Irradiated food refers to the use of radioactive elements [gamma rays of cesium-137 (137Cs) or cobalt-60 (60Co)], X-rays or high-energy electron beams to help preserve food. Illumination can kill insects and their eggs and larvae in food, eliminate food-borne diseases that threaten human health around the world, make food safer, and extend the shelf life of food.

Food irradiation technology is a sterilization and preservation technology that was patented in 1905 and developed in the 20th century. It is based on radiation processing technology and uses ionization such as X-rays, gamma rays or high-speed electron beams. The high-energy rays generated by radiation process food to achieve the purpose of killing insects, sterilizing, inhibiting physiological processes, improving food hygiene quality, maintaining nutritional quality and flavor, and extending shelf life. At present, 70 countries and regions around the world have approved 548 types of foods and condiments that can be irradiated. More than 40 countries have entered the stage of large-scale commercial production. The total annual irradiation processing volume in the world is more than 300,000 tons.

Extended information:

Influencing factors of irradiated food:

1. Irradiation dose: According to the different purposes and characteristics of food irradiation, FDA, The IAEA and WHO classify food irradiation into storage-resistant irradiation, irradiation pasteurization, and irradiation Aspergillus sterilization.

2. The state of food when it is irradiated: The type and quantity of contaminated microbial pests, the growth and development stage of the food, its maturity status, the speed of respiratory metabolism and other factors have a great influence on the irradiation effect.

3. Environmental conditions during the irradiation process: The presence of oxygen can increase the sensitivity of microorganisms to irradiation by 2-3 times, and also has an impact on the chemical effects of irradiation. Therefore, oxygen is maintained during the irradiation process. The stability of pressure is one of the conditions for obtaining uniform irradiation effect.

4. Synergy between irradiation and other preservation methods.

Baidu Encyclopedia-Irradiated Food