What is Food Irradiation?

Food irradiation is a process that exposes food to ionizing radiation, usually gamma rays, X-rays or electron beams, to destroy microorganisms, bacteria, viruses, and insects that cause food spoilage and can make food unsafe to eat. It also increases the shelf life of many food products. Ionizing radiation passes through the food and kills microbes by damaging their DNA and stopping them from reproducing without affecting the food or making it radioactive.

How does it work?
There are three main sources of ionizing radiation used for Food Irradiation- gamma rays, X-rays and electron beams. Gamma rays come from radioactive isotopes like cobalt-60 and cesium-137. X-rays are produced by machines that accelerate electrons to high energies. Electron beams are also produced by electron accelerators. The radiation is carefully controlled and monitored to ensure it achieves the intended technical effect without overexposing the food. Exposure times are very short, ranging from a few minutes to a couple of hours depending on the radiation source strength.

Benefits
There are several benefits of food irradiation over traditional methods of food preservation and disinfection:

Pathogen Reduction
Irradiation is very effective at eliminating pathogens like Salmonella, Listeria and E. coli that are commonly found in foods and cause foodborne illness. It can reduce or eliminate illness-causing microorganisms on foods like spices, herbs, meat, poultry, fruits and vegetables.

Increased Shelf Life
By slowing or stopping spoilage, irradiation allows fresh produce and other perishable foods to last longer before going bad. This reduces waste and helps ensure a stable food supply. It is especially useful for tropical fruits exported to other countries.

Control of Insect Infestation
Irradiation prevents the spread of insect pests in food products by sterilizing insects in agriculture products like grains and spices. This reduces the need for chemical pesticides.

No Additives or Residual Radioactivity
Unlike some other preservation techniques, irradiation does not involve adding any chemicals to food. The process uses non-radioactive isotopes as sources so the food does not become radioactive and is safe for consumption.

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