What does food irradiation mean and does it make food radioactive?
Food irradiation does not make food radioactive and is in fact a very useful technology that improves food safety. The food is irradiated with gamma, x-ray or electron beams that kill many types of food poisoning micro organisms. None of the radiation is retained by the food so it does not make foods radioactive. There is no reason to be afraid of food irradiation. Electron beams, such as those used in the USA to kill the so-called hamburger-bug in ground beef, are not produced with nuclear energy and so are free from any environmental concern.
Irradiation is also used for other purposes such as delaying ripening and sprouting in foods thereby helping to extend shelf life. For some products such as cocoa, coffee, herbs and spices, food irradiation offers a safe and residue-free alternative to chemical fumigation. In the case of fragile foods such as fresh sea foods and soft fruits, irradiation can be used to kill hazardous microbes and delay spoilage without causing the food texture to deteriorate as it would if heat treatment were used instead.
Studies have shown that there is no significant loss of any nutrients after food has been irradiated. A small amount of some vitamins may be lost, similar to the amounts lost during other technologies such as cooking, canning and drying.
In Europe, food irradiation is not widely used and only a few licences have been granted for the irradiation of spices. All foods that have been irradiated must be clearly labelled as such.
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