Irradiation as a Preservative: Is It Safe by Loring A. Windblad

After many long years of research into the safety and feasibility of food irradiation, it is a preservation method whose "time may have come." The method is comparable to traditional food preservation methods such as canning, freezing and fumigation, albeit with some advantages. Food irradiation can be made safe and effective by carefully controlling the radiation dose. Both Canada and the U.S. have established strict regulations for all aspects of food irradiation - from the design of irradiation facilities to the type and source of radiation and the dosage used - to ensure that foods preserved by irradiation remain wholesome and safe to eat. Irradiated foods offered for sale must be labeled according to the Canadian Food and Drug Act, and are allowed only a specified radiation dose.

How is food irradiation done?

The food to be irradiated is exposed to eletromagnetic energy from radioactive cobalt-60. The gamma-rays emitted by cobalt-60 are absorbed by the food, effectively destroying microorganisms, killing insects and hindering sprouting. In practice, a conveyor system moves the food to be irradiated through a chamber containing the radiation source. The amount of ionizing energy absorbed by any particular food depends on its distance from the source and the time of exposure and is carefully controlled so that food remains wholesome, with no changes to its taste, colour or appearance.

Some benefits of food irradiation

Radiation can considerably extend the shelf life of foods by reducing or killing spoilage microorganisms - such as bacteria, molds and fungi. For instance, irradiation destroys microorganisms such as Salmonella and Campylobacter particularly rampant in meat, poultry and seafood. It also kills insects in grains and spices, and hinders the undesirable sprouting of vegetables such as potatoes, onions and garlic lengthening their use for public consumption. But, while irradiation destroys microorganisms, it does not usually destroy bacterial spores (for instance botulinum spores). Therefore, proper food handling guidelines remain mandatory.

Go to Page 2

BIO:

Loring Windblad has studied nutrition and exercise for more than 40 years, is a published author and freelance writer. His latest business endeavor is at
http://www.organicgreens.us

Some Aditional Articles you may enjoy

Monobrex - Monobrex by Ratlif J

Beauty Basics - Eight Tips For Naturally Beautiful Hair by Ololade Franklin

Getting the Most Out of Our Food by Mark Dayley

Successful Living: How to balance Health and Work by Ulli G. Niemann

Natural Foods Defined by Stephanie Yeh

Click a Number to go to an article index page
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39