The concept of irradiation was first proposed in 1897, shortly after the discovery of X-rays by Roe¨tgens. Its potential was recognized early on, leading to its patenting in England in 1905. However, it wasn't until the 1940s to 1960s that significant research and development occurred, notably at the quartermaster laboratory of the US Army. This research aimed to provide sterilized cans for military use, highlighting the importance of food safety, particularly in challenging environments.
The pivotal moment came in 1962 with the establishment of the first food irradiation facility for the army. Subsequently, in 1963, the USDA issued the first food irradiation rules, primarily focusing on decontaminating wheat and wheat powder. This marked the formal recognition of food irradiation as a viable method for enhancing food safety.
Various sources of ionizing irradiation, such as gamma rays, X-rays, and electrons (known as Radura), are utilized in the process. When radiation interacts with food, it disrupts molecular structures, leading to the formation of ions or free radicals. These free radicals are instrumental in killing microorganisms by damaging their DNA and creating toxic reactive compounds within microbial cells, effectively neutralizing bacteria, spores, insects, and enzymes.
The advantages of food irradiation are manifold. Firstly, it results in fewer nutritional losses compared to other preservation methods. Additionally, while the chemical reactions associated with irradiation produce small amounts of radiolysis products, extensive research has shown that these compounds are harmless and pose no significant health risks to consumers.
In conclusion, food irradiation stands as a cornerstone in ensuring food safety and extending shelf life. Its historical evolution, coupled with its scientific principles and demonstrated advantages, underscores its importance in modern food processing and preservation practices.
Enhancing Food Safety and Shelf Life through the Principle of Food Irradiation
