Food Preservation by Radiation

A radiation-based technique called food irradiation is used to lower the amount of microorganisms in food. Microorganisms, bacteria, and viruses that are present are either killed, slowed down, or unable to reproduce, depending on the dose. The danger of contracting a foodborne illness is decreased or eliminated with the irradiation method of food preservation. Some foods receive enough radiation to sterilise them and prevent the addition of pathogenic or spoiling bacteria to the final product.

Why is Food Radiated?

Irradiation has a variety of uses. To successfully eradicate organisms like Salmonella and Escherichia coli (E. coli) that cause foodborne sickness, prevention of foodborne illness is essential. Extension of food shelf life through preservation, the destruction or inactivation of organisms that lead to food degradation and decomposition.

Control of Insects:

Pest-control methods harm the food. In such a scenario, the best alternative is eradicating insects without pest-control through the process of irradiation for food preservation.

Delay Ripening and Sprouting:

To prevent premature ripening or sprouting of fruits and vegetables, the irradiation method of food preservation is an ideal approach. Foods can be sterilised by irradiation and kept for a long time without refrigeration. In hospitals, sterilised food benefits individuals with severely compromised immune systems, such as those receiving chemotherapy or those suffering from other life-threatening diseases. Foods that are sterilised using irradiation are subjected to far more treatment than those deemed safe for general consumption.