The Radura symbol serves as an international indicator that a food item has undergone irradiation. Typically depicted in green, it features a plant design within a circular outline, with the circle's top section represented by dashes. The specific design elements, including colors, can differ across various countries.
The word "Radura" is derived from radurization, in itself a portmanteau combining the initial letters of the word "radiation" with the stem of "durus", the Latin word for hard, lasting. [1]
The Radura symbol was created by inventors from the former Pilot Plant for Food Irradiation in Wageningen, Netherlands, which later evolved into the company known as Gammaster, now called Isotron. The plant's director at the time, R.M. Ulmann, introduced the symbol to the global community. During a presentation, Ulmann explained the meaning of the Radura symbol: it represents food, specifically an agricultural product depicted as a plant (indicated by a dot and two leaves) inside a sealed package (symbolized by the circle). The symbol also shows the food being irradiated from above, through the packaging, by ionizing rays, which is represented by the breaks in the upper part of the circle. [2]
Initially introduced in the 1960s, the Radura symbol was exclusively used by a food irradiation pilot plant in Wageningen, Netherlands, which held the copyright. Jan Leemhorst, the then president of Gammaster, proactively promoted the symbol's international use. The symbol became available for any entity that complied with established quality standards. Additionally, the Atomic Energy of South Africa adopted the Radura, using the term 'radurized' to describe irradiated food. Leemhorst played a crucial role in having the symbol included in the Codex Alimentarius Standard for irradiated food, providing an option for labeling such products. Presently, the Radura is recognized in the Codex Alimentarius Standard for the Labelling of Prepacked Food. [3]
The symbol Radura was originally used as a symbol of quality for food processed by ionizing radiation. [2] The Dutch pilot plant used the logo as an identification of irradiated products and as a promotion tool for a high quality product with extended shelf life. In supermarkets where the irradiated mushrooms were on sale the logo was dominantly shown and buyers received a leaflet with information about the process and the advantages of the treated products. In clearances for other products granted by the Dutch authorities at later dates, application of the logo on the product or a clearly visible logo near treated bulk product was even demanded.
Following the later interpretation by some food and process engineers, the symbol may also be read the following way:
Perceptions of the Radura are often intertwined with common misconceptions of irradiation. Irradiation of food has not been widely adopted in the state of New York due to negative public perceptions, [4] [5] concerns expressed by some consumer groups and the reluctance of many food producers. [6] Proponents of food irradiation have been frustrated by proposals to use international warning symbols for radiation hazard or bio-hazard since irradiated food does not pose any radiological or biological hazards. [7] [8] [9]
The European Community does not provide for the use of the Radura logo and relies exclusively on labeling by the appropriate phrases in the respective languages of the Member States. Furthermore, irradiated ingredients have to be labeled even down to the last molecule contained in the final product; [3] it is also required that restaurant food is labeled according to the same rule. Other countries and regions have varying regulations.
As part of its approval, the U.S. Food and Drug Administration (FDA) requires since 1986 that irradiated foods include labeling with either the statement "treated with radiation" or "treated by irradiation," along with the Radura. In the US, irradiation labeling requirements apply only to foods sold in stores. For example, irradiated spices or fresh strawberries should be labeled. Irradiation labeling does not apply to restaurant foods or processed foods. [10] (NOTE: The Radura symbol as compulsory under FDA-rule has a design slightly different from the Codex Alimentarius version; [3] the 'leaves' being empty areas.)
The city of Berkeley, California, through its nuclear-free zone law, requires that food intended for human consumption be labeled "Treated with Ionizing Radiation". Food irradiating facilities are also banned as part of this law. [11]
Such requirements are seen by consumer groups as helpful information to consumers concerned about food irradiation.
Food irradiation is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams. Food irradiation improves food safety and extends product shelf life (preservation) by effectively destroying organisms responsible for spoilage and foodborne illness, inhibits sprouting or ripening, and is a means of controlling insects and invasive pests.
A radionuclide (radioactive nuclide, radioisotope or radioactive isotope) is a nuclide that has excess numbers of either neutrons or protons, giving it excess nuclear energy, and making it unstable. This excess energy can be used in one of three ways: emitted from the nucleus as gamma radiation; transferred to one of its electrons to release it as a conversion electron; or used to create and emit a new particle (alpha particle or beta particle) from the nucleus. During those processes, the radionuclide is said to undergo radioactive decay. These emissions are considered ionizing radiation because they are energetic enough to liberate an electron from another atom. The radioactive decay can produce a stable nuclide or will sometimes produce a new unstable radionuclide which may undergo further decay. Radioactive decay is a random process at the level of single atoms: it is impossible to predict when one particular atom will decay. However, for a collection of atoms of a single nuclide the decay rate, and thus the half-life (t1/2) for that collection, can be calculated from their measured decay constants. The range of the half-lives of radioactive atoms has no known limits and spans a time range of over 55 orders of magnitude.
A beta particle, also called beta ray or beta radiation, is a high-energy, high-speed electron or positron emitted by the radioactive decay of an atomic nucleus, known as beta decay. There are two forms of beta decay, β− decay and β+ decay, which produce electrons and positrons, respectively.
Nuclear technology is technology that involves the nuclear reactions of atomic nuclei. Among the notable nuclear technologies are nuclear reactors, nuclear medicine and nuclear weapons. It is also used, among other things, in smoke detectors and gun sights.
