Arab Conference on Atomic Energy kick -off in Khartoum
23 December, 2012
KHARTOUM (Sudanow)—The 11th Arab Conference on Peaceful Application of Atomic Energy set in the Sudanese capital Khartoum this morning, where hundreds of scientists are to discuss this issue which is widely feared.
Dr. Hind Abdul Monim Ahmed al-Beshir, the associate lecturer and researchers in Shambat Food Research Center (SFRC) in Khartoum North, is a woman that exerts herself and her mind in conducting research work and experiments of an immediate relationship with efforts being made for improving the economics of the state, family and individual.
She is a distinguished researcher in the Sudan, judging from her concern and diligence for achieving the objective of transforming the technologies reached through scientific research into products, services and know-how the community and state utilize for achieving the ultimate goal on coping with the international economy which tends to switch from an economy that relies on wealth and resources to one that depends on the overall knowledge and persistent search for development and doing jobs in an optimum way. In this interview we are going to explore her viewpoint on the technology of food irradiation:
SUDANOW: In the context of the peaceful applications of the atomic energy, we have recently heard a lot about food irradiation yet, to be frank felt a great measure of fear as we have for long been hearing stern warnings about irradiated food. But now I am puzzled with food irradiation. How do you explain this?
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Dr. Hind: Before answering this question, we have to agree that food is the mainstay of life and therefore, it must be available, safe and free of any pollutant that harms the human health. Although the world, n general, and the Arab countries, in particular, are faced with food shortages, there is an obvious loss of the produced food spoilt by germs and insects. This loss is estimated at 25%-30% and up to50% in fruit, vegetables and fish and, unfortunately, most of this loss occurs in developing countries where the need for food is greater. Now, going back to your question, let me assure you that food irradiation for conservation, or treating food with radiation, a phrase which I prefer, by exposing canned food to ionized radiation under tight and thoroughly controlled conditions and for a specific period of time for a desired purpose such as preserving the food from insects or from any germs that cause diseases or even from physiological processes such the delayed ripening, prolonged storage or failure to apply seedling processes for potatoes, onions and garlic causing the decline or total loss of the crops and thus the loss is great. Foods exposed to the ionized radiation are called radiation processed or irradiated foods and there is a difference between irradiated and radioactive foods.
SUDANOW: What is the difference?
Hind: The irradiated food is one intentionally exposed to radiation for achieving a certain goal and it is quite suitable for human consumption, while the radioactive food is the one that is exposed to radiation due to incidents of reactors or atomic weapons tests. This latter kind of food is extremely hazardous to health, even fatal.
Q: Why are foods irradiated in the first place?
A: To minimize the rate of loss in the agricultural products and foods because this technology is effective in controlling biotics and insects which spoil foods and therefore causes a tremendous loss for the farmers, manufacturers and dealers. It is also used to prolong the period of storage because a short storage period limits the scope of distribution and marketing. Irradiation also prevents food rotting which limits the marketing. The traditional methods of controlling decomposition impair the product and the environment. Finally, this technology of irradiation is a substitute to the chemical compounds used in conservation of food products for curbing the food poisoning diseases resulting from the germs that cause diseases.
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Q: Does irradiation prolong the food suitability for consumption?
A: The Irradiation prolongs the consumption suitability by two or three times that of the products which are not irradiated and this improves the conditions of storage and distribution and expands the suitability for use on shelves of the shops. The food which remains fresh for a longer period will be of a greater benefit and less loss. Many countries have recently prohibited importation of foods infected or suspiciously infected with germs for fear of introducing or incurring new diseases in those countries. For this reason, irradiation is applied in the quarantine for facilitating the trade exchange of the food products between the countries.
Q: What about the health of the consumer of the irradiated foods?
A: The technology of irradiation of foods plays an important and vital role in the protection of the consumer’s health through the following actions:
First: Killing the sickening and poisoning bacteria and poison secreting fungus and parasites which are harmful to the human health which are found in foods and the irradiation guarantees safe consumption
Second: curbing or prevention of the use of chemical compounds for foods conservation.
Third: Curbing or prevention of wallowing grains with chemical compounds or spices for conservation against insects and germs
Fourth: Irradiation largely minimizes loss in foods and safeguards the consumer against infection with diseases conveyed by foods and, thus, provides safety to the consumers, safeguards hygiene and minimizes economic losses resulting from food diseases.
Q: What is your opinion about cautiousness and application of irradiation?
A: The hesitance is due to ignorance of this technology. There is confusion between food irradiation and nuclear radiation, particularly as everybody is aware of the nuclear radiation and nuclear explosion like the Chernobyl incident and the Hiroshima and Nagasaki bombs. For this reason, radiation is linked with disaster and destruction, but food irradiation is totally different than the nuclear radiation. Gamma rays, which are often used in irradiation of foods, can be ionized into specific particles (fracturing the chemical compounds when they are assimilated by the substances to be irradiated. If you use the French term of radiation instead of ionization the confusion will be removed. I assure you that irradiation does not make foods radioactive but what occurs is a chemical change rather than a nuclear one and the emitted energy applied in the given doses is incapable of incurring any change
in the nuclear structure and therefore the foods will not be radioactive.
Q: What are the advantages of conservation of foods with irradiation?
