Food irradiation technologies : concepts, applications and outcomes

454 Pages·2018·7.016 MB·English

by  Isabel C F R Ferreira, Amilcar L Antonio, Amilcar L Antonio, Sandra Cabo Verde, Sandra Cabo Verde, Steve Sugden, R B Miller, Isabel Ferreira, Emily Craven, Alain Strasser, Jongsoon Kim, Daniel Galaviz, Peter Roberts, Urszula Gryczka, Michele Mangiacotti, Paula Rodrigues, Amit Jaiswal, Ronald Eustice, Philippe Dethier, Ioan Valentin Moise, Monique Lacroix, Ignacio Carreño

Food Irradiation Technologies
Concepts, Applications and Outcomes
1
0
0
P
F
2-
5
2
0
1
0
8
8
7
1
8
7
9
9/
3
0
1
0.
1
oi:
d
g |
or
c.
s
s.r
b
u
p
p://
htt
n
o
7
1
0
2
er
b
m
e
c
e
D
5
. n 1
o
d
e
h
s
bli
u
P
View Online
Food Chemistry, Function and Analysis
Series Editors:
Gary Williamson, University of Leeds, UK
1
00 Alejandro G. Marangoni, University of Guelph, Canada
P
F Juliet A. Gerrard, University of Auckland, New Zealand
2-
5
2
0
01 Titles in the Series:
8
78 1: Food Biosensors
1
78 2: Sensing Techniques for Food Safety and Quality Control
9
9/ 3: Edible Oil Structuring: Concepts, Methods and Applications
3
0
1 4: Food Irradiation Technologies: Concepts, Applications and Outcomes
0.
1
oi:
d
g |
or
c.
s
s.r
b
u
p
p://
htt
n
o
7
1
0
2
er
b
m
e
c
e
D
5
. n 1
o
d
e
h
s
bli
u
P
How to obtain future titles on publication:
Astandingorderplanisavailableforthisseries.Astandingorderwillbring
delivery of each new volume immediately on publication.
For further information please contact:
BookSalesDepartment,RoyalSocietyofChemistry,ThomasGrahamHouse,
Science Park, Milton Road, Cambridge, CB4 0WF, UK
Telephone: þ44 (0)1223 420066, Fax: þ44 (0)1223 420247,
Email: [email protected]
Visit our website at www.rsc.org/books
View Online
Food Irradiation Technologies
Concepts, Applications and Outcomes
1
0
0
P
F
2-
5
2
0
01 Edited by
8
8
7
1
8
7 Isabel C. F. R. Ferreira
9
39/ Instituto Polit´ecnico de Bragança, Portugal
0
1
0. Email: [email protected]
1
oi:
d
g | Amilcar L. Antonio
c.or Instituto Polit´ecnico de Bragança, Portugal
s
s.r Email: [email protected]
b
u
p
p:// and
htt
n
o
7 Sandra Cabo Verde
1
0
er 2 Centro de Ciˆencias e Tecnologias Nucleares, Instituto Superior T´ecnico,
mb Universidade de Lisboa, Portugal
e
c Email: [email protected]
e
D
5
. n 1
o
d
e
h
s
bli
u
P
View Online
1
0
0
P
F
2-
5
2
0
1
0
8
8
7
1
8
7
9
9/
3 FoodChemistry,FunctionandAnalysisNo.4
0
1
0.
1
oi: PrintISBN:978-1-78262-708-1
org | d PEDPUFBISIBSNBN:9:7987-81--17-87880810-10-2359-22-5
c. ISSN:2398-0656
s
s.r
b
u
p AcataloguerecordforthisbookisavailablefromtheBritishLibrary
p://
htt rTheRoyalSocietyofChemistry2018
n
o
7
1 Allrightsreserved
0
2
er
b Apartfromfairdealingforthepurposesofresearchfornon-commercialpurposesorfor
m
e privatestudy,criticismorreview,aspermittedundertheCopyright,DesignsandPatents
c
De Act1988andtheCopyrightandRelatedRightsRegulations2003,thispublicationmaynot
. on 15 bpeerrmepisrsoidonuciend,wsrtiotirnegdoofrTthraenRsomyiattleSdo,ciinetaynoyffCohrmemoisrtbryyoarntyhmeecoapnysr,iwghitthoowuntetrh,eoprriinorthe
ed caseofreproductioninaccordancewiththetermsoflicencesissuedbytheCopyright
h
s LicensingAgencyintheUK,orinaccordancewiththetermsofthelicencesissuedby
ubli theappropriateReproductionRightsOrganizationoutsidetheUK.Enquiriesconcerning
P
reproductionoutsidethetermsstatedhereshouldbesenttoTheRoyalSocietyof
Chemistryattheaddressprintedonthispage.