Acute radiation syndrome (ARS), also known as radiation sickness or radiation poisoning, is a collection of health effects that are caused by being exposed to high amounts of ionizing radiation in a short period of time. Symptoms can start within an hour of exposure, and can last for several months. Early symptoms are usually nausea, vomiting and loss of appetite. In the following hours or weeks, initial symptoms may appear to improve, before the development of additional symptoms, after which either recovery or death follow.
Ionizing radiation, including nuclear radiation, consists of subatomic particles or electromagnetic waves that have sufficient energy to ionize atoms or molecules by detaching electrons from them. Some particles can travel up to 99% of the speed of light, and the electromagnetic waves are on the high-energy portion of the electromagnetic spectrum.
Food quality is a concept often based on the organoleptic characteristics and nutritional value of food. Producers reducing potential pathogens and other hazards through food safety practices is another important factor in gauging standards. A food's origin, and even its branding, can play a role in how consumers perceive the quality of products.
Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls (HARPC) plans.
Radiation protection, also known as radiological protection, is defined by the International Atomic Energy Agency (IAEA) as "The protection of people from harmful effects of exposure to ionizing radiation, and the means for achieving this". Exposure can be from a source of radiation external to the human body or due to internal irradiation caused by the ingestion of radioactive contamination.
Neutron radiation is a form of ionizing radiation that presents as free neutrons. Typical phenomena are nuclear fission or nuclear fusion causing the release of free neutrons, which then react with nuclei of other atoms to form new nuclides—which, in turn, may trigger further neutron radiation. Free neutrons are unstable, decaying into a proton, an electron, plus an electron antineutrino. Free neutrons have a mean lifetime of 887 seconds.
Sterilization refers to any process that removes, kills, or deactivates all forms of life and other biological agents present in fluid or on a specific surface or object. Sterilization can be achieved through various means, including heat, chemicals, irradiation, high pressure, and filtration. Sterilization is distinct from disinfection, sanitization, and pasteurization, in that those methods reduce rather than eliminate all forms of life and biological agents present. After sterilization, fluid or an object is referred to as being sterile or aseptic.
Hazard symbols are universally recognized symbols designed to alert individuals to the presence of hazardous or dangerous materials, locations, or conditions. These include risks associated with electromagnetic fields, electric currents, toxic chemicals, explosive substances, and radioactive materials. Their design and use are often governed by laws and standards organizations to ensure clarity and consistency. Hazard symbols may vary in color, background, borders, or accompanying text to indicate specific dangers and levels of risk, such as toxicity classes. These symbols provide a quick, universally understandable visual warning that transcends language barriers, making them more effective than text-based warnings in many situations.
Radioactive contamination, also called radiological pollution, is the deposition of, or presence of radioactive substances on surfaces or within solids, liquids, or gases, where their presence is unintended or undesirable.
The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) of the United Nations relating to food, food production, food labeling, and food safety.
Irradiation is the process by which an object is exposed to radiation. An irradiator is a device used to expose an object to radiation, notably gamma radiation, for a variety of purposes. Irradiators may be used for sterilizing medical and pharmaceutical supplies, preserving foodstuffs, alteration of gemstone colors, studying radiation effects, eradicating insects through sterile male release programs, or calibrating thermoluminescent dosimeters (TLDs).
Azorubine is an azo dye consisting of two naphthalene subunits. It is a red solid. It is mainly used in foods that are heat-treated after fermentation. It has E number E122.
A food safety-risk analysis is essential not only to produce or manufacture high quality goods and products to ensure safety and protect public health, but also to comply with international and national standards and market regulations. With risk analyses food safety systems can be strengthened and food-borne illnesses can be reduced. Food safety risk analyses focus on major safety concerns in manufacturing premises—not every safety issue requires a formal risk analysis. Sometimes, especially for complex or controversial analyses, regular staff is supported by independent consultants.
Phytosanitary irradiation is a treatment that uses ionizing radiation on commodities, such as fruits and vegetables to inactivate pests, such as insects. This method is used for international food trade as a means to prevent spread of non-native organisms. It is used as an alternative to conventional techniques, which includes heat treatment, cold treatment, pesticide sprays, high pressure treatment, cleaning, waxing or chemical fumigation. It is often used on spices, grains, and non-food items. It inhibits the species reproduction cycle by destroying nuclear material primarily, whereas other methods are measured by species mortality. Each country has different effective approved dosages, although most follow guidelines established by the IPPC which has issued guidelines referred to as the International Standards for Phytosanitary Measures (ISPM). The most commonly used dose is 400 Gy based on USDA-APHIS guidelines.
Food and biological process engineering is a discipline concerned with applying principles of engineering to the fields of food production and distribution and biology. It is a broad field, with workers fulfilling a variety of roles ranging from design of food processing equipment to genetic modification of organisms. In some respects it is a combined field, drawing from the disciplines of food science and biological engineering to improve the earth's food supply.
George Tawia Odamtten, is a Ghanaian mycologist at the University of Ghana. He was professor at the Department of Plant and Environmental Biology and formerly dean of the erstwhile faculty of science at the University of Ghana. He is the editor-in-chief of the Ghana Journal of Science and a Fellow of the Ghana Academy of Arts and Sciences.