First: Killing microbe cells without raising the temperature of the food as the technology of irradiation of foods is a physically-cold process. This means getting foods (meats, fish, fruits, vegetables) free of disease-causing microbes, poison-secreting fungi, harmful parasites and insects and at the same time keeping foods fresh with their natural characters and nutritious value. It is the only and singular method that serves this purpose.
Second: The possibility of using all packaging materials used for foods, particularly those which do not bear high temperatures such as the different plastic materials. It is also possible to use large packaging containers for minimizing the packaging costs. These containers can be of different sizes and shapes (complete carcass, half carcass quarter carcass).
Third: Freeing the food from any harmful or poisonous remains.
Q: Would you speak to us in details about the irradiated foods?
A: Research and studies conducted in this connection have proved that the irradiat6ed foods are safe and suitable for human consumption. This was based on the following principles and considerations:-
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The food components do not get any radioactivity, i.e. the irradiated foods do not emit any radiation. Confirmed tests conducted on laboratory animals of successive generations in different parts of the world have not shown formation of poisonous substances, cancerous compounds or any adverse effects on those animals which were fed irradiated foods. Irradiation has not affected the nutritious value of the foods more than the effect caused by other methods of processing and conservation.
The rates of decomposition resulting from the irradiation are largely similar to the rates resulting from exposure of foods to heat or due to cooking.
Q: Are there international organizations or agencies which cooperate in food irradiation?
A: Sure. The important UN agency which cooperated and exerted commendable efforts in food conservation with irradiation by supporting research and studies and promulgating legislations, laws and procedures aimed at spreading the method of irradiation are: IAEA, FAO, ITC, WHO and GATT. It is worth noting that wheat and flour were the first foods the American Food and Drug Authority has permitted to be treated by irradiation to deterge them from harmful insects and more than 21 countries applied this technology on wheat and flour. The irradiated grains do not require special storage conditions other than the common methods to prevent decomposition. Intensive and multiple studies were also carried out for annihilating insects that attack dates by using the method of irradiation because the problems resulting from the remains of insecticides have increased and because the insects resistance to insecticides has also increased and for reasons related to poisoning and to conservation of the environment.
Q: What about the genetic changes caused by radiation on irradiated materials?
A: This quite different. Conservation of foods by irradiation requires very small doses of radiation compared to what is required by genetic changes which need high radiation doses.
Q: How much does the food irradiation cost?
A: Feasibility studies and research conducted in numerous countries confirmed that the cost of the technology of conservation of foods by irradiation is lower than the cost of other conservation methods used for the purpose such as thermal sterilization or freezing.
Q: How far is this technology acceptable in the Sudan?
A: An extensive study has been conducted on acceptability of this technology of food conservation by scientists, researchers and legislators and on the likelihood of introducing irradiation in the Sudan. The study showed that the food irradiation would be successful if efforts are joined together in addition to enlightenment and awareness of this technology through intensive training and education and sustainable backing and funding of relevant research programmes. A number of studies have been made in the Sudan on irradiation of foods such as quality irradiation of guava fruit infected with the fruit fly, effect of irradiation on the storage durability of garlic, tomatoes, sorghum, bananas and peppers. Another study was conducted on the use of gamma rays for prolonging the period of storage and quality of two types of processed potatoes. Other research and studies have been conducted on the issue in the Sudan, in addition to three MSCs and two PHDs presented on this subject besides BSC degrees. Moreover, our laboratories in the Food Research Center open everyone who wishes to do research on the issue.
Q: Potato is a very important crop in the Sudan but it has many probels of storage and processing. Has irradiation contributed to solving these problems?
Yes. As you have said, potato has become a very important crop in the Sudan and the main problem facing its producers is the great loss during the long period of storage (in the Sudan there is only one winter season for growing potato). Most portion of the loss is attributed to the high rate of germination of the nodules in addition to the post-harvest improper handling. The loss rate ranges between 45% and 50%. Nonetheless, the introduction of cold storage has cut down rate of loss, but this has a lot of negative effects. Studies have shown that irradiation of the processing potato nodule prevents its germination and thereby leads to its damage by 100%. The quality of the potato of processing is retained by irradiating its nodules and in this case it can be stored for as long as a month besides improving the quality processing characteristics and supplying the harvest in the local markets and to the factories round the year at fixed prices. The cost of electricity for cold storage (the irradiated nodules do not need low temperature) can be cut down, thus improving the income of the potato producers and opening new export markets and food processing.
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Q: Is there a plan for the future of this technology in the Sudan?
A: There is a proposal for rehabilitation and accreditation of the Shambat Food Processing Center as a scientific institution with more than 40 years of international experience in the research on food conservation, processing and technology for providing irradiation services and also examination of the irradiated food imports to make sure those imports have been irradiated. This can be done in coordination with laboratories of the Sudanese Atomic Energy Authority. The first issue of the regulation on providing services for examination of the irradiated foods will be prepared and distributed to
laboratories of the Sudanese standards and metrology organization, and federal Ministry of Health for guidance as the regulation contains methods of examination of irradiated foods and food products along with the examination cost in addition to a timetable for providing the services. Though, like other modern technologies, nuclear technologies have advantages and disadvantages, merits and shortcomings. If they are utilized properly, they will render good outcomes and will be of benefit to mankind but if misused they will only cause disaster and destruction.
Finally, the provision of safe and healthy is an important element of stability, progress and prosperity on this planet and this is why we always endeavor to find the technologies that may help provide this service. And let’s pray to God for success.
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