Food irradiation is a process that uses ionizing radiation to kill bacteria and mold, and extend the shelf life of fruit. It is a "cold" method, meaning it doesn't use heat to kill germs.
How it works:
- Food is passed through a radiation chamber on a conveyor belt.
- The food absorbs short-wave radiant energy in the form of gamma or x-rays.
- The energy breaks chemical bonds in the food's bacterial and mold cells, damaging them enough to die or stop multiplying.
- The food loses the absorbed energy quickly, similar to how cooked food cools down.
Benefits
- Preserves quality: Irradiation can maintain the quality of fresh food.
- Reduces risk of foodborne illness: Irradiation can kill bacteria that cause food poisoning.
- Prevents the spread of insects: Irradiation can stop vegetables from sprouting and delay fruit ripening.
- Chemical-free: Irradiation is a chemical-free alternative to fumigation or pesticides.
- Retains flavor: Irradiation can help spices retain their flavor and aroma.
Safety
The U.S. Food and Drug Administration (FDA) and the International Atomic Energy Agency (IAEA) regulate food irradiation.
The international Radura logo, used to show a food has been treated with ionizing radiation.
