Paper No.

: 03 Food Microbiology
Module : 11 Preservation of foods by physical methods – Radiation

Development Team
Principal Investigator Prof. (Mrs.) Vijaya Khader, Ph.D
Former Dean, Acharya N G Ranga Agricultural University

Paper Coordinator Professor A. K. Puniya

National Dairy Research Institute (NDRI), Karnal

Food Microbiology
Food Technology
Preservation of foods by physical methods – Radiation
 Description of Module
Dr. Tejpal Dhewa
Content Writer
Bhaskarcharya College of Applied Sciences (University of Delhi)
Subject Name Food Technology

Paper Name 03 Food Microbiology

Module Name/Title Preservation of foods by physical methods – Radiation

Module Id FT/FM/11

Pre-requisites Behavior and types of radiations, effect of radiations on microbial system

Objectives To study about types and food applications of radiations for preservation of various types
of foods.
Keywords Irradiations, UV, Gamma radiations

Prof. (Mrs.) Vijaya Khader, Ph.D

Content Reviewer Former Dean, Acharya N G Ranga Agricultural University
Dr. MC Varadaraj , Chief Scientist CSIR-CFTRI, Mysore

Food Microbiology
Food Technology
Preservation of foods by physical methods – Radiation
 TABLE OF CONTENTS
1. Introduction
2. Preparation of foods for irradiation
3. Application of radiation energy in food preservation
3.1 Ionizing radiations
3.3 UV radiations
3.3 Microwaves
4. The food irradiation process
5. Advantages of food irradiation
6. Disadvantages of food iirradiation
7. Safety of irradiated foods
8. Legal and regulatory aspects on food irradiation
9. Summary

Food Microbiology
Food Technology
Preservation of foods by physical methods – Radiation
 1. Introduction

Recently, a number of physical methods are used in the preservation food. Irradiation, as a method for
food preservation, has been studied for more than 50 years; in this process food is treated to a
specific dosage of ionizing radiation for a specified period of time. This process has several food
applications such as slows or delay spoilage due to the growth of pathogens, inhibition of sprout,
delay in fruit ripening, increase of juice yield and improvement of re-hydration. In the process of food
irradiation, it target organism's DNA beyond its ability to repair and organisms can no longer able to
continue the process of cell division. Hence, the target organism ceases all processes related to
metabolic and reproduction. It is believed that irradiated food does not become radioactive, because
the particles that transmit radiation are not themselves radioactive. Although, still there is some
controversy in the application of ionizing radiation as it produces a higher energy transfer per collision
than conventional radiant heat. Recently, food irradiation is allowed by over 50 countries, where about
500,000 metric tons food is treated annually.

In general, radiation may be defined as the emission and propagation of energy through space or
through a material medium. Electromagnetic type of radiation is of primary interest in food
preservation. The electromagnetic spectrum is presented in Figure 1-1.

Food Microbiology
Food Technology
Preservation of foods by physical methods – Radiation
 Figure 1.1: The Electromagnetic spectrum

(Source: http://static.newworldencyclopedia.org/thumb/9/99/EM_Spectrum3-new.jpg/500px-
EM_Spectrum3-new.jpg).

The electromagnetic spectrum may be divided into two categories:

a) One on each side of visible light from radio waves to infrared: Low-frequency, long -
wavelength and low-quantum energy radiations, related to thermal agitation of the food.
b) Other side of visible light from ultraviolet to gamma ray: high-frequency, shorter-wave length
and high-quantum energy radiations. Such types of radiations actually excite and degrade the
organic compounds and microbial cells without heating of the food product. Destruction of
microorganisms without considerably increasing temperature, the process is called cold
sterilization.
Food technologist classified radiations of interest in food preservation on the basis of their
wavelengths (the shorter wavelengths being the most injuring to microbes). This spectrum may be
further divided into 3 types with respect to these radiations:

Food Microbiology
Food Technology
Preservation of foods by physical methods – Radiation
 a) Ionizing radiations
b) Ultraviolet rays
c) Microwaves
2. Preparation of Foods for Irradiation

Several processing steps must be carried out, prior to being exposed to ionizing radiations (fig 2.1)
similarly like for the freezing or canning of foods.

a) Selection of Foods
Selection of foods to be irradiated should be cautiously selected for: freshness, overall desirable
quality and incipient spoilage avoided.

b) Cleaning of Foods
Cleaning of foods will reduce the numbers of contaminates and microorganisms which could be
destroyed by the irradiation. Be sure that every visible debris and dirt should be removed before
processing.

c) Packing
Foods to be irradiated should be packed properly in containers that will afford protection against
post irradiation contamination. Sometimes clear glass containers undergo color changes when
exposed to doses of radiation of around 10 kGy and the subsequent color may be undesirable,
hence the quality of packing material playing very important role.

d) Heat Treatment or Blanching

Blanching is considered as one of the best method of heat treatment for vegetables because in
order to avoid undesirable post irradiation changes, it is necessary to destroy these enzymes.

Food Microbiology
Food Technology
Preservation of foods by physical methods – Radiation
 Figure 2.1: Radiation Unit for food irradiation.

