IRRADIATED FOOD

 Is it safe for consumption?

     The process of food irradiation involves exposing the food to the energy from short-wave radiations like gamma rays, X-rays or electrons.

     Research over the last 40 years has proved that irradiated food does not retain any radioactive property and hence is completely safe. Moreover, irradiation does not diminish the nutritive value of the food.

This technology is used to destroy the bacterial, fungal or viral growth in food that can spoil it or cause diseases. Irradiated food thus has a longer shelf life. As irradiation is a cold process, it causes no change in the freshness or texture of the food unlike certain other procedures that involve heat. In fact, it is difficult to tell an irradiated apple from a normal one, as it remains as juicy and crisp. 

     Presently over 40 food items such as fruits, vegetables, spices, seafood, grains meat and poultry are available in irradiated form. Many specially-marked irradiated fruits and vegetables are commercially sold in the US, France, China, South Africa and Netherlands.

     Although the process of irradiation greatly reduces the growth of bacteria, it does not completely eliminate it. Hence irradiated poultry needs refrigeration. As for irradiated fruits, refrigeration is not essential, though they will last much longer in a refrigerator.

     In India too, many irradiated food items like onions, potatoes, garlic, spices etc. are now available.