Bir Gıda Koruma Yöntemi: Işınlama

Abstract

Son yıllarda insanoğlunun güvenilir gıdaya olan ihtiyacı, hiç olmadığı kadar artmıştır. Hızla artan nüfus, çevre kirliliği ve iklim değişikliği, zirai denetim uygulamaları ve hayvansal üretim maliyetleri dünyada gıda elde etmeyi dahası mevcut gıdaları güvenilir tutabilmeyi zorlaştırmıştır. Gıdaların uzun süreli güvenilir ve sağlıklı kalabilmesi için birçok gıda koruma yöntemi uygulanmışsa da ancak radyasyonun keşfinden sonra bu alanda hızlı bir ilerleme kaydedilmiştir. Farklı gıdalarda radyasyonla (ışınlama) hijyen ve muhafaza uygulamaları denenerek aynı zamanda gıdaların besin değerleri de takip edilmiştir. Daha önemlisi, farklı gıdaların korunması için uygulanması gereken ışınlama miktarları titizlikle belirlenmiştir. Ayrıca ışınlamaya bağlı gıdaların besin değerlerindeki kayıplar ve gıda zehirlenmeleri ile ışınlama uygulamalarının maliyetleri üzerine uzun süreli araştırmalar yapılmıştır. Gıda endüstrisinde lokomotif bir sektör olan ışınlanma uygulamaları ekonomik katkıları hariç gıda hijyeni ve sağlığı açısından en güvenilir yöntem olması ile tüm dünyada en çok başvurulan yöntemdir. Bu derlemede, gıda koruma yöntemleri içinde önemli bir rolü olan “Işınlama” uygulamasının, mikroorganizmalara, gıda bileşenlerine ve ambalajlama materyallerine etkisi, teknolojik gelişimiyle birlikte gıda güvenliği ve tüketici bakış açısıyla değerlendirilmesi amaçlanmıştır.

Keywords

• Besin,radyasyon,gıda hijyeni,gıda sağlığı

References

1. Ayhan, H.,(1993) İyonize ışınların gıda bileşenleri üzerine etkileri. Gıda, 18(4): 265-268.
2. Bhaskaram, C., Sadasivan, G., (1975) Effects of feeding irradiated wheat to malnourished children, American Journal of Clinical Nutrition 28(2):130-135.
3. Buchko G. W. and Weinfeld M., (1993) Influence of Nitrogen, Oxygen, and Nitroimidazole Radiosensitizers on DNA Damage Induced by Ionizing Radiation, Biochemistry, 32, 2186-2193
4. Camcigil, M., (1991) Dose Limits in Food Irradiation , Food Control, p(130-132)
5. Deeble DJ, Bothe E, Schuchmann HP, Parsons BJ, Phillips GO, von Sonntag C, (1990) The kinetics of hydroxyl-radical-induced strand breakage of hyaluronic acid. A pulse radiolysis study using conductometry and laser-light-scattering., Z Naturforsch C. 1990 Sep-Oct;45(9-10):1031-43.
6. Desrosier, N. W. , Rosenstock, H.M., (1960) Radiation Technology in Food, Agriculture and Biology Hardcover, 401 p, Westport.
7. Diehl, J.F., (1995) Safety of Irradiated Foods, 2 nded.,464 p,NewYork.
8. Diehl, J.F., (2002) Food Irradiation-Past, Present and Future, Radiation Physics and Chemistry, 63, 211–215.

