Food Irradiation

8:30 - 10:30 Wednesday 24 September
Chair: George West, Steritech, Australia

8:35 - 8:55 Wednesday 24 September | Global Trading 2: Food Irradiation
Alan Green, USDA-APHIS, PPQ Plant Health Programs, USA | Since 2002, the United States Department of Agriculture has accepted irradiation as a phytosanitary treatment for imported fruits and vegetables. The regulation is based on a proven treatment system including accurate dosimetry that delivers the minimum regulatory dosage to address specified regulated pests; and adequate safeguards to protect the product against potential re-infestation prior to entry into the United States. Successful irradiation programs initiated in Thailand and India for tropical fruits received outstanding consumer support. New programs are ready for startup in Vietnam and Mexico.

8:55 - 9:15 Wednesday 24 September | Global Trading 2: Food Irradiation
Carl Blackburn, Food Standards Agency, UK |This presentation will provide a summary of the regulatory requirements for irradiating food, the rules governing approval of irradiation facilities and the importation of irradiated food. • What are the EU requirements? • Can food irradiation facilities from non-EU countries be approved to irradiate food for sale in the European Community?

9:15 - 9:30 Wednesday 24 September | Global Trading 2: Food Irradiation
Monique Lacroix, Canadian Irradiation Center, CANADA | Spice extracts under the form of essential oils were tested for their efficiency to increase the relative radiosensitivity of Listeria, Escherichia coli and Salmonella Typhi in culture media under different atmosphere conditions. The selected essential oils were tested for their ability to reduce the dose necessary to eliminate E.coli and S. Typhi in medium fat ground beef (23% fat) and Listeria in ready-to-eat carrots.

9:30 - 9:45 Wednesday 24 September | Global Trading 2: Food Irradiation
Susy Sabato, IPEN-CNEN/SP, Brazil | All regions of Brazil are potential areas for growing tropical fruits. As our country is already a great producer and exporter of tropical fruits, ionizing radiation has been subject of studies in many commodities. An important project has been carried out to increase the commercial use of gamma radiation in our country.

9:45 - 10:00 Wednesday 24 September | Global Trading 2: Food Irradiation
Maria J.A.P. Trigo, Instituto Nacional dos Recursos Biológicos, Portugal | Vegetables are an essential part of diet of people all around the world. Due to cultivate techniques and handling after harvest, these products, may contain high microbial load that can cause food borne outbreaks. The irradiation of minimally processed vegetables is an efficient way to reduce the level of microorganisms and to inhibit parasites, helping a safe global trade.

10:00 - 10:15 Wednesday 24 September | Global Trading 2: Food Irradiation
Ju-Woon Lee, Korea Atomic Energy Research Institute, Korea | It became important to establish the advanced life support system in space as the first Korean astronaut was scheduled to accomplish space missions at the International Space Station in 2008. Safety and taste of space foods are important matters to the astronaut to support life and implement experiments

Poster Sessions IMRP 2008 London Tuesday 23 September 13:30 - 15:00
Poster Presenters will be allocated their Poster Space when they register at the Programme Registration Desk in the Hotel Lobby.

Ordered by Reference Number (Date Received).

Caillet, Stéphane et. al., Canada | The study was carried out to evaluate the effects of gamma-irradiation and oregano essential oil alone or in combination on murein composition of Listeria monocytogenes and E. coli O157H7 and on the intracellular and extracellular concentration of ATP.

Kameya, H. et. al., Japan | Agaricus (Agaricus Blazei Murill) is one of the popular crude drugs in far-east countries. The crude drugs originating from natural raw products are easy to be contaminated by microorganism. Radiation method has been introduced as a sterilization technology for crude drugs. ESR has been used for the detection of radicals in irradiated drugs.

