of foods treated with ionizing radiation and the quantitative determination of absorbed dose of radiation. Because of the extremely low level of chemical changes resulting from irradiation or because of the lack of specificity to irradiation of any chemical changes, a few methods of quantitative determination of absorbed dose have shown promise until now. On the other hand, the present review has identified several possible methods, which could be used, following further research and testing, for the identification of irradiated foods. An IAEA Co-ordinated Research Programme on Analytical Detection Methods for Irradiation Treatment of Food ('ADMIT'), established in 1990, is currently investigating many of the methods cited in the present document. Refs and tab
Microbiological implications of the food irradiation process

International Nuclear Information System (INIS)

Teufel, P.

1981-01-01

The Joint FAO/IAEA/WHO Expert Committee on the wholesomeness of irradiated food which met in 1976 concluded after a detailed and critical review of the available information, that the microbiological aspects of food irradiation were fully comparable to those of conventional processes used in modern food technology. Processing of food by irradiation may be considered from the microbiological point of view as separate procedures: high dose treatment (> 10 kGy), for sterilisation (radappertization) and low dose treatment (< 10 kGy) for pasteurisation (radicidation, radurization), (for definitions see p. 43), disinfestation, or inhibition of sprouting. No public health hazards related to micro-organisms arise from high dose irradiation because this process results in commercially sterile products. On the other hand, it is important to consider the possible microbiological hazards when food is irradiated with a low dose. The microbiological implications relate to the natural radiation resistance of bacteria, yeasts, fungi and viruses or to the mutagenic effects of ionising radiation in micro-organisms. Both areas of concern were reviewed in detail by Ingram and Ingram and Farkas. (orig.)
Impact of socioeconomic characteristics on attitudes toward food irradiation

International Nuclear Information System (INIS)

Hinson, R.A.; Harrison, R.W.; Andrews, L.

1998-01-01

Irradiation of food products is one of several techniques that reduce the risk of food-borne illness. Despite its advantages, the technique has been used sparingly because consumers are wary about this technology. A logit model is used to evaluate the impacts of demographic factors on attitudes toward purchasing foods that have been irradiated and toward paying more for irradiated foods. An important finding of this study is that consumers who are familiar with irradiation are significantly more likely to buy and pay more for irradiated products than those who have never heard of irradiation. This implies that educational programs aimed at informing consumers about the benefits of irradiation can work
Detection of irradiated frozen foods

International Nuclear Information System (INIS)

Miyahara, Makoto; Toyoda, Masatake; Saito, Yukio

1998-01-01

We tried to detect whether foods were irradiated or not by the o-tyrosine method and the mtDNA method. The o-tyrosine method was applied to four kinds of meat (beef, pork, chicken and tuna). The results showed the linear relation between amount of o-tyrosine and dose (0-10 kGy). However, small amount of o-tyrosine were produced in some cases which application of the method summed to be very difficult because small difference between irradiated foods and untreated foods. Possibility of mtDNA method was investigated. Work and time for separation of mitochondria and extraction of DNA were reduced by a protease-solid phase extraction method. By PCR method, accurate mtDNA could be detected from very small amount of DNA. The irradiation effect is able to detect from 50 Gy. (S.Y.)
Innovative approaches to the Management of Irradiated Nuclear Graphite Wastes: Addressing the Challenges through International Collaboration with Project 'GRAPA'

International Nuclear Information System (INIS)

Wickham, A.J.; Ojovan, M.; O'Sullivan, P.; )

2017-01-01

There exists more than 250.000 tonnes of irradiated (and therefore radioactive) nuclear graphite (i-graphite) in the world, primarily as a result of the development of graphite-moderated power-reactor systems, initially for defence and subsequently for commercial purposes. Only a very small number of such plants have been dismantled and, for most cases, the final destiny of the irradiated graphite remains unresolved. Future high-temperature reactor programmes, such as the Chinese HTR-PM development, will produce more graphite and carbonaceous wastes from both structural components and the fuel pebbles (which are approximately 96% carbonaceous), the latter producing a continuous stream of so-called 'operational waste'. The problem of dismantling irradiated graphite reactor stacks, possibly distorted through neutron damage and in some cases degraded further by radiation-chemical attack by gaseous coolants, and then finding the appropriate treatments and final destiny of the material, has exercised both the European Union and the International Atomic Energy Agency for more than 25 years, seeking to address the different issues and available disposal solutions in different IAEA Member States. An IAEA collaborative research programme on treatment options has recently been completed, and an active group of international specialists in this area has now been established as part of the IAEA International Decommissioning Network under the envelope of Project 'GRAPA' (Irradiated Graphite Processing Approaches), which includes representatives from Belgium, China, France, Germany, India, Italy, Lithuania, Rep. of Korea, Romania, Spain, Switzerland, Ukraine and the Russian Federation with direct responsibilities for various parts of the decommissioning and graphite-disposal process in a variety of reactor designs. Interest has also been expressed by colleagues from Sweden and Japan. Work is in progress on a number of topic areas where weaknesses in the
Detection of irradiated food. Progress report 1989/90-1992/93

International Nuclear Information System (INIS)

Cerda, H.

