PRESERVATION BY

RADIATION
 Background

 According to the article Center for Consumer

Research, food irradiation started in the year:
 1905 -it was used by the U.S and British in order to
eliminate microorganism in foods.
 1947 - gained poupularity
-discovered that meat can be preserved by
irradiation.
-Used in the military
1950- vegetables, fruits, milk , fish and other meats
was tested with ionizing radiation/irradiation.
 food irradiation went to series of test such as
toxicological and microbiological evaluation

 wheat, potatoes, pork, spices, poultry, fruits and

vegetables were approved to be processed by
irradiation by the FDA.

 Used by the space program for the food supply of

astronauts.
  In the present day :
 Mosty used in hospitals to sterilize medical
equipment rather than using it on food, despite the
rise of health concerns on food borne illnesses

People and even the food industry are still unsure
and raise questions in terms of the safety of such
method.

 irradiation is still uncommon

 Principle & Application

 Prejean stated that Food irradiation is the exposure

of food to electromagnetic waves with the use of
gamma ray or x-ray.
 Radiation is absorbed by the microorganism in the food
 It distorts the molecules of the microorganism thus
destroying or eliminating it.

3 categories for radiation

 Low-dose: for disinfestation and delay ripening and inhibit
sprouting

 Medium-dose:for decontamination and prolonging shelf-life

 High –dose: used for people who are for immune compromised
as well as astronauts.
 Advantages

 proper amount of radiation will result to proper

decontamination, disinfestation and prolonging of
food life span.

 Kills disease causing bacteria and parasites

 extends shelf life of food
 reduce post-harvest losses
 reduce allergy & diseases
 improve food safety
 Disadvantages

 Can’t kill viruses

 Causes minimal changes to food
 Alter the nutrient content of some foods
(reduction of some of the B vitamins)

 Expensive

 Some foods cant be irradiated

ex. Dairy & Eggs (change in flavor & texture)
Sample Products
 Conclusion

 Irradiation stands as a promising technology

 Promotion and Proper education

*serve as a significant advantage, and to abolish the
unfavourable mindset when it comes to radiated foods.

*To bring more awareness and broaden the knowledge of masses

in terms of irradiation and will enable practicing and proper
application of it.

 Following the correct guidelines for the amount radiation

used is also the main key

 Considerable amount of research, studies and testing were also

provided to assure the safety of the consumers.
 Like any other methods used to preserve food,
irradiation or radiation is not a perfect system, it has
its own line of advantages and disadvantages.
 it all boils down to the proper usage, following of
guidelines and rules in using radiation in foods.