215 | A Case Study With a Happy Ending (for once!) | Intro to Food Irradiation |
Plus, food safety and food fraud issues in packaging
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Food irradiation: an introduction for food professionals
Case study: Botulism from labelling error (+ a happy ending for once!)
Packaging Corner
Pastry Twister
Food fraud news, emerging issues and recent incidents
Hello everyone!
Ever since the radioactive shrimp thing a few months back, I’ve been wanting to learn more about food irradiation. Job done! This week’s article explains what it is, how its used for food safety and other food industry purposes, and how to find a facility that will irradiate your foods or ingredients.
Also this week, a case study that demonstrates how a simple mistake with a label can have catastrophic consequences (this story actually has a happy ending).
And there’s plenty to sink your teeth into in the Food Fraud News, including new anti-counterfeit tech, 6 new test methods, 2 horizon scanning notes and 19 recent incidents.
Enjoy!
Karen
P.S. The lovely Annette wrote to me from Denmark after last week’s article about Listeria in cooked pasta. She’s been spending a lot of time nerding out on time-temperature combinations for thermal inactivation of Listeria, as her company is changing from batch heat treatment to a HTST process.
Annette reminds us all that thermal inactivation is nowhere near as simple as I made out in the article, saying “heat inactivation is very dependent on substrate” and also sharing that stabilisers seem to have a strong protective effect. Thanks, Annette!
Food Irradiation - An Introduction for Food Professionals
What is food irradiation?
Food irradiation is the process of exposing food to a controlled dose of ionising radiation. It’s done to reduce microbial loads, destroy insect infestations, inhibit the germination and sprouting of seeds, and to extend the shelf life of perishable goods.
It works by passing electromagnetic energy, also known as ionising radiation, through the food in the form of gamma rays, X-rays and other high-energy beams. The energy inactivates genetic material and cell structures in microorganisms, pests and plants, disrupting cellular functions and preventing reproduction.
Irradiating food allows for lethal treatments without high temperatures and without leaving chemical residues.
The energy that passes through the food does not cause the atoms in the food to start shedding their neutrons, protons or electrons. That is, the food itself does not become radioactive.
What is radioactivity and ionising radiation?
Radioactivity occurs when unstable atoms, such as uranium-238 and caesium-137, release alpha and beta particles made up of protons, neutrons, electrons and positrons, and energy in the form of gamma waves. The releasing of particles continues until the atom becomes stable. For example, uranium-238 decays until it becomes lead.
The particles and energy emitted by the decaying atoms are called ionising radiation. Ordinary radiation includes visible light, microwaves and radio waves, while ionising radiation has enough energy to remove electrons from atoms, turning the atoms into ions (charged particles).
Applications in the food industry
Foods are treated with ionising radiation for pest control, microbial decontamination, shelf life extension and sprouting prevention.
Pest Control: To meet phytosanitary requirements and prevent the spread of pests like fruit flies. It is increasingly being used to facilitate the trade of fruits and vegetables across quarantine borders.
Microbial Decontamination: Reduce the numbers of pathogenic bacteria and spoilage organisms or completely eliminate them, as for meat used for astronauts.
Shelf Life Extension: Delays natural biological processes such as the ripening of fruit and can extend the shelf life and reduce spoilage in products like spices, herbs, meats, fruits, and vegetables.
Sprouting prevention: Prevents unwanted sprouting in potatoes, onions, garlic, and similar foods.
Doses of radiation vary according to the desired effect. For example, low-dose (0.1 kGy to 1 kGy) for pest control, medium-dose (1 kGy to 10 kGy) for microbial reduction and sprouting inhibition, and high-dose (above 10 kGy) for sterilisation, often in frozen conditions.
Different doses are used for various effects:
Radurization (low dose, less than 1 kGy): Used for pest control and sprouting prevention. These doses disrupt cellular activity enough to prevent reproduction and cellular processes, such as with Mediterranean fruit flies on guava and the sprouting of potatoes. This dose also inactivates the parasite Trichinella in pork.
Radicidation (medium dose, 1 kGy to 10 kGy): Used similarly to pasteurisation, but without heat, and often for frozen foods. It reduces spoilage and pathogenic microorganisms.
Radapertization (high dose, 10kGy to 50 kGy): Used for sterilisation as it is effective againt spores as well as vegetative cells.
Different technology is used to create the ionising radiation:
· Gamma Rays: emitted from radioactive isotopes like cobalt-60 and caesium-137.
Gamma radiation is the most widely used technology, processing over 388,000 metric tons of food in 2024. This method provides deep penetration and is ideal for bulk commodities like grains, spices, and meat. North America operated 156 gamma facilities, processing nearly 60% of irradiated meat globally. Cobalt-60 was the primary isotope used in over 96% of gamma facilities.
