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Food Irradiation Technology: A Review of The Uses and Their Capabilities

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DOI: 10.14445/22315381/IJETT-V68I12P216

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International Journal of Engineering Trends and Technology Volume 68 Issue 12, 91-98, December 2020
ISSN: 2231 – 5381 /doi:10.14445/22315381/IJETT-V68I12P216 © 2020 Seventh Sense Research Group®

Food Irradiation Technology: A Review of

The Uses and Their Capabilities
Rossi Indiarto#1, Anugerah Wisnu Pratama#2, Trisna Intan Sari#3, Hanna Christy Theodora#4
#
Department of Food Industrial Technology, Faculty of Agro-
Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-
Sumedang Km. 21, Jatinangor, Sumedang 45363, Indonesia
1
[email protected], [email protected], [email protected].

Abstract - Irradiation is the process of exposing several The irradiation process can kill pathogenic microorganisms
radiation beams to food to sterilize and extend their shelf- because it will attack directly into the DNA so that
life. The radiation principle is excitation, ionization, and microorganisms cannot reproduce and live in food [12]. In
food components change when the radiation source touches general, irradiation is described as a beam of light that
the food. Irradiation aims at making food safer for penetrates a food material with different strengths, depending
consumption by killing pathogenic microorganisms. The on the wavelength and inversely proportional to the
irradiation process is like the pasteurization process but frequency. The shorter the wavelength, the higher the
without heat, causing freshness and texture changes. The penetrating power [13]. One of the requirements for food
irradiation process will interfere with rot-causing biological irradiation is the dose used. It is because each dose of
processes and prevent shoot-growth. Food irradiation uses irradiation has a different purpose [14]. The irradiation dose
gamma radiation energy sources, electron beams, and X- given to a food item exceeds the limit; it will cause damage
rays to eliminate pathogenic microorganisms, insects, fungi, to the materials [15]. The ionizing radiation penetrates a
and pests. This process is safe and does not cause food to be material; it will absorb part or all of the radiation energy. The
radioactive. Chemical, nutritional, microbiological, and unit absorbed dose measured in gray or kilo gray (Gy or
toxicological aspects of irradiated products are used as food kGy) [16]. This review discusses irradiation as a food
safety parameters. The irradiation consists of three dose preservation technology, the principles, doses, and purpose
levels: low, medium, and high. Each of these ingredients was of food irradiation, and its efficacy for products. Besides
exposed to varying radiation doses based on the specific these advantages and disadvantages, irradiation product
properties of the materials. There are advantages and characteristics are also discussed. The laws governing the use
disadvantages to the irradiation process: the radiation of food irradiation technology are also studied.
process doesn’t use heat to prevent food from changing its
features. However, there is still public fear that the II. IRRADIATION TECHNOLOGY
irradiation process will have a radioactive influence on the A. Definition
material. Irradiation was the preservation method wherein food is
exposed to radiation. Irradiation is a safe, healthy, and clean
Keywords — Dose, food, excitation, irradiation, quality, technology applied to the food industry. The irradiation
pathogenic process can maintain the nutrition, freshness, and sensory
properties of food ingredients (texture, color, taste, and
I. INTRODUCTION aroma). It is because the irradiation treatment does not apply
Food is one of the most important basic human life high temperatures to maintain product quality. If the source
needs [1]. Food stored for a long time can decompose or of irradiation hits the foodstuff, there will be excitation and
deteriorate [2]. Therefore, preservation is needed to extend ionization, which will inhibit DNA synthesis in living things.
these foodstuffs’ storage capacity but still meets the This effect is used to inhibit the growth of pathogenic
nutritional criteria and quality of food suitable for the body microorganisms and suppressor. Thus, this technique also
[3]–[5]. The protection of food widely practiced in ancient plays its part in the shelf-life extension of food products. If
times was salting, smoking, blanching, and others [6]. The the source of irradiation hits foodstuffs, there will be
modern era’s development has created several new excitation and ionization, which will inhibit DNA synthesis
technologies capable of preserving food products [5], [7], in living things. This effect is used to stop the growth of
[8]—one of the food preservation technologies using bacterial pathogens. Thus, this technique also plays a role in
irradiation [9], [10]. extending food shelf life [17].
Irradiation is the processing of food by applying Food irradiation is a non-chemical food processing
electromagnetic waves to reduce damage and decay [11]. method that is energy efficient and can help reduce

