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Gamma irradiation as a method for preserving and improving the safety of food

Food irradiation is a physical method for food treatment comparable to processing food by heating or freezing it. Processing of food with low levels of radiation has the potential to contribute to reducing both spoilage of food during storage and the high incidence of food-borne diseases. The process involves intentionally exposed food, either prepackaged or in bulk, to gamma rays- X-rays or electrons. The most common and approved sources of gamma rays for food and industrial processing are radioisotope sources of cobalt-60 and caesium-137 and lineat accelerators of electrons. Different doses of gamma radiation can be used for different purposes in food preservation. At present, the dose of radiation recommended by the FAO/WHO Codex Alimentarius Commission must not exceed 10 kGy, at which irradiated food is considered safe for human consumption. This is actually a very small amount of energy equal to the amount of heat required to raise the temperature of 1 l of water by only 2.4 C. Food processing by irradiation can solve specific problems of food losses and could complement other established technologies, in improving the quality and wholesomeness of food as well as well as in expanding trade in certain foods and agricultural products. In this lecture the effects of irradiation on the physicochemical properties of food will be described. The legislation and control mechanisms required to ensure the safety of food irradiation facilities will also be discussed. Education is seen as the key to promoting the understanding of the benefits that irradiation can provide.

food irradiation ; gamma facility ; Gray ; irradiation dose ; radiation treatment

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