Irradiation of onions, spices and enzyme solutions in the German Democratic Republic

Extensive research work in the field of food irradiation has been carried out in the German Democratic Republic in recent years. Technological and economic parameters were studied with the purpose of deciding on the most successful processes and the foods most suitable for irradiation. The main topics of this work were the irradiation of onions, spices and technical enzyme solutions. Different types of gamma irradiation facilities for bulk cargo irradiation, for batch-processing of enzyme solutions and for multipurpose use have been built or are under construction. Technological and economic data obtained by pilot experiments from 1981 to 1984 with 2000 t of onions demonstrate that irradiation is most suitable for sprouting inhibition and as a substitute for the cooling process during storage. Drastic reductions in storage losses and savings of energy are the most important advantages of this new technology. Germ-count reduction in spices and enzyme solutions by irradiation provides better product quality, reduction of product losses, and energy reduction. Over the past four years extensive work has been done in the field of food irradiation as a result of the recommended acceptance of food irradiation up to an overall average dose of 10 kGy by the Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food (JECFI) in October 1980. The conclusion of JECFI that the irradiation of food up to this dose presents no toxicological hazards is very important for work on the radiation preservation of foods. On the basis of JECFI's recommendations, extensive research work has been carried out in the German Democratic Republic in recent years. On the basis of scientific results obtained by the Institute of Vegetable Production of the Academy of Agricultural Sciences of the German Democratic Republic in co-operation with the Central Institute of Isotope and Radiation Research, onion irradiation was launched in 1981. (author)