In 1963, FDA authorized the first use of irradiation to treat food in the United States. Wheat and wheat flour were irradiated to rid them of insects.
Why is Cobalt 60 used in food irradiation?
Cobalt-60 is the most common source of gamma rays for food irradiation in commercial scale facilities as it is water insoluble and hence has little risk of environmental contamination by leakage into the water systems.
How is cobalt 60 used in food preservation?
Conservation and preservation of food. The action of gamma rays radiation, emitted for instance by a cobalt-60 source, leads to ruptures of chemical bonds in their interaction with the matter of living organisms. This phenomenon allow an efficient and reliable elimination of bacteria, fungi and parasites in food.
Who started food irradiation?
In 1920, a German named Otto Wust discovered that ionizing radiation could preserve food and filed for a patent from the French Government. In 1943, the United States Army asked the Massachusetts Institute of Technology to determine whether food could be safely preserved with radiation. Four years later, M.I.T.
Why was food irradiation created?
Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer.
What is the history of irradiation?
The first U.S. and British patents were issued for use of ionizing radiation to kill bacteria in foods in 1905. To establish the safety and effectiveness of the irradiation process, the U.S. Army began a series of experiments with fruits, vegetables, dairy products, fish and meats in the early 1950’s.
What is irradiation food preservation?
What is irradiation & How does food irradiation work?
Food irradiation uses ionizing radiation to reduce bacteria, molds and other pests in food. Irradiation breaks chemical bonds to stop bacteria and other pathogens from multiplying.
What is irradiation in food preservation?
How is irradiated food different from food that is radioactive?
Irradiation does not make food radioactive. Food irradiation uses ionizing radiation to reduce bacteria, molds and other pests in food. Irradiation breaks chemical bonds to stop bacteria and other pathogens from multiplying.
Why is irradiation a food additive?
Emerging Food Irradiation Applications Irradiation is an effective form of food preservation that extends the shelf life of the food and therefore reduces the spoilage of food. The process also benefits the consumer by reducing the risk of illnesses caused by foodborne diseases.
Food irradiation annihilates not only microorganisms, fungi, insects and other pests to inhibit the food spoilage, but it also hinders the untimely sprouting of potatoes and onions (Backgrounder, 2000). Cobalt-60 is a typically used radioisotope in food irradiation.
Is Cobalt 60 safe for food?
Gamma rays emanated from cobalt-60 can kill bacteria and other pathogens but are not dangerous to the food products. After the food irradiation, the product is left free of radioactive substance (“Cobalt,” n.d.). The food is only exposed to decaying cobalt-60 which in turn transforms into a non-radioactive nickel (Roberts, 1998).
What is cobalt-60 gamma radiation?
It gives off intense gamma rays, a non-particle and highly ionizing radiation. The use of cobalt-60 has several advantages: 95% of its emitted energy can be directly utilized and deeply penetrated on the sample; results to even distribution of radiation on food products; decays to non-radioactive nickel; and poses low environmental risk.
What is food irradiation and how does it work?
Food irradiation is the process of exposing boxes or pallets of food products to radiation from a Cobalt-60 source. The ionizing radiation destroys dangerous contaminates in foods such as bacteria, viruses, fungi and insects. The process is not new; it’s been around for the past 60 years.
