Food Irradiation

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Food irradiation can be defined as the process by which food is put through ionizing radiation to eliminate insects, bacteria, viruses, and other microorganisms that may pose health risk to consumers. This process is an important aspect in food safety and should not be overlooked to avoid food wastage. Food irradiation ensures that the food consumed by humans is safe from bacteria, insects, or fungi. Usually, consumption of foods laden with such organisms can lead to severe diseases that can lead to death. In addition, irradiation of food helps to ensure that it does not spoil before its shelf life. One of the most dangerous microorganisms that can be eliminated with the help of food irradiation is the campylobacter, Listeria, Vibrio, and Salmonella (Brennand, 9). In the US alone, these microorganisms are known to cause approximately 5,000 deaths. Food irradiation is widely applied across the world with over 76 million pounds of food being irradiated annually (Brennand, 7). Ordinarily, one cannot tell which food has undergone irradiation through tastes. However, in most jurisdictions, government regulations require labeling of foods that are irradiated. Ehlermann (527) points out that the symbol for identification of irradiated foods is referred to as radura

Effects Related to the Use of Food Irradiation

According to Ehlermann (528), food that has been irradiated is depleted of substantial vitamins and other nutrients that are key for human survival. A study by Ehlermann (527) reveals that irradiated food is inferior to non-irradiated food. In the study, vitamin A and E were the most vulnerable to irradiation. Irradiated Manitoban lost 12% more of its vitamin A content within 24 hours as compared to non-irradiated variety. Similarly, irradiated potatoes lost 45% more of their vitamin A content after being stored for six months. Chouliara (881)observes that vitamins can be routinely consumed in...