9. Dugle, D. L., Chapman, J. D., Gillespie, C. J., Borsa, J., Webb, R. G., Meeker, B. E., Reuvers, A. P., (1972) Int. J. Radiat. Biol. 22, 545-555.
10. Dyck, V. A., Hendrichs, J., Robinson, A. S. (Eds.)., (2006) Sterile insect technique: principles and practice in area-wide integrated pest management. Springer Science & Business Media.,799 p.
11. Eggum, B.O., (1979) Effect of radiation treatment on protein quality and vitamin content of animal fields, in Decontamination of Animal Feeds by Irradiation, Proc. Advisory Group Meeting, Sofia, Oct. 17-21, 1977, Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Internatioanl Atomic Energy Agency, Vienna, pp. 55-67
12. Ehlermann, D. A. E., (2009) The RADURA-terminology and food irradiation, Food Control , 20(5) 526-528.
13. Ehlermann, D. A. E., (2016) Particular applications of food irradiation: Meat, fish and others, Radiation Physics and Chemistry. Elsevier, 129, pp. 53–57. doi: 10.1016/j.radphyschem., (Erişim: 27.07.2016)
14. Erikson, R. L.,Szybalski, W., (1961) Molecular radiobiology of human cell lines. I. Comparative sensitivity to X-rays and ultraviolet light of cells containing halogen-substituted DNA. Biochem. Biophys. Research Communs., 4.
15. Erkmen, O., (2000) Kaliteli ve güvenli gıda üretimi için ışınlama yöntemi. Gıda, 25(2): 58-61.
16. Eugster, A., Murmann, P., Känzig, A. and Breitenmoser, A., (2018) ‘A specific but nevertheless simple real-time PCR method for the detection of irradiated food shown detailed at the example of garlic (Allium sativum)’, European Food Research and Technology. Springer Berlin Heidelberg, 244(5), 819–825.
17. Farkas, J., (2001b) Physical methods of food preservation., Food microbiology. Fundamentals and frontiers, ASM Press, p. 561–591, Washington, DC.
18. Farkas, J.,Mohácsi-Farkas, C., (2011) History and future of food irradiation. Trends in Food Science & Technology, 22(2-3), 121-126.
19. FDA, U.S .Food and Drug Administration, (2008) Irradiationin the production, processing and handling of food .Final rule: iceberg lettuce and spinach. Fed. Regist. 73(164) (21 CFR Part 179. [Docket No. FDA-1999-F-2405].73FR49593).
20. Fideler, Bradley M.; Vangsness, Thomas C. Jr.; Moore, Tillman; Li, Zhiliang; Rasheed, Suraiya, (1994) Effects of Gamma Irradiation on the Human Immunodeficiency Virus. A Study in Frozen Human Bone-Patellar Ligament-Bone Grafts Obtained from Infected Cadavera., JBJS:76(7), 1032–1035.
21. Güneş, G., (2012) Gıdaların muhafazasında iyonize ışınların kullanımı, Gıda Teknolojisi, http://www.gidateknolojisi.com.tr/haber/2012/10/gidalarin-muhafazasinda-iyonize-isinlarin kullanimi, (Erişim Tarihi:19.01.2018)
22. Hall, J. C., Goldsteın, A. L., Sonnenblıck, B. P., (1963) Recovery of Oxidative Phosphorylation in Rat Liver Mitochondria after Whole Body Irradiation, The Journal Of Bıologıcal Chemıstry Vol. 238, No. 3, March 1963
23. Hentosh, P., (1988) Induction and repair of DNA damage in γ-irradiated human lymphoblasts: irradiation in the presence and absence of misonidazole. Radiation research:115(3), 436-447.
24. IAEA, Facts About Food Irradiation- NRC-(ICGF), (Erişim Tarihi:18.08.2005)
25. Josephson, E.S., (1977) Food irradiation and sterilization, Radiation Physics and Chemistry:18,(1–2), 223-239.
26. Kesavan, P. C. And Sukhatame, P. V., (1976) Summary of the technical report on the data of NDJ, Hyderabad and BARC, Bombay on the biological effects of freshly irradiated wheat. Report submitted to the Joint FAOIIAEAI WHO Expert Committee on the Wholesomeness of Irradiated Food.
27. Kume, T., Furuta, M., Todoriki, S., Uenoyama, N., Kobayashi, Y., (2009) Status of food irradiation in the world, Radiation Physics and Chemistry:78 (2009) 222–226.
28. Loaharanu, P.,Thomas, P., (2001) Irradiation for food safety and quality. Crc Press., p. 217, Lanchaster.
29. Lukton, A., Mackinney ,G., (1956) Food Technology, Effect of ionizing radiations on carotenoid stability: 10, p 630-632.
30. Lung, H. M., Cheng, Y. C., Chang, Y. H., Huang, H. W., Yang, B. B. and Wang, C. Y., (2015) Microbial decontamination of food by electron beam irradiation’, Trends in Food Science and Technology. Elsevier Ltd, 44(1), 66–78.