· X-rays: produced by accelerators, these also have good penetration.
X-ray systems contributed to over 137,000 metric tons of irradiated foods in 2024. These systems combine deep penetration with fewer safety concerns compared to gamma sources. Though adoption is lower due to higher capital costs, X-ray facilities increased from 88 in 2023 to 104 in 2024. The technology is often applied in multi-layer packaging and high-value exports.
· Electron Beams: generated by accelerators, they are used for lower penetration.
These systems are preferred for low-density items such as packaging materials, fresh produce, and ready-to-eat meals. The speed of electron beam systems, reaching 10,000 packages per hour, and their lower operational costs, contributed to increasing installations across Asia and Europe. In total, 169 operational facilities used electron beam systems in 2024.
Examples of application areas include:
· Insect contamination/infestation – for insect control (for instance in grain and grain products).
· Poultry and poultry products, including mechanically recovered meat – to reduce numbers of Salmonella, Campylobacter and other food poisoning bacteria.
· Red meats, including comminuted meat such as used in hamburgers – to reduce numbers of E.coli O157:H7 and other food poisoning bacteria.
· Frogs’ legs, especially in Belgium, France, The Netherlands and Finland - to reduce numbers of food poisoning bacteria.
· Dried herbs and spices – to reduce or eliminate pathogens.
· Some types of seafood, in particular warm water shrimp and other shellfish, to improve their microbiological safety – to eliminate 90 - 95% of spoilage organisms, resulting in an improvement in shelf-life.
· Certain fruits and vegetables in order to reduce the numbers of microorganisms, particularly those that cause spoilage – irradiation has been shown to have minimal effect on flavour, aroma and colour but can have an adverse effect on texture (Komolprasert,V, 2002). Irradiation is also useful in combating stored product pests such as rice weevil (Sirohilus oryzae) and lesser grain borer (Rhyzopertha dominice).
· Leafy vegetables, especially salad leaves – the USA approved the use of irradiation of spinach and iceberg lettuce in 2008 on grounds of safety and shelf life extension. This followed several cases of food poisoning attributed to E.coli contamination, including fatalities.
· Bulbs and tubers, such as potatoes and onions – potatoes have been irradiated in Japan for over 26 years to prevent sprouting. Sweet potatoes are irradiated in Hawaii to control insect infestation.
· Sterilise foods with longer shelf life or for specific purposes, such as ready meals, for special medical diets, emergency or space diets – these foods are irradiated to render the foods microbiologically sterile. The irradiation is carried out under frozen conditions to minimise adverse sensory effects.
Food irradiation is a complementary process, not a replacement for good food hygiene and handling practices.
Food irradiation processes
Most food irradiation is performed in licensed and registered facilities in accordance with the Recommended International Code of Practice for Radiation Processing of Foods. It is rarely performed by food companies in-house.
In 2024, there were more than 580 operational food irradiation facilities worldwide, with new plants scheduled to open in Asia-Pacific (39), North America (22), and Africa (14) by the end of 2025.
Nearly 300 gamma irradiators and electron accelerators are included as part of IAEA’s online database.
Global overview
More than 60 countries have regulations allowing the use of irradiation for one or more food products. Regulations vary from country to country. For example, some countries allow only specific treatments for specific food types, while others have broader permissions for food categories or applications.
Labelling rules vary from country to country as follows:
European Union and the United Kingdom: Irradiated foods and any irradiated ingredients—regardless of the amount—must be labelled as “irradiated” or “treated with ionising radiation,” in the ingredients list or next to the product name.
United States: Labels must display the Radura logo plus a statement like “treated with irradiation” for irradiated foods, however, the requirement does not extend to irradiated ingredients and only applies if the finished food was irradiated.
South Africa: Irradiated foods must be labelled “irradiated” or “treated with ionising radiation,” and the Radura symbol is required on the package. When an irradiated ingredient is part of a multi-component food, this must be declared in the ingredients list.
Australia and New Zealand: Packaged foods and ingredients treated with irradiation must declare on the label that they have been “treated with ionising radiation.” This applies even if the irradiated ingredient is present in small amounts. The use of the Radura symbol is optional.
Other countries: Approaches vary. In some, a declaration is only needed if irradiated ingredients make up more than a specified percentage (e.g., >5% in Malaysia, >10% in Canada).
More food is being irradiated than ever before to enhance food safety, shelf life extension, and prevent pest movements globally. In 2024, over 730,000 metric tons of food products were irradiated globally, compared to 665,000 metric tons in 2023.
Takeaways for food professionals
Food irradiation is the process of exposing food and ingredients to specific doses of ionising radiation. It is used for shelf life extension, pest management, biosecurity in cross-border shipments, and food safety.
