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Advantages And Disadvantages Of Food Irradiation

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Introduction
Today food safety and quality is of the upmost importance in food processing industries. Due to an increased need for food, changing environments, the identification of new micro-organisms and stricter laws regarding food safety, there has been an increased demand for technologies that can be used to ensure that food is safe to consume and of a high standard of quality. Thermal technologies have been used for a long period of time to carry out the task of preserving food and extending its shelf life. However, multiple issues have occurred with this type of food processing with claims that the nutritional value of the food is decreased when processed as well as the overall quality of the food. Therefore new, non-thermal technologies have emerged. …show more content…

Irradiation of certain foods can cause a change in odour, texture or taste. Dairy products have been shown to develop a different odour when irradiated, especially butter and milk. Certain fruit and vegetables can change in texture and become soft, meats and poultry can change in colour and smell and products such as eggs can change in consistency, becoming more liquid when irradiated.
As irradiation generally uses low level doses on food, not all food borne pathogens or toxins are eliminated in certain food products. For example, low doses of irradiation are ineffective at eliminating bacterial spores in food. As a result of this, meats, fish and poultry necessitate temperature control or being stored in a controlled atmosphere to prevent the formation of toxins such as the deadly bacteria Clostridium botulinum and staphylococcus enterotoxin. Furthermore, prions and viruses are not affected by radiation and will still remain in food sources after they have been

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