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 Rossi Indiarto et al / IJETT, 68(12), 91-98, 2020

significant losses due to spoilage or contamination from Food Dose Findings Ref.
bacteria or other parasites. It involves exposure of foodstuffs products
to ionizing radiation before packaging or in large quantities 10 quality of cooked rice at low
to reduce the risk of foodborne diseases, prevent or remove kGy doses; however, at higher
budding or ripening [11]. doses, lipase activity caused
Food irradiation technology is green technology, which the degradation of starch
is used without chemicals and does not produce pollution. molecules
This technology can be applied sustainably in the food Mango 0,5 Suppressing post-harvest [25]
sector, which is in line with the increasing human population, kGy diseases; also stimuli
limited agricultural land, globalization, and international increased H2O2 production,
trade issues requiring quality and food safety [18]. respiration, and C2H4,
retaining firmness, slowing
B. Irradiation principles the increase in total soluble
Irradiation food preservation uses high energy, known as solids, but not affecting
ionizing radiation [11]. It is because the material in its path ethylene production or
can be ionized. When irradiation sources such as X-rays, vitamin C content during
gamma rays, and electron beams touch the material, these storage
foods’ components will be excited, ionized, and altered [19]. The waxy 2–30 The molecular weight, [26]
An excitation is an event where living cells become sensitive maize starch kGy branching, and thermal
to external conditions. Ionization is the process by which and its films properties of the starch were
macromolecules are broken into free radicals. Changes in reduced. At low doses, α-
living cells’ components will inhibit DNA synthesis, 1,6-glucosidic bonds were
disrupting microbial cell division, and biological effects. present at higher levels than
This effect inhibits microbial growth in food [20]. α-1,4-glucosidic bonds, and
at high doses, a film with
III. SOURCES OF IRRADIATION AND ITS USE IN high mechanical properties
FOODS and good solubility was
A. Electron beam formed
The electron beam is like X-rays; it is a flow of electrons Egg white 1.0, S-S bond breakage and [27]
that have high energy. The waste is pushed from the electron protein 1.5, exposure to hydrophobic
accelerator into food products [21]. The electron beam is 2.0, amino acid residues; the
generated by machinery, not by radioactive material. They and antioxidant activity of egg
have by speeding up the flow of electrons targeted on the 2.5 white protein increases and
narrow point of light. Food moves perpendicular to the light; kGy causes oligomerization; egg
at this point, the electrons will pass through the food [22]. white protein microstructure
Electron ray radiation is different from gamma rays. The becomes a "honeycomb"
need to carry radioactive material can be removed when it is microstructure
not needed, and the electron beam is characterized by a low Goji-berry 2.5, Does not affect DPPH [28]
level of penetration with a high dose. Electron beams 5.0, radical scavenging activity;
perform very well at low density and with consistent results. 7.5, generates higher total
So it's effective against pathogens on the food surface [10]. and flavonoids than without
The electron beam can be applied to foods, shown in Table 1. 10.0 irradiation; there was a
kGy gradual decrease in ORAC
Table 1. Application of electron beams to various food results at doses above 5.0
products and their characteristics kGy
Food Dose Findings Ref.
products B. Gamma rays
Fish gelatin 5 and Antioxidant release rate [23] Gamma rays are used for food processing, whose light
film with 7 kGy decreases; can improve the source is obtained from a 60Co radionuclide source. This type
bamboo film's physical of radiation is essentially monoenergetic [29]. Using
leaves characteristics analytical methods such as the kernel point or the Monte
antioxidants Carlo method, it is straightforward to calculate the spread of
Rice starch 0, 1, Lipase activity decreased in [24] irradiation doses in food products. The resulting dose depth
2, 4, rice, and it did not distribution will resemble an exponential curve [30].
8, and significantly affect the Irradiation from two sides, obtained by rotating the

