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FOOD IRRADIA FOOD IRRADIATION FOOD IRRADIA FOOD IRRADIATION TION TION OPPOR OPPORTUNITIES AND CHALLENGE UNITIES AND CHALLENGES Purwiyatno Hariyadi 1, 2) and y y Rindy P Tanhindarto 2, 3) 1 Southeast Asian Food and Agricultural Science

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SLIDE 1

FOOD IRRADIA FOOD IRRADIATION TION FOOD IRRADIA FOOD IRRADIATION TION –

OPPOR OPPORTUNITIES AND CHALLENGE UNITIES AND CHALLENGES

Purwiyatno Hariyadi1, 2) and y y Rindy P Tanhindarto2, 3)

1 Southeast Asian Food and Agricultural Science and Technology (SEAFAST)

g gy ( ) Center, Bogor Agricultural University ;

2 Department of Food Science and Technology, Faculty of Agricultural Engineering

and Technology, Bogor Agricultural University, and

3 Center for Application of Isotope and Irradiation Technology, National Nuclear

Energy Agency, INDONESIA

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 2

FOOD IRRADIA FOOD IRRADIATION TION FOOD IRRADIA FOOD IRRADIATION TION –

OPPOR OPPORTUNITIES AND CHALLENGE UNITIES AND CHALLENGES

Purwiyatno Hariyadi1, 2) and y y Rindy P Tanhindarto2, 3)

Presented at :

http://www.ilsiacfns2012.com/acfns2012/scientific-program/day-3-program.html

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

p p g y p g

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SLIDE 3

FOOD IRRADIATION – OPPORTUNITIES AND CHALLENGES

Purwiyatno Hariyadi1, 2) and Rindy P Tanhindarto2, 3) Purwiyatno Hariyadi ,

) and Rindy P Tanhindarto , )

1Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Bogor Agricultural

University ; 2Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, and 3Center for Application of Isotope and Irradiation Technology, National Nuclear Energy Agency, INDONESIA

ABSTRACT ABSTRACT

Food irradiation is a controlled exposure of food to ionizing radiation, capable of inactivating microorganisms without significantly impacting the quality aspect of foods. Food irradiation may potentially (i) reduce or eliminate microbial contamination problems y p y ( ) p and (ii) reduce food waste due to spoilage and deterioration. It has been reported that about 40 countries worldwide have applied food irradiation as a mean of controlling contamination and prolonging the freshness of foods. Consequently, food irradiation t h l h bi t ti l i i i f d it d t th ti technology has a big potential in improving food security and at the same time may facilitate the economic development through international trade. To take advantage of the potential of food irradiation; overcoming challenges of infrastructure along with technical expertise limitations and the lack of private sector participation are necessary technical expertise limitations and the lack of private sector participation are necessary. Food safety and food security are complex problems which involve many stakeholders as well as many countries; therefore international networking and partnerships are considered essential.

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 4

Radiation?

The Electromagnetic Spectrum

105cm-1 1010cm-1 1015cm-1 1020cm-1

Frequency, f

  • Electromagnetic wave f = c/λ

where c = speed of light (3 x 1010 cm/sec, at vacuum). f f (

1)

f = frequency (sec-1) λ = Wave length (cm)

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 5

Radiation?

The Electromagnetic Spectrum

105cm-1 1010cm-1 1015cm-1 1020cm-1

Frequency, f

3x105cm = 3 km 3 cm 3um 3x102cm = 3 m 3nm3Å

Wave Length, λ

E (E) hf

  • Energy (E) = hf

h = Plank’s Constant (6.626 x 10-27 ergs sec)

Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 6

Radiation?

The Electromagnetic Spectrum

105cm-1 1010cm-1 1015cm-1 1020cm-1

Frequency, f

3x105cm = 3 km 3 cm 3um 3x102cm = 3 m 3nm3Å

Wave Length, λ

4x10-10eV 4x10-5eV 4eV 4KeV 4MeV

Energy, E

Radio waves Infrared UV Visible Light X-Rays and γ-Rays Microwaves

Purwiyatno Hariyadi hariyadi@seafast.org

Light

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SLIDE 7

Ionizing Radiation=

Radiation?