Sabato, S.F. et. al., Brazil | Brazil is a great producer of tropical fruits including mangoes. Among several purposes gamma radiation can be applied as phytosanitary treatment. This is well studied in scientific papers and more recently demonstrated through commercial advances like bilateral protocols established between India and USA. T

Park, Yong Dae et. al., Korea | Ionizing treatments were applied at 10, 20 and 50 kGy to Nelumbo nucifera extract in order to assess the effect of a gamma-irradiation on the radical scavenging activities, total phenolic content, and color characteristic. Recent studies have evaluated that the Antioxidant activity of N. nucifera using in vitro and in vivo models.

Harder, Marcia Nalesso Costa et. al., Brazil | The kiwi (Actinidia deliciosa) is an exotic fruit that pertaining to the Actinidaceae family. Possesses high nutritional value, being rich mainly in vitamin C and fibers, calcium, iron and phosphorus, what turns it a good nutritious option, presenting an important associated attribute the quality of the fruits and the flavor, what be comes it a fruit with great acceptance in the consuming markets, mainly children.

Ukai, Mitsuko et. al. | The radical properties of pasteurized pepper were investigated by means of CW X-band ESR spectroscopy. Pasteurization process was done by gamma ray irradiation or steam. There were three radicals in the specimens before and after pasteurization. T

Stahl, M. Germany | Seeds (e.g. cereal grains) are treated with low (<300 keV) and high energy electrons (10 MeV) for decontamination of phytopathogenic, spoilage organisms and respectively disinfestation. This treatment is an effective and environmentally friendly alternative to the common method of chemical seed dressing or disinfestation

Bera, A. et. al. Brazil | Honey is one of the most complex substances produced by bees, mainly from the nectar of flowers. The gamma radiation is a technique used to decrease the number of microbiological problems and increase the shelf life of certain products, as well as their safety levels. The objective of this study was to verify the effect of gamma radiation with source of cobalto-60 (10kGy) in some parameters used in honey quality control

Kim, B. et. al. Korea | The use of salted and seasoned short-necked clam (Tapes philippinarum; SNC) has been growing not only for a traditional side dish but for additives of different foods. Recently, industry looks for a technology applicable to enhance storage stability for SNC.

Liu, X.D. et al., Korea | Irradiation of shell egg was already implemented commercially but its changes of physicochemical and functional properties were not well informed. Therefore, fresh eggs were obtained and coated with 2% chitosan solution (pH 5.0) as an antimicrobial and irradiated at 0.5, 1.0, 1.5 and 2.0 kGy.

Park, Jin-Gyu et. al., Korea | This study was conducted to compare the effects of radiation types, gamma ray (GR) and electron beam (EB), in same absorbed doses on food qualities using beef patty as a model food.

Lee, Ju-Woon et. al. Korea | Children suffered from leukemia want to eat delicious dishes, such as cake and ice cream. However, it is very difficult to serve these foods to immune-compromised patients without application of any adequate sanitary measures. This study was conducted to evaluate application of this technology to frozen ready-to-eat food, ice cream.

Byun, Myung-Woo et.al, Korea | Since the first irradiated food was approved and commercialized in 1987, most of Korean still does not accept the irradiated food until now.

Kim, Hyun-Joo et. al., Korea | Although the byproducts from fishery industry had many nutrients, it is being wasted or only used as bacteria media. In this study, the effect of a gamma irradiation on the cooking drips of Thunnus thynnus (CDT) were investigate to examine the possible use of the by-product from Tuna processing as a functional material for food and cosmetic composition

Kim, Jae-Kyung et. al., Korea | Tamarind (Tamarindus indica L) seed has been extensively used for various processed foods as a swelling agent or stabilizer in the food industry. The present investigation was carried out to compare extraction yield, morphological characteristics and antioxidant activities of Tarmarind seed polysaccharides (TSP) from gamma and electron beam irradiated tamarind seed.

Choi Jong-il et. al., Korea | Carboxymethylcellulose (CMC) is used for a variety of applications in a number of industries, including the food, personal care, pharmaceutical, oilfield and paper industries due to its superior properties of high viscosity in a low concentration. In this study, the difference between a gamma ray (GR) irradiation from Co-60 with 490 kCi and an electron beam (EB) irradiation with 10 MeV Energy on the viscosity change in CMC solution was compared.