The process can inactivate pathogens in spices, dried herbs, packaging films, and ready-to-eat foods, without harming delicate ingredients or materials that cannot tolerate thermal treatments.
Irradiation for food safety is usually performed on ingredients and materials before they are received by manufacturers, and typically occurs in specialist processing facilities licensed for this purpose. The process ensures that foods arrive with reduced microbial loads and enhanced safety, ready for further handling or packaging by food producers.
Sources:
Ferrier, P (2010) ‘Irradiation as a quarantine treatment’, Food Policy, 35(6): 548-555, Available online at: https://doi.org/10.1016/j.foodpol.2010.06.001.
IAEA (n.d.) Food irradiation. Available online at: https://www.iaea.org/topics/food-irradiation.
IFST (2022) Food irradiation, Available online at: https://www.ifst.org/resources/information-statements/food-irradiation
Indiarto R, Irawan AN, & Subroto E (2023) Meat Irradiation: ‘A Comprehensive Review of Its Impact on Food Quality and Safety’, Foods, 12(9):1845. Available online at: https://pmc.ncbi.nlm.nih.gov/articles/PMC10178114/.
Komolprasert, V. (2007). Packaging for Foods Treated by Ionizing Radiation.” In Packaging for Nonthermal Processing of Food, ed. Jung H. Han, pp. 87-116. IFT Press: Blackwell Publishing.
Mshelia RD, Dibal NI & Chiroma SM (2023) ‘Food irradiation: an effective but under-utilized technique for food preservations’, J Food Sci Technol. 60(10):2517-2525. Available online at: https://pmc.ncbi.nlm.nih.gov/articles/PMC10439058/.
🍏 More: Nuclear Science in Food Testing | The Rotten Apple 🍏
Case study: Botulism from labelling error
In 2023, a man was admitted to hospital in New South Wales, Australia with life-threatening botulism after consuming almond milk made by Inside Out Nutritious Goods.
The botulinum toxin was found in a sample of the Inside Out product by officials investigating the illness. The company recalled the product, Unsweetened Almond Milk (1 L) in February 2023.
Last month, details of a court case brought against Inside Out by the New South Wales government confirmed that the company’s products had been incorrectly labelled.
The court heard that the company’s heat treatment process for its almond milk and oat milk products - pasteurisation - was not intended to destroy the spores of Clostridium botulinum, the bacterium which causes botulism.
To prevent the outgrowth of spores in the milk during storage and subsequent potential formation of botulinum toxin, the drinks should have been stored in a refrigerator at all times and sold chilled.
However, storage instructions on the labels implied that the almond milk and oat milk products did not need to be refrigerated.
Correct wording (did not appear on labels):
“The products must be kept refrigerated at all times (below 5 degrees C).”
Incorrect wording (wording on labels of recalled products):
“Once opened, keep refrigerated and consume within 5 days”.
The incorrect wording was present due to human error - a mistake was made in the creation of the label copy. It appears the storage conditions for a shelf-stable Ultra High Temperature (UHT) product were used on the chilled product packs in error, with the error not detected by Inside Out before the labels were used.
The error was discovered on 18 January 2023, and the company’s quality assurance coordinator conducted a risk assessment, which concluded that the labelling error posed a risk related to temperature abuse.
However, the company did not commence a recall until 29 days later, on 16 February. The recall, initially for one batch of one product, was expanded the following day.
The patient remained in hospital for almost six months, spending almost five months in intensive care.
The government agency with food safety jurisdiction in the case, the New South Wales Food Authority (NSWFA), successfully prosecuted the company for 10 offences against the Food Act 2003 (NSW). Each offence was related to a breach of food labelling requirements, one offence for each of the ten consignments of products sold by Inside Out to Woolworths, a supermarket.
The defendant, which pleaded guilty, was ordered to pay A$120,000 (US$78,000) in fines and a further A$75,000 (US$48,000) to cover the prosecutor’s costs. The court heard it made changes to its HACCP program to reduce the chance of such an error recurring.
Takeaways for food professionals
There are so many different elements to be checked when proof-reading a food label, from spelling and punctuation to arithmetic on nutrition panels and the presence, absence and placement of various components.
Storage conditions are one such element. It would be easy for a proofreader to assume that if storage conditions are present that they would also be suitable - a non-technical person checking artwork has no way of knowing whether the product must be chilled or not.
A label checklist is a must to ensure that nothing is forgotten when artwork is checked, so that food safety critical elements such as allergen warnings and storage conditions are not only present and presented correctly but are also 100% accurate every time.
