Nutrition food irradiation

The technological feasibility of a food irradiation treatment depends on how much irradiation the food withstands without adversely changing its qualities, i.e., how much useful effect can be achieved without significant change to the chemical composition, nutritional value, and sensory properties of the product. Generally, there is a minimum dose requirement. Whether every mass element of a food requires irradiation will depend... 

One of the proposals put forward, in order to improve safety procedure of the food chain involving production, processing and cooking is irradiation (Osterholm and Norgan 2004). Irradiation of foodstuffs which carry a high risk of infection, such as poultry, egg and milk products, leafy vegetables, reduce the incidence of food borne infection. Food irradiation is safe and does not alter the nutritional value of food. 

Toxicological, nutritional, and microbiological tests support the safety of irradiated food for consumption and some 50 countries granted national clearances of irradiation of at least one or more food items of food classes (Farkas 2004). Legislator authorities require that irradiated food products be labeled. In general, the international food irradiation symbol, the so-called Radura logo (O Fig. 23.16) is required with a statement that the product has been intentionally subjected to radiation. 

Mahapatra, A.K., Muthukumarappan, K. and Julson, J.L. (2005) Applications of ozone, bacteriocins and irradiation in food processing a review . Criticul Reviems Food Science and Nutrition, 45, 447-461. 

Wholesomeness (toxicological innocuity, nutritional adequacy, and microbiological safety) of irradiated food has been carefully evaluated by an unprecedented width of research and testing over more than 50 years. All scientifically acceptable evidence resulted from these studies supports the safety of irradiated foods for consumption [14,118-121]. 

At low and medium doses, it is well established that the nutritional value of proteins, carbohydrates, and fats as macronutrients are not significantly impaired by irradiation, and neither the mineral bioavailability is impacted. Like all other energy depositing process, the application of ionizing radiation treatment can reduce the levels of certain sensitive vitamins. Nutrient loss can be minimized by irradiating food in a cold or frozen state and under reduced levels of oxygen. Thiamin and ascorbic acid are the most radiation sensitive, water-soluble vitamins, whereas the most sensitive, fat-soluble vitamin is vitamin E. In chilled pork cuts at the 3 kGy maximum at 0-10°C, one may expect about 35 0% loss of thiamin in frozen, uncooked pork meat irradiated at a 7 kGy maximum at —20°C approx., 35 % loss of it can be expected [122]. 

Safety and Nutritional Adequacy of Irradiated Food, World Health Organization Geneva, 1994. 

More important are the Food Regulations Nr. 281/85 dated 26.9.85, entry into force on 1.10.1986. They combine horizontal standards about food additives and contaminants, labelling, analytical methods, nutritional ingredients, and irradiation. Food additives are regulated in Article 19 to 25 with annexes, flavouring ingredients are included in article 22 together with Armex 8. 

WHO, Study on the safety and nutritional adequacy of irradiated food. Press Release WHO/68,19 September 1994. 

Vitamins are not synthesized in the body, at least not in the amounts needed. On the other hand, hormones are produced within the body, to be secreted by specific glands. For example, vitamin D in the form called cholecalciferol (D3) is technically a hormone, being synthesized in the skin from the ultraviolet irradiation of 7-dehydrocholesterol, a metabolite or metabolic product of cholesterol. On the other hand, an almost identical form called ergocalciferol (D2) is synthetically prepared by the irradiation of ergesterol from yeast, and is the type used in nutritional supplements and fortified foods. It is therefore a vitamin (and large doses are considered toxic). 

Fan, X., Thayer, D.W., and Handel, A.P. 2002. Nutritional quality of irradiated orange juice. J. Food... 

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