(Source: https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTpvlcl8jKmmpxMtRLfL3qkbgJh
WqANxCbTc2ocCrJCN7DmnAwJ).

3. Food application of radiations

3.1 Ionizing radiations

Ionizing radiations are of primary interest in food preservation. These radiations have wavelengths of
2000 Å or less; for example: α particles, β rays, gamma rays, X-rays, and cosmic rays, their quanta
contain enough energy to ionize molecules in their paths. Ionizing radiation is applied to foods to
improve their keeping quality. Foods processed with ionizing radiation are known as "irradiated". They
are not "radioactive” and such radiations destroy microorganisms without appreciably raising

Food Microbiology
Food Technology
Preservation of foods by physical methods – Radiation
 temperature hence; the process is called cold sterilization. The microbial cells are affected directly and
indirectly by ionizing radiations:

a) Direct effect: Because these radiations interacting with key molecules (chromosomes: where OH
radicals cause single and double strand breaks in the DNA molecule, resulted removal of
hydrogen from deoxyribose sugar) within the cell.

b) Indirect effect: Generation of free radicals by the radiolysis of water and further free radicals can
combine with oxygen molecules to give powerful oxidizing agents that can damage cell
components. Therefore, food without water and oxygen requires higher radiation doses (2-3
times) required to obtain the same lethality of food with sufficient water and oxygen.

3.2 Gamma Rays

Gamma rays playing very important role in food preservation because it is the cheapest form of
radiation and the source elements are either by- products of atomic fission or atomic waste products.
Gamma rays have excellent penetration power similar to UV light, making it potentially an ideal
method of food preservation. Hence, gamma rays can be used to kill or destroy contaminating
microorganisms packaged food. Such type of electromagnetic radiations emitted from the excited
60 137 60
nucleus of elements i.e. Co and Cs. In addition to above, Co has a half-life of about 5 years and
137
the half-life for Cs is about 30 years. Successful irradiation of foods by using gamma rays may be
achieved by the following three ways (table 3.1; table 3.2):

Table 3.1: Irradiation procedures of foods by using gamma rays.

Radappertization It is equal to radiation sterilization/commercial sterility (destroys all forms of

microorganisms). This process is suitable to only few food products i.e. bacon
because as the high doses of radiation (up to 50 kGy) may cause color
changes and or production of off odors.

Food Microbiology
Food Technology
Preservation of foods by physical methods – Radiation
 Radicidation It is equivalent to pasteurization of milk where reduction of the number of
viable specific non-spore forming bacterial pathogens achieved. Irradiation
levels of 5 kGy or below are effective in destroying non-spore forming and non-
viral pathogens. This process may be used to preserve the foods such as fresh
poultry, red fish, spices and condiments.

Radurization In this process low levels of radiations applied to improve the keeping quality
of a food by causing substantial reduction in the numbers of viable spoilage
microorganisms especially gram-negative, non-spore forming rods. Dose of
radiation below 2.5 kGy is sufficient to increase the shelf life (from two to six
folds) of fresh meats, poultry, seafood, fruits, cereal grains and vegetables.

3.3 UV Radiation

Ultraviolet (UV) light is considered powerful bactericidal agent and with the most effective wavelength
being about 260 nm. It is non-ionizing type of radiation. Microbial proteins and nucleic acids showed
maximum absorbance. In general, UV light is absorbed by purine and a pyrimidine base leads the
formation of covalent bonds between adjacent thymine molecules, resulted thymine dimers. These
may interfere the process of DNA replication as well as disrupt normal gene functioning, which
creating new mutants. Naturally, microorganisms have the capacity to repair this DNA damage but
extensive damage may cross the limits of DNA repair mechanisms leading to cell death. Microbial
resistance to UV light is largely determined by their ability to repair such type of damages. Beside
these repair mechanisms, few microbes also synthesize some protective pigments (Micrococcus
luteus produces yellow water-insoluble pigments).

In general, the sensitivity to UV irradiation follows the pattern: Gram-negative > Gram-positive > yeast
> bacterial spores > mold spores > viruses. Ultraviolet radiation of high intensity can be generated by
low-pressure mercury vapor lamps is considered extremely effective in killing microorganisms.

Penetration capacity of any radiation playing very important role in food application, as UV light has
the poor penetrating capacity, restricts its use. It can able to penetrate only to 3-5 meter in air, 0.3
meter in water and less than 0.001 meter glass and milk. Hence, the applications of UV light are

Food Microbiology
Food Technology
Preservation of foods by physical methods – Radiation
 limited to surface disinfections and air sterilization, surface sterilization of wrappers and packaging
rooms in food and pharmaceutical industry.

