IRRADIATION
Introduction
Irradiation is the process by which object exposed to radiation (Unsold, 2016). Food is irradiated to provide the same benefits as when it is processed to destroy insects, fungi or bacteria that cause food to spoil of cause human disease and to make it possible to keep food longer and in better form in warehouses and homes. Because irradiation terminates disease-causing bacteria and diminishes the incidence of foodborne illnesses, hospitals sometimes use irradiation to disinfect food for immune-compromised patients.
According to the study conducted by North Carolina State University last 1998, roughly 25% of all food products are lost after harvesting. Currently, a substantial number of chemicals are used on food …show more content…
There are three sources of radiation approved for use on foods namely gamma rays, electron beams and x-rays. Gamma rays and x-rays share the same characteristics with microwave oven but with higher energy and penetration (Palmer, 2009). However, gamma rays Cesium 137 or Cobalt 60 which are both naturally occurring radioactive decay. During food irradiation, the substance is pulled into a chamber with massive concrete walls that keep any rays from escaping, so the food is exposed to the rays for a defined period of time. Food Irradiation could be applied in meats, fruits, vegetables and several types of flour. This process is also widely used in the field of medicine, to sterilizing medical products and treating cancer. Radiation is measured in kilograys (kGy). Technology allows for a precise dose to be measured.
Effects in Food Irradiation does not make foods radioactive, compromise nutritional quality, or prominently change the sensory attributes of the food. Indeed, changes made by this process are so minimal that it is not easy to tell if a food has been irradiated. Nutrient losses upon conducting this method are not measured nor significant. However, there are certain researches that food irradiation have effects on the stability of vitamins in foods (Liberty, et. al,
Introduction
Irradiation is the process by which object exposed to radiation (Unsold, 2016). Food is irradiated to provide the same benefits as when it is processed to destroy insects, fungi or bacteria that cause food to spoil of cause human disease and to make it possible to keep food longer and in better form in warehouses and homes. Because irradiation terminates disease-causing bacteria and diminishes the incidence of foodborne illnesses, hospitals sometimes use irradiation to disinfect food for immune-compromised patients.
According to the study conducted by North Carolina State University last 1998, roughly 25% of all food products are lost after harvesting. Currently, a substantial number of chemicals are used on food …show more content…
There are three sources of radiation approved for use on foods namely gamma rays, electron beams and x-rays. Gamma rays and x-rays share the same characteristics with microwave oven but with higher energy and penetration (Palmer, 2009). However, gamma rays Cesium 137 or Cobalt 60 which are both naturally occurring radioactive decay. During food irradiation, the substance is pulled into a chamber with massive concrete walls that keep any rays from escaping, so the food is exposed to the rays for a defined period of time. Food Irradiation could be applied in meats, fruits, vegetables and several types of flour. This process is also widely used in the field of medicine, to sterilizing medical products and treating cancer. Radiation is measured in kilograys (kGy). Technology allows for a precise dose to be measured.
Effects in Food Irradiation does not make foods radioactive, compromise nutritional quality, or prominently change the sensory attributes of the food. Indeed, changes made by this process are so minimal that it is not easy to tell if a food has been irradiated. Nutrient losses upon conducting this method are not measured nor significant. However, there are certain researches that food irradiation have effects on the stability of vitamins in foods (Liberty, et. al,