1993-01-01

In 1990 the Swedish National Food Administration was commissioned by the Ministry of Agriculture to prepare and develop methods of analysis to identify irradiated foods. This work has been done in cooperation with the Department of Radioecology, Swedish University of Agricultural Sciences. Two methods for analyses of irradiated foods have been developed; a chemical method for analysis of products containing fat, and a method for analysis of DNA in cells obtained from foods. Both methods have been tested within the Nordic cooperation programme and the BCR programme (Bureau Communautaire de Reference) organized by the EC. The chemical method for analysis of fats is already an established method that is approved for certain foods by authorities in, for example, Germany. The DNA approach is new and is considered to be a rapid screening method for use in combination with other methods. However, this method requires testing in cooperation with other laboratories before it can be accepted internationally. Laboratories from several countries are already using the method. The two methods described here make it possible to monitor foods such as chicken and duck that have been irradiated due to the risk of salmonella infection. Establishment of wider possibilities to monitor foods will require an additional method. One such method used today for several foods is the thermoluminescence method. This procedure can be used on prawns and other marine fauna, on spices, and possibly also on strawberries and tomatoes. It is an established approach and is used today for controls in most countries. 37 refs, 12 figs, 2 tabs
Researches and commercialization of food irradiation technology in China

International Nuclear Information System (INIS)

Gao Meixu; Ha Yiming; Chen Hao; Liu Chunquan; Chen Xiulan

2007-01-01

The status of food irradiation on research, standard and commercialization is described in the paper. The main research fields now include degradation of chloramphenicol residue by irradiation, promoting safety of meat products, frozen seafood and ready-to-eat products by irradiation, lower activity of allergic protein by irradiation, identification of irradiated food and irradiation as a phytosanitary treatment. The existed standards need to be revised, and new standard need to be established. The commercialization stages of food irradiation and quality assurance system of irradiation company are also analyzed. (authors)

Status of food irradiation in the world

Energy Technology Data Exchange (ETDEWEB)

Kume, Tamikazu [Takasaki Advanced Radiation Research Institute, Japan Atomic Energy Agency (JAEA), Quantum Beam Science Directorate, 1233 Watanuki, Takasaki, Gunma 370-1292 (Japan); Furuta, Masakazu [Graduate School of Science, Osaka Prefecture University, 1-1 Gakuen-cho, Sakai, Osaka 599-8531 (Japan); Todoriki, Setsuko [National Food Research Institute, 2-1-12 Kannonndai, Tsukuba, Ibaraki 305-8642 (Japan); Uenoyama, Naoki [Department of International Cooperation and Industrial Infrastructure Development, Japan Atomic Industrial Forum, Inc., Shimbashi Fuji Bld., 2-1-3, Shimbashi, Minato-ku, Tokyo 105-8605 Japan (Japan); Kobayashi, Yasuhiko [Quantum Beam Science Directorate, Japan Atomic Energy Agency (JAEA), 1233 Watanuki, Takasaki, Gunma 370-1292 (Japan)], E-mail: kobayashi.yasuhiko@jaea.go.jp

2009-03-15

The status of food irradiation in the world in 2005 was investigated using published data, a questionnaire survey and direct visits. The results showed that the quantity of irradiated foods in the world in 2005 was 405,000 ton and comprised 1,86,000 ton (46%) for disinfection of spices and dry vegetables, 82,000 ton (20%) for disinfestation of grains and fruits, 32,000 ton (8%) for disinfection of meat and fish, 88,000 ton (22%) for sprout inhibition of garlic and potato, and 17,000 ton (4%) of other food items that included health foods, mushroom, honey, etc. Commercial food irradiation is increasing significantly in Asia, but decreasing in EU.
Status of food irradiation in France

International Nuclear Information System (INIS)

Henon, Yves

1985-01-01

The situation regarding food irradiation in France is one of cautious progress, with clearance of specific food items including onions, garlic, shallots, deboned poultry meats and 72 spices. A general clearance for the use of ionizing radiation treatment up to 1 kilogray is under consideration. A most important guiding principle has apparently been accepted in France that no further toxicological studies are required for food irradiation dose levels up to ten kilograys
The Codex standard and code for irradiated foods

International Nuclear Information System (INIS)

Erwin, L.

1985-01-01

A brief background on the work by the Codex Alimentarius Commission on irradiated foods is given. An Australian model food standard for irradiated foods, based on the Codex standard, is being developed
Practical application of food irradiation in Turkey

International Nuclear Information System (INIS)

Cetinkaya, N.; Erhan, I.C.

2002-01-01

Turkey is the world's leading producer and exporter of dried fruits (dried figs, raisins,and dried apricots etc.) and nuts (hazelnuts, wall nuts, pistachios, peanuts etc.) all of which have to be fumigated by methyl bromide a few times prior to export. Last fumigation is obligatory before shipment according to current quarantine treatment. Methyl Bromide (MeBr) fumigation is the most commonly used insect quarantine treatment for dried fruits and nuts in Turkey to protect from potential infestations. In accordance with the Montreal Protocol, Turkey as an Article 5(1) country will take actions to regulate and take measures to phase-out MeBr use. So, Turkey has to total phase-out in 2015 but according to Turkey MeBr Phase-out Action Plan prepared and published by The Ministry of Agriculture and Rural affairs in 2001, using MeBr should be reduced for stored commodities by 50 % by 2002 and phased-out totally by 2004. Irradiation technology is ready as an alternative to MeBr fumigation under the Action Plan of Turkey. Intensive research studies on food irradiation in Turkey have started in early 1970's and have still been continued. After careful and intensive works of all related authorities and specialists for a long period and with the help of ICGFI, the food irradiation regulation of Turkey was published in Official Newspaper on November 6, 1999. Having the Food Irradiation Regulation has supported to initiate commercialization study in Turkey in Co-operation with IAEA (TUR 5022). Feasibility study of a commercial food irradiation facility for the potential application of food irradiation in Turkey was prepared by IAEA experts Dr.M.Ahmed and Ir. J.P.Lacroix and together with TUR 5022 Research Team in April 2001 in Izmir, Turkey. Gamma-Pak Irradiation Facility in Cerkeskoy-Tekirdag got the commercial food irradiation licence and registration certificate in Feb. 2002. Practical application of food irradiation is getting more attraction in Turkey in parallel with other
Environmental application of cesium-137 irradiation technology: sludges and foods

International Nuclear Information System (INIS)

Sivinski, J.S.

