by What is Food Irradiation?
It is a process where food is exposed to ionizing radiation to destroy microorganisms, bacteria, viruses, or insects that might be present in or on the food. When ionizing radiation passes through food, it can kill microorganisms by destroying their DNA and disrupting their ability to multiply. The source of ionizing radiation used in food irradiation is usually gamma rays, X-rays, or electron beams.
How Does It Work?
During this, the food is placed on a conveyor belt and passed through a radiation field for a predetermined amount of time. Radiation works by penetrating the food and damaging the DNA or cell structure of microbes present. This prevents microbial growth and reproduction, essentially killing any potentially harmful pathogens without affecting the food itself. The dosage of radiation used is very low and does not make the food itself radioactive. At the dose ranges used, no synthetic chemicals are added to the food being treated.
Major Types
There are three major types of radiation sources used in food irradiation processes:
Gamma ray irradiation – Gamma rays come from radioactive isotopes of cobalt-60 or cesium-137. Food moves on a conveyor under stationary gamma ray sources. Gamma rays have a high penetration power and can treat bulk or packaged foods evenly.
Electron beam irradiation – Electron beams are produced by linear accelerators that can generate electron beams with energies up to 10 million volts. Electron beams have less penetration power than gamma rays but treat products rapidly. Food Irradiation are often used for thinner food items in standalone packages.
X-ray irradiation – X-rays are generated by machines operating at energies up to 7.5 million volts. X-rays can treat foods similar to gamma rays but require higher power to achieve the same results. X-ray facilities are less common than gamma ray or electron beam facilities.
Benefits
Some of the major benefits of food irradiation include:
– Pathogen reduction – Irradiation can dramatically reduce pathogenic bacteria, viruses, parasites and insects that can cause foodborne illness. This enhances the safety of many foods.
– Extended shelf life – By inhibiting microbial growth, irradiation allows foods to last longer before spoiling. This reduces waste and transportation/storage costs.
– Phytosanitary treatment – Irradiation can be used to sterilize fresh fruits and vegetables, preventing the import/export of invasive insect pests and plant diseases across borders.
– Reduced need for chemical ripening/fumigation – Post-harvest pathogens reduced through irradiation obviate the need for chemical protections during storage and transport.
– Improved food security – Food irradiation ensures a safer, more reliable global food supply by providing an alternative to pesticide residues and allowing year-round availability of products.
Potential Areas of Application
Some foods where irradiation has been found useful in enhancing safety and shelf life include:
– Meats – Ground beef and poultry products. Improves safety while preserving color, flavor and nutritional value.
– Seafood – Fresh and frozen fish/shellfish. Controls histamine formation and parasites for safer consumption.
– Spices and Seasonings – Powdered garlic, onion, turmeric. Removes insect infestation concerns during storage and transportation.
– Fruits – Mangoes, papayas, berries. Enables overseas trade by fulfilling phytosanitary requirements.
– Vegetables – Onions, potatoes, garlic bulbs. Reduces microbial load enabling longer ambient storage.
– Herbs and Herbal Teas – Fresh culinary and medicinal herbs. Prevents fungal and bacterial spoilage.
– Wheat/Rice – Packaged flour/grains. Controls insect pests during large-scale storage and milling operations.
Regulatory Status and Safety
The technology of it has been reviewed extensively by international bodies like the World Health Organization, Food and Agriculture Organization, International Atomic Energy Agency and others. Many countries have approved irradiation for various food applications based on evidence that it does not introduce any radiolytic by-products at approved doses and presents negligible risk to consumers. Over 50 nations currently permit some form of it under regulatory guidelines. Toxicological studies consistently show irradiated foods to be as safe as conventionally treated foods when approved processes are followed. Ongoing research also aims to optimize irradiation parameters for new products and applications. Overall food irradiation, when properly regulated, offers a viable solution for improving global food security.
*Note:
1. Source: Coherent Market Insights, Public sources, Desk research
2. We have leveraged AI tools to mine information and compile it
About Author - Vaagisha Singh
Vaagisha brings over three years of expertise as a content editor in the market research domain. Originally a creative writer, she discovered her passion for editing, combining her flair for writing with a meticulous eye for detail. Her ability to craft and refine compelling content makes her an invaluable asset in delivering polished and engaging write-ups. LinkedIn
