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The international Radura logo, used to show a food has been treated with ionizing radiation. A portable, trailer-mounted food irradiation machine, c. 1968 Food irradiation (sometimes American English: radurization; British English: radurisation) is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams.
Food preservation may also include processes that inhibit visual deterioration, ... Irradiation of food [22] is the exposure of food to ionizing radiation.
Radappertization is a form of food irradiation which applies a dose of ionizing radiation sufficient to reduce the number and activity of viable microorganisms to such an extent that very few, if any, are detectable in the treated food by any recognized method (viruses being excepted).
The city of Berkeley, California, through its nuclear-free zone law, requires that food intended for human consumption be labeled "Treated with Ionizing Radiation". Food irradiating facilities are also banned as part of this law. [11] Such requirements are seen by consumer groups as helpful information to consumers concerned about food irradiation.
Food irradiation is another notable biological engineering process to achieve food safety. Research into the potential utilization of ionizing irradiation for food preservation started in the 1940s as an extension of studies on the effect of radiation on living cells. [15] The FDA approved usage of ionizing radiation on food products in 1990.
Phytosanitary irradiation is a treatment that uses ionizing radiation on commodities, such as fruits and vegetables to inactivate pests, such as insects. [1] This method is used for international food trade as a means to prevent spread of non-native organisms. [1]
Fish preservation; Flash freezing; Flash pasteurization; Food irradiation; Food spoilage; Freeze drying; Freezer burn; French butter dish; Frozen food; Frozen vegetables; Fruit and Vegetable Preservation Research Station; Fruit preserves; Fruit waxing
Irradiation is the use of ionising gamma rays emitted by cobalt-60 and caesium-137, or, high-energy electrons and X-rays to inactivate microbial pathogens, particularly in the food industry. Bacteria such as Deinococcus radiodurans are particularly resistant to radiation, but are not pathogenic. [ 1 ]