IRRADIATION AS A FOOD PRESERVATION METHOD IN FOOD INDUSTRY

CHAPTER ONE

1.1 Introduction

Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize, and preserve food or to provide insect disinfestations. (wikipedia.org)

Food irradiation is sometimes referred to as cold pasteurization or electronic pasteurization to emphasize its similarity to the process of pasteurization. Like pasteurization of milk and pressure cooking of canned foods, treating food with ionizing radiation can kill bacteria and parasites that would otherwise cause food borne diseases. (wikipedia.org; www.cdc.gov)

By irradiating food, depending on the dose, some or all of the microbes, fungi, viruses or insects present are killed. This prolongs the life of the food in cases where microbial spoilage is the limiting factor in shelf life. Some foods (e.g. herbs and spices) are irradiated at such high doses (5kGy or more) that they show microbial counts reduced by several orders of magnitude. It has also been shown that irradiation can delay the ripening or sprouting of fruits and vegetables and replace the need for pesticides.

Studies have shown that when Irradiation is used as approved on foods:

Disease-causing germs are reduced or eliminated.
The food does not become radioactive
Dangerous substances do not appear in foods
The nutritional value of the food is essentially unchanged. (www.cdc.gov)

In the food industries, specific types of radiation treatments are used, they are Radurization, Radicidation, and Radappertization. However, in the actual process of irradiation, three different irradiation technologies are used namely; gamma irradiation, electron-beam irradiation and x-ray radiation. (www.cdc.gov)

The dose of irradiation is usually measured in a unit called the Gray, abbreviated (Gy). This is a measure of the amount of energy transferred to food, microbes or other substances being irradiated. To measure the amount of irradiation something is exposed to, photographic film is exposed to irradiation at the same time.

The killing effect of irradiation on microbes is measured in D-values. One D-value is the amount of irradiation to kill 90% of that organism. For example, it takes 0.3kGy to kill 90% of Escherichia Coli, so the D-value of E.coli is 0.3 kGy. (www.cdc.gov).

A distinctive logo has been developed for use on food packaging, in order to identify a product as irradiated. This symbol is called the “radura” and is used internationally to mean that the food in the package has been irradiated. (www.cdc.gov)

1.2 Food Irradiation Developments

There is a widening gap in the less developed countries (LDC's) of Africa, Asia and Latin America between the growth rates of population and food production. Yet, in LDC's over a quarter of the harvested food is lost due to wastage and spoilage. In Nigeria, very high losses of foods, especially highly perishable foods such as fish, fruits, vegetable and some dietary staples such as yam, maize, millet and sorghum occur in the time lag between harvest and consumption and during storage. There is, therefore, the need for greater utilization of the available appropriate technologies of food preservation in these countries (Aworh, 1986).

In the last three decades a new technology, food irradiation, has been developed which has the potential of reducing food losses in LDC's (Aworh, 1986).

Research on Food irradiation dates back to the turn of the 20th century. The first US and British patents were issued for use of ionizing radiation to kill bacteria in foods in 1905. Food irradiation gained significant momentum in 1947 when researchers found that meat and other foods could be sterilized by high energy and the process was seen to have potential to preserve food for military troops in the field. 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 meat in the early 1950's. (www.ccr.uc davis.edu).

In 1958, Congress gave the FDA authority over the food irradiation process under the 1958 Food Additive Amendment to the Food, Drug and Cosmetic Act. The FDA has approved food irradiation process for wheat, potatoes, pork, spices, poultry, fruits, vegetables and red meat (www.ccr.uc davis.edu).

Food irradiation was recognized by the United Nations which established the Joint Expert Committee on Food Irradiation. Their first meeting was in 1964. The committee concluded in 1980 that “irradiation of foods up to the dose of 10kGy introduces no special nutritional or microbiological problems” (www.ccr.uc davis.edu).

In 1999, the World Health Organisation determined the dose limitation at very high dose is palatability etc. Irradiation should be considered parallel to cooking in all aspects of safety (www.ccr.uc davis.edu).

Tremendous progress has been made, in the past few decades, in the design and construction of safe radiation facilities and chances of radiation accidents are now very remote provided that personnel have been properly trained in the operation of radiation facilities (Aworh, 1986).

1.3 Statement of Problems

The study reveals the following problems associated with the study irradiation as a food preservation method in food industry;

Lack of Adequate Equipments: The fact that Nigeria has just one functional irradiation facility is a setback. If Nigeria has to measure up with other developed countries as regards the use of irradiation technology for the preservation of food and other materials commercially, then she will need to begin setting up more irradiation facilities at strategic locations, so as to enhance easy accessibility from all parts of the country.
Cost Arising From the Actual Service: There is also need for production incentives in terms of favorable pricing linked with efficient marketing facilities, if losses are to be reduced. In Nigeria, however, incentives are generally minimal or non-existent. There is no provision for cushioning farmers against periods of sharp price fluctuations. The issue of price assurance must be addressed so that the farmer can increase production to levels that will ensure stability of supplies to meet both normal and emergency requirements.
Lack of Adequate Sensitization: To solve the issue of inadequate sensitizations, there should be a platform for extension agents to actively disseminate information on improved storage techniques to farmers in the rural areas through use of mass media (e.g. radio)

1.4 Aim and Objectives of Study

The aim of this study is to identify and determine the irradiation process used in food preservation method in food industry. Therefore, the objectives of this research were:

To provide adequate equipments and facilities needed for irradiation using recommended food preservation using method,
Provision of information relating to the cost arising from the actual service and the reason of cost increment,
To provide proper and precise information relating to the sensitization of food irradiation.

1.5 Significance of the Study

This research work when completed and implemented it will help determine the irradiation process used in food preservation method in food industry, which will be beneficial to;

Food Scientist,
Food preservation industries.

Besides, the study will serve as reference material for subsequent researcher in the field or related topics.

1.6 Scope of Study

The study focuses on the irradiation as a food preservation method in food industry which include; the effect of irradiation, benefit of food irradiation and consumer attitude to food irradiation

1.7 Limitations of the Study

During the course of this study, many things militated against its completion, some of which are:

Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
Establishment Policies: Establishment policies posed a serious limitation as most staffs are not ready to release information needed for this project work. There were lots of information needed from the staffs of this institution to enhance the study which took them time to release or they did not release at all for security purposes, hence the scope was reduced.

1.8 Definition of Terms

Irradiation: Irradiation is the process of exposing fresh foods to low amounts of x-rays to sterilize and prolong its life.

Food Preservation: Food Preservation is any number of methods by which food is kept from spoilage after harvest or slaughter.

Preservation: the activity or process of keeping something valued alive, intact, or free from damage or decay.

Food: Food is any nutritious substance that people or animals eat or drink or that plants absorb in order to maintain life and growth

Industry: Economic activity concerned with the processing of raw materials and manufacture of goods in factories.

Method: A particular procedure for accomplishing or approaching something, especially a systematic or established one.

…

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …

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TABLE OF CONTENTS
PRELIMINARY PAGES

Title page
Approval page
Dedication
Acknowledgement
Table of Contents
Abstract
CHAPTER ONE
INTRODUCTION
1.1 Introduction
⋮
CHAPTER TWO
LITERATURE REVIEW
2.1 Introduction
⋮
CHAPTER THREE
MATERIALS AND METHODS
3.1 Introduction
⋮
CHAPTER FOUR
RESULTS AND DISCUSSION
4.1 Introduction
4.2 Results
⋮
4.3 Discussion of Findings
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
5.1 Introduction
5.2 Summary
5.3 Conclusion
5.4 Recommendation
REFERENCES

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