Irradiation

The Electromagnetic Spectrum

105cm-1 1010cm-1 1015cm-1 1020cm-1

Frequency, f

3x105cm = 3 km 3 cm 3um 3x102cm = 3 m 3nm3Å

Wave Length, λ

4x10-10eV 4x10-5eV 4eV 4KeV 4MeV

Energy, E

Radio waves Infrared UV Visible Light X-Rays and γ-Rays Microwaves

Purwiyatno Hariyadi hariyadi@seafast.org

Light

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SLIDE 8

Ionizing Radiation=

Food irradiation

Irradiation

Sources of Irradiation

  • Cobalt 60 - 1.33 MeV
  • Cesium 137 - 662 keV
  • Electron accelerators operated at 10 MeV or less
  • X-ray generators operated at 7.5 MeV or less

4x10-10eV 4x10-5eV 4eV 4KeV 4MeV

Energy, E

Radio waves Infrared UV Visible Light X-Rays and γ-Rays Microwaves

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

Light

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SLIDE 9

Food irradiation

Dose of Irradiation

Irradiation doses are measured in gray (Gy)

  • Absorbed dose [Gy] = joule/kg

absorbed energy gy

  • Applied dose = energy source x time

exposed p

  • Absorbed dose = f(applied dose and other

factors), determenined by dosimetry

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 10

Food irradiation

Significant Dates in Food Irradiation History

1895 – First paper published, on idea of irradiating food 1920 – Discovery that irradiation could be used to 1920 Discovery that irradiation could be used to preserve food 1957 – First commercial use to kill insects and insect eggs in spices in Germany 1963 – Approved to eliminate insect infestation for wheat and wheat flour 1964 – Approved to prevent sprouting in potatoes 1970s – NASA uses irradiated food for astronauts

Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 11

Food irradiation

1983 Approved for herbs spices and seasonings

A variety of foods have been approved for irradiation

1983 – Approved for herbs, spices, and seasonings 1985 – Approved to control trichinella spiralis in pork 1986 – Approved to control insects and maturation

  • f fruits and vegetables

1990 A d b FDA t t l b t i i 1990 – Approved by FDA to control bacteria in poultry (approved by USDA in 1992) 1997 Approved by FDA to control microorganisms 1997 – Approved by FDA to control microorganisms for red meats (approved by USDA in 2000) 2000 – Approved for shell eggs 2000 – Approved for shell eggs

Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 12

Food irradiation

  • Food irradiation is a controlled exposure of food to

ionizing radiation, capable of inactivating targeted ionizing radiation, capable of inactivating targeted microorganisms, pest, parasites, or to preserve its freshness, without significantly impacting the freshness, without significantly impacting the quality aspect of foods

  • Research worldwide over the past 50 years has
  • Research worldwide over the past 50 years has

shown that irradiation can :

  • Potentially (i) reduce or eliminate microbial

contamination problems and (ii) reduce food waste due to spoilage and deterioration to spoilage and deterioration.

  • Re-emerging as a non-thermal processing alternative

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 13

Food irradiation

1979, Recommended International Code of Practice for the Operation of Irradiation Facilities Used for the Treatment of Food - CAC/RCP 19-1979 (Rev. 1-1983) 1) (Rev. 1 1983) 1)

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 14

Food irradiation

1979, Recommended International Code of Practice for the Operation of Irradiation Facilities Used for the Treatment of Food - CAC/RCP 19-1979 (Rev. 1-1983) 1) (Rev. 1 1983) 1)

  • Introduction
  • Irradiation plants

G d di ti i l t

  • Good radiation processing plants
  • Product and inventory control
  • Appendix A (dosimetry)

Appendix A (dosimetry)

  • Appendix B (EXAMPLES of

technological conditions for the irradiation of SOME individual food items.)

