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The principle of food irradiation is based on the chemical changes that ionizing radiation causes in food. Food irradiation involves passing food through a radiation field so it can absorb the desired radiation energy. The food never comes into contact with the radioactive material.
Food irradiation can: Control foodborne pathogens Reduce microbial load and insect infestation Inhibit the germination of root crops Extend the durable life of perishable produce Food irradiation can also inhibit sprouting in vegetables like potatoes and delay ripening in some fruits.
The three types of radiation used in food irradiation are: Gamma rays (from cobalt-60 sources) Electron beams X-rays
All three methods work the same way. Bulk or packaged food passes through a radiation chamber on a conveyor belt. The radiation penetrates the food and kills germs or prevents them from multiplying.
Related:
Food Engineering Practice Test: Principles of Chemical Preservation of Food
Food Engineering Practice Test: Principles of Food Storage Stability
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