Srinivasana, Periasamy et. al., Korea | Glycowithanolide is an active component in Withania somnifera (WS) known as Indian ginseng, for the treatment to tumors, inflammation, arthritis, asthma, and hypertension. The current investigation was carried out to study the effect of electron beam (EB) and gamma ray (GR) irradiation on the antioxidant characteristics of extracted glycowithanolide. In this study, the WS dry root was powdered and irradiated.

TAIPINA, Magda S. et. al., Brazil | Pecan nuts (Carya illinoensis) were treated with gamma irradiation and evaluated for changes in vitamin E content and sensory properties. Radiation dosages were 0.0, 1.0 and 3.0kGy, dose rate varied between 4.5 and 3.5kGy/h.

Boniglia, Concetta et. al. Italy | Community legislation concerning food irradiation, states that any treated food or food ingredient, must be labelled with the word "irradiated" and that every year each Member State has to carry out analytical checks to enforce correct labelling.

Todoriki, Setsuko et. al. Japan | With the increasing consumption of fresh produce, the presence of L. monocytogenes is of increasing concern in produce because of its likely association with foodborne illness. Ionizing radiation is an effective non-thermal means for eliminating pathogenic bacteria in fresh produce; however, the effect of ionizing irradiation on the allergenic properties of host commodities is still unknown. This study was designed to determine the effective dose of gamma-irradiation in eliminating L. monocytogenes on whole cherry tomatoes and to see the effect of gamma-irradiation on the allergenic properties of tomato proteins.

Imamura, Taro et. al., Japan | Soft electrons (low-energy electrons) have been reported to effectively disinfest grains contaminated with stored-product insects. In this study, brown rice grains infested with different ages of the maize weevil, Sitophilus zeamais Motschulsky, were exposed to soft electrons.

D'Oca M.C., et. al. Italy | Food safety can be improved using ionizing radiation to reduce food spoilage and to extend its shelf life. The gas chromatography/mass spectrometry (GC/MS) has been validated by the European Community as a powerful method to identify irradiated food containing fat.

Debiazzi, R.G., et. al. Brazil | Between the options of supplies derived from poultry beef, turkey meat has shown an increase on consumption, due to the global healthy interest about diet.

Salum, D.C. et. al., Brazil | In order to protect food from pathogenic microorganisms as well as increase its shelf life while keeping sensorial properties (e.g. odor and taste), once the latter are one of the main properties required by spice buyers, it is necessary to analyze volatile formation from irradiation of food herbs.

Mangiacotti M. et. al., Italy | Montella chestnut is a typical Italian chestnut variety recognized as a PGI (Protected Geographical Indication) product and widely used in confectionery industry. Unfortunately, due to the insects and the natural sprouting, a considerable amount of the product is normally lost during the storage period.

Silva, P. et. al. Brazil | The presence of high quantity of aflatoxin in pistachio (Pistacia vera L.) is a serious health problem in the world. The contamination of the pistachio is due to the traditional practice of harvesting, transportation and storage used by producers that increases the likelihood of developing fungal and the production of aflatoxin.

Furgeri, C. et. al., Brazil | The radiation food processing has been demonstrating great effectiveness in the combat of pathogenic agents while little compromising nutritional value and sensorial properties of foods. The maté (Ilex paraguariensis), widely consumed product in South America, generally in the form of infusions with hot water or cold, calls of chimarrão or tererê, it is cited in literature as one of the best sources phenolic compounds.

Furuta, M., Japan | An irradiation detection method using the difference of the radiation sensitivity of the heat-treated microorganisms was developed as one of the microbiological detection methods of the irradiated foods.This detection method is based on the difference of the viable cell count before and after heat-treatment (70℃ and 10 minutes).
The verification by collaborative blind trial of this method was done by eight inspecting agencies in Japan.

