Irradiation Food 😲

Food irradiation is a processing and conservation technique with results similar to freezing or pasteurization. During this procedure, the food is exposed to ionizing or radiation doses. At low doses, irradiation prolongs the life of the product. This process kills insects, molds, bacteria and other harmful microorganisms in high doses.

Food irradiation is a safe and effective processing method for the last five years. Food irradiation has been approved in 40 countries, including Australia, the US, Japan, China, France and Holland.

Currently, only bs herbs and spices, bal plants and some tropical fruits have been approved by the FSANZ Food Standards Australia (FSANZ) for irrigation in accordance with the FSANZ Food Standards Code of Australia and New Zealand. For each of these, FSANZ has confirmed that there are no safety issues and significant nutritional changes due to food irradiation. Consumers can make a conscious choice by clearly labeling irradiated foods.

Irradiated food and radioactivity

There is a common misconception that irradiated food is radioactive. Radiation used in food processing is very different from falling into a nuclear accident. In food processing, radioactive sources do not generate gamma, electrons, or X-rays, which are powerful enough to make food radioactive. There is no radioactive energy in the food after treatment

Food irradiation process

Food is exposed to ionizing radiation from gamma rays or high energy electron beams or strong X-rays. Gamma rays and X-rays are a form of radiation that shares some characteristics with the microwave, but has more energy and penetration.

A microwave oven in a microwave oven, but the food is not heated to a considerable extent. Food is not radioactive due to exposure to gamma rays. Electron beams and X-rays are manufactured using electricity, which can be turned on or off and does not require radioactive materials.

In both cases, organisms are responsible for spoilage of important foods, including toxins, molds, and bacteria. Food irradiation cannot kill viruses.

Food irradiation of benefits

• extended shelf life of some products 
• less food spoilage 
• reduced risk of food-borne diseases caused by micro-organisms such as Campylobacter, Salmonella, E. coli and Listeria (especially in meat, poultry and fish) 
• less need for pesticides less need for some additives, such as preservatives and antioxidants 
• lower risk of importing or exporting insect pests hidden inside food products 
• reduced need for toxic chemical treatments, such as those used to kill bacteria found in some spices 
• as an alternative to current treatment for disinfecting imported fruits, grains and vegetables, which uses an ozone-depleting gas 
• reduced sprouting in potatoes, onions, herbs and spices.

Effects of Irradiation on Foods

Some foods, such as dairy and eggs, cannot be irradiated because it changes the taste or texture. You can irradiate fruits, vegetables, whole grains, spices and meats (such as chicken). Irradiation causes minimal changes in the chemical composition of the food, however, reducing the B level of vitamin B may reduce the nutrient content of some foods. This loss is similar to traditional and accepted methods such as canning or blanching when cooking or preserving food.

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