What is food irradiation?
Food irradiation is a process in which food is exposed to high doses of radiation. Food is irradiated using radioactive gamma sources, usually Cobalt 60 or Cesium 137, or high-energy electron beams. The gamma rays break up the molecular structure of the food, forming free radicals. The free radicals react with the food to create new chemical substances called “radiolytic products”. Those are know as “unique radiolytic products” (URPs) because they can only be found in irradiated products. Irradiation is used to kill bacteria and insects which infest food and extends the shelf life of food, for example by delaying ripening of fruits or the sprouting of vegetables.
Food irradiation is the treatment of foods by exposing them to ionizing radiation. For example, irradiation can kill harmful bacteria and other organisms in meat, poultry, and seafood, disinfest spices, extend shelf-life of fresh fruits and vegetables, and control sprouting of tubers and bulbs such as potatoes and onions. It is a safe process that has been approved by the U.S. Food and Drug Administration (FDA) and over 50 other national food control authorities for many types of foods. Irradiation may be referred to as a “cold pasteurization” process, as it does not significantly raise the temperature of the treated foods. As with other microbial inactivation processes, such as heat pasteurization, irradiation cannot reverse the spoilage of food. Thus, safe food handling and good manufacturing practices are required for irradiated food just as for other foods.
Food irradiation is a method of preserving food by using a type of radiation energy. It is one of several techniques that can be used by food producers to protect the quality of food before it reaches the grocery store. Other techniques include cooking or heating, canning, chemical treatments, and steam pasteurization. Food irradiation could also be used in combination with these techniques.
