Food Irradiation
What is food irradiation
Food Irradiation is the treatment of a food with very short light or radio
waves
In order to improve its safety, acceptability or shelf-life
These waves are two to three times shorter than waves that are produced
in domestic ovens which cook food
They have the effect of pasteurizing or sterilizing the food rather than
cooking it
Sometimes this process is known as "radurizing" or "radurization"
Waves of different lengths all form part of what is known as the spectrum
of electromagnetic radiation
Gamma rays occur as the shortest waves in this spectrum and it is these
that are used to irradiate food
The rays penetrate deep into the food and because biological cells are
sensitive to irradiation, the process is well suited to killing undesirable
bacteria and insects
The rays are produced by a specially prepared metal known as cobalt 60
Used under strictly controlled conditions, at lower dosages, to pasteurize
food
At higher dosages, to sterilize medical equipment
Why is food irradiated
Safety
- Eliminated or reduce disease causing bacteria/other harmful organisms
- Replaces use of chemical fumigants which eliminate insects from wheat,
maize, spices
Acceptability
- Enables produce to meet quarantine requirements – fresh
fruits/vegetables
Extend shelf-life
- Fresh fruit and vegetables
- Meat and poultry
- Products can be stored for longer
Safety of irradiation
- Exhaustively researched
- Poses no health risk
- Safe and effective
- Endorsed by the World Health Organisation, Food and Agriculture
Organisation, American Medical Association the American Public Health
association, the US food and Drug Administration
- Irradiation of the human body by excessive quantities of light can cause
sun burn and in a similar manner excessive quantities of Gamma rays are
harmful to humans, as well as bacteria and insects
- Gamma rays are also used to treat some cancers
What is food irradiation
Food Irradiation is the treatment of a food with very short light or radio
waves
In order to improve its safety, acceptability or shelf-life
These waves are two to three times shorter than waves that are produced
in domestic ovens which cook food
They have the effect of pasteurizing or sterilizing the food rather than
cooking it
Sometimes this process is known as "radurizing" or "radurization"
Waves of different lengths all form part of what is known as the spectrum
of electromagnetic radiation
Gamma rays occur as the shortest waves in this spectrum and it is these
that are used to irradiate food
The rays penetrate deep into the food and because biological cells are
sensitive to irradiation, the process is well suited to killing undesirable
bacteria and insects
The rays are produced by a specially prepared metal known as cobalt 60
Used under strictly controlled conditions, at lower dosages, to pasteurize
food
At higher dosages, to sterilize medical equipment
Why is food irradiated
Safety
- Eliminated or reduce disease causing bacteria/other harmful organisms
- Replaces use of chemical fumigants which eliminate insects from wheat,
maize, spices
Acceptability
- Enables produce to meet quarantine requirements – fresh
fruits/vegetables
Extend shelf-life
- Fresh fruit and vegetables
- Meat and poultry
- Products can be stored for longer
Safety of irradiation
- Exhaustively researched
- Poses no health risk
- Safe and effective
- Endorsed by the World Health Organisation, Food and Agriculture
Organisation, American Medical Association the American Public Health
association, the US food and Drug Administration
- Irradiation of the human body by excessive quantities of light can cause
sun burn and in a similar manner excessive quantities of Gamma rays are
harmful to humans, as well as bacteria and insects
- Gamma rays are also used to treat some cancers
