Page 39 - FoodFocusThailand No.212 NOVEMBER 2023

SMART PRODUCTION

Table 1 Application of Food Irradiation Classified by Radiation Levels
Radiation Level Purpose Product Sample

Low level (Not higher than • Inhibition of sprouting in potato and other foods Potato, onion, garlic, ginger root, banana, mango,
1 kGy) • Elimination of insects and worms in harvested non-citrus fruits, cereal, bean, dried vegetables,
wheat, flour, fruits, and vegetables. fish, dried meat, and raw pork
• Delayed ripening
• Elimination of harmful parasites in food
Medium level, equivalent • Reduction or elimination of food-spoilage Raw fish, strawberry, grape, dried vegetables, fresh
to pasteurization microorganisms and parasites or frozen seafood, frozen meat, and frozen poultry
(1-10 kGy) • Reduction or elimination of pathogenic
microorganisms
High level, equivalent to • Sterilization of food for hospitalized patients who Meat, poultry, seafood, spices, other hospital meals,
sterilization (10-50 kGy) need to avoid infection or for other purposes enzyme preparation, and natural gum
• Elimination of pathogenic viruses
• Prevention of contamination in food additives
and ingredients

can be classified into three levels according to their can inhibit Erwinia caratova, which can cause rot in vegetables
functional benefits for food products: these are low, but can also soften the texture, alter the color, and change the
medium, and high doses, all of which are shown in flavor of vegetables at the same time. Additionally, irradiation
Table 1. can suppress size expansion, maturation, and sprouting in many
vegetables, such as asparagus, mushroom, potato, onion, etc.
Application Guidelines for Gamma Food In spices and herbs (dried or powdered), a radiation dose of 3-10
Irradiation kGy can lower contamination of fungi (Penicillium spp.,
Cereals and Legumes The irradiation of cereals and Aspergillus glacus), bacteria (Bacillus cereus, Clostridium
legumes can inhibit the reproduction of stored product perfringens, Salmonella) and insects.
insects, such as rice weevil (Sitophulus oryzae), wheat
weevil (Sitophilus granarius), and red flour beetle
(Triboilium castaneum Herbst.,) commonly found in grain
storage. It can replace chemical pesticide fumigation,
destroy insects’ cells, and incapacitate or mutate insects’
sex cells. The level of 3-5 kGy can cause cell death, while
a sterilizing dose and a sub-sterilization dose requires
very lower energy, at 0.1-0.2 kGy only. In addition,
irradiation of no higher than 10 kGy can inhibit major cereal
or legume fungi such as Aspergillus, Penicilium, Alternaria,
Fusarium, and Rhizopus. In contrast, to destroy fungi-
derived toxins, such as aflatoxin, ochratoxin, and
fumonisin, a high dose of 10-30 kGy is required.
Nevertheless, irradiation can alter certain aspects of
rice, including color, viscosity, cooking quality, rancidity,
aroma, and sensory quality. Wheat irradiation affects
proteins and starch, causing alteration of gluten, dough’s
properties, and quality of wheat flour (water and oil
absorbability, swelling power, emulsification capacity,
viscosity of starch paste, water solubility, emulsion stability,
foam ability, and foam stability). Legume irradiation helps
soften legume kernel, shorten cooking time, alter
oligosaccharide – which causes flatulence and stomach
gases –, and reduce anti-nutrients. However, it may also
affect functional properties of bean starch and cause
oxidation in legume oil.
Vegetables, Fruits, and Spices While fruit irradiation
can slow down fruit ripening, suppress spoilage, reduce
microbial pathogens, and control insect reproduction, it
may adversely affect texture and damage cells, making
it easier for external microorganisms to breach in and
cause damage. For instance, to control stem-end rot of
an orange, a radiation dose of 1.5 kGy or higher must be
applied, but such level will cause damage to or soften
oranges, resulting in button-sized, black patches that may
contribute to further rot. Similarly, vegetable irradiation NOV 2023 FOOD FOCUS THAILAND 39

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