Are You Well-Irradiated?

Overview of Food Irradiation: Process, Types of Ionizing Energy, Advantages, Disadvantages, and Applications

• Food irradiation uses ionizing radiation to destroy microorganisms, control insects, eliminate parasites, decrease sprouting, and extend shelf life of fresh perishable foods.
• The most commonly used forms of ionizing energy in food processing are gamma rays, electron beams, and X-rays, each with different penetration depths.
• Gamma rays penetrate foods deeply for several feet, but do not make the material radioactive, while electron beams can only penetrate the food for three centimeters.
• X-rays are produced by sending a stream of electron beams towards a thin plate of gold or metal, and can be used for thick food materials.
• Radiant energy has different wavelengths, and the shorter wavelengths are capable of damaging microorganisms by causing defects in DNA structure.
• Irradiation at the levels normally used in food processing destroys most but not necessarily every single microorganism present.
• Irradiation is used to reduce pathogenic microorganisms, control insects, eliminate parasites, decrease sprouting, and extend shelf life of fresh perishable foods.
• Advantages of irradiation over other treatments (heat, chemical, refrigeration, freezing) include no raising of food temperature, no ice crystal formation, no chemical residue, and possible use for packaged foods.
• Disadvantages include the bitter taste in fat-containing foods and undesired flavor and aroma formation in high protein-containing foods.
• The irradiation dose is an important factor, and the application is divided into three main categories: low dose (up to 1 kGy), medium dose (1kGy-10kGy), and high dose (above 10 kGy).
• Higher doses may cause undesirable chemical and sensorial changes.
• Food irradiation has been approved in many countries, including the US, and all irradiated products must carry the international symbol called a radura, which resembles a stylized flower. In Turkey, it is used in spices, dried vegetables, nuts, fish, poultry, and shrimp.

Test your knowledge on food irradiation with this informative quiz! Learn about the process, types of ionizing energy, advantages, disadvantages, and applications of this food processing method. Discover how irradiation can control microorganisms, insects, parasites, sprouting, and extend the shelf life of perishable foods. Test yourself on the advantages and disadvantages of irradiation compared to other treatments, as well as the different doses used and their effects on food. See how much you know about the regulations and international symbol