After extensive research and evaluation spanning over 40 years, food irradiation has been approved. The study primarily focused on the safety, toxicity, and microbiology of irradiated food. Currently, 38 countries permit food irradiation, with Europe alone treating more than 28 billion pounds of food annually. Various national and international organizations such as ADA, American Council on Science and Health, American Medical Association, Council for Agricultural Science and Technology, International Atomic Energy Agency (IAEA), Institute of Food Technologists (IFT), Scientific Committee of the European Union (EU), United Nations Food and Agricultural Organization (FAO), and World Health Organization (WHO) support this technique.
Although the US food supply is generally safe from microbiological hazards, mishandling can still lead to foodborne illnesses caused by pathogens. Therefore, it is recommended to use food irradiation as a solution to enhance food safety by reducing po
...tential pathogens in foods. However, it is crucial not to neglect proper handling practices because food irradiation does not replace them. Foods processed by irradiation should follow the same safety precautions as other foods.
Nevertheless, gamma ray-based food irradiation offers several advantages including improved microbiological quality, prolonged shelf life, and an alternative to chemical treatments. This technique also reduces the need for spices and fumigant sprays on fruits while improving their overall quality.
Irradiation is a process that can reduce pathogens in raw poultry or meat, disinfect grain and produce, and slow down the natural aging process of fruit and vegetables. This reduces the need for chemical treatments as irradiated foods closely resemble fresh foods. Like pasteurization, irradiation destroys pathogenic bacteria without significantly increasing the temperature of the processed food. Compared to other preservation methods such as canning, drying, hea
pasteurization, and sterilization, nutrient losses from irradiation are minimal. Proteins, fats, and carbohydrates remain largely unaffected by this process. While some vitamins may be sensitive to food irradiation, nutrient losses can be minimized by conducting the process in an oxygen-free environment or while frozen.
According to a report by the Ames Council for Agriculture Science and Technology Task Force (No.115), consumers consistently rate irradiated fruit equal or superior to non-irradiated fruit in terms of appearance freshness and taste. In today's era of heightened food safety concerns, it is crucial for consumers to understand that choosing irradiated foods instead of hazardous chemical products is a more favorable choice. This decision not only prevents the use of harmful substances but also mitigates potential health risks for consumers. Furthermore, it is important to recognize that irradiation enhances an already safe food supply.
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