What does food irradiation involve?

What does food irradiation involve?

• A. Exposing foods to high heat to kill pathogens.
• B. Exposing foods to low doses of radiation to kill microorganisms or prevent reproduction.
• C. Freezing foods to preserve quality.
• D. Adding chemical preservatives for shelf life.

Answer: (B)

Food irradiation uses ionizing radiation to inactivate microorganisms and prevent their reproduction, helping to reduce illness and extend shelf life. Foods are exposed to low doses of radiation from sources such as gamma rays, X-rays, or electron beams. The energy penetrates the food and damages the DNA of bacteria, yeasts, and molds, stopping their growth or killing them, while the food itself does not become radioactive. It’s a cold process and is carefully controlled to minimize any impact on taste, texture, or nutrients. Some nutrients and flavors can be slightly affected, but overall the changes are small at approved doses. This method is used on a variety of foods to improve safety and longevity, without relying on heat or chemical preservatives. Exposing food to high heat would be a heat treatment, freezing preserves by slowing deterioration, and adding chemical preservatives is a chemical method—not irradiation.

Food irradiation uses ionizing radiation to inactivate microorganisms and prevent their reproduction, helping to reduce illness and extend shelf life. Foods are exposed to low doses of radiation from sources such as gamma rays, X-rays, or electron beams. The energy penetrates the food and damages the DNA of bacteria, yeasts, and molds, stopping their growth or killing them, while the food itself does not become radioactive. It’s a cold process and is carefully controlled to minimize any impact on taste, texture, or nutrients. Some nutrients and flavors can be slightly affected, but overall the changes are small at approved doses. This method is used on a variety of foods to improve safety and longevity, without relying on heat or chemical preservatives. Exposing food to high heat would be a heat treatment, freezing preserves by slowing deterioration, and adding chemical preservatives is a chemical method—not irradiation.