Food irradiation: Australian quarantine regulatory attitude toward food exports

The Australian Quarantine and Inspection Service (AQIS) is a major operational unit within the Federal Department of Agriculture, Fisheries and Forestry of Australia. AQIS has a long history of dealing with irradiation issues, as many imported goods (non food) require disinfestation treatment, for which gamma irradiation is the most cost effective, suitable and efficient means. A ministerial decision was taken in April 1997 which authorised AQIS to oversee a trial of irradiation as a pre-shipment treatment for food to be exported from Australia, with several caveats. Any such treatment would be required to meet importing country requirements, it would be conditional on export certification and would be required to meet certain minimum international requirements established by the Codex Alimentarius. These include minimum and maximum dosage levels and labelling to indicate irradiation treatment has taken place.

Strong interest has been generated by the announcement of this trial in a number of food industry segments, who are anxious to participate in the trial program. Further to the anticipated success of the export trial, AQIS is drafting suitable legislation which will allow exports of irradiated foodstuffs from a number of food categories, on an ongoing basis.     

Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film

The current interest in “minimally processed foods” has attracted the attention for combination of mild treatments to improve food safety and shelf-life extention. The present study was conducted to evaluate the combined effect of gamma irradiation and incorporation of naturally occurring antimicrobial compounds on microbial and biochemistry characteristics of ground beef. Ground beef patties (23% fat ) were purchased from a local grocery store (IGA, Laval, Que., Canada) and divided into 3 separate treatment groups: (i) control (ground beef without additive), (ii) ground beef with 0.5% (w/w) ascorbic acid, and (iii) ground beef with 0.5% ascorbic acid and coated with a protein-based coating containing selected spices. Samples were irradiated at 0, 1, 2, and 3 kGy final dose at the CIC. Samples were stored at 4°C and evaluated periodically for microbial growth, total thiobarbituric reactive substances (TBARS) and free sulfydryl content. At the end of the storage period, Enterobacteriaceae, Lactic acid bacteria, Pseudomonas and Brochothrix thermosphacta were enumerated. Regardless of the treatment group, irradiation significantly (p0.05) reduced the total aerobic plate counts (APC). Irradiation doses of 1, 2, and 3 kGy produced immediate reduction of 2, 3, and 4 log units of APCs, respectively. Also, shelf-life periods were higher for ground beef samples containing food additives. Lactic acid bacteria and Brochothrix thermosphacta were more resistant to irradiation than Enterobacteriaceae and Pseudomonas. Concentration of TBARS and free sulfydryl concentrations were stabilized during post-irradiation storage for samples containing ascorbic acid and coated with the protein-based coating containing spices.     

Effects of combined treatments of irradiation and antimicrobial coatings on reduction of food pathogens in broccoli florets

The effect of combined treatment of antimicrobial coatings and γ-radiation on reduction of food pathogens such as Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium was evaluated in broccoli florets. Broccoli florets were inoculated with pathogenic bacteria at 10⁶ CFU/g. Inoculated florets were then coated with methylcellulose-based coating containing various mixtures of antimicrobial agents: organic acids (OAs) plus lactic acid bacteria metabolites (LABs), OA plus citrus extract (CE), OA plus CE plus spice mixture (SM), and OA plus rosemary extract (RE). Coated florets were irradiated with various doses (0–3.3 kGy), and microbial analyses were used to calculate the D₁₀ value and radiosensitive relative. The coating containing OA plus CE was the most effective formulation for increasing the sensitization of Escherichia coli by 2.4 times as compared to the control without the antimicrobial coating. For Salmonella Typhimurium, coating containing OA plus LAB was the most effective formulation, increasing radiosensitivity by 2.4 times as well. All antimicrobial coatings had almost the same effect of increasing the sensitivity of Listeria monocytogenes (from 1.31 to 1.45 times) to γ-irradiation.     

Food irradiation: regulatory aspects in the Asia and Pacific region

Irradiation treatment of food is becoming an increasingly accepted processing option for countries in the Asia Pacific region wishing to meet growing sanitary and phytosanitary requirements in international trade. There remain however, large differences between the regulatory requirements in the countries in this region.

This paper gives an outline on existing food irradiation regulations in the separate countries of the Asia Pacific region. New developments such as the recent decision by the Australia New Zealand Food Authority to start assessing applications for food irradiation treatment are discussed. Australia's intention to regulate the export of food treated by irradiation will also be outlined.