Whilstthismaterialhasbeenproducedwithallduecare,TheRoyalSocietyofChemistry
cannotbeheldresponsibleorliableforitsaccuracyandcompleteness,norforany
consequencesarisingfromanyerrorsortheuseoftheinformationcontainedinthis
publication.Thepublicationofadvertisementsdoesnotconstituteanyendorsementby
TheRoyalSocietyofChemistryorAuthorsofanyproductsadvertised.Theviewsand
opinionsadvancedbycontributorsdonotnecessarilyreflectthoseofTheRoyalSociety
ofChemistrywhichshallnotbeliableforanyresultinglossordamagearisingasaresult
ofrelianceuponthismaterial.
TheRoyalSocietyofChemistryisacharity,registeredinEnglandandWales,
Number207890,andacompanyincorporatedinEnglandbyRoyalCharter
(RegisteredNo.RC000524),registeredoffice:BurlingtonHouse,Piccadilly,
LondonW1J0BA,UK,Telephone:þ44(0)20743786556.
Visitourwebsiteatwww.rsc.org/books
PrintedintheUnitedKingdombyCPIGroup(UK)Ltd,Croydon,CR04YY,UK
5
0
0
P
F
2-
25 Foreword
0
1
0
8
8
7
1
8
7
9
9/
3
0
1
0.
1
oi: International organizations including the Food and Agriculture Organiza-
d
g | tion of the United Nations (FAO), the International Atomic Energy Agency
or (IAEA) and the World Health Organization (WHO) have coordinated and
c.
s.rs worked with others to develop norms and review the safety and efficacy of
b
u irradiated foods. International standards set a foundation for commerce
p
p:// and trade agreements. Those for both food irradiation and irradiated
htt food can be found in the general standards and codes of practice of the
n
7 o Codex Alimentarius Commission, and in the International Standards for
1
0 Phytosanitary Measures of the International Plant Protection Convention.
2
er ThejointFAO/IAEADivisionofNuclearTechniquesinFoodandAgriculture
b
m
e has for many years provided its technical assistance to countries and co-
c
De ordinatedresearchintofoodirradiation.Thereforeitbringsmeagreatdeal
5
. n 1 of pleasure to write this preface.
d o Dearreaders,Icommendthistopicandthisbooktoyou.Thispublication
e
h covers history, legislation, technologies, and economics, and even touches
s
bli onthesocialsciences(whenconsideringconsumeracceptance).However,it
u
P
focuses on the important concepts, applications and outcomes of food ir-
radiationtechnologies.Theoverwhelmingconsensusisthatirradiatedfood
is safeto eat. The caveat,as withall food processing techniques, isthatthe
quality of the final product depends on the correct application of the pro-
cess.Soplease,whilstenjoyingreadingaboutfoodirradiationtechnologies,
pay particular attention to dosimetry, qualification and certification.
Food irradiation involves exposing food to ionizing radiation in a con-
trolled way. As you will see in Chapter 2, the types of radiation allowed in
international standards and therefore in legislation are either machine
generated electron beams or X-rays, and gamma rays from cobalt-60 or
caesium-137 isotopes.
FoodChemistry,FunctionandAnalysisNo.4
FoodIrradiationTechnologies:Concepts,ApplicationsandOutcomes
EditedbyIsabelC.F.R.Ferreira,AmilcarL.AntonioandSandraCaboVerde
CopyrightrInternationalAtomicEnergyAgency2018.PublishedbytheRoyalSocietyof
Chemistry.AllRightsReserved.
