Irradiated food is the use of irradiation processing to help preserve food.
Irradiation, a new sterilization and preservation technology, with (cesium 137, cobalt 60, and other effects on DNA) grain, vegetables, fruits, meat, spices, medicines, etc. for sterilization, and deactivation, China's production of related food has accounted for one-third of the world's total production, irradiation of food means the use of irradiation processing to help preserve food, irradiation kills the food and insects therein as well as their eggs and larvae.
Irradiation eliminates foodborne illnesses that endanger human health worldwide, makes food safer, and extends the shelf life of food. Irradiation kills bacteria, yeasts, and yeasts, which are microorganisms that can lead to the decay and spoilage of fresh food, such as fruits and vegetables. Irradiated food can keep the original flavor for a long time, and better maintain its original taste.
The advantages of irradiated food:
The Food and Agriculture Organization of the United Nations, the World Health Organization, the International Atomic Energy Agency organized by the Joint Expert Committee on the Hygiene and Safety of Irradiated Foods in the early 80s of the last century, the radiation in the 10kGy (1 megrad) dose of radiation of any food, a large number of health and safety experiments have proved that radiation after the Food is safe for consumption and does not cause nutritional or microbiological problems.
The biggest advantage of irradiation sterilization is that it can completely destroy microorganisms and prevent pests and diseases. Ray penetration is strong, can be disinfected without opening the package, irradiation sterilization can also extend the preservation time of food and agricultural products, such as irradiation of food within 3 years will not be worms, mildew, meat and poultry food by irradiation, can be all eliminated by mold, Escherichia coli and other germs.
According to the statistics in 2011, 70 countries and regions around the world have approved 548 kinds of food and spices can be irradiated, of which the total number of irradiated foods approved after 1986 reached 392 kinds, in 1983 FAO/WHO Codex Alimentarius Commission (CAC) officially issued the "irradiation of food General Regulations," the legal elimination of irradiated food from the international trade in barriers. In 1983, FAO/WHO Codex Alimentarius Commission (CAC) officially issued the General Regulation on Irradiated Foods, which legally eliminated the obstacles to international trade in irradiated foods.