1983-01-01

Several activities have been undertaken to investigate and implement the use of the military byproduct cesium-137 in ways which benefit mankind. Gamma radiation from cesium-137 has been shown to be effective in reducing pathogens in sewage sludge to levels where reuse of the material in public areas meets current regulatory criteria for protection of public health. Food irradiation at doses of 10 kGy or less have been found by international expert committees to be wholesome and safe for human consumption. Cesium-137 can be used as a means of enhancing particular properties of various food commodities by means of sterilization, insect disinfestation, delayed senescence and ripening, and sprout inhibition. This paper discusses the U.S. Department of Energy Beneficial Uses Program research and engineering history, as well as current activities and future plans, relating to both sewage sludge and food irradiation. (author)
Environmental application of cesium-137 irradiation technology: Sludges and foods

Science.gov (United States)

Sivinski, Jacek S.

Several activities have been undertaken to investigate and implement the use of the military byproduct cesium-137 in ways which benefit mankind. Gamma radiation from cesium-137 has been shown to be effective in reducing pathogens in sewage sludge to levels where reuse of the material in public areas meets current regulatory criteria for protection of public health. Food irradiation at doses of 10 kGy or less have been found by international expert committees to be wholesome and safe for human consumption. Cesium-137 can be used as a means of enhancing particular properties of various food commodities by means of sterilization, insect disinfestation, delayed senescence and ripening, and sprout inhibition. This paper discusses the U.S. Department of Energy Beneficial Uses Program research and engineering history, as well as current activities and future plans, relating to both sewage sludge and food irradiation.
Food irradiation and habitual consumption of food

International Nuclear Information System (INIS)

Omi, Nelson M.

2005-01-01

In the last years, an increasing amount of people is consuming more fruits, vegetables, seeds and sprouts, with the health effects of food in mind. Otherwise, the accepted shelf food safety found in some countries led to a growing trust in the product's hygienic quality, that leads to behaviors like opening a package and immediately consume the contents. Besides the well disseminated knowledge of good cooking practices, the lack of time, found mainly in big cities, may take to the dinning tables food with an increasing potential of pathogenic organisms contamination. For instance, the alfalfa, beam, clover and radish sprouts caused many reported Salmonella and E. coli outbreaks in countries like the USA, United Kingdom, Japan, Sweden, Finland, Canada and Denmark. Many of the likely source of contaminations were the contamination of the seeds before sprouting. To control these contaminations, the irradiation doses over 1 kGy is effective and the association of irradiation and chemical treatments is being studied. The bacteriological control performance of the irradiation becomes this technique one of the most applied to dry herbs and spices witch, without adequate treatment, could be important sources of foodborne outbreaks. Good production, handling, packing and distribution practices may, with the use of ionizing radiation to reach the desired bacteriological inactivation or decontamination level, significantly contribute to the necessary food safety, allowing it to be safely ready to eat. (author)
2. National Seminar on Acceptance and Trade of Irradiated Foods. Proceedings; 2. Seminario Nacional Aceptacion y Comercio de Alimentos Irradiados. Memorias

Energy Technology Data Exchange (ETDEWEB)

NONE

1997-12-31

This proceedings is a compilation of 18 papers presented at the National Seminar on Acceptance and Trade of Irradiated Food, held in Toluca, Mexico, 27-29 October 1997. It generally deals with international and national legal, technological, health and commercial aspects of food irradiation. Public confidence and consumer acceptance of irradiated food stuff is also the subject of the seminar
2. National Seminar on Acceptance and Trade of Irradiated Foods. Proceedings; 2. Seminario Nacional Aceptacion y Comercio de Alimentos Irradiados. Memorias

Energy Technology Data Exchange (ETDEWEB)

NONE

1998-12-31

This proceedings is a compilation of 18 papers presented at the National Seminar on Acceptance and Trade of Irradiated Food, held in Toluca, Mexico, 27-29 October 1997. It generally deals with international and national legal, technological, health and commercial aspects of food irradiation. Public confidence and consumer acceptance of irradiated food stuff is also the subject of the seminar
Food irradiation - Problems and promises

International Nuclear Information System (INIS)

Hickman, J.R.

