Irradiation of food

Abstract

On a global scale, somewhere between one quarter and one third of the world's food supply is lost postharvest as a result of too rapid ripening, growth in storage, insect infestation and bacterial and fungal attack. To alleviate these problems, ionizing radiation, e.g. gamma rays, X-rays or electrons, can be used to extend the life of certain fruits and vegetables by delaying ripening or killing moulds, and for the control of insect infestation of grain and other stored products. Ionizing radiation also provides an effective alternative to chemical treatments for the prevention of sprouting in stored potatoes and onions and for the treatment of herbs and spices. More importantly, from a public health point of view, ionizing radiation can be used to kill, or reduce significantly, the number of pathogenic bacteria, e.g. Salmonella, Campylobacter, Vibrio, Listeria, in a variety of other foods, such as poultrymeat and shellfish.