Tag: Ionizing radiation

Although it may seem surprising, all foods contain some amount of natural radioactivity due to naturally occurring elements like potassium-40 and carbon-14. This inherent radioactivity is extremely low and not harmful in normal quantities. This article clarifies what foods have ionizing radiation, differentiating between inherent natural radioactivity and the food preservation technique of irradiation.

According to the Centers for Disease Control and Prevention, food irradiation uses energy to kill harmful germs, similar in outcome to how pasteurization uses heat. But how does irradiation compare to pasteurization, and what are the specific mechanisms, applications, and consumer perceptions surrounding these two critical food safety technologies?

Used in over 60 countries globally, food irradiation is a food safety process that exposes food to controlled doses of ionizing radiation to control spoilage and eliminate pathogens. This 'cold pasteurization' method works by disrupting the biological processes of microorganisms, insects, and plant cells.

Over 60 countries worldwide have approved food irradiation for various products to enhance food safety and reduce foodborne illness. So, how does irradiation protect food and extend its shelf life effectively?