Chapter 11 - The use of ionizing radiation in the preservation of food

Abstract

This chapter explains food irradiation which is a relatively new and revolutionary process with essentially the same objectives as those of the traditional methods of food preservation which include extending shelf-life and reducing the incidence of food-borne diseases. Radiation-preservation provides a remarkable technological versatility with far reaching implications to the important issues of world hunger, health and disease, and political unrest. The irradiation treatment involves exposure of the food, under controlled conditions, to high speed electrons or X-rays from machine sources or to radiant energy from gamma rays. The irradiation treatment causes minimal changes in appearance and allows good nutrition retention, as it is a “cold” process. Two types of radiation sources are primarily used in food irradiation. They are: radionuclide and machine radiation. There has been a significant increase in the understanding of the chemical, physical and biological effects of ionizing radiation on food and methodology of irradiation detection. Remarkable advances have also been made in industrial irradiation technology, design of food irradiation plants, dosimetry, and commercial applications. Combination of irradiation with heat treatment or with the addition of certain additives like antioxidants is being further explored.