Details of the decision to harmonise food irradiation regulations by 13 countries in the Asia Pacific region based on conformance with Codex requirements is outlined. The likelihood of other Asia Pacific countries enacting similar harmonisation of their regulations will be examined. Future development such as certification of irradiation as a sanitary treatment for food are discussed. The expected result of these initiatives is a likely increase in irradiated foods traded within the Asia Pacific region.     

Threonine-FX dosimeter for food irradiation

A detailed study for the spectrophotometric readout method for L-threonine powder, [CH₃CH(OH)CH(NH₂)COOH], was done. In this method, 400 mg unirradiated/irradiated L-threonine powder was dissolved in 10 ml of a solution which contains 3×10⁻⁴ mol dm⁻³ ferrous ammonium sulphate and 1.7×10⁻⁴ mol dm⁻³ xylenol orange (XO) in aerated aqueous 0.17 mol dm⁻³ sulphuric acid (FX). The peroxy radicals produced from irradiated threonine oxidize ferrous ions and XO forms a complex with ferric ions as well as controls the chain length of ferrous ion oxidation. The plot of absorbance at 556 nm against dose is linear in the dose range 20–400 Gy and doses down to about 1 Gy can be measured using 10-cm path cells. Response of the dosimeter is independent of irradiation temperature above 20. A dose of 50 Gy–10 kGy can be measured dissolving 50 mg threonine powder in 10 ml of a solution which contains 3×10⁻⁴ mol dm⁻³ ferrous ammonium sulphate and 1.3×10⁻⁴ mol dm⁻³ XO in aerated aqueous 0.06 mol dm⁻³ sulphuric acid (FX). The plot of absorbance at 552 nm against dose is non-linear. However dosimeter shows linear dose response up to 1000 Gy. Irradiated threonine powder is stable for about 3 months. The reproducibility of the method is better than ±2%. This dosimeter is very useful as transfer dosimeter for food irradiation programme.     

Food irradiation: Technology transfer in Asia, practical experiences

Nordion International Inc., in cooperation with the Thai Office of Atomic Energy for Peace (OAEP) and the Canadian International Development Agency (CIDA) recently completed a unique food irradiation technology transfer project in Thailand. This complete food irradiation technology transfer project included the design and construction of an automatic multipurpose irradiation facility as well as the services of construction and installation management and experts in facility operation, maintenance and training.

This paper provides an insight into the many events that led to the succesful conclusion of the world's first complete food irradiation technology transfer project.     

Changing attitudes to irradiation throughout the food chain

Recent studies of consumer attitudes in the United States indicate an increased willingness to purchase irradiated food in order to have a safer product. The reasons for the change in attitude are discussed. Basic consumer buying habits are considered and how these fit in with marketing irradiated food. Food retailers, restaurants and producers have attitudes of their own, and these can sometimes be the most difficult to change. The key to this puzzle can be found in their basic motivations, including the fear of activists. Recommendations are made as to how this information can be used to promote the development of food irradiation.     

Application of gamma irradiation for inhibition of food allergy

This study was carried out to evaluate the application of food irradiation technology as a method for reducing food allergy. Milk β-lactoglobulin, chicken egg albumin, and shrimp tropomyosin were used as model food allergens for experiments on allergenic and molecular properties by gamma irradiation. The amount of intact allergens in an irradiated solution was reduced by gamma irradiation depending upon the dose. These results showed that epitopes on the allergens were structurally altered by radiation treatment and that the irradiation technology can be applied to reduce allergenicity of allergic foods.     

The present model of legislation on food irradiation needs to be changed

The present model of legislation needs to be changed as it does not permit to play its essential role as a process that improves public health. It also creates hidden technical barriers to international and even national trade while imparting a bad and negative image to irradiated foods.     

