Tag: Irradiation

Bacterial spores, dormant and highly resilient structures produced by certain bacteria, are some of the most heat-resistant organisms known, surviving even boiling water. Knowing which preservation method kills spores in food is critical for preventing serious foodborne illnesses like botulism.

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?

According to the U.S. Food and Drug Administration (FDA), food irradiation has been studied for more than 30 years and is a safe and effective method for improving food safety. So, what does it mean when it says treated by irradiation? This label indicates that a product has been exposed to a controlled amount of ionizing radiation to kill harmful bacteria, control pests, or extend shelf life.