Kitai, S. et al., Japan | Change of thermoluminescence emitted from irradiated paprika powder was monitored for 6 months after irradiation. The samples were irradiated with 60Co gamma rays at 1, 5, and 10 kGy and stored under various temperatures and humidities. As a result, 10-kGy irradiation was enough to achieve the decontamination level required by Japanese food hygiene law.

Kim, Dongho et. al, Korea | Hydrated feed promote the growth performance and shorten the feeding time of fish by increasing the efficiency of digestion. However, the shelf-life of hydrated feed is serious concern because of its relatively higher water content. Therefore, a radiation sterilization was applied to improve the shelf-life and microbiological quality of hydrated feed for fish.

Kwona, J.H. et al., Korea | Transportation trials were performed in a laboratory scale for gamma-irradiated red ginseng powder from Korea to the United States to evaluate its quality properties. Irradiated samples (2.4 kg) in commercial bottles (60 g/bottle) were sent to Iowa State University via air- (10 days) and sea-cargos (50 days), and analyzed for their microbiological, physicochemical, and sensory properties.

Wajea, C. et al., Korea | The comparative effects of steaming and gamma irradiation on the microbiological and physicochemical properties of dried red pepper were evaluated during post-treatment storage.

Wajea, C. et al. Korea | The effects of garlic and onion on the microbiological (total aerobic bacteria and coli form) and physicochemical (Hunter's color, pH, lipid oxidation, and sensory attributes) properties of irradiated and non-irradiated ground beef patty (30 g) were evaluated.

Chung Hyung-Wook et al., Korea | Photostimulated luminescence (PSL)-Thermoluminescence (TL) combined analysis was applied to detect whether food was irradiated or not.

Khan, Ashfaq A. et al., Pakistan | The samples from seven types of the whole pulses (green lentils, red lentils, yellow lentils, chickpeas, green peas, cowpeas and yellow peas) and three types of grams (black grams, red grams and white grams) have been investigated for the identification of radiation treatment.

Perez, J. et al. Argentina | Argentina produces around 2.000.000.000 Tons/year of pip fruits. Apples and pears are produced mainly in the Patagonia region; the 80% are exported as fresh fruit. Cydia pomonella is a quarantine pest in pip fruits.A dose of 200 Gy prevents adult emergence (Mansur, 2003 and local unpublished results). Pilot irradiation process was carried out with commercial packaged apples and pears.

Horak, Celina et al., Argentina | The purpose of this work was to evaluate if it is possible to identify the irradiated apples for phytosanitary purposes from the others that were not. Also, the possibility to estimate the absorbed dose was evaluated.

Gryczka, U. et al. Poland | The irradiation has been found as physical tool for chitosan degradation. In this work degradation with gamma rays and e-beam was investigated. Powder chitosan samples were irradiated with gamma and e-beam under vacuum and in air in the dose range 30-300 kGy. The effects of the different irradiation conditions on the molecular weights and the chemical structures of the polymer were investigated.

Solimana et al., Egypt | Zein, a predominant corn protein, is an alcohol-soluble protein extracted from corn and is characterized by unique film forming properties. The characteristic brittleness of zein diminishes its usefulness as a structural material. Our objectives were to study the effect of γ-irradiation on improving the mechanical and water barrier properties of the zein films.

Raouf Mbarki et. al, Tunisia | There is an increasing consumer demand for high quality, minimally processed, additive-free and microbiologically safe foods. The future application of irradiation to the seafood industry is developing. In order to investigate the feasibility of using gamma irradiation in the fish and seafood industry, questionnaires were distributed to the managers of 25 fish exporting companies.

Sung-Lye Shim, et. al., Korea | The study was carried out to find the effect of γ-irradiation on contents of volatile flavor compounds from medicinal herb, Paeoniae Radix (Paenia albiflora Pallas var. trichocarpa Bunge). The volatile organic compounds of control, 1, 3, 5 and 10 kGy irradiated samples were extracted by simultaneous steam distillation and extraction (SDE) method and analyzed by gas chromatograph-mass spectrometer.