Application of different techniques to identify the effects of irradiation on Brazilian beans after six months storage

Four different techniques to detect the effect of irradiation in beans were investigated. Two types of Brazilian beans, Phaseolus vulgaris L., var. carioca and Vigna unguiculata (L.) Walp, var. macaçar, were irradiated using a ⁶⁰Co source with doses ranging from 10.0 kGy. After 6 months storage at ambient temperature the detection tests were carried out. Firstly, germination tests showed markedly reduced root growth and almost totally retarded shoot elongation of irradiated beans as compared to non-irradiated beans. Secondly, DNA fragmentation was studied using a microgel electrophoresis. Irradiated cells produced typical comets with DNA fragments migrating towards the anode. DNA of non-irradiated cells exhibited a limited migration. Thirdly, electron spin resonance for detection of cellulose radicals was tested, since it was expected that these free radicals are quite stable in solid and dry foods. However, only in beans irradiated with 10 kGy a small signal could be detected. Fourtly, thermoluminescence, a method to analyze mineral debris adhering to food, turned out to be a good choice to detect irradiation effects in beans, even after 6 months of storage. The results indicate that three of these four techniques proposed, can be used to detect the effect of irradiation in these two varieties of Brazilian beans at a dose level useful for insect disinfestation (1 kGy).     

Regulatory aspects of food irradiation in the Asia–Pacific region

The latest information on the countries in the Asia/Pacific region with approvals for food to be irradiated is provided. Differences in the type of regulations used are contrasted. However, progress has been made towards greater uniformity in regulations based around the Codex General Standard for Irradiated Food.

Australia and New Zealand instituted, respectively, a moratorium and a ban on food irradiation in 1988. Australia has proposed a new draft Standard for food irradiation and this is the subject of public discussion under the Australia New Zealand Food Authority. The draft Standard is a prohibition with the possibility of exemptions being given on a case-by-case basis. Some details of the draft Standard are provided.     

Practical implications of developments in legislation on food irradiation in the European Union

Food irradiation legislation is very different in most member-states of the EU. For many years there was the desire by many interested groups to harmonise this legislation.

As the member-states had a different view on irradiated foods, often based on their existing regulation, it took many years and revised drafts to come to a harmonised regulation acceptable to the majority.

The background on the development of this EU-legislation and the final draft is discussed.

Some information is also given on the possible influence of WTO (SPS- and TBT-agreements) and Codex Alimentarius on this EU-legislation.     

Accredited laboratory for detection of irradiated foods in Poland

The history of the development and the role of the Accredited Laboratory for Detection of Irradiated Foods in the national quality food control system are described. The analytical methods for the detection of irradiation in foods adapted and accredited in the Laboratory are enumerated and discussed.     

Suitability of sterin dose indicators for control of certain food irradiation processes

Sterin indicator, a new label dosimeter was evaluated for reliability and suitability as a device for discriminating and monitoring radiation treatment. Two versions, Sterin-125 and Sterin-300 were irradiated with gamma rays at dose ranges of 75–175 Gy and 200–400 Gy respectively. The irradiated samples were evaluated subjectively using Multiple Comparison Difference technique and their stability was tested under dark and differing light and temperature conditions. The results showed that these Sterin labels are generally reliable and useful but are affected by doses lower than designated threshold and by extended exposure to light sources.     

A study of irradiation in the treatment of wastewater

A grafting copolymer of starch and acrylamide was prepared by ⁶⁰Co-γ pre-irradiation. After purification, the copolymer was modified by a cationic reaction to form a cationic copolymer. The structure of the cationic copolymer was identified by IR and NMR spectroscopy. Using the industrial and sanitary municipal wastewater from the Factory of Wastewater Treatment of Gaobeidian in Beijing as the study sample, three-treatment methods: flocculation deposition, flocculation deposition combined with γ irradiation and the direct irradiation were carried out. COD was applied to evaluate the treatment effect. The preliminary results show that the method of flocculation deposition combined with γ irradiation was effective than the other two.     

Genotoxic properties of 2-dodecylcyclobutanone, a compound formed on irradiation of food containing fat

When food containing fat is treated by ionizing radiation, a group of 2-alkylcyclobutanones is formed. These components contain the same number of carbon atoms as their precursor fatty acids and the alkyl group is located in ring position 2. Thus, from palmitic acid 2-dodecylcyclobutanone is derived. To date, there is no evidence that the cyclobutanones occur in unirradiated food. Therefore, these components cannot be considered inherent to food, and for questions pertaining to risk assessment of irradiated food it would be advisable to determine the genotoxic and toxic potentials of cyclobutanones. Measurements of DNA damage in cells exposed to 2-dodecylcyclobutanone, employing the single cell microgel electrophoresis technique, have been carried out. In vitro experiments using rat and human colon cells indicate that 2-docylcyclobutanone in the concentration range of about 0.30 – 1.25 mg/ml induces DNA strand breaks in the cells. Simultaneously, a concentration related cytotoxic effect is observed as was determined by trypan blue exclusion. To which extent these in vitro findings are of relevancy for the in vivo human exposure situation needs to be investigated in further studies. In vivo tests in rats are in progress.     

