Here are a few other benefits according to the aforementioned agencies:
• less need for pesticides
• less need for some additives, such as preservatives and antioxidants
• lower risk of importing or exporting insect pests hidden inside food products
• reduced need for toxic chemical treatments, such as those used to kill bacteria found in some spices
• used as an alternative to an ozone-depleting gas to disinfect imported fruits, grains, and vegetables
Until recent years, only irradiated dried spices have been marketed in the United States. About 24 years ago, the sale of irradiated Florida strawberries began, and a year later commercially sold irradiated poultry took into play. There are now over 40 irradiated food products approved for …show more content…
The concept of irradiating food will bring about the concern of those food products being irradiated losing their wholesome and nutritional values. Studies have shown that the loss of any nutrition such as vitamins, if that, is just as much as if we were to process food or store them at room temperature. Either way will lower the content of some nutrients. The affect on the nutritional value of the foods being irradiated at a low dose of radiation is at an almost non-measurable amount. In cases of extending the shelf life of certain foods with the use of higher radiation doses, the loss of nutrition is almost as comparable as if we were to cook or freeze that food product. Do not confuse the irradiation process, irradiated foods are not an alternative to organic foods which is approved by the USDA.
We as consumers, have not been very aware that irradiation has existed for decades. Irradiation of products include many "non" food items such as wood, plastics, shrink foils for food storage, automobile parts such as tires, hospital surgical equipments, and many more. Compared to the amount of food irradiated, the amount of these everyday applications is enormous.
The
• less need for pesticides
• less need for some additives, such as preservatives and antioxidants
• lower risk of importing or exporting insect pests hidden inside food products
• reduced need for toxic chemical treatments, such as those used to kill bacteria found in some spices
• used as an alternative to an ozone-depleting gas to disinfect imported fruits, grains, and vegetables
Until recent years, only irradiated dried spices have been marketed in the United States. About 24 years ago, the sale of irradiated Florida strawberries began, and a year later commercially sold irradiated poultry took into play. There are now over 40 irradiated food products approved for …show more content…
The concept of irradiating food will bring about the concern of those food products being irradiated losing their wholesome and nutritional values. Studies have shown that the loss of any nutrition such as vitamins, if that, is just as much as if we were to process food or store them at room temperature. Either way will lower the content of some nutrients. The affect on the nutritional value of the foods being irradiated at a low dose of radiation is at an almost non-measurable amount. In cases of extending the shelf life of certain foods with the use of higher radiation doses, the loss of nutrition is almost as comparable as if we were to cook or freeze that food product. Do not confuse the irradiation process, irradiated foods are not an alternative to organic foods which is approved by the USDA.
We as consumers, have not been very aware that irradiation has existed for decades. Irradiation of products include many "non" food items such as wood, plastics, shrink foils for food storage, automobile parts such as tires, hospital surgical equipments, and many more. Compared to the amount of food irradiated, the amount of these everyday applications is enormous.
The