STATUS OF FOOD IRRADIATION
IN PAKISTAN
By
Dr. Kauser Abdulla Malik
Member Biosciences
Pakaistan Atomic Energy Commission
March 16, 2016
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One third of the world’s food harvest is lost on its way to the consumer
from spoilage and disinfections. Beside this, each year, thousand of
lives are lost worldwide due to food-borne diseases
Losses are especially high in developing countries where transport and
storage systems are comparatively older or inadequate, surrounding
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temperature
and humidity are high
PRESERVATION METHODS
EVOVLED
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Sun Drying
Salting
Cooking
Smoking
Canning
Freezing
Chemical Preservation
Irradiation
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The use of food irradiation to reduce food
loses has been quite successesful and has
been investigated since 1964 by FAO/IAEA
Although relatively new commercial process
of food irradiation has been studied more
thoroughly than any other food preservation
technology
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IRRADIATION IS A CRITICAL CONTROL
MEASURE WHICH FULFILS THE CONDITIONS
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It eliminates or reduce pathogenic bacteria
Decontamination of spices and herbs.
Disinfestations of grains and grain products
Extension of shelf Life
Inhibition of Sprouting
Free of Chemical additives
Keeps the food as close as to its natural condition as
far as possible
Critical limits are well established for this processing
technique
Compliance with critical limits can be accurately
monitored through dosimetry
There are no adverse effects from the consumption of
irradiated food
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STATUS AND TRENDS IN FOOD IRRADIATION
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1964
JECFI evaluated available data
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1974
JEC recognized food irradiation as a physical process
for food preservation
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1980
1983
Today
March 16, 2016
It is concluded that the irradiation of any commodity
upto 10 kGy present no toxicological hazard
International standard for food food irradiation is safe
for
general
application
upto
10
kgy
&
recommended Code of Practice for the operation of
food irradiation facilities
60 health and safety authorities in 42 countries have
approved irradiation of over 60 different foods & over
170 facilities are present in 35 countries.
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Status of National Clearances
Country
Fruit
Spices
Veg
Cereal
Meat
Seafood
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Argentina
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Bangladesh
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Belgium
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Brazil
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Bulgaria
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Canada
Chile
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China
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Cuba
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Czechoslovakia
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Denmark
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Finland
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France
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Hungry
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India
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Indonesia
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Iran
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Country
Israel
Fruit
Spices
Veg
Cereal
Meat
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Italy
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Japan
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S.Korea
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Mexico
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Netherlands
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Norway
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Philippines
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Poland
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S. Africa
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Spain
Seafood
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Syria
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Thailand
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UK
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Uruguay
USA
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Vietnam
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Yugoslavia
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STATUS OF PAKISTAN
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Pakistan installed its First Commercial Gamma
Irradiator facility for Sterilization of Single Use
Medical Products at Lahore PAKISTAN RADIATION
STERILIZATION SERVICES (PARAS)
In 1996 as a result of research carried out at NIFA
Peshawar Pakistan Atomic Energy Commission
applied for license to Irradiate Food Products
Government of Pakistan passed an ordinance on
March 7, 1996. allowing seven types of items
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TREATMENT OF FOOD BY IONIZING RADIATION
SRO 166(1)/96, Gazette Notification 3712/96, March 7,1996
Item
Purpose
Max.
Dose
(kGy)
Bulbs, Roots & Tubers
To inhibit sprouting during storage
0.2
Fresh fruits &
vegetables
Improve quality, delaying ripening, control
insect infestation,satisfy quarrtine
requirements
0.1
Cereal, pulses,
vegetables, nuts
Control infestation
1.0
Raw fish, seafood &
products
Prolong shelf life, control Hygienic quality
3.0-5.0
Raw poultry, meat &
products
Prolong shelf life-control of hygienic quality
3.0-5.0
Dried herbs,spices &
condiments
Insect infestation, hygienic quality
1.0-10.0
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Dried
food
of animals
Control of infestation
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1.0
Country Status Pakistan
Regulations on Food Irradiation
 Pakistan
has already adopted/approved Food
Regulation in March, 1996.
 (IAEA Food & Environmental Protection Section)
Authorized Applications of Food Irradiation
 The
seven
categories
of
food
have
been
recommended by this food regulation (according to
recommendation of ICGFI).
