Food irradiation is a food preservation technique that involves subjecting the product in an intense energy radiation, whose action makes some of its atoms lose one or more electrons and become ions. These ions and other electrons react with other atoms which in turn are transformed into ions. In any case, there is disintegration of the nucleus, so the food is not radioactive. Then mention 3 food irradiation techniques: gamma ray : radioactive isotopes are used - Cobalt 60 or Cesium - 137. The electromagnetic radiation emitted by radioactive nuclei, composed of gamma photons penetrate into the food. The penetrating power of radiation is determined by the type of food, type of packaging and form and measurement units to be treated.
accelerated electrons: It employs a linear accelerator that generates a beam of electrons that interact with the material being treated. This technique has a much lower penetration power of the previous method.
X-rays: This technique is limited by its slow pace and lower yield, but its penetration is similar to gamma rays.
accepted maximum dose for irradiation of food is 10 kiloGrays (kGy) that do not pose any risk to the consumer.
Advantages:
- Almost does not destroy nutrients.
- Allows storage of products difficult to sterilize by other methods (spices and tropical fruits).
- Extends the life of the product.
- consumes much less energy to heat sterilization.
- Allows the sterilization of packaged foods with different materials.
Disadvantages:
- can mask the poor condition of some products.
- technically safe doses do not destroy all microorganisms and enzymes.
- It modifies the color, smell and taste some products due to the production of new chemical compounds.
favor of this technique include WHO, the U.S., France, Russia, Canada, Holland and Belgium. Spain only allows the irradiation of potatoes and onions to prevent sprouting and, in turn, allows the import of irradiated food.
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