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processing load, is often used to enhance dose uniformity in Table 3. Application of X-rays to various food products
system loads [31]. Its applications on food were widely used, and their characteristics
as shown in Table 2. Food Dose Findings Ref.
products
Table 2. Application of gamma rays to various food Strawberry 0–1 kGy It can reduce fruit weight [39]
products and their characteristics loss and spoilage at 1 kGy
Food Dose Findings Ref. during storage; delay fruit
products discoloration; increase
Brown rice 0, 2, 4, With improved irradiation [32] sensory characteristics
6, 8, dose, the rehydration ratio during storage
and 10 and browning index decrease Spinach leaf Combin There was an improved [40]
kGy while the total phenolic, ation of bactericidal effect due to
antioxidant activity, β- 0.3 kGy, X-ray irradiation
carotene content, and 1% combined with 1% citric
microbiological stability citric acid; the combined effect
increase acid of treatment did not cause
Kimchi 0-10 As the irradiation dose [33] quality degradation
seasoning kGy increased, the microbial Sliced 0, 0,2, Increasing the dose of [41]
mixture population decreased, slowed cheese 0,4, 0,6, irradiation can inactivate
the changes in pH, acidity, and 0,8 the pathogenic microbes,
sugar reduction, and kGy including Escherichia
headspace gases, and did not coli, Salmonella
change the color values typhimurium, and Listeria
Pomegrana 1, 3, Increase pomegranate shelf- [34] monocytogenes but does
te and 5 life; decrease the microbial not affect the quality of
kGy load on pomegranate aryl; the cheese
decrease polyphenol oxidase Lettuce Combin The combined effect of X- [42]
activity ation of rays 0.3 kGy and gallic
Wheat 0–5 Rheological properties and [35] 0.05-0.3 acid at 0.5 % effectively
kGy dynamic module decrease; kGy and inactivates Escherichia
antioxidant activity increased 0.5% coli, Salmonella
significantly gallic typhimurium, and Listeria
Beef loins 2.5 Improve microbiological [36] acid monocytogenes but has no
kGy safety and meat quality negative impact on lettuce
quality
C. X-ray Rice 0-1.5 Irradiation with essential [43]
X-rays are generated by reflecting high-energy electrons kGy oregano oil increases
into the food from the target substance. X-rays are also microbicidal efficacy
frequently shown in medical applications to create images of
internal structures [37]. A machine generates X-rays, and it IV. FOOD IRRADIATION DOSES AND INTENDED
could be turned off. Therefore, the electrons will be speeded USE
up at the target metal (e.g., tungsten or gold) to produce X- A. Low dose (0 to 1 kGy)
rays. In this process, the energy of the electric rays is Low doses of irradiation can be applied to several types
dissipated as heat. However, with the atomic number of the of food products such as tubers, fresh fruit and vegetables,
target material and an increase in the electron beam, X-ray cereals or nuts and seeds, dried vegetables and spices, and
efficiency can be improved [38]. Several food products using dry food of animal origin [44]. Irradiation aims to delay
X-rays are currently shown in Table 3. As technology ripeness, eradicate insects, and control quarantine for some
advances, the use of X-rays will be widely used in the future. fresh fruits and vegetables. Irradiation of tubers seeks to
inhibit the germination process. In cereals or nuts and seeds
aims to eliminate insects. Meanwhile, irradiation of dry
vegetables, spices, or dry herbs and tea herbs is intended to
eradicate insects [10], [45]. Dry food derived from animals
also has the same goal, namely, to eliminate insects.
Recommendations or regulations regarding irradiation in
low doses of food products are available based on the BPOM