 .Bulbs Roots & Tubers
 .Fresh Fruits and vegetables
 .Cereal/pulses vegetables and fruits
 .Raw fish, Seafood and their products.
 .Raw poultry & meat (fresh & frozen).
 .Dried herbs, spices, condiments.
 .Dried food animal origin.
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o
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Authorization of Food Irradiation
Facilities
Research Food Irradiation Facility is available at
Nuclear Institute of Food and Agriculture (NIFA)
Peshawar since 1983.
Utilizes Co-60 source presently have a strength of
about 1000 Ci.
Facility is utilized for irradiation of all types of food
on experimental purpose.
We are interested to enhance the source strength by
replenishment or by adding source to twelve empty
tubes.
There is no commercial food irradiation facility.
PARAS P.O. Box 5014, Lahore, Pakistan
(Fax 092-42-7510944)
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SAFETY OF IRRADIATED FOOD
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Irradiated Food
Does the irradiation process make food radioactive?
Can irradiated food become toxic?
Can eating irradiated food develop abnormal chromosomes
?
Results of human feeding studies of irradiated food
Are Chemical changes or products formed are harmful?
Do free radicals produced affect the safety of food?
Are food with microorganisms are suitable for irradiation?
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FOOD IRRADIATION FACILITY
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WORLD WIDE UTILIZATION OF FOOD
IRRADIATION
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Food Irradiation Cost
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Low dose application Rs 600/ton
High Dose application Rs 6000/ton
Economy of nations depends on trade
Pests, Diseases and food safety are the barriers
in food imports & Exports
Food irradiation technology is gaining more and
more attention around the world making food
trade possible
About 32,000 tons of spices & dried vegetable
seasoning are irradiated each year
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CONSUMER ACCEPTANCE OF
IRRADIATED FOOD
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Market Trials
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For marketing and acceptability, irradiated potatoes
and onions were evaluated, which revealed that 35%
of consumers showed interest in consuming
irradiated foods. Since then the acceptability has
certainly increased due to the awareness campaign
upto 45%.
Trials
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In-country shipment trial of potatoes and onions
(over 1500-2000 km by road) indicated better
performance of irradiated root vegetable than
untreated controls with regard to their texture and
general appearance.
Techno-economic studies on potatoes, onions,
cereals, dried fruits, vegetable etc. revealed this
technology to be quite economical than conventional
cold storage’s and was found feasible under Pakistani
conditions.
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PAEC’S ROLE IN DISSEMINATION OF
KNOWLEDGE & AWARENESS
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Experts
Arranging National Seminar On Food Irradiation
IAEA/FAO/PAEC
Resource Persons/Experts
Financial support for boarding/lodging
/international guest speakers
of
national
PAEC
 Secretariat support
 Provision of local services/utilities
 Coordination
between various national/international
agencies
 Mobilization of local human resources
 Dissemination of information through electronic and
print media
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PAEC’S ROLE
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General
To help in installation of commercial food
irradiator in public sector.
To extend training to operate the irradiator for
industry and public sector.
Monitoring of irradiator for safety/protection.
To provide education about irradiation
Technology to masses.
To advise to the Govt to include Irradiation
Processing Technology Courses in the syllabus at
undergraduate/ graduate level in all technical
institutions in the country.
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COMMERCIALIZATION OF
IRRADIATION TECHNOLOGY
Extension of Shelf Life and Disinfestations of Food Items
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PAEC’S INITIATIVE
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PAEC examined the feasibility of setting up food irradiation
plants in Pakistan and find out that It is economical to operate
such plants in Pakistan because of local as well as foreign
market
The first food irradiation plant (60,000 tons )/year should be
set up as an extension of PARAS since infrastructure &
manpower exists. It will be operative within a year.
The cost to build a commercial food irradiation plant is in the
range of US $3 million to $5 million, depending on its size,
processing capacity, and other factors
PAEC will fabricate most of the equipment in its own
workshops, reducing capital costs substantially. Plant will be
managed by PAEC.
Capital
cost will be 74 million only, will be able to payback in
3
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years
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Second plant (60 Kt) at Karachi and 15 Kt
each at Multan, Peshawar and Quetta and
other major export points in the country
within 3 years time
The total capacity of these plants will be 225
kilotons/year less than a tenth of the
spoilage of fruit.
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