Bite Lighter Moments Ask a Question Irradiation of food has been approved in 37 countries for more than 40 products. The radiation of interest in food preservation is ionizing radiation, also known as irradiation . These shorter wavelengths are capable of damaging microorganisms such as those that contaminate food or cause food spoilage and deterioration.
Irradiation is known as a cold process.
It does not significantly increase the temperature or change the physical or sensory characteristics of most foods. Food is irradiated to provide the same benefits as when it is processed by heat, refrigeration, freezing or treated with chemicals to destroy insects, fungi or bacteria that cause food to spoil or cause human disease and to make it possible to keep food longer and in better condition in warehouses and homes. Because irradiation destroys disease causing bacteria and reduces the incidence of food borne illness, hospitals sometimes use irradiation to sterilize food for immuno-compromised patients. Irradiated foods are wholesome and nutritious. All known methods of food processing and even storing food at room temperature for a few hours after harvesting can lower the content of some nutrients, such as vitamins.