1974-01-01

It has been stated that food irradiation represents the most significant discovery in food processing since Nicholas Appert invented canning in 1810. Certainly it is a process with great future potential; it is attractive because it works without heating the product, it is effective within sealed containers as well as for bulk usage, and it does not leave chemical residues on the treated food. Of course, no one process can be expected to solve all problems relating to preservation of food. Ionizing radiation can be used effectively to solve many of these problems, but the process is no panacea to cure the world's food problems. Unfortunately, early ill-founded claims about irradiation led to expectations which have proved beyond the reasonable capabilities of the process. Nevertheless, the number of foods that have been successfully treated, and the broad range of effects that can be achieved by radiation processing is impressive. (author)
Status and development of food irradiation technology in Korea

International Nuclear Information System (INIS)

Byun, Myungwoo; Park, Younnam

1996-01-01

In Korea, the health authorities and food industry emphasize the need of sanitary food production, which is mainly resulted from the recent growing of consumer's interest in the safety of food. For that reason, development of a new alternative technology of chemicals currently used for decontamination and disinfestation has become an urgent task in the domestic and worldwide food industry. Furthermore, the improvement of quality and manufacturing process of processed foods is a requisite for winning the competition in export fields. Irradiation technology being practically applicable in the food industry has been well established on the basis of more than 40 years of R and D work in the fields of the increasing availability of food-stuffs, sanitary food production and quarantine treatment in a food trade. The wholesomeness of irradiated foods has been officially approved in 37 countries, of which 25 countries are commercially utilizing food irradiation technology. The first commercial irradiator in Korea (18.5 PBq : 500 kCi 60 Co, max. cap ; 4 MCi) was established at Kyungki-do, Yeoju-gun by Greenpia Tech. Inc. with the technical assistance of Korea Atomic Energy Research Institute in June 1987. As of 1996, thirteen irradiated food groups (above 25 items) have been domestically approved for human consumption and an industrial irradiation facility is also available. However, the promotion of consumer acceptance toward irradiated foods is considered as a confronted subject to be studied for a commercial utilization of this technology
Food irradiation - a Northern Ireland dimension

International Nuclear Information System (INIS)

McMurray, C.H.; Stevenson, M.H.

1988-01-01

Irradiation is a technology which has been exploited in a wide variety of industries ranging from sterilization of medical products and polymer modification to applications with respect to food. Whilst food irradiation has recently become a controversial subject, the process has been studied for many years. Many products could be irradiated to advantage and these need to be thoroughly investigated before final recommendations can be made as to the commercial feasibility and suitability of the processing technology in the Northern Ireland context
Knowledge and views of professors of nutrition about food irradiation

International Nuclear Information System (INIS)

Silva, Kelly Daiane; Braga, Vilma de Oliveira; Quintaes, Kesia Diego

2010-01-01

Food irradiation is an efficient technology that can be used in the conservation of foods. However, consumers' knowledge about irradiated foods has proved insufficient resulting in low acceptance of such foods. Considering that dietitians and nutritionists are the qualified health professionals to guide patients and consumers towards the ingestion and selection of foods, this study aims to evaluate the knowledge and views about radiated foods of professors of nutrition working in higher education institutions in the city of Belo Horizonte - MG, Brazil. A total of 86.4% out of the 66 participants had general knowledge about irradiated foods. However, 71.2% were not familiar with the process, 75.8% were totally unaware of the specific legislation, 21.2% were not sure of the purposes of irradiation, 12.1% considered irradiated foods radioactive, and 31.8% believed that food irradiation results in the reduction of the nutritional value of foods. Irradiated foods would not be rejected by professionals with Ph.D. degree, but they would be rejected by five masters and six experts questioned. The study concluded that the current higher education of future dietitians and nutritionists has been provided without the minimum necessary knowledge regarding irradiated foods corroborating the negative view of consumers about this kind of food. (author)
Food irradiation and consumer education - the role of food and health professionals

International Nuclear Information System (INIS)

Weaver, V.M.; Marcotte, M.L.

1988-01-01

The role of food and health professionals (food scientists, dietitians, home economists, nurses and nutritionists) could be a crucial component to the acceptance of irradiated food products. While the benefits, uses and safety of food irradiation have been scientifically documented, public awareness of such information has been limited. As decision makers and public educators, food and health professionals provide a liaison between the consumer and industry. Considerations for allaying consumer concern should include; the nutritional adequacy, safety, economics and palatability of properly irradiated products. These professionals can also be instrumental in correctly outlining both the advantages and limitations of food irradiation. The demonstrated advantages are a reduction in the utilization of chemical fumigants, improved organoleptic qualities, increased product shelf-life, and increased food safety. Possible concerns may be the reduction of nutrients and alterations in food palatability. The well informed professional must provide an assessment of all such factors when making recommendations and addressing public issues of concern. Thus, consistent with their professional roles, food and health professionals have an obligation to critically evaluate technological advances, make decisions and convey information to the consumer in a comprehensive, consistent manner. (author)
Food irradiation and consumer education - the role of food and health professionals

Energy Technology Data Exchange (ETDEWEB)

Weaver, V M; Marcotte, M L

1988-01-01

The role of food and health professionals (food scientists, dietitians, home economists, nurses and nutritionists) could be a crucial component to the acceptance of irradiated food products. While the benefits, uses and safety of food irradiation have been scientifically documented, public awareness of such information has been limited. As decision makers and public educators, food and health professionals provide a liaison between the consumer and industry. Considerations for allaying consumer concern should include;the nutritional adequacy, safety, economics and palatability of properly irradiated products. These professionals can also be instrumental in correctly outlining both the advantages and limitations of food irradiation. The demonstrated advantages are a reduction in the utilization of chemical fumigants, improved organoleptic qualities, increased product shelf-life, and increased food safety. Possible concerns may be the reduction of nutrients and alterations in food palatability. The well informed professional must provide an assessment of all such factors when making recommendations and addressing public issues of concern. Thus, consistent with their professional roles, food and health professionals have an obligation to critically evaluate technological advances, make decisions and convey information to the consumer in a comprehensive, consistent manner.
Application of gamma irradiation for inhibition of food allergy

International Nuclear Information System (INIS)

Byun, M.-W.; Lee, J.-W.; Yook, H.-S.; Jo, Cheorun; Kim, H.-Y.

