Introducing 

Prezi AI.

Your new presentation assistant.

Refine, enhance, and tailor your content, source relevant images, and edit visuals quicker than ever before.

Loading…
Transcript

Food Irradiation

The History

Background

Creation

1904

Ionizing radiation on bacteria

1895

Discovery of x-rays

Wilhelm Conrad Roentgen

The Creation

1905

First U.S. patent

1896

Discovery of Radiation

Suggestion of using radiation on foods

Henri Becquerel

Progression

1943 - 1976

Expansion of foods

Potatoes

1940's -1950's

Continuing research

Progression

1958

Irradiation is considered a food additive

Grains

Used Today

Fresh and Frozen Poultry

2018

Commonly used

1983-1999

Continued expansion

To the Modern Day

1999

Dose limitation not a health concern

1980

FAO, WHO, IAEA conclude that if below a certain amount, no health dangers

Spices

Isotopes used in Food Irradiation

Particles

Cobalt-60 and Cesium-137 are commonly used in food irradiation

Protons and Neutrons

Cobalt-60

Protons-27 Neutrons-33

Cesium-137

Protons-55

Neutrons-82

137

60

Cm

Co

55

27

Gamma Rays

Radiation

  • Gamma Rays
  • X-rays and electron beams
  • Break down the chemical bonds
  • Disinfect foods
  • Up to 90% of the bacteria is killed
  • Occurs in special chamber rooms
  • Encased in steel

Irradiation Factory Process

Double click to edit

Balanced Nuclear Equation

Pros and Cons

Pros/Cons

Pros:

  • Prevents illnesses
  • Preservation
  • Insect Control
  • Sterilization
  • Cons:
  • Bacteria remains
  • Changes food
  • Possible lethal side effects
  • Costs increase

Images

Impact

  • Prevents food borne illnesses
  • Sterilizes food
  • Significantly decreases sicknesses and deaths

Misconceptions:

  • Irradiated food is harmful to eat because it is radioactive
  • Extensive use of irradiated food results in less stringent food hygiene
  • Irradiated food will make it difficult to tell if foods are old.

Safety

  • The FDA
  • The World Health Organization, the Centers for Disease Control and Prevention and the U.S. Department of Agriculture

Health Risks:

  • Loss of nutrients
  • Change in chemical composition and nutritional content
  • Does not inactivate dangerous toxins
  • Can cause mutations in bacteria and viruses

Bibliography

- Nave, R. (n.d.). Cobalt-60. Retrieved November 12, 2018, from https://hyperphysics.phy-astr.gsu.edu/hbase/Nuclear/betaex.html

- Center for Food Safety and Applied Nutrition. (2018, January 04). Consumers - Food Irradiation: What You Need to Know. Retrieved November 13, 2018, from https://www.fda.gov/food/resourcesforyou/consumers/ucm261680.htm

- https://www.google.com/url?sa=i&source=images&cd=&cad=rja&uact=8&ved=2ahUKEwjFnNzD68feAhWpd98KHTRVA6QQjB16BAgBEAQ&url=https%3A%2F%2Fwholegrainscouncil.org%2Fwhole-grains-101%2Fwhole-grains-z&psig=AOvVaw3s7um4oSflzgbJ65ZXtWHA&ust=1541871072845452

spice&psig=AOvVaw2HHPcYAzcU67z0ivbFI8Kq&ust=1541871355195917

-Stanley, D. (1997, December 10). Backgrounder: Food Irradiation. Retrieved November 14, 2018, from https://www.ars.usda.gov/news-events/news/research-news/1997/backgrounder-food-irradiation/

- Irradiation of Food. (1998, January 1). Retrieved November 12, 2018, from http://www.ift.org/knowledge-center/read-ift-publications/science-reports/scientific-status-summaries/irradiation-of-food.aspx

- https://www.google.com/url?sa=i&source=images&cd=&cad=rja&uact=8&ved=2ahUKEwilmNq87MfeAhXxmOAKHdnvDxoQjB16BAgBEAQ&url=https%3A%2F%2Fwww.miamipurveyors.com%2Fpoultry%2F&psig=AOvVaw0QPy1cSlWnWOzbffOAtYhv&ust=1541871335377793

Learn more about creating dynamic, engaging presentations with Prezi