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Republic of Indonesia [46]. The minimum dose is 0.2; 1.0; Table 5. The purpose of using food irradiation at
1.0; 1.0; and 1.0 kGy, respectively found in tubers; fresh moderate doses at various study
vegetables and fruits; cereals, beans and seeds; dry Food Dose Purposes Ref.
vegetables and spices; and dry food from animal sources. products
The different purposes of using low-dose irradiation in food Seafood 3, 5, 7, Reduces norovirus in [54]
products are shown in Table 4. and 10 Korean dried seafood
kGy storage
Table 4. The purpose of using food irradiation at low Herbal/spice 1 kGy Detects compounds in [55]
doses at various study irradiated herbal/spice
Food Dose Purposes Ref. mixtures
products Carrot and 2 kGy Studying gamma radiation [56]
Strawberries 0, 0.3, 0.6, Analysis of chemical [47] lettuce and its effects
and 0.9 and nutrient Acacia, 2.5 and Investigate the impact of [57]
kGy composition during apricot, and 5 kGy irradiation on the
post-harvest storage gum-karaya physicochemical
Fish meat 0.25, 0.5, Determine the level of [48] characteristics
1, 3, 5, 7, irradiation and Rubber seed 2.5 and Evaluating the structural [58]
and 9 kGy distinguish whether the 5 kGy effects and
material is irradiated or physiochemical
not characteristics of gamma
Onion and 0.15, 0.5, Analyzed the effect of [49] irradiation on materials
potato and 1 kGy storage on light Lettuce 0, 0.5, Inquiry of the effects of [59]
emissions by 1, 1.5, radiation on Salmonella
irradiating 2, 2.5, typhimurium and
Lettuce 0.02, 0.03, Increase percentage [50] and 3 Staphylococcus aureus
0.04, and growth by using kGy
0.05 kGy irradiation effects on Fish 2, 4, 6, To determine whether [60]
plant seeds myofibrillar 8, and gamma irradiation alters
Milk and 0.75 kGy Determine the efficacy [51] proteins 10 kGy the physicochemical and
eggs on wheat of irradiation and structural characteristics
flour thermal processes able of a sample
to influence the Saengshik 0, 1, 3, Identifying the chemical [61]
immunochemical (healthy 5, and effects of irradiation and
diagnosis of allergens cereal food) 10 kGy functional quality
Spinach and 0, 1, 2, Analyze the quality of [62]
B. Moderate dose (1 to 10 kGy) fresh iceberg 3, and 4 spinach and fresh iceberg
Under moderate doses of irradiation, some fresh fruits lettuce kGy lettuce exposed to
and vegetables, some kinds of cereals and nuts and seeds, irradiation
fresh seafood, poultry, and other fresh meat, dried fruits, Squid 3 and 5 The bacterial population [63]
spices, dried herbs, some herbal products, and dried animal kGy was drastically reduced;
products can be applied [52]. Some fresh fruits and stabilizes the squid's
vegetables are irradiated to extend shelf-life [10]. In some biochemical
cereal types, nuts and seeds, its process decreases the number characteristics
of microbes. Fresh seafood irradiation eliminates certain
pathogenic microorganisms, control infection due to C. High dose (>10 kGy)
parasites, so improve shelf-life. Poultry and other fresh meats High levels of irradiation can be applied to food items,
can also significantly reduce specific pathogens, control such as dried spices and animal-based ready-to-eat food.
parasite infection, and eliminate harmful organisms like Each irradiation process that is carried out has a different
salmonella. Irradiation in dried fruits and vegetables, herbs, purpose (Table 5). Irradiation of some dried herbs has the
dry herbs, and some herbal products reduces certain aim of reducing certain pathogenic microorganisms.
pathogenic microorganisms. Meanwhile, eradicate microbes, Meanwhile, animal-based ready-to-eat processed food
molds, and yeasts for dried animal products [46], [53]. The products have the objective of sterilizing and eradicating
purpose of using moderate dose food irradiation has been pathogenic microbes, including microbes with spores and
extensively studied, as shown in Table 5. extending shelf life. There are regulations regarding
irradiation in high doses of food, including some dry spices