2002-01-01

This study was carried out to evaluate the application of food irradiation technology as a method for reducing food allergy. Milk β-lactoglobulin, chicken egg albumin, and shrimp tropomyosin were used as model food allergens for experiments on allergenic and molecular properties by gamma irradiation. The amount of intact allergens in an irradiated solution was reduced by gamma irradiation depending upon the dose. These results showed that epitopes on the allergens were structurally altered by radiation treatment and that the irradiation technology can be applied to reduce allergenicity of allergic foods
Application of gamma irradiation for inhibition of food allergy

Energy Technology Data Exchange (ETDEWEB)

Byun, M.-W. E-mail: mwbyun@kaeri.re.kr; Lee, J.-W.; Yook, H.-S.; Jo, Cheorun; Kim, H.-Y

2002-03-01

This study was carried out to evaluate the application of food irradiation technology as a method for reducing food allergy. Milk {beta}-lactoglobulin, chicken egg albumin, and shrimp tropomyosin were used as model food allergens for experiments on allergenic and molecular properties by gamma irradiation. The amount of intact allergens in an irradiated solution was reduced by gamma irradiation depending upon the dose. These results showed that epitopes on the allergens were structurally altered by radiation treatment and that the irradiation technology can be applied to reduce allergenicity of allergic foods.
Pallet irradiators for food processing

International Nuclear Information System (INIS)

McKinnon, R.G.; Chu, R.D.H.

1985-01-01

This paper looks at the various design concepts for the irradiation processing of food products, with particular emphasis on handling the products on pallets. Pallets appear to offer the most attractive method for handling foods from many considerations. Products are transported on pallets. Warehouse space is commonly designed for pallet storage and, if products are already palletized before and after irradiation, then labour could be saved by irradiating on pallets. This is also an advantage for equipment operation since a larger carrier volume means lower operation speeds. Different pallet irradiator design concepts are examined and their suitability for several applications are discussed. For example, low product holdup for fast turn around will be a consideration for those operating an irradiation 'service' business; others may require a very large source where efficiency is the primary requirement and this will not be consistent with low holdup. The radiation performance characteristics and processing costs of these machines are discussed. (author)
Detection of some irradiated foods

International Nuclear Information System (INIS)

NASR, E.H.A

2009-01-01

This study was performed to investigate the possibility of using two rapid methods namely Supercritical Fluid Extraction (SFE) and Direct Solvent Extraction (DSE) methods for extraction and isolation of 2-dodecylcyclobutanone (2-DCB) followed by detecting this chemical marker by Gas chromatography technique and used this marker for identification of irradiated some foods containing fat (beef meat, chicken, camembert cheese and avocado) post irradiation, during cold and frozen storage. Consequently, this investigation was designed to study the following main points:- 1- The possibility of applying SFE-GC and DSE-GC rapid methods for the detection of 2-DCB from irradiated food containing fat (beef meat, chicken, camembert cheese and avocado fruits) under investigation.2-Studies the effect of gamma irradiation doses on the concentration of 2-DCB chemical marker post irradiation and during frozen storage at -18 degree C of chicken and beef meats for 12 months.3-Studies the effect of gamma irradiation doses on the concentration of 2-DCB chemical marker post irradiation and during cold storage at 4±1 degree C of camembert cheese and avocado fruits for 20 days.
FAO/IAEA/WHO international conference on ensuring the safety and quality of food through radiation processing. Book of extended synopses

International Nuclear Information System (INIS)

1999-01-01

This document contains extended synopses of 90 articles presented to the FAO/IAEA/WHO international conference on ensuring the safety and quality of food through radiation processing, held in Anatalya, Turkey, 19-22 October, 1999. The major themes covered include food irradiation technologies, public acceptance of irradiated food items, effectiveness and economic aspects of food irradiation

FAO/IAEA/WHO international conference on ensuring the safety and quality of food through radiation processing. Book of extended synopses

Energy Technology Data Exchange (ETDEWEB)

NONE

1999-07-01

This document contains extended synopses of 90 articles presented to the FAO/IAEA/WHO international conference on ensuring the safety and quality of food through radiation processing, held in Anatalya, Turkey, 19-22 October, 1999. The major themes covered include food irradiation technologies, public acceptance of irradiated food items, effectiveness and economic aspects of food irradiation.
Food irradiation: a question of preservation

International Nuclear Information System (INIS)

McMurray, C.H.; Patterson, M.F.; Stewart, E.M.

