Food Irradiation

About Food Irradiation:

• It is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects.
• Sourcesused for irradiation: Gamma rays, X-rays and electron beam.
• Irradiation can serve many purposes:
  • Prevention of Foodborne Illness: To effectively eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli (E. coli). These bacteria make millions of people sick and send thousands of people to the hospital each year.
  • Preservation: To destroy germs that cause spoilage and decomposition and extend the shelf life of foods.
  • Control of Insects: To destroy insects in or on tropical fruits imported into the United States. Irradiation also decreases the need for other pest-control practices that may harm the fruit.
  • Delay of Sprouting and Ripening: To inhibit sprouting (e.g., potatoes) and delay ripening of fruit to increase longevity.
  • Sterilization: Irradiation can be used to sterilize foods, which can then be stored for years without refrigeration. Sterilized foods are useful in hospitals for patients with severely impaired immune systems.