31. Mansfield W. K., (1959) Elementary Nuclear Physics Paperback, Temple Press, p 60, London
32. Marisson, R. M., (1989) An Economic Analysis of Electron Accelerators and Cobalt-60 for Irradiating Food, United States Department of Agriculture Economic Research Service Technical Bulletin ,Number 1762
33. Millar, S.J., Moss, B.W, Stevenson, M.H, (2000a) The effect of ionising radiation on the colour of beef, pork and lamb, Meat Science, 55(3), 349-360.
34. Millar, S.J., Moss, B.W, Stevenson, M.H, (2000b) The effect of ionising radiation on the colour of leg and breast of poultry meat, Meat Science, 55 (3), 361-370.
35. Molins, R., (2001) Food irradiation: Principles and applications, Wiley/Interscience, p 469, New York.
36. MPI, Ministry of Primary Industries, (2013) Labelling Requirements for Irradiated Foods – Information for Food Businesses.
37. Ramakrishnan, S. R., Jo, Y., Nam, H. A., Gu, S. Y., Baek, M. E., Kwon, J. H., (2019) Implications of low-dose e-beam irradiation as a phytosanitary treatment on physicochemical and sensory qualities of grapefruit and lemons during postharvest cold storage. Scientia Horticulturae, 245, 1-6.
38. Resurreccion, A. V. A., Galvez, F. C. F., Fletcher, S. M., & Misra, S. K., (1995) Consumer attitudes toward irradiated food: results of a new study. Journal of Food Protection, 58, 193–196.
39. Rubio, T., (2003) Legislation and application of food irradiation. Prospects and controversies. Ernaehrung/Nutrition: 27(1), 18–22.
40. Rustgi, S. and Riesz, P., (1978) Free Radicals in U.V.-irradiated Aqueous Solutions of Substituted Amides: An E.S.R. and Spin-trapping Study, International Journal of Radiation Biology and Related Studies in Physics, Chemistry and Medicine ,Volume 34, 1978 - Issue 2
41. Sakurai, H., Y. Murakami, T. Kohama, and T. Teruya., (2000) Sterilizing mechanism of gammaradiation in the female of West Indian sweet potato weevil, Euscepes postfasciatus. Research Bulletin of the Faculty of Agriculture, Gifu University, Japan, Number 65: 13–20.
42. Saleh, Y.G., M.S. Mayo, and D.G. Ahearn., (1988) Resistance of Some Common Fungi to Gamma Irradiation. Applied and Environmental Microbiology 54(8), 2134–2135.
43. Schwartz, B., (1921) Effect of X-rays on Trichinae. Journal of Agricultural Research. 20: 845–854
44. Skov, K. A,, Palcic, B., Skarsgard, L. D., (1979) Radiat. Res. 79, 591-600.
45. Taylor, Y. C., Evans, J. W., Brown, J. M., (1987) Radiat. Res. 109, 364-373.
46. Thayer, D.W., (1990) Food irradiation benefits and concerns. J. Food Qual. 13: 147-169.
47. Tsutsumı,T, Todorıkı, S., Neı, D., Ishıı, R., Watanabe, T., Matsuda, R. (2011) Detection of Irradiated Food Using 2-Alkylcyclobutanones as Markers: Verification of the European Committee Standardization Method EN1785 for the Detection of Irradiated Food Containing Lipids, Food Hygiene and Safety Science, 52 (6), 132-136.
48. Türkiye Atom Enerjisi Kurumu (TAEK), Gıda Işınlama Kursu, (2004) Ankara, http://www.taek.gov.tr/tr/component/remository/yayinlar/bilgidokumanlari/gida_isinlama/orderby,7/lang,tr-tr/?Itemid=302, Erişim tarihi:14.03.2018
49. Urbain, W. M., (1986) Food Irradiation , Academic Press, 1st Edition, 351 p, Florida
50. USEPA, US Environmental Protection Agency (2014) Food Irradiation: Food Labeling. 〈http://www.epa.gov/radiation/sources/food_labeling.html〉 Erişim Tarihi:07.03.2014
51. Webb, M., Penner, K. (2000). Food Irradiation, Kansas State University, February, http://krex.kstate.edu/dspace/bitstream/handle/2097/21767/KSUL0009KSREODPUBSMF2426a.pdf?sequence=1, (Erişim tarihi:6.2.2019)
52. WHO, World Health Organisation, (1994) Safety and Nutritional Adequacy of Irradiated Food. WHO, Geneva (176p).
53. Xuetong, F., Kimberly, S., André Weidauer, G., and Frank-Holm Rögner, E., (2017) Comparison of gamma and electron beam irradiation in reducing populations of E. coli artificially inoculated on mung bean,clover and fenugreek seeds, and affecting germination and growth of seeds, Radiation PhysicsandChemistry, (130), pp. 306–315.