COM 0212.336 1996-1998 - Laserfiche WebLink

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CO -FOR AGRICULTURAL SCIENCE ANO TECHNOLOGY-: tron volt [eV] is the`amog4rt=of enemy acquired by an ported before consumption. Most spices are dried in the electron when it is accelerated'by one volt in a vacu- open air and become severely contamina[ed by air- and um.) X-rays are produced when high energy electrons soil-borne bacteria. fungi. and insects. Bacterial pla[z strike a thin metal tilm and are identical in [heir action counts of one to l00 million per gram of spice are not to eamma rays. The term ionizing means that [his form unusual. Many commercial food processors therefore of radiation has sufficient energy to create posi[ice and fumigatz spices with methyl bromide [o eliminate insects negative charges leading [o the death of bacteria and or with zthylzne oxide to eliminate bacteria and mold. other pa[hogens in food. Other forms of radiant znergv Bo[h methyl bromide and zthylene oxide are extremzh include lish[. heat, microwave. and radio waves. toxic. and methyl bromide is pazntially capable of dz- plz[ing the atmospheric ozone layer. Ethylzne oxide has SAFETI' been banned in Europe because of safety and znviron- While food is being irtadiuted it is never in con- mental concerns. and its use for the treatment of eround tact wi[h any radioactive material. and the gamma rays, spice has been reeoked in the United Stales. The U.S. x-rays, or electrons used to treat it cannot make it ra- Clean Air Act and the Montreal Protocol of thz Vienna dioactive. Readers can rela[z Convention require tha[ an} this to personal zxperience substance listed as ozone dz- from exposure to sunlight or MULTIGENERATIGN STUDIES WITH pleting be withdrawn from to beins s-rayed. Althoush ANIIVIALS HAVE DEN(ONSTRATED THAT Production and use by the excessive exposure to sun- year ?001. light and to x-rays can be INGESTION OF IRRADIATED FOODS [S In the United States. harmfuh appropriate expo- COMPLETELY SAFE AND THAT THE spices. herbs. and dry veseta- sure to radiation can be used ble seasonin_ss currently are to kill rapidly growing cells NUTRITIVE VALUE REMAINS treated with ionizing radia- such as those in cancers. It is ESSENTIALLY UNALTERED. lion to eliminate both insects the rapidly growins cells of and bacteria. The FDA has insects or spoilage and patho- approved ionizing radiation genic bacteria that are killzd when food is irtadiu[ed. doses not to zxceed 30 kilogray (kGyi for microbial There is little effect on the food itself because its cells decon[amina[ion of dry or dehydra[ed herbs, spices, and are not multiplying. There are minor effects of radiation vegetable szasoninss that are used in small amounts as on some very sensitive vitamins, e.g.. BI in pork. How- food in~rediznts for flavoring or aroma. (This is a veq ever, it has been estimated that even if all of the pork in mild treatment as a radiation dose of l kGy [1.000 gray]. the United States were to be irradiated, only 3.39c of which represents the absorption of only enough energy vitamin BI in the die[ of Americans would be lost. Also, to increasz the temperature of the product by 0.~3'F.t a small amount of ascorbic acid (vitamin C) in frui[s is Food irtadia[ion is replacing the use of ethylene oxidz converted to another equally usable form of the vitamin. and methyl bromide and is less harmful to the spice [han In fact. multigeneration studies with animals have dem- either heal or ethylene oxide, is more effective agains[ onstrated that ingestion of irradiated foods is complz[e- bacteria than ethylene oxide, and does not leave chem- ly safe and that the nutritive value remains essentially ical residues on products. unaltered. FRGITS AND VEGETABLES SPICES, HERBS, AND DRY VEGETABLE Fruits and vegetables are being irradiated in the SEASONINGS United States ro eliminate insects and spoilage organ- Even though herbs, spices. and vegetable season- isms and [o prevent overripening and in the case of [w- ings are used in small amounts. they may introduce bac- tiers and bulbs. sprouting. The use of ionizing radiation feria sufficient to cause spoilage or foodborne disease with a minimum dose of 0.3 kGy and a maximum dose organisms in food products that must be stored ortrans- nut exceeding I kGy has been approved by the FDA for