Food irradiation reduces biological food contamination and related foodborne illness.
With the increase of some food borne infectious diseases in many countries, irradiation has been proposed as a procedure which could eliminate microbial pathogen contamination of food at the processor level and thus allow the delivery to the consumer of a safer product.
Food irradiation has been approved for use in the United States in selected foods since 1963.
Electromagnetic radiation suitable for food irradiation may be electrons, X-rays or gamma ray. Ionizing radiation passes through the food and destroys harmful bacteria and other organisms.
Irradiation could reduce spoilage ro the need for fungicides for fruits, and increase the safety of meats.
It is also effective for seafood, eggs, precooked meats and produce. It is safe, proven process that has many useful applications.
The potential for using radiation as a way of destroying pathogens in food has been known for more than a century.
Food irradiation reduces biological food contamination
