Irradiation is performed on foods to achieve improved food safety through microbial control, pest control, and extension of shelf life (preservation). Some of the more scientific terminology involved with food and its processing with X-radiation follow.

GLOSSARY- A log reduction is a reduction in numbers of

bacteria by 90% ) i.e., a reduction from a million

to 100,000 bacteria). A five-log reduction

would be a drop from 100,000 bacteria to

AgSCAN successfully reduced the pencillium digitatum fungus on citrus to better than log reduction.

Mutagenicity - causing changes in the genetic

materials of an organism.

X-radiation disrupts the large DNA molecule which prevents cell replication (splitting).

Palmitic acid - is a common, natural fatty acid found in animal fats.

AgSCAN successfully recondition avocado pulp to remove listeria monocytogenes without producing rancid oils (oxidation).

Pathogens - bacteria and other micro organisms that cause disease.

Eliminating food borne pathogens is a major objective for x-radiating foods.

Radiolytic - chemical molecules produced when high energy

X-rays are absorbed when directed into food. Most are very unstable

molecules called free radicals that quickly react with other molecules

to produce a normal, stable molecule. Free radicals may cause

Radiolytic molecules are very unstable molecules, and are nearly identical to theromlytic molecules formed in cooking foods. X-radiation produces far less of these molecules than is produced in cooking, canning and freezing foods.

Toxicology - the study of toxins (poisons) and their treatment.

No known toxins are created with X-radiation of foods when applied as authorized and proved safe absorbed dose.

TABLE 1. APPROVED USES OF IRRADIATION FOR FOODS

Product	Approved Dose kGy*	Purpose	Agency	Approval Year
LOW DOSE < 1.0 KgY
Wheat, flours	0.2 - 0.5	Insect control	FDA	1963
White potatoes	0.05 -0.15	Inhibit sprouting	USDA	1964
Pork	0.3 - 1.0	Control trichinellae	FDA	1985
Fresh Fruit	1.0 max	Insect control (post harvest)	USDA	1986
Fresh vegetables	1.0 max	Insect control (post harvest)	USDA	1986
MEDIUM DOSE 1.0 - 10.0 KgY
Poultry,fresh frozen	3.0 max	Microbial control	FDA	1990
Meat, uncooked chilled	4.5 max	Microbial control	FDA	1997
Eggs, fresh	3.0 max	Salmonella control	USDA	2000
Meat, uncooked, frozen	7.0 max	Microbial control	FDA	1997
Seeds for sprouting	8.0 max	Microbial control	FDA	2000
Dehydrated enzymes	10.0 max	Microbial control	FDA	1986
HIGH DOSE 11.0 - 45.0 KgY
Herbs	30.0 max	Microbial contrrol	FDA	1986
Spices	30.0 max	Microbial control	FDA	1986
Vegetable seasonings	30.0 max	Microbial control	FDA	1986
Meat, packaged, frozen	44.0 max	Sterilization**	FDA	1995
Animal feeds, pet foods	2.0 - 25.0	Salmonella control	FDA	1995

* kGy is a unit of measure for absorbed x-ray dose.

** This dose is set for food used by NASA space flights.

SOURCE: Expert Panel on Food Safety and Nutrition, Irradiated Foods. Food Technology 52(1), pp56-62 1998 (subsequent)

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