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Cobalt-60 and Food Irradiation

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by kimmy ngu on 17 March 2013

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Transcript of Cobalt-60 and Food Irradiation

Cobalt-60 Food Irradiation Irradiated foods are still nutritious and don’t become dangerous or radioactive. There are no significant changes in amino acids or vitamin content as the changes that are induced are so minimal that it is difficult to determine whether food has been irradiated or not.
If the food still has living cells, they will be damaged or killed in irradiation. This is useful as it can be used to prolong the shelf life of fruits and vegetables because it delays ripening.
Just like any other food processing method such as canning, freezing, refrigeration, pasteurisation and fumigation, irradiation will add to the cost of food.
Research as early back as the 1950s showed a wide range of problems in animals that had eaten irradiated food such as premature death, cancers, reproductive dysfunction, liver damage and vitamin deficiencies.
Food irradiation masks, as well as encourages, the filthy conditions in slaughterhouses and food processing plants. Though it may be able to kill most bacteria, it does nothing to remove the faeces, urine, pus and vomit that often contaminate meats. Food irradiation is a food safety technology designed to eliminate disease-causing germs from foods. Treating food with ionizing radiation can kill bacteria and parasites that would otherwise cause foodborne disease. Examples of Food Irradiation Food Irradiation Process Effects & Issues Food Irradiation Cobalt (Fact Sheet) > Cobalt (chemical symbol Co)
> Brittle, silver-grey element
> Atomic number of 27
> Atomic weight of 59
> Has been used since 3000 BC, being present in
Egyptian sculptures and Persian jewellery.
>Discovered in 1735 by Georg Brandt Cobalt-60 (Fact Sheet) > An artificial isotope useful for
sterilisation
> Source of high energy gamma rays
> Decays into Nickel - 60
> Half life of 5.27 years
> Discovered in 1938 by John
Livingood and Glenn Seaborg - Pasteurization of milk

- Pressure cooking of canned foods

- Irradiation of meat

- Irradiation of herbs and spices for cooking

- Kills bacterias and parasites that would otherwise
cause food borne disease CONVEYOR/CART SYSTEM Moves packaged/bulked food through the facility
Moves at a predetermined speed IRRADIATION CHAMBER Food does not come into contact with radioactive materials
Amount of radiation is predetermined
Radiation breaks down chemical bonds
Microbes die COBALT-60 CAPSULES Shaped like rods
Placed in capsules
Capsules are raised when food irradiation occurs
Radiation passes through food
Kills insects on food
Can kill harmful bacteria Lina Lao, Christina Lee, Kim Nguyen and Natasha Ting
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