Food irradiation
(Redirected from Radurization)
Food Irradiation[edit | edit source]
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Food Irradiation is a technology that involves exposing food and food packaging to ionizing radiation, such as gamma rays, X-rays, or electron beams. This process is used to improve food safety, extend shelf life, and maintain nutritional value.
Principles of Food Irradiation[edit | edit source]
When food is exposed to ionizing radiation, the energy absorbed causes some chemical bonds to rupture, creating free radicals. These free radicals quickly recombine with nearby molecules to form radiolytic compounds, which can kill or deactivate pathogens and spoilage organisms.
Applications of Food Irradiation[edit | edit source]
Food irradiation is used for:
- Disinfection: Killing bacteria, viruses, and parasites that can cause foodborne illness.
- Preservation: Extending the shelf life of foods by destroying or inactivating organisms that cause spoilage.
- Insect control: Eliminating insects from food products.
Regulation and Public Health Impact[edit | edit source]
Regulatory frameworks for food irradiation vary by country but are generally aimed at ensuring the safety and nutritional quality of irradiated food. The 2012 law and its 2016 regulations represent a significant step in food safety, with potential impacts on public health and obesity prevention.
External Links[edit | edit source]
- U.S. Food and Drug Administration - Food Irradiation: What You Need to Know
- World Health Organization - Food Irradiation
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