3.4 Microwaves
9
In the electromagnetic spectrum, occupy frequencies between the infrared (10 Hz) and radio
12
frequency (10 Hz) and has comparatively low quantum energy. Microwaves are generated using a
device first developed in the United Kingdom during research into radar during the Second World War
called magnetron. For most food research mainly two frequencies; 915MHz and 2450 MHz, are used.
Microwave radiations act indirectly on microorganisms through the generation of heat In the
microwave oven, when electrically neutral foods are placed in an electromagnetic field and the
charged asymmetric molecules are driven first one way and then another. In this process, each
asymmetric molecule attempts to align itself with the speedily changing alternating-current field and
the molecules oscillate about their axes while attempting to go to the proper positive and negative
poles, intermolecular friction is developed with apparent heating effect. This temperature effect is
accountable for killing microorganisms in food. Microwave radiations are used both commercially and
domestically in domestic microwave ovens and in catering to defrost frozen meats before cutting, in
blanching of vegetables and fruits, destruction of molds in bread, pasteurization of beer and
sterilization of wine etc.

Table 3.2: Irradiation level and examples of irradiated foods.

Irradiation level Aim, dose of irradiation and examples of irradiated foods

Low Dose (>1 kGy): Sprouting inhibition: Dose level: 0.06-0.20 kGy; e.g. Potatoes, onions,
garlic, ginger root, chestnut etc.

Disinfestations of insects: Dose level: 0.15-1.0 kGy; e.g. Cereals and

legumes, fresh including quarantine treatment and dried fruits, dried fish

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Food Microbiology
Food Technology
Preservation of foods by physical methods – Radiation
 and meat etc.

Parasite disinfection: Dose level: 0.3-1.0 kGy; e.g. Fresh pork, freshwater
fish, fresh fruits.

Delay of ripening: Dose level: 0.5-1.0 kGy; e. g. Fresh fruits.

Medium Dose (1-10 Extension of shelf-life: Dose level: 1.0-3.0 kGy; e.g. Raw fish and
kGy); seafood, fruits and vegetables.

(Radurization and Removal and inactivation of spoilage microorganisms: Dose level: 1.0-
radicidation of foods) 7.0 kGy; e.g. Raw and frozen seafood, and pathogenic bacteria meat and
poultry, spices and dried vegetable seasonings.

Improving technical parameters: Dose level: 3.0-7.0 kGy; e.g. Increasing

juice yield properties of foods (grapes), reducing cooking time (dehydrated
vegetables).

High Dose (< 10 kGy) Industrial sterilization: Dose level: 30-50 kGy; e.g. Meat, poultry, seafood
(in combination with mild heat) sausages, prepared meals, hospital diets,
(Radappertization of
Decontamination of certain etc. Virus inactivation. Enzyme inactivation.
foods)
Food additives and ingredients: Dose level: 10-50 kGy; e.g. Spices,
enzyme preparations, natural gum gel etc.

4. Adverse Effect of Food Irradiation

a) Though, foods irradiation is beneficial up to certain extent in food perseveration and can
replace chemical hazardous to health but the following adverse effects are also noted because
not all foods are suitable for irradiation treatment.
b) Food loses its nutritive values because of the destruction of the vitamins and nutrients content
in foods and few protein foods are flavor sensitive to irradiation and may develop off-flavors.
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Food Microbiology
Food Technology
Preservation of foods by physical methods – Radiation
 Sometimes softening and discoloration may occur in some fruits and milk may acquire an
unpleasant taste.
c) Blocking of the degradation processes of microbial and enzymatic during irradiation process
makes food fresher than it actually is and food looks like fresh food but actually it is not fresh
and may have lost much of its nutritional components. Such type of changes misled the
consumer because it is become tough to differentiate the natural fruit to treated fruit.
d) It is believed that food irradiation leads to the production of free radicals and highly reactive
products, which react by forming products of radiolysis uncertain and sometimes causing
deterioration of the organoleptic qualities of food. There is a possibility of the adverse reaction
of radiolysis products on human health, which cannot be ignored, though these types of effects
are not yet reported.
e) Irradiation processing of food is its low level of acceptance by the consumers, because of a
perceived association with radioactivity.

f) In the process of food irradiation, we uses of nuclear technology which is greatly concern with
our environment and hence, it raises all environmental issues relating to the application of
such type of technologies.

According to the Codex Standard for the Labeling of Pre-packaged Foods

(CODEX STAN 1-1985), it is mandatory to inform consumers about irradiated
foods and requires that the label of any food that has been treated by ionizing
radiation or containing irradiated ingredients must bear a statement to that effect.
The international
Radura logo

5. Summary

Physical preservation methods are mostly aimed at prolonging the durability of foods by slowing down
or repressing the spoilage mechanisms by the alteration of relevant parameters. Irradiation, as a
method for food preservation, has been studied for more than 50 years; in this process food is treated
to a specific dosage of ionizing radiation for a specified period of time. Radiation processing of food
12

Food Microbiology
Food Technology
Preservation of foods by physical methods – Radiation
 offers several food applications such as slows or delay spoilage due to the growth of pathogens,
inhibition of sprout, and delay in fruit ripening, increase of juice yield improvement of re-hydration,
post-harvest losses of food and increasing availability to mankind. Hence, the world-wide interest in
food irradiation technology continues with efforts and support from international organizations
governments and food industries.

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Food Microbiology
Food Technology
Preservation of foods by physical methods – Radiation