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 15

Food irradiation

1983, international standard for food irradiation was accepted (CODEX STAN 106-1983, REV.1-2003)

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 16

Food irradiation

1983, International standard for food irradiation was accepted (CODEX STAN 106-1983, REV.1-2003)

  • Scope

p

  • General requirements for the process
  • Hygiene of irradiated foods

T h l i l i t

  • Technological requirements
  • Re-irradiation
  • Labelling

Labelling

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 17

Food irradiation

2003, Guidelines for the Use of Irradiation as a Phytosanitary Measure

International standards for te at o a sta da ds o phytosanitary measures (ISPM) No 18 (2003)

  • 1. Authority
  • 2. Treatment Objective
  • 3. Treatment
  • 4. Dosimetry
  • 5. Approval of Facilities

5 pp o a o ac t es

  • 6. Phytosanitary System Integrity
  • 7. Documentation by the Treatment Facility

8 Inspection and Phytosanitary Certification

  • 8. Inspection and Phytosanitary Certification

by the NPPO (National Plant Protection Organization) 9 Research

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

9 Research

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SLIDE 18

Food irradiation

About 40 countries have approved food irradiation on over 50 different foods Annually, estimated 500,000 tons of food are irradiated.

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 19

Food irradiation

O t iti Opportunities:

Improving food security, and Facilitating the economic development Facilitating the economic development through international trade.

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 20

World Food Summit of 1996: Food security exists when all people, at all times, have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for an active and healthy life.

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 21

Aspects of Food Security

Stability/

  • Quantity

sustainability of food availability, accessibility and consumption

  • Quantity
  • Safety
  • Quality

Food availability

Active &

consumption

  • Physical & economic

accessibility

  • Compliance to preferences

Accessibility

& Healthy life of Individual

Compliance to preferences

  • Compliance to culture &

religion

Accessibility

  • Intake sufficiency
  • Quality of household food

processing, Quality of sanitation &

Consumption sufficiency

  • Quality of sanitation &

hygiene

sufficiency

Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 22

Aspects of Food Security

Fi hi fi

Stability/

.... First thing first

sustainability of food availability, accessibility and consumption

  • Quantity
  • Safety

Food

consumption

  • Physical & economic

accessibility

  • Compliance to preferences

Accessibility

Safety

  • Quality

availability

Active &

Compliance to preferences

  • Compliance to culture &

religion

Accessibility

& Healthy life of Individual

  • Intake sufficiency
  • Quality of household food

processing, Quality of sanitation &

Consumption sufficiency

  • Quality of sanitation &

hygiene

sufficiency

Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 23

F (1)

Food Security - Food Quantity

  • Estimated 925 million hungry

.... Facts (1)

Food availability

  • Quantity

people in the world.

  • The world population is expected

Quantity

  • Food production will need to nearly

to reach 9.1 billion by 2050. double by 2050 in developing countries.

International Fund for

  • About 40% world’s arable land is

degraded to some degree and will

Agricultural Development

be further affected by climate change.

Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 24

F (1)

Food Security - Food Quantity

Th Ch ll

H t D bl Gl b l F d P d ti

.... Facts (1)

The Challenge: How to Double Global Food Production

and Reduce Environmental Damage?

  • Food production will need to nearly

double by 2050 in developing countries.

Image: Kevin Van Aelst

(http://www.scientificamerican.com/a

  • About 40% world’s arable land is

degraded to some degree and will

rticle.cfm?id=can-we-feed-the-world)

be further affected by climate change.

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 25

F (2)

Food Security - Food Quantity

.... Facts (2)

Global Food Losses and Food Wastes, FAO, Rome, 2011

  • Roughly one-third of food

produced for human consumption i l t t d l b ll is lost or wasted globally about 1.3 billion tons/year.

