Food irradiation is a process that uses ionizing radiation to kill microorganisms, insects, and pests in food in order to extend shelf life and reduce foodborne illness. It has advantages like pathogen reduction and preservation without chemicals or loss of juices, but also has disadvantages like potential formation of chemical byproducts and loss of nutritional content. The document discusses what food irradiation is, how to identify irradiated foods, reasons for irradiating food, advantages and disadvantages of the process, and examples of its use.

1. FOOD IRRADIATION
By: Palwinder, Kaarina, Amanuel
CHEM & BIOSCIENCES TECHNOLOGY
RED RIVER COLLEGE
WINNIPEG, MANITOBA, CANADA

2. WHAT IS FOOD IRRADIATION?

3. Food irradiation is a cold, non-chemical
process that exposes food to ionizing radiation
that can penetrate food to kill, or prevent
reproduction of microorganisms, insects and
pests.

4. Insects require a lot less irradiation than
bacteria and viruses.
Many different types of food preservation
alter the taste and appearance of food.

5. HOW DO YOU KNOW IF FOOD IS
IRRADIATED?
All irradiated food must be labelled.

6. WHY SHOULD WE IRRADIATE
FOODS?
To decrease the growing food-borne illness rate.
The control of ripening, sprouting and insect
damage.
Along with other preserving technologies there are
advantages and disadvantages.

7. ADVANTAGES OF IRRADIATION
OF FOOD

9. PATHOGEN REDUCTION
Generate short-lived and transient radicals (e.g. the
hydroxyl radical, the hydrogen atom and solvated
electrons).
That in turn damages the bonds in the DNA
molecules, causing disruption in the genetic
makeup of microbes beyond its ability to repair.
The target organism ceases all the
processes of maturation and
reproduction.

10. SHELF LIFE EXTENSION
Low doses of radiation (up to 1 kGy) can prolong
the shelf-life of many fruits and vegetables.
For example: Irradiating strawberries extends their
refrigerated shelf-life to up to three weeks without
decay or shrinkage, versus three to five days for
untreated berries.
Moreover irradiation also causes
delay in sprouting and ripening
adding to shelf-life.

11. INSECT DISINFESTATION
Irradiation of spices, herbs, and dry vegetable seasonings.
It is an alternative to the use of chemicals or fumigants,
such as ethylene oxide and methyl bromide.
Moreover unlike chemicals, irradiation does
not leave any residuals that can lead to
reinfestation.

12. STERLIZATION
 Irradiation can also be used to sterilize food, which
can then be stored for years without refrigeration.
Sterilized food are used in hospitals for patients with
severely impaired immune systems, such as patients
with AIDS or undergoing chemotherapy.
Did you know?
National Aeronautics and Space Administration
(NASA) astronauts eat meat that has been
sterilized by irradiation to avoid getting
foodborne illnesses when they fly in space.

13. IRRADIATION OF MEAT AND POULTRY
Treating raw meat and poultry at slaughter plant with
high doses of irradiation can cause elimination of E.
coli, Salmonella, and Campylobacter.
Irradiation of animal feeds could also prevent the spread
of Salmonella and other pathogens to livestock through
feeds.

14. PRESERVATION
Unlike canning using irradiation to preserve foods
requires no additional liquid, nor does it cause the
loss of natural juices.
Destruction of microbes or any other living cells in
food makes it spoilage and decomposition free.

15. DISADVANTAGES OF FOOD
IRRADIATION

16. Irradiated foods may form chemical products
called “radiolytic products”

17. Irradiation cannot be used with all foods. It
can causes undesirable flavor and texture
changes

18. Food irradiation can destroy bacterial spores
but is not effective against viruses

19. Unknown long-term effects on
human health

20. Increased consumer cost- Irradiated meats
cost approximately 3 to 5 cents more a pound
than non-irradiated meat
Prices of irradiated foods are expected to
decrease

21. Food irradiation reduces the nutritional
content of foods

22. IN CONCLUSION
Food irradiation can help
decrease the recent
increases in food-borne
illnesses regardless of the
prices, and possible side
effects

23. CITATIONS
 http://www.srs.fs.usda.gov/aamu/Alysia/Irr0139.htm
 http://www.mercola.com/article/irradiated/irradiated_research.htm
 http://www.extension.iastate.edu/foodsafety/irradiation/
 http://www.sustainabletable.org/728/food-irradiation
 http://www.cna.ca/nuclear_facts/food_irradiation/
 http://www.foodandwaterwatch.org/factsheet/food-irradiation-and-vitamin-loss/
 http://www.sustainable-city.org/articles/irradiat.htm
 http://rense.com/general81/foodr.htm
 http://www.winnipegfreepress.com/opinion/analysis/food-irradiation----a-gift-horse178326491.html
 http://uw-food-irradiation.engr.wisc.edu/Facts.html
 http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Food_irradiation