Food irradiation

The process of exposing food to ionizing radiation to improve safety and extend shelf life

File:Radura international.svg

The international symbol for irradiated food, known as the Radura.

Food irradiation is a technology used to improve the safety and extend the shelf life of foods by reducing or eliminating microorganisms and insects. It involves exposing food to ionizing radiation, such as gamma rays, electron beams, or X-rays. This process is sometimes referred to as "cold pasteurization" because it achieves similar results to heat pasteurization without raising the temperature of the food.

History

The concept of food irradiation dates back to the early 20th century. The first patent for the use of ionizing radiation to preserve food was granted in 1905. However, it was not until the mid-20th century that the technology began to be seriously considered for commercial use. In the 1950s and 1960s, extensive research was conducted to evaluate the safety and efficacy of food irradiation.

Process

Food irradiation involves exposing food to a controlled amount of ionizing radiation. The three main types of radiation used are:

• Gamma rays: These are emitted from radioactive isotopes such as Cobalt-60 or Cesium-137.
• Electron beams: High-energy electrons are accelerated to penetrate the food.
• X-rays: Produced by reflecting a high-energy stream of electrons off a target material.

Cobalt-60, a common source of gamma rays for food irradiation, stored under water when not in use.

The choice of radiation depends on the type of food and the desired effect. The process is carefully controlled to ensure that the food receives the correct dose of radiation.

Benefits

Food irradiation offers several benefits:

• Safety: It reduces the risk of foodborne illnesses by killing bacteria, parasites, and other pathogens.
• Shelf life: It extends the shelf life of perishable foods by slowing down the ripening and spoilage processes.
• Pest control: It can eliminate insects and pests in grains and other stored products.

Safety and Regulation

Numerous studies have shown that food irradiation is safe and does not significantly alter the nutritional value of food. The process is regulated by various international and national agencies, including the World Health Organization (WHO), the Food and Agriculture Organization (FAO), and the U.S. Food and Drug Administration (FDA).

Public Perception

Despite its benefits, food irradiation has faced public skepticism and opposition. Concerns often stem from misunderstandings about the nature of radiation and its effects on food. Education and transparent labeling, such as the use of the Radura symbol, are important for increasing public acceptance.

A food irradiation facility.

Applications

Food irradiation is used for a variety of foods, including:

• Spices and seasonings
• Fresh fruits and vegetables
• Poultry and red meat
• Seafood

Also see

• Food preservation
• Pasteurization
• Food safety
• Radiation