The effect of irradiation in the quality of the avocado frozen pulp

The quality of frozen avocado pulp irradiated with ⁶⁰Co gamma rays at doses of: 0.5, 1.0, 1.5, and 2.5 kGy, was studied. These are possible doses for reducing the content of bacteria Listeria monocytogenes by 1–4 log cycles. The study principally consisted of weekly evaluations of damages caused in lipids and chlorophyll pigment over a period of one year. No significant differences were found in either hydrolysis rancidity or in the oxidative rancidity for any of the doses. The concentrations of fatty acids and peroxides were below those established by Codex Alimentarius. This means that the quality of the oil in the frozen avocado pulp remains acceptable. The kinetic model for the oxidative rancidity is of first order and the shelf life of the product is of about 120 weeks. The concentrations of the fatty acids and of malondialdehyde were not high enough to produce off-flavors. It was also determined that the radiation doses did not influence the chemistry of the chlorophyll. The results were confirmed by the panelists, who accepted irradiated frozen pulp at the highest radiation dose.     

The decontamination effects of gamma irradiation on the edible gelatin

The decontamination effects of gamma irradiation on the edible gelatin were studied. The results indicated that the bacterium and mold in the gelatin decreased significantly with the dose of 5 kGy treatment. However, the content of crude protein, microelement, amino acid in the gelatin remained unchanged under the irradiation of 4 and 8 kGy. The viscosity of the gelatin decreased with the increase of the irradiation dose, but the gelatin with a dose of 5 kGy treatment still accorded with the standard of the second-order class. These results suggested that the optimum irradiation dose for edible gelatin for the purpose of decontamination was in the range 3–5 kGy.     

Effects of irradiation on epidermis ultrastructure of fresh day-lily flowers

Effects of gamma irradiation on epidermis ultrastructure of fresh day-lily (Hemerocallis fulva L.) flowers were studied by scanning electron microscopy. Damaged cells of petal epidermis were found in the day-lily flowers irradiated with 1.0 or more kGy. The cells damaged by irradiation broke and lost cytoplasm, and therefore, showed a serious shrinkage. The compartment of the cells disappeared in injury. With 1.0 or more kGy irradiation, the damaged cells were also observed on the epidermis of the sepal and receptacle cells. The injury was found in a small spot or area on the epidermis of the sepal as well as the petal. The injury spot of the sepal epidermis was shown to resemble ashes and no cell wall of the epidermis was found. On the other hand, the epidermis of the receptacle was torn away with 1.0 or more kGy irradiation. The damaged spots of the receptacle epidermis also appeared after irradiation. Irradiation was not recommended for treating the fresh day-lily flowers as vegetables since the dosage (2.0 or more kGy) needed for inhibiting the flower blooming as shown in our previous works, caused injury on the epidermis of the flowers.     

Post electron-beam irradiation oxidation of orthopaedic UHMWPE

The mechanisms and products of the oxidation process induced by electron-beam irradiation of UHMWPE were thoroughly investigated in the present study. The e-beam technique has the peculiarity of dispensing the whole radiation dose in a very short time and it allows following the post-irradiation oxidation process at room temperature, which represents a major advantage for the present purpose.Thin sections of orthopaedic grade UHMWPE GUR 1050 were irradiated at doses ranging from 5 to 100 kGy in vacuum, air or pure oxygen, depending on the aim of the following analyses. After irradiation, the samples were stored in liquid nitrogen until the measurements began. Chemical and physical changes caused to the polymer by irradiation were investigated by FTIR, derivatisation techniques and spectral subtractions.As reported in the literature, secondary hydroperoxides and ketones were found to be the main oxidation products, along with carboxylic acids and alcohols. Nevertheless, in our case, the kinetics of formation of oxidation products were inconsistent with previously reported mechanisms. An alternative oxidation mechanism, including the simultaneous formation of hydroperoxides and ketones, is proposed. The thermal stability of hydroperoxides is also discussed in detail and the similarities between the post-irradiation oxidation process and the thermal oxidation process are highlighted.