PublishedbytheRoyalSocietyofChemistry,www.rsc.org
v
View Online
vi Foreword
Chapters3 and 4deal withgamma rays, electron beams and X-rays; each
has technological pros and cons, but the benefits of exposing food to these
ionizing radiations are that it reduces the risk of foodborne disease by
destroying pathogenic organisms; it reduces the rate of food spoilage be-
5
0 cause decay organisms are also destroyed; it does not significantly increase
0
P
F temperature (e.g. spices retain their volatile flavours); it avoids the use of
2-
5 fumigants or other chemicals and therefore their residues; food losses can
2
0
1 beavoidedbecauseirradiationarrestsripeningorinhibitssprouting(e.g.in
0
8
8 garlic, onions, and potatoes); and it is an effective phytosanitary treatment
7
1
8 against organisms harmful to plants or plant products.
7
9
9/ In the introduction you will see that the concept of using ionizing
3
10 radiation to maintain food quality is over one hundred years old; it soon
0.
1 followed the discovery of X-rays and radioactivity in the late 1890s. The
doi: technologyhastakenandistakingtimetodevelop.Thefirstcommercialuse
g | wasin1957,whenaspice businessinStuttgart,Germanybegantoimprove
or
c. the hygienic quality of its products by electron beam irradiation. Com-
s
bs.r mercialscalegammarayfacilitiesalsobecameavailableataroundthistime.
u
http://p Fatoironexianmthpelee,atrhlye1U9S60Asrminyaupsreodcebsostinhggaanmdmpaacrkaaygainngdfealceiclittryotnhabteadmeveilrorapdeid-
n irradiated foods to replace canned or frozen military rations. With regards
o
17 to X-rays, the first commercial facility started operating in 2000 in Hilo,
0
er 2 Hawaii,whereitstillirradiatesfreshfruitsandvegetablestomeetstringent
mb phytosanitary requirements designed to prevent insect pests being trans-
e
c ported to the US mainland.
e
D
5 In commerce, irradiation is mostly used either to prevent food illness
. n 1 (Chapter 10) or as a phytosanitary treatment (Chapter 9). Often, the exten-
o
ed sionoffood’suseablelifetimeorthemaintenanceofotherfoodqualitiesis
h
blis an added bonus. The FAO has estimated that as much as one third of the
Pu annual global food production is currently lost or wasted.1 The WHO has
alsoestimatedthatin2010therewerebetween420to960millionfoodborne
illnessesworld-wideandsome420000deaths.2Theminimumglobalcostof
invasive insects has been estimated at US$ 70 billion per year.3 Yet, despite
these statistics food irradiation is an under-utilized technology. Most com-
mercialusesrelatetohighvaluefoodssuchasdriedherbsandspices,exotic
fruitsandvegetablesorethnicdelicacieslikefroglegs,fermenteduncooked
pork and fermented chicken feet. However, irradiation is being used in-
creasingly and is gradually finding more favour, especially in the Americas,
Asia and Australasia (Chapter 20).
The phytosanitary use of food irradiation has rapidly increased over the
past ten years. Insect pests are responding to the opportunities that chan-
gingclimaticconditions present –some cannow thriveinareas where they
could not previously. Irradiation to prevent pests from being able to repro-
duceordevelop tomaturityisproving tobeaviablecommercial methodto
enable trade in fresh produce whilst preventing pests from hitch-hiking to
pastures new.
View Online
Foreword vii
I feel that irradiation is one of a number of food technologies that will
become more widely used in future as technologists, chemists, processing
professionals and authorities strive to address challenges to food security.y
Medium and long-term challenges here include the added pressures of
5
0 climate change, accelerating population growth, increasing urbanization,
0
P
F and diverse food supply chains with the globalization of food trade. Food
2-
5 irradiationaloneisnotapanacea–itisnotsuitableforallfoodsandcannot
2
0
1 resolve all food security and phytosanitary issues. But in future, food ir-
0
8
8 radiation could have an increasingly important role in ensuring food safety
7
1
8 andquality,preventingthespreadofinvasivespeciesandfacilitatingtrade.
7
9
9/
3
10 Carl Blackburn
0.
