Radiation meaning emission and propagation of energy though space or through a material medium in the form of waves: for instance the mission of electromagnetic waves, or sound and elastic waves.
Food irradiation is the use of ionizing radiation to increase food storage life, reduce postharvest food losses and eliminate food poisoning micro-organism.
Decades of research have conclusively shown that food irradiation can have myriad beneficial applications, including for example, the disinfestation of insects in fruits and grains, the inhibition of sprouting in potatoes and onions, the delayed ripening of fresh fruits and vegetables and the enhanced safety and sterilization of fresh and frozen meat products, seafood and eggs.
Particle of ionizing radiation have the ability to penetrate into the depth of a food.
Through physical effects they interact with the atoms and molecules that make up the food and also those of food contaminants such as bacteria, molds, yeasts, parasites and insects, causing chemical and biological consequences which can be utilized in beneficial ways.
The process is responsible for nutritional changes in an irradiated food. This describes nutritional changes due to radiation processing, which depend on the composition of the treated food and the amount of absorbed dose.
Food irradiation
