Radiation technology for safety of agricultural and food products Всероссийский научно-исследовательский институт радиологии и агроэкологии Russian Institute of Radiology and Agroecology Радиационные технологии для безопасности сельскохозяйственной и пищевой продукции Radiation technology for safety of agricultural and food products Sanzharova N.I. ATOMEXPO 2018, Sochi, Russia, 14-16 May 2018

History 1904 Samuel Prescott describes the bactericide effects (Massachusets Institute of Technology, MIT) 1906 Appleby & Banks: UK patent to use radioactive isotopes to irradiate particulate food 1930 Wuest: French patent on food irradiation 1943 MIT becomes active in the field of food preservation for the U.S. Army 1951 Atomic Energy Commission begins to co-ordinate national research activities 1958 World first official permission food irradiation (potatoes and grains) (the Ministry of Health of the USSR) 1958 World first commercial food irradiation (spices) at Stuttgart, Germany 1970 Establishment of the International Food Irradiation Project (IFIP) 1980 FAO/IAEA/WHO Joint Expert Committee on Food Irradiation recommends the clearance generally up to 10 kGy "overall average dose"] 1983  Codex Alimantarius General Standard for Irradiated Foods: any food at a maximum "overall average dose" of 10 kGy 1984 International Consultative Group on Food Irradiation (ICGFI) becomes the successor of IFIP 2011 European Food Safety Authority (EFSA), reexamines the SFC's (Scientific Committee on Food) list and makes further recommendations for inclusion

What is irradiation ? Physical process: exposure to ionizing radiation The Codex Alimentarius (2003) includes the following ionizing radiations for the treatment of food: Accelerated electrons with a maximum energy of 10 MeV; Gamma radiation from 60Со (Е = 1,25 MeV) and 137Cs (Е = 0,66 MeV); X rays with maximum energy of 5 MeV. Irradiated products do not become radioactive

Characteristics of irradiation Transfer of energy only No residues. Temperature rise low. Products can be treated within closed packages. Dose is main parameter. Reproducibility. 1 Gray = 1 Joule / kg

Sources of ionizing radiation Accelerated electrons with a maximum energy of 10 MeV Gamma irradiator (60Со, 137Cs) 5

Biological effect

Why are food products irradiated? Suppression of microorganisms Quarantine measures Reduction in the use of chemical toxicants Increase the shelf life of products and assure the quality Delay fruit ripening Inhibit sprouting of bulbs and tubers Destruction of pests

Suppression of Microorganisms The main part of microorganisms, pathogenic, conditionally pathogenic and spoilage products, is inactivated by doses up to 6 kGy. The bacteria are most radiosensitive, followed by molds, yeasts, bacterial spores and viruses. 9

Irradiation of fish preserves Non irradiated Irradiated Dose, kGy Products of CO2, mM Consumption of O2, mM 1.700 5.11 1.5 1.632 4.25 3.0 0.819 1.64 6.0 0.157 0.26 Antibacterial effect is achieved at doses up to 3 kGy Irradiated microbiota has a decreased metabolic activity.

The microbiological hazard and shelf life of a particular type of food product are determined not only by the level, but also by the specific composition of the microbiological contamination. Radiation treatment leads to a decrease in the total number of microorganisms and to a change in their species composition.

Increase the shelf life of products and assure the quality Appearance of tubers after storage at different temperatures for 5 months The radiation dose is 120 Gy.

Increase the shelf life of products and assure the quality Irradiated Non irradiated Strawberry condition 15 days after irradiation Storage conditions: t 4 ° C Avocados were transported by sea for 21 days at t 5oC and ripened 7 days after arrival Datas of

Disinfestation - destruction of insect pests Benefits: - elimination and reduction of the use of chemical agents; - reduction of processing time; - high efficiency - 100% death of insect pests of grain (kill bugs and ticks, not only adults, but also larvae). Pests Dose, Gy Anagasta kuhniella Zell. 250 Sitophilus oryzae L. 100 Sitophilus granarius L. 160 Complex insect pests 100-500

Pre-sowing seed dressing using an electron accelerator with energies from 105 to 145 keV (Fraunhofer, Germany) Crops Causative agent Efficiency, % Winter wheat Tilletia caries Septoria nodorum Fusarium spp. Microdochium nivale 99,5 70-80 Winter rey Urocystis occulta Fusarium spp. 96,5 Winter barley Drechslera graminea 60-70 Spring barley

2015 - more than 60 countries irradiate food products The global market for food irradiation services is ~ $ 2.3 billion (2010). According to the forecast, the irradiation market may amount to 4.8 billion dollars by 2020, and by 2030, $ 10.9 billion. 2015 - more than 60 countries irradiate food products Source: Report from the commission to the European parliament and the council оf food and food ingredients treated with ionizing radiation for the year 2014; Irradiation testing for correct labelling you can trust. Eurofins Scientific. 10.01.2015 16

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