Food irradiation
Food Irradiation
Food irradiation (pronunciation: /fuːd ˌaɪr.eɪ.diːˈeɪ.ʃən/) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer.
Etymology
The term "irradiation" originates from the Latin word "irradiare", meaning to shine light upon. In the context of food, it refers to the process of exposing food to a controlled amount of energy, often in the form of ionizing radiation.
Process
Food irradiation works by exposing foodstuffs to a source of ionizing radiation. This radiation can come from several sources, including gamma rays, X-rays, or electron beams. The radiation causes the formation of ions and free radicals within the food that can kill or inhibit the growth of harmful organisms, such as bacteria and insects.
Safety and Regulation
Food irradiation is endorsed by the World Health Organization (WHO) and is regulated in many countries, including the United States by the Food and Drug Administration (FDA). The process does not make foods radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of most foods.
Related Terms
- Pasteurization: A process that kills harmful bacteria by heating food to a certain temperature for a set period of time.
- Canning: A method of preserving food in which the food contents are processed and sealed in an airtight container.
- Gamma rays: Penetrating electromagnetic radiation arising from the radioactive decay of atomic nuclei.
- X-rays: A form of electromagnetic radiation, similar to light but of shorter wavelength and capable of penetrating solids and of ionizing gases.
- Electron beams: A stream of high-energy particles that can be used to irradiate food.
External links
- Medical encyclopedia article on Food irradiation
- Wikipedia's article - Food irradiation
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