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Irradiation of food has
been approved in 37 countries for more
than 40 products. The radiation of
interest in food preservation is ionizing
radiation, also known as irradiation.
These shorter wavelengths are capable of
damaging microorganisms such as those
that contaminate food or cause food
spoilage and deterioration. Irradiation
is known as a cold process. It does not
significantly increase the temperature or
change the physical or sensory
characteristics of most foods.
Food is irradiated to provide the same
benefits as when it is processed by heat,
refrigeration, freezing or treated with
chemicals to destroy insects, fungi or
bacteria that cause food to spoil or
cause human disease and to make it
possible to keep food longer and in
better condition in warehouses and homes.
Because irradiation destroys disease
causing bacteria and reduces the
incidence of food borne illness,
hospitals sometimes use irradiation to
sterilize food for immuno-compromised
patients.
Irradiated foods are wholesome and
nutritious. All known methods of food
processing and even storing food at room
temperature for a few hours after
harvesting can lower the content of some
nutrients, such as vitamins. At low doses
of radiation, nutrient losses are either
not measurable or are not significant. At
the higher doses used to extend
shelf-life or control harmful bacteria,
nutritional losses are less than or about
the same as cooking and freezing.
As in the heat pasteurization of milk,
the irradiation process greatly reduces
but does not eliminate all bacteria.
Irradiated poultry, for example, still
requires refrigeration, but would be safe
longer than untreated poultry.
Strawberries that have been irradiated
will last two to three weeks in the
refrigerator compared to only a few days
for untreated berries.
Irradiation does not make food radioactive.
- Eating irradiated food does not present
long-term health risks.
In the United States, the Food and Drug Administration
(FDA) has approved irradiation for eliminating insects
from wheat, potatoes, flour, spices, tea, fruits, and
vegetables. Irradiation also can be used to control
sprouting and ripening. Approval was given in 1985 to use
irradiation on pork to control trichinosis. Using
irradiation to control Salmonella and other harmful
bacteria in chicken, turkey, and other fresh and frozen
uncooked poultry was approved in May 1990.
| Potential food irradiation uses |
| Type of food |
Effect of Irradiation |
| Meat, poultry |
Destroys pathogenic fish
organisms, such as Salmonella, Clostridium
botulinum, and Trichinae |
| Perishable foods |
Delays spoilage; retards mold growth; reduces
number of microorganisms |
| Grain, fruit |
Controls insect vegetables,
infestation dehydrated fruit, spices and
seasonings |
| Onions, carrots, potatoes, garlic, ginger |
Inhibits sprouting |
| Bananas, mangos,papayas,
guavas, other non-citrus fruits |
Delays ripening avocados,
natural juices. |
| Grain, fruit |
Reduces rehydration time |
Other uses of Irradiation - In addition to cancer
treatment, irradiation is used for many purposes,
including: performing security checks on hand luggage at
airports, making tires more durable, sterilizing manure
for gardens, making non-stick cookware coatings,
purifying wool, sterilizing medical products like
surgical gloves, and destroying bacteria in cosmetics.
Since 1986, all irradiated products must carry the
international symbol called a radura,
which resembles a stylized flower.
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