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with a minimum dose of 10.0 kGy. In animal-based ready-to- several advantages and disadvantages.
eat food products, the dose is the minimum is 65.0 kGy [53].
The use of high-dose food irradiation for diverse research Table 7. Benefits and drawbacks of food irradiation
purposes is shown in Table 6. Benefits Drawbacks
The variation of The biological effect of
Table 6. The purpose of using food irradiation at high irradiation and other irradiation occurs in DNA or
doses at various study treatments would cause RNA disruption in the cell
Food Dose Purposes Ref. food to remain on the nucleus [22]
products shelf-life longer [69]
Boletus 2, 6, and Analysis of gamma-ray [64] Combining heating Irradiation can have a direct
Edulis 10 kGy irradiation effects on the irradiation can inactivate effect caused by oxygen-
(Mushroom chemical component and the virus [70] centered reactive radicals from
s) antioxidant activity water radiolysis. Water is a
during storage large part of the food, and
Milk and 10 kGy To investigate the impact [51] harmful microorganisms are
Egg on of irradiation and thermal present [71]
allergen processes on the Irradiation can be used as During the process, irradiation
antigens immunochemical direct insect control in forms free radicals causing lipid
detection of food spices [72] oxidation [73]
allergens An organism's Irradiated chicken with 1 kGy
Sorghum 0, 5, 10, Identification of [65] pathogenicity can be reduced thiamine by 16%
and Potato 15, and physicochemical and reduced by irradiation compared to the non-irradiated
Starch 20 kGy functional properties of [74] product [73]
sorghum and potato Nutrition in foods with Food irradiation showed no
starch irradiated with irradiation tends not to increased threat due to
gamma rays change [75] mycotoxin formation [76]
Oleic acid 0-60 kGy Examined the influence [66]
of methyl of gamma radiation on The quality of irradiated food includes aspects of
oleate, beef, oleic acid in methyl chemistry, nutrition, microbiology, and toxicology. Chemical
and olive oil oleate and its effect on characteristics; irradiation using ionizing radiation is a
food process without using hot materials called a "cold" method
[77]. The energy absorbed by food will be much lower than
V. FOOD QUALITY IRRADIATED: BENEFITS AND that of heated food. The changes in chemical elements that
DRAWBACKS occur will be less quantitatively. Chemical compounds will
Some of the benefits of using irradiation in food are little be formed depending on the material's composition, and the
or no heating process, so the material doesn't change its amount will increase if the dose used is added. Chemical
characteristics. Also, irradiation can suppress changes can be suppressed by regulating the material's
microorganisms that live in food. Irradiation can be carried temperature and moisture content and removing oxygen from
out on packaged foods, frozen foods, and fresh food through the air around the irradiated material [78].
one operation and do not use chemical additives. Irradiation Irradiation can change the chemical compounds in food
requires only a small amount of energy, nutrition changes to change these products' nutritional value in nutritional
can be compared with other preservation methods, the aspects. The study results showed that nutrient loss in food
automatic process is controlled, and the operating costs are irradiated with 1 kGy dose had no significant impact. In
low [67]. comparison, moderate-dose irradiation (1-10 kGy) may
The drawbacks of using irradiation in foods include reduce its nutritional components unless the irradiation
killing large amounts of bacteria to make food unfit for food process's temperature and air are adjusted in this way [79].
selling; consumers cannot see indications of pathogenic Proper treatment, such as combined radiation conditions with
bacteria that have not been destroyed in food. Food will packaging techniques, will maintain processed food products'
become dangerous to health if the pathogenic bacteria are quality and nutrition [80].
destroyed after contaminating food [68]. The irradiation In the microbiological aspect, exposed ionizing radiation
process also allows the development of microorganisms' causes DNA damage in living cells, including microbial
resistance to radiation, loss of nutritional value in food, and cells, explicitly targeting pathogenic bacteria [81]. However,
analytical procedures that detect whether food has been applying moderate doses did not cause radiation-resistant or
irradiated inadequately and public fear of radioactive effects pathogenic microbe mutations. Vegetative, non-spore, and
[67]. As shown in Table 7, the use of irradiation in food has gram-negative pathogenic bacteria are generally very

