Irradiation as a method of food preservation and control of food poisoning organisms is a relatively new idea when compared to drying, pickling, salting or freezing. For over 20 years scientists conducted experiments and collected data on all aspects of food irradiation. In the 1980’s a committee supported by the World Health Organisation examined the data and in 1987 declared the process safe. The proper dose of radiation can inactivate the microbes responsible for food spoilage and food poisoning without affecting texture, flavour or colour of the food. By 1993 over forty countries had approved food irradiation for one or more items and in many placed it is replacing banned pesticides.
The first license for food irradiation in the United Kingdom was granted in 1992 by the Ministry of Agriculture, Fisheries and Food for use with herbs and spices.
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| Inactivation of harmful organisms in food ingredients. | Various spices and herbs. Onion powder. Mineral supplements. |
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| Inactivation of salmonella food poisoning organism | Meat including poultry. Egg products. Prawn and shrimps. Meat and fish meal. |
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| Extension of refrigerated shelf life. | Meat and fish. |
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| Prevention of spoilage
- Control of mould. |
Stawberries, Cocoa beans, Mangoes, papayas. |
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| Control of parasites and insects to meet quarantine requirements. | Parasites in meat and insects in exotic fruits and beans. |
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| Inhibition of sprouting in crops during storage. | Potatoes, onions and garlic. |
Site last updated February 16, 2012 @ 9:33 am
