Radiation effects on vitamin A and ßeta-carotene contents in liver products

he movement toward commercialization of the process and the recent actions of various governmental agencies to accept irradiated foods as wholesome, even when high doses are applied has stimulated increased interest in this treatment. Concern for the fate of vitamins when foods are irradiated is almost entirely centered on maintenance of their biological function as essential nutrients. The aim of this work was to assess the effects of ionizing radiation on vitamin A and ßeta-carotene contents in commercialized food products of animal origin, specifically fresh bovine liver and pork pâté de foie. As present Brazilian legislation has no restriction of dose limits to be applied on foods, the 60Co gamma irradiation doses for these experiments were 3 kGy and 30 kGy. The results show a full retention of vitamin content when the applied dose was 3 kGy and a loss of about 60% when the dose was 30 kGy. When applying high doses, it would be necessary to consider this content reduction and proceed to a vitamin supplement when necessary.