1
oi:
d References
g |
or
c. 1. J. Gustavsson, C. Cederberg, U. Sonesson, R. van Otterdijk, A. Meybeck,
s
s.r Global Food Losses and Food Waste – Extent, Causes and Prevention,
b
u
p ed. FAO, Viale delle Terme di Caracalla, Rome, Italy, 2011, 3, 4.
p:// 2. World Health Organization, WHO Estimates of the Global Burden of
htt
n Foodborne Diseases: Foodborne Disease Burden Epidemiology Reference
o
7 Group 2007–2015, ed. WHO, 20 Avenue Appia, 1211 Geneva 27,
1
0
2 Switzerland, 2015, Executive Summary, x.
er
b 3. C. J. A. Bradshaw et al., Nat. Commun., 2016, 7, 12986.
m
e
c
e
D
5
. n 1
o
d
e
h
s
bli
u
P
yFood security is the ability for all people, at all times, to have access to sufficient, safe and
nutritiousfoodtomaintainahealthyandactivelife.
8
0
0
P
F
2-
25 Preface
0
1
0
8
8
7
1
8
7
9
9/
3
0
1
0.
1
oi: Nowadays, food preservation is essential to guarantee food safety and
d
g | quality,whilemaintainingorcreatingnutritionalvalue,textureandflavoror
or adding variety tothediet. Allofthiscanbeachievedusing severaldifferent
c.
s.rs technologies, depending on their purpose and technical and economic
b
u feasibility, and consumers’ acceptance of them. Among these processes,
p
p:// food irradiation is gaining momentum as an effective food preservation
htt technology, since it is more environment friendly than other current
n
7 o processes–suchaspost-harvestchemicalfumigation–andhaslessimpact
1
0 on thermosensitive compounds than thermal technologies. The industrial
2
er use of ionizing radiation such as gamma, electron beam, and X-rays is
b
m
e regulated and authorized by international organizations (EU, EFSA, IAEA,
c
De FAO, and WHO) for several purposes: medical device sterilization, material
5
. n 1 modification, heritage preservation and food processing. However, there is
d o mistrust among the general public regarding food irradiation, due to the
e
h misconception that it results in radioactivity of the product. Therefore,
s
bli severalobstacleshavetobeovercomeinordertopromotefoodirradiationas
u
P
a safe and useful application of ionizing radiation. The increasing demand
forsafeandhealthyfoodisanotherfactorthatcouldhelptopromotetheuse
of these technologies.
This book intends to present the recent state of the art food irradiation
technologies, international legislation, and the impact on the chemical,
biological and microbiological parameters of several food products, ending
with consumers’ acceptance and market perspectives.
Tothisbookcontributedseveralcutting-edgeexpertsinthistopicfromall
aroundtheworld.Forthis,weareespeciallythankfultoalltheauthorswho
spent their valuable time to share their knowledge.
FoodChemistry,FunctionandAnalysisNo.4
FoodIrradiationTechnologies:Concepts,ApplicationsandOutcomes
EditedbyIsabelC.F.R.Ferreira,AmilcarL.AntonioandSandraCaboVerde
rTheRoyalSocietyofChemistry2018
PublishedbytheRoyalSocietyofChemistry,www.rsc.org
viii
View Online
Preface ix
WealsothankthestaffattheRoyalSocietyofChemistry,whowerealways
available to answer our requests, were always helpful and gave a valuable
contribution to this book.
8
0 Isabel C. F. R. Ferreira, Amilcar L. Antonio and Sandra Cabo Verde
0
P
F
2-
5
2
0
1
0
8
8
7
1
8
7
9
9/
3
0
1
0.
1
oi:
d
g |
or
c.
s
s.r
b
u
p
p://
htt
n
o
7
1
0
2
er
b
m
e
c
e
D
5
. n 1
o
d
e
h
s
bli
u
P
View Online
8
0
0
P
F
2-
5
2
0
1
0
8
8
7
1
8
7
9
9/
3
0
1
0.
1
oi:
d
g |
or
c.
s
s.r
b
u
p
p://
htt
n
o
7
1
0
2
er
b
m
e
c
e
D
5
. n 1
o
d
e
h
s
bli
u
P