How is radiation used in the food industry?
Irradiation is a technique used in food production. It can be used to kill bacteria that cause food poisoning, such as salmonella, campylobacter and E. During irradiation, food is exposed to electron beams, X-rays or gamma rays. The effect is similar to other preservation methods, such as pasteurisation or cooking.
What radiation is used in food irradiation?
gamma rays
How does irradiation help in food preservation?
Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer.
Why do we irradiate food what type of radiation is used and does the food become radioactive explain?
Irradiation does not make food radioactive. Food irradiation uses ionizing radiation to reduce bacteria, molds and other pests in food. Irradiation breaks chemical bonds to stop bacteria and other pathogens from multiplying.
Can eating irradiated food cause cancer?
No scientific evidence shows that eating irradiated food increases the risk of breast cancer. Many health experts agree that irradiation is an effective way to reduce food-borne diseases and make sure the food we eat doesn’t have harmful organisms in it.
Why is irradiation of food bad?
About Food Irradiation Making matters worse, many mutagens are also carcinogens. Research also shows that irradiation forms volatile toxic chemicals such as benzene and toluene, chemicals known, or suspected, to cause cancer and birth defects. Irradiation also causes stunted growth in lab animals fed irradiated foods.
What is food irradiation process?
Food irradiation is a processing and preservation technique with similar results to freezing or pasteurisation. During this procedure, the food is exposed to doses of ionising energy, or radiation. At higher doses, this process kills insects, moulds, bacteria and other potentially harmful micro-organisms.