Food Irradiation is the treatment of food by a certain type of low energy radiation. The process destroys insects, molds, fungi, and pathogens that causes food-borne diseases or food spoilage. Food irradiation involves exposing the food to a carefully controlled amount of ionizing radiation for an effective period of time. irradiation makes food safer and spoilage resistance without compromising taste, texture, aroma, or nutritional values.
 

Why are we interested in food irradiation?

 
   1. Reduction of food-borne illnesses

The most significant public health benefit of food irradiation is that it stops the spread of food-borne disease. it greatly reduces or eliminates the number of disease-causing bacteria and other harmful organisms that threaten us and our food supply. Many of these organisms, including Salmonella, Escherichia coil 0157:H7, Staphylococcus aureus, Camylobacter jejuni and Toxoplasma gondi have caused many outbreaks of food borne illness. When food is irradiated, the penetrating energy breaks down DNA molecules of the harmful microorganisms. The food is left virtually uncharged, except that it is much safer because the number of harmful microorganisms is greatly reduced or eliminated.

   2. Disinfestation

Application of 1kGy or less can control insects in dates, grains and fruits. Beetles, moths, weevils, and fruit flies cause extensive damage to stores dates, grain, grain products, and fresh fruit. Irradiation makes the foods free from widely used and possibly dangerous insect control fumigants such as ethylene dibromid, methyl bromide, and phosphine.

   3. Decontamination

Spices, herbs, and vegetable seasonings are often contaminated with microorganisms. Traditional treatment by certain chemicals can cause loss of flavor and aroma, and be potentially harmful to human health. Irradiation is ideal for decontamination purposes.

A very low radiation dose of 0.15 kGy or less inhibits sprouting of potatoes, yams, Onions, garlic, ginger, and chestnuts Irradiation could make these products available year around at a low cost and free from chemical sprout inhibitors Though foods are currently treated with the chemicals, no labeling that discloses pretreatment is required for Consumers.

   4. Spoilage and economics impact

We eat more fresh fruit and vegetables from a wider market than ever before. Developing countries often have less advanced food hygiene and basic sanitation. The use of polluted irrigation water and untreated organic fertilizers is common. It is not surprising that food becomes contaminated. The costs of such contamination can be huge in terms of human suffering, healthcare expenditure, product recall, loss of consumer confidence, legal pursuits and damage to international trade and tourism.  At least 25% of world food production is lost after harvesting. In developing countries, where climatic conditions hasten deterioration of stored produce, losses of vegetables and fruits can be up to 50%. Current treatments designed to prevent spoilage include the use of fumigants, chemical washes and pesticides. These are surface treatments that can leave chemical residues on the skins. Some of these are potentially harmful and importing countries, including the USA, Japan and many in Europe, have banned the use of several common fumigants such as ethylene dibromide, ethylene dichloride and ethylene oxide. The remaining fumigant most widely used, methyl bromide (MeBr), is highly ozone depleting. Under the Montreal Protocol for environmental protection MeBr is to be phased-out in advanced countries by 2005 and in developing countries by 2015.

   5. Extension of shelf life

Irradiation can also help keep meat, poultry, and seafood fresh longer by reducing the level of spoilage-causing microbes. It also allows producers and consumers to keep fruits and vegetables fresh longer. For example, irradiated potatoes and onions stay unspoiled free from sprouting up to several months versus few weeks that are untreated.