Food irradiation – facts and fiction

Abstract

It is estimated that by the turn of the millennium the world human population could exceed ten billion. Scientists inevitably are searching for effective alternative methods of food preservation. Accordingly, ionization radiation, discovered nearly a hundred years ago when it was first shown to kill micro‐organisms in foods, is being increasingly encouraged as an alternative method of food preservation. The World Health Organization (WHO) has declared irradiation to be “a powerful tool against preventable food losses and food borne illnesses”. Low dose irradiation, up to 10KGy dose, has been shown to delay ripening, enhance shelf‐life, kill bacteria such as salmonella, listeria, etc., destroy insect infestation, eliminate unwanted sprouting, and in many cases improve flavour and texture of foods. The consumer may not be aware, but a staggering tonnage of food is already being irradiated around the world. Irradiation does not impart any radioactivity to the food and the irradiated food has been shown to be safe for human consumption. The technique offers yet another possibility of extending choice in new exotics for the consumer.