How Irradiation Improves the Shelf Life of Food Products

Food irradiation facilities provide a process which is also a preservation method that provides results like pasteurization or freezing. Where this is completed by a contracting sterilization organization, you are sure to receive the high standards of both processing and service.

Comparing the Dose Levels

The food, or product, will have an extended shelf life if the irradiation is provided at low levels, but at higher doses, microorganisms that are theoretically harmful to humans will be eradicated as well as removing bacteria, mold, and insects.

Countries around the world have different rules and regulations concerning food irradiation facilities, with some labeling the food product packaging to inform potential consumers about which form of sterilization has been used.

How Good Is Food Irradiation?

The FDA has approved food irradiation facilities across the USA, to ensure the shelf life of some products is greatly extended, compared to food that has not been through the irradiation process.

Products that have been processed through food irradiation facilities usually experience less food spoilage. This system provides the facility for farmers to use fewer pesticides and for food processing systems to reduce the addition of preservatives and antioxidants.

Pests may be imported or exported within some food products, and the irradiation process removes that risk. Grains, vegetables, and fruit that is imported do not need to be disinfected by traditional methods if it is to go through food irradiation facilities and there is a vastly reduced requirement to kill bacteria using toxic chemicals in treatments on the food.

Not all foods can be sterilized in this method. Eggs and dairy foods can lose their texture and flavor, but meats, vegetables, grain foods and fruits can be irradiated without a specific or noticeable loss in the chemical composition of the product.

This method of sterilizing food is designed to ensure that any diseases caused by microorganisms, such as Listeria, E. coli, and salmonella are avoided.

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