辐照食品的安全性概述.pptx

Safety of Irradiation Food 辐照食品的安全性Food irradiation (1) 1、食品辐射保藏Gamma rays γ射线produced during decay of radioactive isotopes Cobalt 60, Cesium 137 Good penetration power钴60和铯137放射性同位数衰变时所产生的能量称为γ射线，该射线是波长非常短的电磁波束，能量较高，穿透物质的能力很强。High energy electron beams 高能量电子束produced by accelerators ，low penetration由加速器产生，穿透物质的能力较低X raysX射线 highest penetration power穿透物质的能力较高 Low - dose irradiation 低剂量辐射处理 Low – dose 低剂量 (up to 1 kGy) Inhibition of sprouting 抑制发芽Insect disinfestation andparasite disinfection 杀死昆虫和寄生虫Delay of physiologicalprocesses (e.g. ripening) 延迟生理过程 （比如：过熟） Products irradiated 被辐射的产品Potatoes, onions, garlic, etc.西红柿、洋葱、大蒜等Cereals and pulses, freshand dried fruits, dried fishand meat, fresh pork谷物、鲜果、干果以及干鱼、肉和新鲜猪肉Fresh fruits and vegetables新鲜水果和蔬菜Dose (kGy) 剂量 0.05 - 0.150.15 - 0.5 0.5 - 1.0Medium - dose irradiation中等剂量辐射处理Medium-dose 1-10 kGy 中等剂量 Dose (kGy)剂量Products irradiated 辐射的产品Fresh fish, strawberries, 鲜鱼和草莓等Extension of shelf-life 延长货价寿命etc.1.0 - 3.0Fresh and frozenElimination of spoilageseafood, raw or frozen1.0 - 7.0microorganismspoultry and meat, etc.新鲜的和冷冻的海产品以及冷冻的家禽和肉等 and pathogenic消除腐败微生物和致病菌Grapes (increasing juiceImproving technological2.0 - 7.0yield), dehydratedproperties of food提高食品的品质vegetables (reducedcooking time), etc.葡萄（提高出汁率）和脱水蔬菜（减少烹调时间）等High-dose (10-50 kGy) 高剂量辐射 Dose (kGy)剂量Products irradiated 被辐射的产品 Sometimes industrial sterilization (in combination with mild heat treatment) 有时应用于工业化杀菌（与轻微加热处理方法结合）Meat, poultry,seafood, prepared30 - 50foods, sterilised hospital diets肉、家禽、海产食品和制备食品、经过杀菌的医院食品Decontamination ofcertain food additives and ingredients消除某些食品添加剂和成分 的污染Spices, enzyme 10 - 50 preparations 调味品和酶的制备High - dose irradiation高剂量辐射处理Sensitivity of microorganisms 微生物的敏感性 Necessary dose 最低剂量Parasites寄生虫 1.0 kGyBacteria细菌1-7 kGyViruses病毒 30 kGyParasites 寄生虫G – Bacteria 革兰氏阴性细菌G + Bacteria, moulds 革兰氏阳性细菌，霉菌Spores, yeasts孢子和酵母Viruses病毒+ Food irradiation (2) 食品辐射处理 Food irradiation at any dose has been assessed by IAEA, FA