Irradiation of spices, herbs and

Transcription

1 IAEA-TECDOC-639 Irradiation of spices, herbs and other vegetable seasonings A compilation of technical data for its authorization and control International Consultative Group

2 The IAEA does not normally maintain stocks of reports in this series. However, microfiche copies of these reports can be obtained from INIS Clearinghouse International Atomic Energy Agency Wagramerstrasse 5 P.O.

3 IRRADIATION OF SPICES, HERBS AND OTHER VEGETABLE SEASONINGS IAEA, VIENNA, 1992 laea-tecdoc-639 ISSN Printed by the IAEA in Austria February 1992

4 FOREWORD

5 It

6 CONTENTS 1. INTRODUCTION SCOPE AND PURPOSE JUSTIFICATION OF THE PROCESS Alternative methods

7

8 2. SCOPE

9 Contamination Table 1

10 contamination (Grünewald, 1984; Saint-Lèbe et. al., 1985).

11 The health- and/or spoilage-hazards presented by a food ingredient must

12 agent, fumigation is a time-consuming batch procedure, it appears to be beset with problems concerning

13 Radiation decontamination is a technically feasible, economically viable and safe physical process. It is a well controllable technology, requires no additives

14 Gamma rays and X-rays are the same type of electromagnetic radiation. There are, however, differences between "Bremsstrahlung" and gamma radiation, which influence their utility; in contrast with the discrete energy levels of gamma rays from isotopic sources

15 guideline document regarding the licensing of food irradiation facilities is in draft (ICGFI, 1988b). Irradiation facilities provide

16 3.3. Recommended Dose Ranges Depending on the number and type of microorganisms, and the chemical composition of the commodity, a radiation dose of up to 2O kgy may be required to achieve commercial "sterility" (i.e. a total viable cell count of less than 1O per gram) in natural spices and herbs; however, doses of 3 to 1O kgy can reduce the viable cell counts to an acceptable level (from 1O 7 4

17 required to produce organoleptic changes in spices and herbs detectable by sensory panels

18 Experiments have demonstrated packaging and storage conditions to affect the quality of spices more than radiation treatment. The antioxidant properties of some spices remained unaltered by the radiation decontamination treatment (Ito

19 useful

20 developing countries (Ito

21 no labelling of "second generation irradiated food" in the USA, to labelling of

22 Attempts in this direction have already been made using multivariate statistics with irradiated and unirradiated constituents separated by high power liquid chromatography (HPLC) (Takagi e_t al., 1988). In another study, multiple regression analysis has been performed for spectral data acquired at three different wavelengths by near infrared spectroscopy of irradiated and unirradiated pepper, which were related to applied dose levels.

23 (Heide arid Bögl, 1984; 1985). Thermoluminescence

24 Due to a very large reduction of viable cell counts by irradiation of spices, the combined use of the direct epifluorescent filter technique (DEFT)

25 3.8. Dosimetry

26 Commission,

27 throughout the carrier, ensuring measurements at the points of minimum

28 In addition to the labelling requirements described in Chapter 3.6, the documentation kept by the irradiation plant shall be such as to allow each batch of irradiated product to be identified with the irradiation facility and with the treatment given. Coupled with an administrative inventory control, dosimetry can provide a guarantee that the process

29 A Proposed Draft Guide

30 radicals

31 and to mutagenic effects in a dominant lethal assay (Renner and Reichert, 1973; Renner e_t al., 1973; Saint-Lèbe t al., 1982). Radiation chemistry studies relevant to wholesomeness of dry vegetable ingredients demonstrated that none of the radiolytic products was present in sufficient amount to be toxic, and that all of them could also

32 spice would produce underweight animals

33

34 mutagenic activity using the Salmonella/mammalian microsome mutagenicity assay,

35 List Table 3

36 Table 3 (cont.) Country Product Sort HUNGARY INDIA INDONESIA

37 Table

38 6. RECOMMENDATIONS ON CONTROL AND REGULATORY PROVISIONS assure Industry should have the primary responsibility and obligation to

39

40 dosimeters

41 Anon., 1977a: Manual REFERENCES

42 Bahari,!., Ishak,S-, Ayub,M.K. 1988:

43 Delincée,H. 1987:

44 Farkas,J., Andrâssy,E. 1982: Investigations on the possible genotoxic effects

45 Gerhardt,U., Ladd Effio,J.C. 1983: Rückstandverhalten von othylenoxid in Gewürzen. Fleischwirtschaft,

46 ICGFI, 1991: Regulations

47 Laidley,R., Handzel,S., Severs,B., Butler,R. 1974: Salmonella outbreak associated with contaminated pepper. Epidemiol.Bull. (Dept. Natl. Health Welfare, Ottawa) 18(4):

48 Persson,L. 1988: Warning against unirradiated spices! (in Swedish). Läkartidningen, 85: Pfeiffer,E.H., Dunkelberg,H. 1981: Mutagenicity of ethylene oxide and propylene oxide

49 Suzuki,T., Yasumoto,K., Hayashi,T., Chow,R.K., Tajima,M. 1988: Dosimetric application

50 BIBLIOGRAPHY ICGFI Publications Relating to Good Practices in the Control

51 Publications relating to Food Irradiation issued under