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 26

F (2)

Food Security - Food Quantity

.... Facts (2)

Global Food Losses and Food Wastes, FAO, Rome, 2011

Per capita food losses and wastes (kg/year), at consumption and pre- Per capita food losses and wastes (kg/year), at consumption and pre consumptions stages, in different regions

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 27

F (2)

Food Security - Food Quantity

.... Facts (2)

Global Food Losses and Food Wastes, FAO, Rome, 2011

Total food

  • Europe and North
  • Sub Saharan Africa and

Total food losses/ wastes

  • Europe and North-

America = 280-300 kg/year

  • Sub-Saharan Africa and

South/Southeast Asia = 120-170 kg/year. Characteristics

  • f food losses/
  • Industrialized countries:

more than 40% of the

  • Developing countries: more

than 40% of the food losses

  • f food losses/

food wastes more than 40% of the food losses occur at retail & consumer levels. than 40% of the food losses

  • ccur at post harvest and

processing levels Food waste at consumer level in industrialized countries (222 million ton) is almost as high as the ( ) g total food production in sub-Saharan Africa (230 million ton).

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 28

Food Security - Food Quantity & Food Irradiation?

O i (1 ) .... Opportunity (1a)

Increase food availability

(due to decreased food losses d f d t ) and food wastes) Characteristics

  • f food losses/
  • Developing countries: more

than 40% of the food losses

  • Industrialized countries:

more than 40% of the

  • f food losses/

food wastes than 40% of the food losses

  • ccur at post harvest and

processing levels more than 40% of the food losses occur at retail & consumer levels.

Application of Food irradiation Application of Food irradiation to decrease the food looses

(due to insect infestation, food borne pathogens, and spoilage).

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 29

O i (1b)

Food Security - Food Quantity & Food Irradiation?

Inhibition of sprouting of stored tubers,

.... Opportunity (1b)

Inhibition of sprouting of stored tubers, roots and bulbs 0.05-0.15 kGy Application of Food irradiation Application of Food irradiation to decrease the food looses and Its recomended dose ranges (EFSA, 2011).

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 30

O i (1b)

Food Security - Food Quantity & Food Irradiation?

Inhibition of sprouting of stored tubers,

.... Opportunity (1b)

Inhibition of sprouting of stored tubers, roots and bulbs 0.05-0.15 kGy Prevention of post harvest losses by Prevention of post-harvest losses by destruction of insects in stored cereals, fresh and dried fruits, nuts, oilseeds and pulses, or 0.15- 1 kGy , , p , phytosanitary (quarantine) treatment for insect pests infesting fresh fruits and vegetables y Application of Food irradiation Application of Food irradiation to decrease the food looses and Its recomended dose ranges (EFSA, 2011).

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 31

O i (1 )

Food Security - Food Quantity & Food Irradiation?

.... Opportunity (1c)

Delay of ripening of fruits 0.2-1 kGy Shelf-life extension of fruit and vegetables Shelf-life extension of fruit and vegetables, meat, poultry, fish and ready meals by reduction of micro-organisms that cause 0.5-3 kGy g spoilage Application of Food irradiation Application of Food irradiation to decrease the food looses and Its recomended dose ranges (EFSA, 2011).

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 32

Food Security - Food Safety

F (3)

Food safety have become increasingly important

.... Facts (3)

globally

  • 1. protecting the health of the consumer.
  • 2. meeting requirements for international trade.
  • This is especially important for many
  • This is especially important for many

developing countries that export foods to the major trading blocks of the developed world, or that have the potential to do so.

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 33

Food Security - Food Safety

F (3) .... Facts (3)

Food safety have become increasingly important globally

  • 1. protecting the health of the consumer.
  • Food borne diseases are caused by various

microorganisms: parasites bacteria and microorganisms: parasites, bacteria, and viruses. Th l b l i id f f db di

  • The global incidence of foodborne disease

(WHO, 2005) : 1.8 million people died from diarrhoeal diseases diarrhoeal diseases.