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radiation-sensitive. Meanwhile, bacteria with spores usually Regulation number Country Regulatory content
are more resistant, except if high-dose irradiation [82]. 2004
Although the chemical analysis did not find any Directive 1999/2/EC Uni Eropa Foods and food
compounds that could endanger health, toxicological tests ingredients that have
were still conducted, especially new products. Food safety been treated with
testing is done on animals and humans. It tests performed ionizing radiation
with a more complete and accurate procedure than Council Regulation Uni Eropa The placement of
conventional methods. Research by experts from the (Euratom) No maximum permitted
International Food Irradiation Project (IFIP) has shown that 3954/87; No 944/89; levels of radioactive
the radiation technique used to process food is much safer No 2218/89; No contaminants in
than other conventional methods [83]. 770/90; and (EEC) foodstuffs after a
VI. IRRADIATION LEGALITY No 2219/89 nuclear accident or
Government legality of food irradiation is one of the any other instance of a
essential and central aspects of implementing food irradiation radiological
technology. Food irradiation regulations that must be emergency
adhered to by nearly 40 countries refer to the international U.S. Regulatory The U.S. The legal requirement
CODEX Alimentarius standards and internal standards Requirements for for food safety
issued by each member country. Indonesia is a member of Irradiating Foods, (radiological,
the International Atomic Energy Agency (IAEA). Food label 1986 toxicological,
no. 69/1999 became the international regulatory standard for microbiological,
irradiated foods. Regulations regarding food irradiation in nutritional adequacy)
different countries are outlined in Table 8. and food labeling,
irradiated food
Table 8. Food irradiation regulations in different packaging
countries Food and Drug The U.S. Guidelines for using
Regulation number Country Regulatory content Administration: safe ionizing radiation
Republic of Indonesia Food labeling Irradiation in the to reduce microbes in
Production, the sample and dose
Indonesia's
Processing, and for sample irradiation
Government
Regulation, No. 69, Handling of Food, resulting in slight
1999 2000 adjustments in
macronutrients
Republic of Indonesia Irradiated food
Indonesia Health Food and Drug Act, Canada Food labeling
Minister's 2008 guidelines for
Regulation, irradiation treatment
No.826/MENKES/P Food Irradiation, Australia Food irradiation and
ER/XII/1987 2003 and New dose guidelines
Republic of Indonesia Irradiated food Zealand
Indonesia Health Food Additives Australia Guidelines for food
Minister's Guide, 2005 additives use
Regulation,
No.152/MENKES/S VII. CONCLUSION
K/II/1995 Each food ingredient irradiated with a different purpose
Republic of Indonesia Irradiated food has an extra dose depending on the food itself's
Indonesia Health characteristics. The rays commonly used to preserve food
Minister's products with irradiation are gamma rays, X-rays, and
Regulation, electron beams, each of which has its advantages and
No.701/MENKES/P disadvantages. Chemical, nutritional, microbiological, and
ER/VIII/2009 toxicological aspects are used for food irradiation safety
The Indonesian Food Indonesia Food parameters. The principle of radiation is excitation,
Law, No.7, 1996 ionization, and changes in components contained in foods
Republic of Indonesia Food Safety, Quality, when the radiation source touches the material. The
Indonesia's and Nutrition irradiation process has advantages and disadvantages, one of
Government which is that the radiation process does not use heat so that
Regulation, No. 28, food does not change its characteristics. However, the

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irradiation process is still a public fear of radioactive [20] L. Zhao et al., Effect of irradiation on quality of vacuum-packed spicy
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