Topic 2: Part D

Question 1

Sterilization treatment of food with a type of radiation energy known as..

Answer 1

ionizing radiation (cold pasteurization)

Question 2

3 different types of radiation are allowed..

Answer 2

• gamma rays
• x-rays
• electron beam radiation

Question 3

Why use irradiation

Answer 3

• Kills molds, parasites, insects and harmful bacteria
• Slows ripening or sprouting process
• Can be used on frozen foods

Question 4

All irradiated foods must carry an international symbol of..

Answer 4

Radura

Question 5

The symbol must be accompanied by the words..

Answer 5

• treated by irradiation

- treated by ionizing energy

Question 6

In Canada only 4 types of food products have been improved for irradiation

Answer 6

• potatoes
• onions
• wheat
• flour and whole wheat flour
• whole/ground spices
• dehydrated seasonings
• fresh/frozen raw ground beef

Question 7

Each year millions of people could be spared if..

Answer 7

irradiation was used

Question 8

When raw poultry is irradiated ..

Answer 8

99.9% free of harmful microorganisms

Question 9

Irradiation isn’t used much because of ..

Answer 9

consumer acceptance and expensive

Question 10

Risk to employees in irradiation plant..

Answer 10

measure in place to minimize safety risks

Question 11

Concerns for the safe transpiration of..

Answer 11

radioactive materials needed for irradiating foods and disposal of radioactive waste

Question 12

50+ years of research has revealed no..

Answer 12

toxic effects from irradiated foods

Question 13

Effects of irradiation on water

Answer 13

off odours and off flavours

Question 14

Effects of irradiation on lipids

Answer 14

rancidity of the fat

Question 15

Effect of irradiation on proteins

Answer 15

not compromised

Question 16

Effect of irradiation on carbohydrates

Answer 16

some structural properties (gelling) may be reduced

Question 17

Effect of irradiation on vitamins

Answer 17

vitamins A, E, C and thiamin are senstive to breakdown with irradiation, especially when higher doses are used and when foods are packaged with air in the package

Question 18

Effect of irradiation on physical properties

Answer 18

when high levels of irradiation are used changes in texture, colour and flavour can occur

Question 19

High hydrostatic pressure processing or ultra high pressure (UHP) processing

Answer 19

• Food is placed under uniform pressure of up to 100,000 lbs per square inch.
• Living microbes are destroyed by anything greater than 60,000 lbs per square inch

Question 20

Pressure assisted thermal sterilization (PATS)

Answer 20

known to kill C. Botulinum

Question 21

Non-thermal food processing

Answer 21

UV radiation pulsed light and ultrasound

Question 22

Continuous microwave process

Answer 22

food is passed through a tube and the microwaves are directed towards the centre of the food. leads to heating the food from inside out

Question 23

Antimicrobial chemicals

Answer 23

• can be sprayed onto foods or food can be dipped into the antimicrobial solution
• many natural chemicals exist that can inhibit microorganisms