1. Identification of Irradiated Potatoes Using Impedance SURF Presentation by Kitty Monn

2. FOODBORNE DISEASES KILL THOUSANDS

3. 25% OF WORLD FOOD SUPPLY DESTROYED

4. SOLUTION: l What is food irradiation? l What are its benefits? l Is it safe? l Are there ways to detect whether food has been irradiated?

5. What Is Food Irradiation? Food irradiation is the process of exposing food, either packaged or in bulk, to carefully controlled amounts of ionizing radiation for a specific time to achieve… certain desirable objectives….

6. Ionizing Radiation -x-rays, alpha, beta, and gamma rays which cause whatever material they strike to produce ions (short wavelength…high energy)

8. SOLUTION: l What is food irradiation? l What are its benefits? l Is it safe? l Are there ways to detect whether food has been irradiated?

9. BENEFITS OF FOOD IRRADIATION LOW DOSE (up to 1 kGY) (FDA approved for grain, fruits, vegetables, and pork) l Inhibits growth of sprouts on potatoes, onions, and garlic. l Slows ripening process, keeping fruits and vegetables from spoiling by a few days (e.g. mushrooms) to a few weeks (strawberries). l Kills insects found in wheat, flour, fruits, and vegetables. l Eliminates parasites such as trichinosis - causing parasites in pork.

11. BENEFITS OF FOOD IRRADIATION MEDIUM DOSE (1-10 kGy) (FDA approved for poultry) l Extends shelf-life of fresh fish, strawberries, etc. l Reduces or eliminates spoilage and pathogenic microorganisms and parasites like salmonella. l Inhibits mold on fruits. l Improves some technological properties.

13. BENEFITS OF FOOD IRRADIATION HIGH DOSE (10-50 kGy) (FDA approved for spices) l Sterilizes food for hospital diets of those with immune system disorders.

14. SOLUTION: l What is food irradiation? l What are its benefits? l Is it safe? l Are there ways to detect whether food has been irradiated?

15. Safety Issues for the Consumer l Radioactivity? l Chemical changes? l Nutritional qualities? l Microbiological mutations? l Genetic changes? l Effect on food additives? l Packaging?

17. Need for Detection Method l international food trade l assure compliance with regulations -enforcement of labeling -control where prohibited l consumer confidence -protect freedom of information and choice -protection from fraud

18. Types of Detection Methods l Chemical l Biological l Physical

19. Status of Physical Methods

20. Applications (Physical Methods) l Impedance -potatoes l Viscosity -pepper l Chemiluminescence -spices, herbs -dry vegetables l Thermoluminescence -spices, herbs (minerals) -fruits, veggies (minerals) -shellfish l EPR -meat, poultry, fish -nuts, dry fruits/veggies -fresh fruits -shellfish -whole eggs

23. IS THERE A SIGNIFICANT DIFFERENCE ?

24. IS IMPEDANCE RATIO A RELIABLE INDICATOR?

26. Requirements of a Detection Method l Discrimination distinct and separable radiation-induced response l Specificity response not induced by other processing l Robustness insensitive or predictable response l Reliability l Stability l Confidence l Practicability rapid, simple, low cost wide applicability l Dose-dependence (quantification) ideal, not required