To many consumers, the term irradiated food conjures up visions of radioactive fallout. In truth, irradiation used on approved food does not produce radioactive food but does enhance food safety by reducing or eliminating pathogens, controlling insects or killing parasites.
Irradiation does not use heat and so is sometimes referred to as “cold pasteurization.” Bacteria, mold, fungi, and insects are destroyed as the food moves through a radiant energy field. A small amount of new compounds are formed that are similar to the changes seen in food as it is cooked, pasteurized, frozen, or otherwise prepared. Except for a slight decrease in thiamin, the nutrient content is essentially unchanged. Because irradiation kills any living cells that may be contained in the food, such as in seeds or potatoes, shelf life may be prolonged. For instance, irradiated potatoes do not sprout during storage. However, irradiation does not hide spoilage or eliminate the need for safe food handling; irradiated food can still become contaminated through cross –contamination.Irradiation is the most extensively studied food processing technique available in the world and is used by 37 countries on more than 40 foods. In well controlled animal and human studies, no adverse health effects have been identified from irradiation. Federal law requires irradiated food to be labeled with the international symbol and state “Treated with irradiation” or “Treated by irradiation.” Research on irradiation as a part of an overall system of ensuring food safety is ongoing.
Food Irradiation
