Feeding studies of radiation sterilization ready to eat foods on sprague dawley rats: <i>In vivo</i>

Abstract

Development of gamma irradiated high moisture traditional dishes derived from locally traditional récipe aimed for specific target groups as ready to eat foods for ensuring the safety, quality, and security purposes have been conducted. The formation of free radicals in the traditional foods induced by ionizing radiation is a part of toxicological studies on irradiated traditional foods was to provide local scientific data base on safety issues.The different foods such as steamed gold fish, spicy curry beef and soy sauces beef were individually vacuum packed in a laminate pouch of PET 12 μm/LDPE 2 μm/AL-Foil 7 μm/LDPE 2 μm/LLDPE 50 μm (PET/Al-Foil/LLDPE), then kept at frozen state. The frozen samples were maintained in cryogenic condition along the irradiation process by placing the samples in styrofoam boxes filled with dry ice then irradiated with gamma rays at the dose of 45 kGy. The irradiated samples were kept and stored at normal temperature prior to test. Both irradiated conventional rat's feed at normal temperature with the dose of 4 kGy and unirradiated one as control were also made. Irradiated and unirradiated samples were sent to animal laboratory, and fed into individual female Sprague Dawley rat as member of a group. The parameters observed were body weight changed of rats, toxicological test to observe the effect free radicals formation in rat's blood by using malon-dialdehyde (MDA) and superoxide dismutase (SOD) methods, respectively, and anatomy pathology diagnosis. Different types of the foods sterilized by ionizing radiation fed ad libitum to the individual Sprague Dawley rat demonstrated that such foods did not give any adverse effect on the reduction of body weight, the toxicological impact, nor anatomypathology examinations of the rats.

Effect of fast neutrons-irradiated diets on liver structure and function of male albino rats

“…Therefore, the authors considered these changes to be episodic or adventitious ones due to the sensitive reactivity and response of hepatocytes to any toxicant or environmental pollutant since the liver is a target organ for contaminated food. This opinion is in agreement with other investigators (Maier et al,1993;Thayer ,1994;Kang et al,1998;WHO 1999;Hagiwara et al, 2005;Park et al, 2011;Irawati andSani, 2012 andKolawole, et al, 2015). Maier et al(1993) examined the histopathological inspection of liver, kidney, lung, spleen thymus and DNA analysis of bone marrow cells and nuclei of hepatocytes of rats in response to feeding irradiated wheat and found no significant association with the feeding process.…”

“…Park et al(2011) observed no microscopical alterations in liver and kidney of ICR mice fed 40 KGy-irradiated bulgogi. Irawati and Sani (2012) concluded that feeding of gamma irradiated food (45 kGy) in combination with packaging method of steamed gold fish, soy sauces beef and spicy curry beef to female rats, did not exhibit any pathological diagnosis nor clinical symptoms as compared to the un-irradiated food. Kolawole, et al (2015) recorded that consumption of γ-irradiated millet by Wistar rats at different doses (2-8KGy) caused no detectable histopathlogical lesions or any deformity in the cells of liver, kidney, heart, brain, spleen and lungs.…”

Potential Use of Gamma-Irradiated Ethnic Ready-to-Eat Foods to Improve the Nutritional Status of Landslide Victims

“…This issue could probably be stated as scientific evidence that slow release of some nutritive food constituents which are trapped in the matrix might take place. Intensive studies on some irradiated ethnic RTE foods in vitro [ 7 , 8 ], animal feeding study in vivo [ 9 ], and food spectra using nanotechnology [ 20 , 21 ] show that antioxidant capacity tends to increase statistically, and could probably confirm the evidence. High quality, hygienic, and wholesome irradiated ethnic ready-to-eat foods could give a positive contribution [ 22 ] to improving the quality of life of the respondents.…”

“…In intensive in vitro and in vivo studies as a part of a risk assessment monitoring program, a high irradiation dose at 45 kGy of irradiated ethnic RTE showed promising results that such foods are safe and wholesome [ 7 , 8 , 9 ]. Due to some benefits of the process, high-dose irradiation can also potentially facilitate the availability of food for emergency rations as a source of nourishment and solace with a variability in menu, in which the food can be kept for long periods of time [ 10 , 11 ].…”

Food irradiation – legal, commercial and toxicological aspects

“…Zaobserwowano, że w dużej mierze zależy ona oczywiście od dawki, ale również od rodzaju analizowanego produktu, jego przygotowania do radiacji, a także sposobu jego przechowywania i pakowania po zakończonym procesie. Zmiany oksydacyjne można ograniczyć poprzez zapakowanie napromieniowanych artykułów próżniowo przy użyciu odpowiednich materiałów oraz prowadząc proces w warunkach kriogenicznych [34].…”