Why food irradiation?

Food is one of the most important necessities in life. Many developing countries including Pakistan produce abundant fresh fruits and vegetables. However, a significant quantity estimated at 30% to 40% is wasted by harmful insects, bacteria and fungi and sprouting. Traditional methods of preservation using chemicals like methyl bromide, ethylene dichloride and ethyl dioxide are a direct source of health hazards including cancer. Countries like USA, Japan and many others in Europe, have banned the use of several common fumigants while in Canada and many other countries use of such chemicals is to be phased out by 2005.
Consumers are increasingly becoming aware of the potential micro-biological hazards in food and are calling for effective food safety controls. Government regulators, public health authorities, health professionals, scientists, consumer groups and the food industry, all agree that prevention of food borne illness is a primary food safety goal. Irradiation can control wastage and add value to perishable food. The safety, quality and stability of perishable food products can be preserved and their shelf life enhanced many fold thereby reducing losses to producers, suppliers and reducing health hazard to consumers.
What is food irradiation?
Irradiation is the process of exposing food to an ionizing energy to kill harmful bacteria and other micro-organisms and extend shelf life. Sources of ionizing radiation that have been used include gamma rays, electron beams and X-rays. The radioactive isotopes such as Cobalt-60 or Cesium-137 produce gamma rays. It is a safe process and has been approved by some 50 countries worldwide including Pakistan. It has been applied commercially in the USA, Japan, South Africa and several European countries for many years. Irradiation does not make food radioactive, nor does it leave any residue and has, therefore, been recognized as a global food safety tool. The food is treated by exposing it to the energy source for a precise time period and is never in contact with the energy source. The ionizing energy merely penetrates into the food but does not stay in the food. It takes very little energy to destroy harmful micro-organisms. At these levels there is no significant increase in temperature or change in composition. In the United States consumers consistently rated irradiated fruit as equal to or batter than that which was not irradiated in terms of appearance, freshness and taste.
Benefits of food irradiation:
The specific benefits of irradiation are as follows:
-- Food will be free from harmful bacteria thereby reducing the probability of contamination.
-- A premium quality brand identity can be created for safe food for the consumers.
-- Reduced risk of illness means reduced risk of litigation for food suppliers or processors.
-- A global food market with a common insurance against infection from food borne diseases.
-- A bigger market available to the developing countries including Pakistan, thereby leading to improved production standards.
-- Less spoilage will bring about lower costs, improved price competitiveness and greater supplies.
-- Longer shelf life and improved marketability.
-- The end of fumigation and resulting chemical residues.
-- Limiting use of chemicals will help preserve the ozone layer and the environment.
-- The products can be treated in the final packing.
-- It is a cold process, hence all the flavour and tastes remain unchanged.
-- The cost of treating the product is less than 5 % of the value of the product, but the value addition is more than 25 %.
Who supports food irradiation?
-- American Dietetic Association.
-- American Medical Association
-- American Veterinary Medical Association
-- American Meat Institute
-- Council for Agricultural Science and Technology
-- Food and Agriculture Organization (United Nations)
-- Institute of Food Technologists
-- Kiplinger Agricultural Letter
-- Mayo Clinic
-- National Centre for Food Safety
-- Prevention Magazine
-- US Department of Agriculture
-- US Food and Drug Association
-- US Public Health Service
-- World Health Organization
Who uses food irradiation?
-- Argentina -Bangladesh -Belgium -Brazil -Bulgaria -Canada -Chile -China -Cuba -Czech Republic -Denmark -Finland -France -Germany -Hungary -India -Indonesia -Israel -Italy -Japan -Korea -Mexico -Netherlands -New Zealand -Norway -Pakistan (limited) -Philippines -Poland -South Africa -Spain -Syria -Taiwan -Thailand -Russia -United Kingdom -USA -Uruguay -Vietnam
What is currently being irradiated?
Food items other items
Citrus, tomatoes animal feeds
Potatoes, onion, garlic enzymes
strawberries baby bottle nipples, pacifiers Papaya, mangoes bandages, sponges, gauze mushrooms dry blood protein avocado pulp baby powders, talcum powders spices, herbs, tea beehives beans and legumes, litchis ornamental horticulture grains, flour potting soils, woodchips Chicken, pork, sausages contact lens solution Shrimp, fish, oysters, frog legs, tobacco frozen juice concentrates medical devices and instruments pickle products cosmetic ingredients rice, yeasts cotton swabs, cotton balls dried fruits and vegetables rubber for tires cherries, raspberries, grapes, currants electrical wiring dates, cocoa beans prescription bottles gum arabic, nutriceuticals pharmaceutical ingredients meusli-type cereals and others packaging materials apricots and pears petri dishes and labware asparagus, peppers surgical garb, towels various breads red meats
Hospital meals for immuno-compromised patients
Consumer acceptance
Consumers have long recognized the importance of safe food and the potential danger of micro-biological hazards. Recent global health concerns surrounding Bovine Spongiform Encephalopathy (mad cow disease) and hoof-and-mouth disease have only served to heighten consumer sensitivity about the safety of the food supply. Over the past decade, public surveys and actual marketplace data have consistently shown that consumer will buy food, which has been irradiated for safety. Various polls in the developed world have also shown that acceptance of irradiated food can top 80% with consumer education. Acceptance of irradiated food is quite high in South Africa. Reportedly, 90% of consumers reacted positively to its introduction in the late 1970s. However, test marketing was accompanied by an extensive educational campaign that involved mass media and supportive consumer organizations (1986). A 1992 study revealed that consumers were willing to pay up to $ 0.81 more per meal to eliminate risk of food-borne illness. This appreciation was 10 times more than the actual cost of irradiating food (1997).
Use of irradiation in Pakistan:
Despite the known benefits of irradiation like medical and dental X-rays, detection and treatment of diseases, sterilization of medical equipment, medical devices, pharmaceutical products and production of sterilized food for special hospital diets, consumer acceptance and concern for nuclear issues have hindered its widespread commercial use in Pakistan. With the increasing demand for irradiated foods in the international market, it is time to promote this technology. It may be added that USA and China are interested in the import of irradiated mangoes from Pakistan. Irradiation will take care of quarantine requirements (infestation), and will increase shelf life of mangoes.
The Pakistan Atomic Energy Commission has established Al-Technique Corporation for commercial application of radiation technology. The Corporation has set up a Pakistan Radiation Services (PARAS) center on Multan Road for disinfecting and sterilizing surgical equipment/instruments and medical cotton. A similar facility is also planned for Karachi. It would be appropriated to set up a food irradiation facility at Karachi as a joint venture between PHDEB and PAEC.
-PHDEB