In short: 🍏 A consumer was critically injured by botulinum toxin that formed in almond milk kept in a cupboard rather than the refrigerator 🍏 He spent almost six months in hospital 🍏 The almond milk package had incorrect storage instructions that did not state the drink should be kept chilled 🍏 The manufacturer was prosecuted and pleaded guilty to food labelling offences 🍏 It was fined and ordered to pay court costs 🍏
Sources:
Liang, A. (2023). Botulism case triggers New South Wales almond milk recall. [online] 16 Feb. Available at: https://www.bbc.com/news/business-64659039.
New South Wales Department of Health (2023) Recall of long life almond milk product - News. [online] Available at: https://www.health.nsw.gov.au/news/Pages/20230216_00.aspx.
Supreme Court of New South Wales (2025). NSW Food Authority v Inside Out Nutritious Goods Pty Ltd [2025] NSWSC 1278 (31 October 2025). [online] Available at: http://www.austlii.edu.au/cgi-bin/viewdoc/au/cases/nsw/NSWSC/2025/1278.html
Whitworth, J. (2025). Food Safety News. [online] Food Safety News. Available at: https://www.foodsafetynews.com/2025/11/australian-firm-fined-for-causing-botulism-illness/
Packaging Corner
Food safety and possible food fraud issues in food contact materials in Europe
There were 257 notifications about food safety or possible food fraud issues in food contact materials in 2024, in the European Commission’s Alert and Cooperation Network, which shares information between countries.
Packaging materials accounted for 18% of the notifications for food contact materials, with kitchenware and tableware accounting for the largest proportion, at 34%. Other materials included single-use products, food processing equipment, baking trays and infant bottles.
Seventy percent of the notifications were for incidents or issues with possible risks to human health, with half concerning migration hazards. Migration refers to the process of harmful chemicals leaching from food contact materials into food. Chemicals of concern included primary aromatic amines, phthalates, and formaldehyde.
For example, formaldehyde is a chemical hazard associated with melamine tableware; nickel, manganese and chromium can migrate from metal containers and metal cookware; lead, arsenic and aluminium migration is associated with ceramic products; and phthalates can migrate from silicone or plastic moulds.
Other safety-related issues were mostly due to concerns about composition: for example, melamine and plastic products containing bamboo and marketed as eco-friendly but posing risks due to potential formaldehyde migration.
Non-safety related issues included noncompliances related to documentation such as missing declarations of compliance or misleading product claims.
Products that originated from outside the EU accounted for about 75% of notifications for food contact materials, with 52% from China.
Source:
Health and Food Safety Directorate-General of the European Commission (2025) Annual Report Alert & Cooperation Network 2024. doi:https://doi.org/10.2875/0397221.
Pastry Twister (Just for Fun)
Food machinery is endlessly fascinating for me. Here’s 10 seconds of a pastry-twisting machine, with a pumping party tune, just for fun.
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Below for paying subscribers: Food fraud news, horizon scanning and incident reports
📌 Food Fraud News 📌
In this week’s food fraud news:
📌 Faked food safety test results;
📌 A solution to refill-style wine counterfeiting;
📌 Methods for canned tuna, speciality ham, saffron and more;
📌 Warnings for sugar and chicken + incidents affecting sweeteners, eggs, wine, meat, cocoa beans, honey and octopus.
🔹Incidents from iComplai’s AI-powered food safety and food fraud intelligence platform🔹
Honey (5 tons) has been seized by authorities due to falsified veterinary control numbers on packs, with the seized honey also found to have been illegally packed by the operator, who was only authorised to pack honey from its own farm. All honey had been produced by third parties. The operator is a repeat offender for this type of fraud – Portugal 11/11/2025 🔹 https://alentejo.sulinformacao.pt/2025/11/cinco-toneladas-de-mel-apreendidas-pela-asae-no-alentejo/ 🔹
Salt (300 sacks, each 25 kg, tot. 8 tons) was seized by authorities from at least 10 stalls at a market on suspicion the sacks were counterfeit versions of a premium brand of salt. The brand owner said the counterfeit bags did not have the correct seals or stitching – Peru 10/11/2025 🔹https://diariocorreo.pe/edicion/ica/nasca-decomisan-mas-de-ocho-toneladas-de-sal-adulterada-en-el-mercado-la-feria-noticia🔹
Olives (2,950 kg) have been stolen in a series of seven thefts from farms in four municipalities, with two men arrested and a further two under investigation. The men are also suspected of forging documents related to the origin and transport of olives so they could be sold at regional purchasing centres – Spain 10/11/2025 🔹 https://www.sevillaactualidad.com/aljarafe/583002-detenidos-dos-hombres-e-investigados-otros-dos-por-el-robo-de-aceitunas-en-cuatro-municipios-del-aljarafe/ 🔹
🔹 iComplai is an AI-powered food safety intelligence platform that helps companies detect potential risks, monitor their supply chains, and optimise food safety protocols through advanced analytics and real-time data🔹