Food irradiation is a process of food preservation in which food is exposed to ionizing energy – radio isotope cobalt and cesium-137. The electromagnetic radiation suppresses the growth of most microorganisms.
Hospitalized patients, who have compromised immune systems and astro-nauts in space, consume irradiated
foods. More than forty years of scientific research show that this
process is safe. The radiant energy kills the bacteria in the food, but it does
not touch the food directly.
To avoid the use of harmful
chemical compounds in insect disinfestations of stored products and
microbial decon-tamination of spices.
To extend the shelf life of meat, poultry and sea foods by killing microorgan-isms which cause spoilage.
To replace the chemicals used for slow-ing
sprouting in tubers and bulbs and delay ripening of fruits.