Great numbers of conservation methods are used in food industry during storage to prevent chemical, physical, biochemical and microbiological changes in the product. This methods can divided in to two groups; heat treatments and non-heat treatments. Food irradiation is non – heat treatment and it is an alternative method to eliminate negative effects of heat treatments.

Besides, it increases the shelf life of the food product, irradiation method also prevents bud, delays maturation and kills insects and parasites. Like other methods, irridation efficiency depends on quality of the raw material and providing hygienic conditions.

In food irradiation method, gamma beam, X-ray and accelerated electrons are used as a beam source. Among them, the most commonly used source are  gamma beam and accelerated electrons

According to research of  expert committee,  JECFI, FAO, IAEA, WHO, that studied about the effect of irradiated foods on human health in 1980, the food products irradiated with maximum 10 kGy dose doesn’t have harmful effect on human health. But irradiation must not be applied to liquids due to free radicals formation and their adverse effect.

The most important point in food irradiation method is choosing applied dose. The applied dose have to be in limits that was determined by international health organizations, should prevent microbiological growth and should not have harmful effect on product quality. To determine the irradiated foods and applied dose level, Electron Paramagnetic Resonance (EPR) spectrophotometer is used.

Another important point is food’s being in its last package. To prevent cross-contamination, food product should be packed before irradiation and shouln’t be applied any further process after irradiation. Also packing material is important and should be suitable for irradiation method.

Although food irradiation method has several benefits, Its acceptance takes times and in some countries consumers avoid consume irradiated food products. the awareness of public and manufacturers should be raise about food irradiation technology to gain tendency to this method.

Methyl yellow is a yellow colored chemical compound that is generally used as a pH indicator. The molecular formula of this compound is C14H15N3 and its chemical name is 4-Dimethylaminoazobenzene. At below pH 2.9, methyl yellow turns to red and at above pH 4.9 it remains yellow. It was used to used as food additive but after its toxicity was recognized methyl yellow was forbidden to use in food products.

As similar to Sudan Red recalls in 2005, methyl yellow recalls have occurred in Belgium, France, Luxembourg and Germany. According to Belgian food safety authority AFSCA/FAVV’s report, methyl yellow was detected in curry powders which was imported by Belgian company from India. After that result, the authority recalled all curry product such as curry pastes, curry based spice mix  include contaminated batches although the amount of the detected methyl yellow was below 15 ppb.

What Is Cross-contamination?

Cross-contamination is transmission of microorganisms from contaminated surfaces to other surfaces.

There are some ways of cross-contamination. These are;

• From stuff to food
• From food to food
• From equipment or other surfaces that contact to the food to food.

What Are The Sources Of Cross-contamination?

• Uncleaned hands of the stuffs
• Dirty surfaces, dirty cutting boards and work tops.
• Equipments, fridges and knives
• Swabs
• Raw foods, unwashed foods.

How To Prevent Cross-contamination?

The most important way to prevent cross-contamination is using gloves especially in catering companies, restaurants, cafes. But before wearing gloves, hands have to be washed well. The contamination sources are;

• Packages put on work tops
• Cooling equipments such as fridge
• Cutting several kinds of foods on the same cutting boards
• Not washing hands before wearing gloves
• Non-disinfected wok tops
• Using disinfectants in wrong concentrations

To prevent cross-contamination there are some procedures to focus. These are;

• Stuff hygiene
• Receiving
• Storage of foods and chemicals
• Food preparing
• Food equipments and their usage
• Hygiene and sanitation