1. 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, May 2018

2. 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

3. 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

4. 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

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

6. Biological effect

8. 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

9. 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

10. 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.

11. 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.

12. 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.

13. 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

14. 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

15. 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

16. 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.
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 16

17. СПАСИБО ЗА ВНИМАНИЕ THANK YOU FOR ATTENTION