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PubMed1992

[Status of the development of electron spin resonance measurement for the detection of irradiated food].

Electron spin resonance spectroscopy can be used for the detection of irradiation of various groups of foodstuffs. The results of ESR-measurements on irradiated meat and fish and fresh fruit, as well as dried fruit, spices and nuts as performed by the food irradiation laboratory of the German Federal Health Office are summarized in this report. For the detection of irradiated meat and fish, we examined the bones. Using the results from 10 different animal bones, we were able to develop an official method according to the German law section 35 LMBG. A similar routine method for fish will be established in 1992 (at the moment, an intercomparison with German food control laboratories is in progress). Irradiated dried fruit can be identified easily, because unirradiated samples give no ESR-spectra, while irradiated fruit show a partially resolved spectrum, which is caused by radiation induced sugar radicals. Interestingly, the structure of the resulting spectra is not identical for all irradiated species of fruit. We found three different types of ESR-spectra for irradiated dried fruit. Irradiated nutshells show an ESR-spectrum which reveals two additional lines (from cellulose-radicals) beside the main signal, while unirradiated samples show only the main signal. An official method for identifying irradiated nuts will be proposed in 1992. Irradiation specific ESR-signals of the cellulose radical were not only found for nutshells but also for fresh fruit and some spices, while most of the irradiated spices and herbs could not be identified by ESR-measurements.

Animals↗
PubMed2003

Food irradiation: after 35 years, have we made progress. A government perspective.

The use of irradiation to improve the safety, protect the nutritional benefits, and preserve the quality of fresh and processed foods is a well established and proven technology. Over the past 35 years, the United States Government has invested in the science to confirm safety and in the technology to show application. The United States Department of Agriculture (USDA) and the Food and Drug Administration have approved sources of ionizing radiation for the treatment of foods, and their application to most meats, fruits, vegetables, and spices. Despite the value of this technology to the food industry and to the health and welfare of the public, only minimal application of this technology occurs. This underscores the importance of increasing the public's understanding of radiation risks relative to other hazards. Accordingly, in 1995, the Committee on Interagency Radiation Research and Policy Coordination of the Executive Office of the President made recommendations for the creation of a centralized National Radiation Information Center that would work closely with Federal departments and agencies in responding to public queries about radiation issues and Federal programs. This article updates a commentary published in 1996 (Young 1996). In the past six years, some progress has been made, including the establishment of a government operated Food Irradiation Information Center, and the completion of final rule making by USDA, thus permitting the safe treatment of meats and poultry. Despite these actions, little progress has been made on the public acceptance of this technology. The need for an informed public and for a better understanding of risks, i.e., risk communication, is noted.

Consumer Product Safety↗
PubMedDate not supplied

Food irradiation.

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Carcinogens↗
PubMedDate not supplied

High-power CW LINAC for food irradiation.

The continuing high profile food poisoning incidents are beginning to attract food processors using electron and gamma-ray sterilization technologies. The present method of choice uses radioactive isotopes but high-power electron particle accelerators are proving an increasingly attractive alternative. We are developing a family of compact industrial continuous wave linear accelerators which produce electrons with energies from 600 keV in increments of approximately 600 keV and with beam power of 30 kW increasing in increments of 30 kW. Here, we describe the performance of our 1st section that accelerates 15 keV gun electrons to relativistic energies and then we sketch the design of the less demanding subsequent sections that we are now constructing.

Electrons↗
PubMed1983

Food irradiation: the evaluation of commercialization opportunities.

Successful commercial radiation applications are analyzed, and an evaluation is made of those factors present in each which led to its success. Common "success elements" were identified. Several potential food irradiation applications were then examined from that viewpoint, and some applications could be identified which appeared to contain those favorable elements or characteristics which could lead to successful early commercialization. Reasonable FDA clearance requirements are assumed.

Fish Products↗
PubMed1987

Food irradiation.

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Disease Outbreaks↗
PubMed2001

Food irradiation: a public health challenge for the 21st century.

Although the United States food supply is generally considered one of the safest in the world, foodborne illnesses remain a concern. Each year, millions of Americans become ill and as many as 5000 die from foodborne infections. The United States Department of Agriculture estimates that medical treatment and productivity losses associated with foodborne illnesses cost as much as $37 billion annually. Irradiation, which involves exposing food briefly to radiant energy, can reduce or eliminate microorganisms that contaminate food or cause spoilage. So far, only limited quantities of irradiated foods--spices, herbs, dry vegetable seasonings, and some fresh fruits, vegetables, and poultry--have been available in the United States. Major purchasers are health care and food service establishments. The World Health Organization reviewed 500 studies and concluded that food irradiation poses no toxicological, microbiological, or nutritional problems. In more than 40 years, there have been no accidents in North America involving transport of the types of radioactive isotopes used for irradiation.

Food Irradiation↗
PubMed1988

The detection of irradiated foods using the Direct Epifluorescent Filter Technique.

A method was evaluated which has the potential to detect a food sample which has been irradiated. The technique will give an indication of the total number of viable micro-organisms present before irradiation. It is based on the comparison of an aerobic plate count (APC) with a count obtained using the Direct Epifluorescent Filter Technique (DEFT). When the APC of an irradiated sample was compared with the DEFT count on the same sample, the APC was considerably lower than that obtained by DEFT. The count of orange fluorescing cells after irradiation, however, correlated well with an APC of the same sample before irradiation. For the samples examined the DEFT count determined the viable microbial population in the sample before irradiation. The difference between the APC and the DEFT count gave the number of organisms rendered non-viable by the process.

Animals↗
PubMed2005

Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 2. ESR analysis of mechanically recovered poultry meat and TL analysis of spices.

Protocols EN 1786 and EN 1788 for the detection of irradiated food by electron spin resonance spectroscopy (ESR) and thermoluminescence (TL) were not conceived for the detection of irradiated ingredients included in low concentration in nonirradiated food. An enzymatic hydrolysis method, realized at 55 degrees C, has been developed for the extraction of silicate minerals and bone fragments. When followed by a purification of the extracts by an aqueous solution of sodium polytungstate, this method made it possible to detect very low inclusions of irradiated spices (0.05%, wt/wt by TL) included in various meals (cheeses and precooked meals). Even for food containing together two ingredients (spices and mechanically recovered meat), it was possible to detect and identify them simultaneously.

Animals↗
PubMed1989

Food irradiation.

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Consumer Advocacy↗