1998-01-01

Although it has been around for years, food irradiation has yet to make its mark in the commercial world, but scientific evidence may now be on its side Food poisoning is not a pleasant experience, and severe cases can even be fatal. Stopping your dinner from turning into a gastronomic nightmare calls for good hygiene and careful storage. Unfortunately, food does not stay fresh - bread goes stale, milk goes sour - so finding ways to prevent deterioration and control infection by microorganisms has occupied man for centuries. Controls, such as refrigeration or pasteurisation, have become commonplace, but one technique remains somewhat controversial. Food irradiation - using ionising radiation to preserve food - has been around for over 60 years and can offer a number of potential benefits. Until recently, however, concerns about the safety of this technique have left it languishing in the laboratory. But now, with approvals for use on various foodstuffs in 40 countries, and reports from groups such as the World Health Organization acknowledging it as safe,[1,2] food irradiation may at last be ready to take centre stage
Irradiation detection of food by DNA Comet Assay

International Nuclear Information System (INIS)

Khan, A.A.; Delincee, H.

1999-01-01

Microgel electrophoresis of single cells or nuclei (DNA Comet Assay) has been investigated to detect irradiation treatment of more than 50 food commodities e.g. meats, seafood, cereals, pulses, nuts, fruits and vegetables, and spices. The foodstuffs have been exposed to radiation doses covering the range of potential commercial irradiation for inactivation of pathogenic and spoilage micro-organisms, for insect disinfestation and for shelf-life extension. The Comet Assay is based on detection of DNA fragments presumptive to irradiation. For most of the food items investigated, the assay can be applied successfully for irradiation detection by working out different conditions of the assay. However, with some of the foods difficulties arose due to - lack of discrimination between the irradiated and unirradiated food samples due to the presence of the same kinds of comets in both cases and the total absence of the typical intact cells in unirradiated samples. - Sufficient DNA material was not available from some of the foods. - Insufficient lysis of the cell walls in case of some plant foods. In conclusion, the DNA Comet Assay can help to detect the irradiation treatment of several varieties of foods using low-cost equipment in a short time of analysis. (orig.)
Detecting irradiated foods: use of hydroxyl radical biomarkers

International Nuclear Information System (INIS)

Karam, L.R.; Simic, M.G.

1988-01-01

Recent legislation in the United States has increased the probability of using ionizing radiation for preserving food. The possible increased use of food irradiation in this country, in addition to current use of the technique in other countries, makes it important to develop a method whereby the extent of irradiation of foods can be determined. Both opponents and proponents of this particular food-processing technique support postirradiation dosimetry (PID) as a way to measure the extent of changes in irradiated products. To prevent tampering and alteration of the dosimeters, the best postirradiation dosimeters are those that are inherent in the product exposed to the ionizing radiation. Therefore detection of the intermediates and subsequent products arising from the interaction of ionizing radiation with biomolecules in food should be a viable means by which the irradiated status of a food sample can be determined. To be useful as biomarkers, however, the products formed by irradiation must be detectable by routine analytical methods, formed exclusively by ionizing radiation (unless formation from alternate methods can be readily determined), and stable for the duration of the expected shelf life of the food product. In this article Lisa R. Karam and Michael G. Simic of the National Institute of Standards and Technology describe methodology developed to identify the irradiated status of foods using hydroxyl radical biomarkers
Post-factum detection of food irradiation

International Nuclear Information System (INIS)

Meier, W.

1991-01-01

Irradiation of food containing bones or shells can be detected with a high degree of certainty by means of ESR and by analysis of the volatile hydrocarbons or of the o-tyrosine. The last two methods are used for identification of irradiated pure meat samples. Detection of irradiation in spices and dried vegetables is possible with the thermoluminescence method and ESR, if non-irradiated control samples are available. These methods are being tested in the period 1990/1991 by an EC Commission-sponsored interlaboratory study of spices and food containing bones or shells, whereas the two chemical methods need further optimisation by work done in smaller working groups. (orig.) [de
Analytical methods to identify irradiated food

International Nuclear Information System (INIS)

Helle, N.; Schreiber, G.A.; Boegl, K.W.

1992-01-01

During the last years, three promising techniques for the identification of irradiated food were developed: - Studies of luminescence, mainly thermoluminescence measurements, of food containing mineral impurities like spices, dried vegetables: and fresh fuit and vegetables. This technique can probably be applied also to food with crystalline components like shells or bones. - Gaschromatographic/mass-spectrometric investigation of radiation-induced lipid changes. - Electron-spin-resonance measurements of dried products or of products containing dry components like bones, fish bones, shells or seeds. The thermoluminescence technique has been routinely applied for more than one year by several German Food Inspection Laboratories. The results suggest that there are scarcely any irradiated spices and dried vegetables in the German market. Gaschromatography/mass spectrometry of lipid components and electron-spin-resonance spectroscopy will be established in routine food inspections in Germany in the next two years. Further possibilities to identify irradiated food are the analysis of specific changes in amino acids, DNA and carbohydrates. Radiation-induced viscosity changes, and changes in electric properties (impedance) may be helpful in identifiying at least some irradiated products. Also microbiological and biological techniques as e.g. microbial flora shift or embryo development tests in citrus fruit have been considered. All activities concerning the development of identification techniques are now coordinated by the European Communities and by IAEA. (orig.) [de
Are Consumers Willing to Pay for Irradiated Foods

International Nuclear Information System (INIS)

Nayga, Rodolfo M. Jr.; Woodward, Richard; Aiew, Wipon

2005-09-01

This paper focuses on estimating willingness to pay for irradiated food using a non-hypothetical experiment utilizing real food products (i.e., ground beef), real cash, and actual exchange in a market setting. Single-bounded and one and one-half bounded models are developed using dichotomous choice experiments. Our results indicate that individuals are willing to pay for a reduction in the risk of food-borne illness once informed about the nature of food irradiation. Our respondents are willing to pay a premium of about $0.77 for a pound of irradiated ground beef, which is higher than the cost to irradiate the product
Harmonization of food irradiation in the European Community

International Nuclear Information System (INIS)

Vounakis, H.

