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Facts About Food Irradiation Facts about food irradiation A series of Fact Sheets from the International Consultative Group on Food Irradiation ICGFI is an international group of experts designated by Governments to evaluate and advise on global activities of food irradiation For further information contact: Head Food and Environmental Protection Section Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture International Atomic Energy Agency Wagramer Strasse 5, P.O.Box 100, A-1400 Vienna, Austria Telex:112645, Cable:INATOM VIENNA, Facsimile: (+43 1) 26007 Telephone:(+43 1) 2600-21640, E-Mail: [email protected] Also visit ICGFI-Web Page (http://www.iaea.org/icgfi/) Funds for graphic design of this document for the International Consultative Group on Food Irradiation (ICGFI), Vienna, Austria, provided by PURIDEC Irradiation Technology, 6 Chiltern Court, Asheridge Road, CHESHAM, Buckinghamshire, England HP5 2 PX Design: WorldLinks/Vienna Illustrations: Camilo Melgar © 1999 International Consultative Group on Food Irradiation Facts about food irradiation A series of Fact Sheets from the International Consultative Group on Food Irradiation (ICGFI) Contents Status and Trends ..........................................................................3 Scientific and Technical Terms ......................................................7 Benefits of Food Irradiation ..........................................................9 Food Irradiation Facilities ............................................................17 Safety of Irradiated Food ............................................................22 Nutritional Quality of Irradiated Foods ......................................28 Packaging of Irradiated Foods ....................................................30 Food Irradiation Costs ..................................................................32 Trade in Irradiated Foods ............................................................34 Detection Methods for Irradiated Food ......................................36 Irradiated Foods and the Consumer ............................................38 Further Reading ..........................................................................45 Foreword The safety and benefits of foods processed by ionizing radiation are well documented. In an effort to provide governments with scientifically accurate information on issues of general interest to the public, the International Consultative Group on Food Irradiation (ICGFI), which was established under the aegis of the Food and Agriculture Organization of the United Nations (FAO), the World Health Organization (WHO), and the International Atomic Energy Agency (IAEA), decided at its 7th Annual Meeting in Rome, Italy, in October 1990, to issue a series of “Fact Sheets” on the subject. The Fact Sheets were first issued by the ICGFI Secretariat (Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, Austria) in May 1991. ICGFI, an inter-governmental body with a membership of 46 governments in 1999, has as one of its mandates the function to provide information to Member States of the FAO, WHO, and IAEA and to the three organizations themselves on the safe and proper use of food irradiation technology. Since publication of the Fact Sheets in 1991, many developments have taken place in the field of food irradiation. This booklet reports the latest developments in the use of food irradiation. The revised Fact Sheets included here cover issues relating to: status and trends; scientific and technical terms; benefits of food irradiation; food irradiation facilities; safety of food irradiation; nutritional quality of irradiated foods; packaging of irradiated foods; food irradiation costs; trade in irradiated foods; detection methods for irradiated foods; and irradiated foods and the consumer. The ICGFI Secretariat would like to acknowledge the contribution of Dr. Eileen Stewart, Department of Food Science, Queen’s University of Belfast, Belfast, Northern Ireland in revising this brochure and of Dr. Paul Thomas, former Head, Food Technology Division, Bhabha Atomic Research Centre, Trombay, India, in finalizing it. It also would like to thank Dr. Christine M. Bruhn, Director, Centre for Consumer Science, University of California, Davis, California and Mr. D.D. Derr, food safety consultant, former Deputy Director of USDA/FSIS, Glen Burnie, Maryland, for reviewing this brochure. Facts about food irradiation / 1 Status and Trends Food irradiation is the treatment of food by a certain type foods, ranging from spices to grains to deboned chicken of energy. The process involves exposing the food, either meat, to beef, to fruits and vegetables. As of August 1999, packaged or in bulk, to carefully controlled amounts of over 30 countries are irradiating food for commercial ionizing radiation for a specific time to achieve certain purposes. There are approximately 60 irradiation facilities desirable objectives as will be detailed later in the text. being used for this purpose with more under construction The process cannot increase the normal radioactivity level or at the planning stage. of the food, regardless of how long the food is exposed to the radiation, or how much of an energy “dose” is Decisions in these and other countries to irradiate food absorbed. It can prevent the division of microorganisms have been influenced by the adoption, in 1983, of a which cause food spoilage, such as bacteria and moulds, worldwide standard covering irradiated foods. The by changing their molecular structure. It can also slow down standard was adopted by the Codex ripening or maturation of certain fruits and vegetables by Alimentarius Commission, a joint modifying/altering the physiological processes of the plant body of the Food and Agriculture tissues. Organization of the United Nations (FAO) and the World Health Orga- nization (WHO), responsible for Who is interested in the process? issuing food standards to protect consumer health and facilitate fair practice in Alongside traditional methods of processing and pre- food trade, representing more than 150 governments. The serving food, the technology of food irradiation is gaining Codex General Standard for food irradiation was based on more and more attention around the world. Although the findings of a Joint Expert Committee on Food Irradiation regarded as a new technology by some individuals, (JECFI) convened by the FAO, WHO, and the International research on food irradiation dates back to the turn of the Atomic Energy Agency (IAEA). The JECFI has evaluated century with the first USA and British patents being issued available data in 1964, 1969, 1976, and 1980. In 1980, in 1905 for the use of ionizing radiation to kill bacteria in it concluded that “the irradiation of any food commodity” food. Today, health and safety authorities in over 40 up to an overall average dose of 10 kGy “presents no countries have approved irradiation of over 60 different toxicological hazard” and requires no further testing. It Facts about food irradiation / 3 š The use of irradiation alone as a stated that irradiation up to 10 kGy alternative to protect food against insect preservation technique will not “introduces no special nutritional or damage and as a quarantine treatment microbiological problems” in foods. In solve all the problems of post- of fresh produce. September 1997 a Study Group was harvest food losses, but it can play jointly convened by the WHO, FAO and an important role in cutting losses The FAO has estimated that worldwide IAEA to evaluate the wholesomeness about 25% of all food production is lost and reducing the dependence on of food irradiated with doses above to insects, bacteria and rodents after 10 kGy. This Study Group concluded chemical pesticides. harvesting. The use of irradiation alone that there is no scientific basis for š as a preservation technique will not limiting absorbed doses to the upper solve all the problems of post-harvest level of 10 kGy as currently recommended by the Codex food losses, but it can play an important role in cutting Alimentarius Commission. Food irradiation technology is losses and reducing the dependence on chemical pesticides. safe to such a degree that as long as the sensory qualities Many countries lose vast amounts of grain because of insect of food are retained and harmful microorganisms are infestation and moulds. For roots and tubers, sprouting is destroyed, the actual amount of ionizing radiation applied the major cause of losses. Several countries, including is of secondary consideration. Bangladesh, Chile, China, Hungary, Japan, Republic of Korea and Thailand are irradiating one or more food products (grains, potatoes, spices, dried fish, onions, garlic, etc.) to Why are countries interested? control food losses on a commercial basis. Interest in the irradiation process is increasing because of Foodborne diseases pose a widespread threat to human persistently high food losses from infestation, contamination, health and they are an important cause of reduced economic and spoilage; mounting concerns over food-borne diseases; productivity even in advanced countries which have modern and growing international trade in food products that must food processing and distribution systems. Although the meet strict import standards of quality and quarantine, all amount of foodborne disease caused by pathogenic bacteria areas in which food irradiation has demonstrated practical in the United States is not known with accuracy, it was benefits when integrated within
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