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 34

Food Security - Food Safety

F (3) .... Facts (3)

Food safety have become increasingly important globally

  • 1. protecting the health of the consumer.
  • CDC (2011) estimates that each year roughly

1 in 6 Americans (or 48 million people) gets 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die

  • f food borne diseases.
  • f food borne diseases.

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 35

Food Security - Food Safety

F (3) .... Facts (3)

Food safety have become increasingly important globally

  • 1. protecting the health of the consumer
  • USA (1997), diseases caused by the major

economic burden ( ) y j pathogens alone are estimated to cost up to US $35 billion annually in medical costs d l t d ti it and lost productivity.

  • The re-emergence of cholera in Peru in

1991 l d i h l f US $500 illi 1991 resulted in the loss of US $500 million in fish and fishery product exports that year.

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 36

Food Security - Food Safety

F (4)

Food safety have become increasingly important

.... Facts (4)

globally

  • 2. meeting requirements for international trade.

9% (560 US$ Billions) 91% World trade of agricultural 91%

(Other products)

g products

(Brodesser, J, FAO)

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 37

Food Security - Food Safety

F (4) .... Facts (4)

  • 2. meeting requirements for international trade.

Percentage increase per year of world trade & production by main product groups Al d 40% f ll t d Already ~ 40% of all trade in food, agriculture, fisheries occurs between developing & developed countries.

(World Integrated Trade (World Integrated Trade Solution Database (http://wits.worldbank.org/wit s/gptad.html)

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

gp )

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SLIDE 38

Food Security - Food Safety

F (4) .... Facts (4)

  • 2. meeting requirements for international trade.

Meeting Standards, Winning Markets: Trade Standards Compliance (2010)

  • Norwegian Agency for Development Cooperation

g g y p p and

  • United Nations Industrial Development

Organization (UNIDO)

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 39

Food Security - Food Safety

F (4) .... Facts (4)

  • 2. meeting requirements for international trade.

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 40

Food Security - Food Safety

F (4) .... Facts (4)

  • 2. meeting requirements for international trade.

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 41

Food Security - Food Safety

F (4) .... Facts (4)

  • 2. meeting requirements for international trade.

Number of EU rejections of food and feed exports and feed exports from Indonesia, 2002-2008

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 42

Food Security - Food Safety

F (4) .... Facts (4)

  • 2. meeting requirements for international trade.

Number of US rejections of food and feed exports and feed exports from Indonesia, 2002-2008

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 43

Food Security - Food Safety

F (4) .... Facts (4)

  • 2. meeting requirements for international trade.

es r of case R f Number Reasons for rejection of Indonesian N products by US-FDA (2002- 2010; Reason of rejection ;

www.accessdata.f da.gov/scripts/imp

  • rtrefusals).

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

j

)

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SLIDE 44

Food Security - Food Safety

F (4) .... Facts (4)

  • 2. meeting requirements for international trade.

Economic losses for developing countries

Value of EU rejections of fish and fishery products, products, 2004-2008 (US$ million)

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 45

Food Security - Food Safety

F (4) .... Facts (4)

  • 2. meeting requirements for international trade.

Economic losses for developing countries

Value of US rejections of fish and fishery products, products, 2004-2008 (US$ million)

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 46

O i (2 )

Food Security - Food Safety & Food Irradiation?

.... Opportunity (2c)

Inactivation/destruction of various food-borne parasites 0.3-6 kGy Prevention of food-borne illness by destruction

  • f non-sporeforming pathogenic bacteria (e g
  • f non sporeforming pathogenic bacteria (e.g.

Salmonella, Campylobacter, Listeria) in fresh

  • r frozen foods

3-7 kGy Application of Application of Food irradiation to decrease the food looses and Its recomended dose ranges (EFSA, 2011).

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

slide-47
SLIDE 47

O i (2b)

Food Security - Food Safety & Food Irradiation?