1992-01-01

As irradiation is intended to prevent the deterioration of food or for its decontamination, its incorrect application could have health consequences. For this reason and in the absence of appropriate Community rules, the Commission programme on food law (COM (86) 603 final, Commission Communication on Food Law) envisaged a proposal for 1987. At that time six Member States permitted food irradiation to varying extents, two others were completing favourable appraisals while another two had no legislation. The commission proposal on food irradiation requires that only foodstuffs mentioned therein could be irradiated under the prescribed conditions and ensures their free movement while guaranteeing a high degree of protection to the consumer in terms of authorization of installations, control and labelling. The Directive on labelling was also modified to impose specific mention for irradiated foodstuffs. The labelling of irradiated ingredients, the products to be accepted for treatment at Community level, the national authorizations and their transfer to the EEC list, are the main issues actually under discussion in the Council. The European parliament was favourable to a proposal restricting the use of irradiation, to dry herbs and spices. (orig.) [de
Food irradiation: public perception and benefits

International Nuclear Information System (INIS)

Padwal-Desai, S.R.

1998-01-01

Extensive research carried out for more than three decades at Bhabha Atomic Research Centre, and among other laboratories in India had conclusively demonstrated application of food irradiation for commercialization of domestic and export market. The radiation processing has definite economic role to play in food preservation industries in developed countries and developing countries. The possible application of food irradiation in developing countries belong to improvement of the hygienic quality of foods when no other methods are available to achieve this purpose, replacement of chemical treatments, improvement of shelf life of certain fruits, improvement of sensory quality, potential application to a quarantine treatment
Food irradiation - a viable technology for reducing postharvest losses of food

International Nuclear Information System (INIS)

Loaharanu, P.

1985-01-01

Research and development in the past 30 years have clearly demonstrated that food irradiation is a safe, effective and environmentally clean process of food preservation. Twenty-seven countries have approved over 40 irradiated foods or groups of related food items for human consumption, either on an unconditional or a restricted basis. The technology is beginning to play an important role in reducing post-harvest losses of food and in facilitating wider distribution of food in the trade. Its wide application in solving microbial spoilage losses of food, insect disinfestation, improving hygienic qualities, slowing down physiological processes of foods is reviewed. Special emphasis is placed on applications of direct relevance to countries in Asia and the Pacific region
Development of photo stimulated luminescence technique for detecting irradiated food

International Nuclear Information System (INIS)

Ros Anita Ahmad Ramli; Ahmad Zainuri Mohd Dzomir; Zainon Othman; Wan Saffiey Wan Abdullah

2012-01-01

The exposure of food to ionizing radiation is being progressively used in many countries to inactivate food pathogens, to eradicate pests and to extend shelf-life of food. To ensure free consumer choice, irradiated food will be labeled. The availability of a reliable method to detect irradiated food is important to enforce legal controls on labeling requirements, ensure proper distribution and increase consumer confidence. This paper reports on the preliminary application of photo stimulated luminescence technique (PSL) as a potential method to detect irradiated food and perhaps be used for monitoring irradiated food on sale locally in the near future. Thus this study will be beneficial and relevant for application of food irradiation towards improving food safety and security in Malaysia. (author)
Total and Spectral Solar Irradiance Sensor (TSIS) Project Status

Science.gov (United States)

Carlisle, Candace

2018-01-01

TSIS-1 studies the Sun's energy input to Earth and how solar variability affects climate. TSIS-1 will measure both the total amount of light that falls on Earth, known as the total solar irradiance (TSI), and how that light is distributed among ultraviolet, visible and infrared wavelengths, called solar spectral irradiance (SSI). TSIS-1 will provide the most accurate measurements of sunlight and continue the long-term climate data record. TSIS-1 includes two instruments: the Total Irradiance Monitor (TIM) and the Spectral Irradiance Monitor (SIM), integrated into a single payload on the International Space Station (ISS). The TSIS-1 TIM and SIM instruments are upgraded versions of the two instruments that are flying on the Solar Radiation and Climate Experiment (SORCE) mission launched in January 2003. NASA Goddard's TSIS project responsibilities include project management, system engineering, safety and mission assurance, and engineering oversight for TSIS-1. TSIS-1 was installed on the International Space Station in December 2017. At the end of the 90-day commissioning phase, responsibility for TSIS-1 operations transitions to the Earth Science Mission Operations (ESMO) project at Goddard for its 5-year operations. NASA contracts with the University of Colorado Laboratory for Atmospheric and Space Physics (LASP) for the design, development and testing of TSIS-1, support for ISS integration, science operations of the TSIS-1 instrument, data processing, data evaluation, calibration and delivery to the Goddard Earth Science Data and Information Services Center (GES DISC).
Food irradiation dosimetry using thermoluminescence of quartz sand

International Nuclear Information System (INIS)

Khan, H.M.; Ehlermann, D.A.E.

1993-01-01

Thermoluminescence of quartz sand, which is inert and concomitant to several food materials, has been investigated for applications in food irradiation dosimetry and detection of irradiated foods. The glow curves consist of at least three overlapping peaks from 100 to 420 C. The peak at lower temperature is not stable and decays quickly at room temperature. However, the peaks at higher temperature are stable and more useful for dosimetry work. The intensity of the peak at 360 C, measured using different optical filters, shows a linear response in the range of 0.05 to 23 kGy. Stability of these signals at different annealing temperatures has been investigated. Thermoluminescence from adhering minerals and contaminating dust in different food materials has been found useful for the detection of irradiation treatment. Since quartz is frequently one of these minerals, further computerized deconvolution of individual glow peaks from the complex glow curves of quartz sand was carried out which improves the dosimetric results. Possible applications of thermoluminescence of quartz sand in food irradiation dosimetry and detection of irradiated foods have been discussed. (orig.)
New development for food irradiation and its possibility

International Nuclear Information System (INIS)

Ito, Hitoshi

1998-01-01

In food industry, irradiation technology is paid attention because there are many problems on the sterilization of meat, spices, etc. and insect-killing for imported vegetables. This report briefly describes the recent trends of irradiation technology for foods. The major countries where food irradiation has become popular were U.S.A., France, Holland, Belgium, etc. especially, the government of U.S.A. is actively progressing the practical use of food irradiation techniques. The safety of chicken treatments with γ-ray, electron beam or heat was examined by measuring the body weight of rats administered with radiated chicken and the treatment at 59 kGy was found to produce no effects in Japan. In addition, WHO abolished the upper limit of radiation dose, 10 kGy and announced that a sterilization dose of 75 kGy for patient-foods has no problem in safety. However, most of Japanese mass media have negative viewpoints on food irradiation and there are a tendency in Japan that the present overseas situations are difficult to be reported with accuracy. (M.N.)
Industrialization development of food irradiation in China

International Nuclear Information System (INIS)

Chen Dianhua

2004-01-01

This report introduces present status on food irradiation at home and abroad in detail. It also introduces the scientific research and application in reducing diseases caused by food borne pathogens, quarantine control of import and export products, grain store and killing insects in traditional Chinese medicine. The report also analyzes the problems in developing food irradiation in China and gives some suggestions
Consumer acceptance of irradiated food: theory and reality

International Nuclear Information System (INIS)

Bruhn, Christine M.

1998-01-01

For years most consumers have expressed less concern about food irradiation than other food processing technologies. Attitude studies have demonstrated that when given science-based information, from 60% to 90% of consumers prefer the advantages irradiation processing provides. When information is accompanied by samples, acceptance may increase to 99%. Information on irradiation should include product benefits, safety and wholesomeness, address environmental safety issues, and include endorsements by recognized health authorities. Educational and marketing programs should now be directed toward retailers and processors. Given the opportunity, consumers will buy high quality, safety-enhanced irradiated food
Economic costs and benefits of commercial food irradiation

International Nuclear Information System (INIS)

Wills, P. A; Freeman, D. J.

1985-01-01

Decisions about commercialization of potential food irradiation applications usually involve pre-feasibility and feasibility studies to assess the expected return on investment. In this paper treatment costa/charges in theory and practice, investment philosophy, and the role of the multi-purpose plant in food irradiation are discussed. Other countries benefit commercially from the irradiation of a limited range of foods, including spices and frozen shrimps, exported from Southeast Asia. Some aspects of the feasibility of commercially irradiating these products, as well as mangoes and grains, in ASEAN countries and Australia are examined
Food Irradiation Newsletter. V. 14, no. 1

International Nuclear Information System (INIS)

1990-05-01

This issue reports activities of the ICGFI, especially the excerpts of its 6th Annual Meeting held in Vienna in October 1989. The Action Plan of the ICGFI Inter-American Meeting on Harmonization of Regulations Related to Trade in Irradiated Foods, held in Orlando, Florida last year, is also included. The conclusions of the three co-ordinated research programme organized by the Food Preservation Section during 1989 are reported and a survey of market testings of irradiated food carried out in different countries in the past 5 years is described. A supplement gives an up-dated list of clearance of irradiated foods based on information received from various countries. Refs, 1 fig., tabs
The irradiation effects and processing dose for pet foods decontamination

International Nuclear Information System (INIS)

Zhu Jiating; Feng Min; Liu Chunquan; Zhao Yongfu; Jin Yudong; Ji Ping; Ha Yiming; Gao Meixu; Li Shurong; Wang Feng; Zhou Hongjie

2009-01-01

The applied dose range of irradiation processing of 4 kinds of pet foods had been studied. More than 92% microorganisms was inactive at the irradiation dose of 4 kGy, while more than 99% was inactive at 6 kGy. The microorganism load of irradiated pet food by 8 kGy met the requirement of national standards. The 10 kGy irradiation could sterilize the treated pet food. Salmonella had not been checked in irradiated or unirradiated samples. When irradiation dose ranged 4-10 kGy, there was no significant difference on contents of moisture, fat, protein, coarse fiber, carbohydrates, minerals (not including Calcium) or amino acids between irradiated and un-irradiated pet food. There was also no significant change on sensory quality of irradiated samples within this dose range. It is concluded that the recommended irradiation processing dose range for pet foods is 4-10 kGy. (authors)
Food irradiation: a tool for market transformation

International Nuclear Information System (INIS)

Mugliaroli, H.A.

1988-01-01

This paper illustrates the present worldwide importance of food irradiation and the various factors showing that Argentina is in a promising situtation concerning the possibilities of irradiated food exports. A historical summary attached to such analysis makes the subject easily understandable. (Author)

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