Reduction in viable counts of microorganisms in

.... Opportunity (2b)

g spices and other dry ingredients to minimize contamination of food to which the ingredients are dd d

5-10 kGy

added Production of microbiologically shelf-stable, vacuum-packaged meat, poultry and ready-to-eat meals by heat-inactivating of their tissue-enzymes and sterilizing them by irradiation in deep-frozen

up to 50 kGy Application of

and sterilizing them by irradiation in deep-frozen state

Application of Food irradiation to decrease the food looses and Its recomended dose ranges (EFSA, 2011).

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

slide-48
SLIDE 48

O i (2 )

Food Security - Food Safety & Food Irradiation?

.... Opportunity (2c)

Food Irradiation may be used as a Sanitary and Phyto-sanitary control measures to protect against pests and diseases and to provide safe food food

Purwiyatno Hariyadi hariyadi@seafast.org

48

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SLIDE 49

Food Security - Food Quality

O i (3) .... Opportunity (3)

  • Irradiation at 10, 20 and 30 kGy has been shown

to improve functionality of soy protein (improve l bilit li ifi ti ti it f t bilit ) solubility, emulisification activity, foam stability) and improve yield for protein isolate [Pednekar et al 2010]

  • al. 2010]
  • Irradiation at 2,5-10 kGy destroy anti nutritive

t (t i i i hibit h ti id) f Ph l agent (tripsin inhibitor, phytic acid) of Phaseolus vulgaris bean [Al-Kaisey et al. 2003]

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 50

Food Security - Food Quality

O i (3) .... Opportunity (3)

  • Irradiation at 10 kGy is more effective to reduce

phytic acid of Sorghum as compared with phytic acid of Sorghum as compared with cooking treatment [Duodu et al. 1999]

  • Irradiation at 5 10 kGy reduced phytic acid at
  • Irradiation at 5-10 kGy reduced phytic acid at

several bean (pea, cowpea, lentil, kidney bean, dan chickpea) [El-Niely 2007] dan chickpea) [El Niely 2007].

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 51

CONCLUSIONS

F d I di ti Food Irradiation – the Opportunities

FOOD IRRADIATION technology has a big potential in improving FOOD SECURITY

  • Reduce food looses and food wastes

Improve food safety improve public health

  • Improve food safety improve public health
  • (potentially) Improve food quality

and and

  • at the same time may facilitate the economic

development through international trade.

Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 52

CONCLUSIONS

F d I di ti Food Irradiation – the Challenges

Food irradiation is one of the most extensively studied technology but it is still relatively underutilized to address the global food security & food safety problem.

  • The challenges is to

develop better develop better communication/education risk/benefit anlysis risk/benefit anlysis and communication

Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 53

CONCLUSIONS

F d I di ti

With the emergence of “international trade”

Food Irradiation – the Challenges

With the emergence of international trade , strengthening global food security/food safety system is a shared responsibility. p y

  • The Challenge is to establish stronger

partnership partnership.

  • Using approach of “form farm to fork”, international

community have to remember that farm (may be in y ( y country A) and fork (may be in country B, C).

  • Food Irradiation? Partnership is needed to
  • vercome problem of (i) lack of irradiation
  • vercome problem of (i) lack of irradiation

infrastructure, (ii) limited technical expertise, and (iii) lack of private sector participation

Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 54

CONCLUSIONS

F d I di ti

With the emergence of “international trade”

Food Irradiation – the Challenges

With the emergence of international trade , strengthening global food security/food safety system is a shared responsibility. ........ Meaning that Fork p y Meaning that ....

Mutual partership in food irradiation

Farm

development -between producing country and consuming country- is essential in strengthening global food g g g security/food safety.

Purwiyatno Hariyadi hariyadi@seafast.org

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SLIDE 55

Thank You Fork Thank You Fork Farm

Purwiyatno Hariyadi hariyadi@seafast.org Purwiyatno Hariyadi hariyadi@seafast.org