---
title: "Food irradiation"
chunk: 2/6
source: "https://en.wikipedia.org/wiki/Food_irradiation"
category: "reference"
tags: "science, encyclopedia"
date_saved: "2026-05-05T04:17:44.577399+00:00"
instance: "kb-cron"
---

=== Dosimetry ===
The radiation absorbed dose is the amount energy absorbed per unit weight of the target material. Dose is used because, when the same substance is given the same dose, similar changes are observed in the target material(Gy or J/kg). Dosimeters are used to measure dose, and are small components that, when exposed to ionizing radiation, change measurable physical attributes to a degree that can be correlated to the dose received. Measuring dose (dosimetry) involves exposing one or more dosimeters along with the target material.
For purposes of legislation doses are divided into low (up to 1 kGy), medium (1 kGy to 10 kGy), and high-dose applications (above 10 kGy). High-dose applications are above those currently permitted in the US for commercial food items by the FDA and other regulators around the world, though these doses are approved for non commercial applications, such as sterilizing frozen meat for NASA astronauts (doses of 44 kGy) and food for hospital patients.
The ratio of the maximum dose permitted at the outer edge (Dmax) to the minimum limit to achieve processing conditions (Dmin) determines the uniformity of dose distribution. This ratio determines how uniform the irradiation process is.

== Chemical changes ==
As ionising radiation passes through food, it creates a trail of chemical transformations due to radiolysis effects. Irradiation does not make foods radioactive, change food chemistry, compromise nutrient contents, or change the taste, texture, or appearance of food.

=== Food quality ===
Decontamination of food by ionizing radiation is a safe and efficient process for elimination of pathogenic bacteria. Ionizing radiation treatment can be applied to either raw materials or ready to eat foods, with some countries, like the United States, imposing limitations on its use. 
Assessed rigorously over several decades, irradiation in commercial amounts to treat food has no negative impact on the sensory qualities and nutrient content of foods.

==== Research on minimally processed vegetables ====
Watercress (Nasturtium officinale) is a rapidly growing aquatic or semi aquatic perennial plant. Because chemical agents do not provide efficient microbial reductions, watercress has been tested with gamma irradiation treatment in order to improve both safety and the shelf life of the product. It is traditionally used on horticultural products to prevent sprouting and post-packaging contamination, delay post-harvest ripening, maturation and senescence.

==== Public perceptions ====
Some who advocate against food irradiation argue the long-term health effects and safety of irradiated food cannot be scientifically proven, however there have been hundreds of animal feeding studies of irradiated food performed since 1950. Endpoints include subchronic and chronic changes in metabolism, histopathology, function of most organs, reproductive effects, growth, teratogenicity, and mutagenicity.

== Industrial process ==
Up to the point where the food is processed by irradiation, the food is processed in the same way as all other food.

=== Packaging ===
For some forms of treatment, packaging is used to ensure the food stuffs never come in contact with radioactive substances and prevent re-contamination of the final product. Food processors and manufacturers today struggle with using affordable, efficient packaging materials for irradiation-based processing. The implementation of irradiation on prepackaged foods has been found to impact foods by inducing specific chemical alterations to the food packaging material that migrates into the food. Cross-linking in various plastics can lead to physical and chemical modifications that can increase the overall molecular weight. On the other hand, chain scission is fragmentation of polymer chains that leads to a molecular mass reduction.

=== Treatment ===
To treat the food, it is exposed to a radioactive source for a set period of time to achieve a desired dose. Radiation may be emitted by a radioactive substance, or by X-ray and electron beam accelerators. Special precautions are taken to ensure the food stuffs never come in contact with the radioactive substances and that the personnel and the environment are protected from radiation exposure.
Irradiation treatments are typically classified by dose (high, medium, and low), but are sometimes classified by the effects of the treatment (radappertisation, radicidation and radurisation). Food irradiation is sometimes referred to as "cold pasteurisation" or "electronic pasteurisation" because ionising the food does not heat it to high temperatures during the process, and the effect is similar to pasteurisation. The term "cold pasteurisation" is controversial because the term may be used to disguise the fact that the food has been irradiated, and pasteurisation and irradiation are fundamentally different processes.

==== Gamma irradiation ====
Gamma irradiation is produced from the radioisotopes cobalt-60 and caesium-137, which are produced by neutron irradiation of cobalt-59 (the only stable isotope of cobalt) and as a nuclear fission product, respectively. Cobalt-60 is the most common source of gamma rays for food irradiation in commercial scale facilities as it is water-insoluble and hence has little risk of environmental contamination by leakage into the water systems. As for transportation of the radiation source, cobalt-60 is transported in special trucks that prevent release of radiation and meet standards mentioned in the Regulations for Safe Transport of Radioactive Materials of the International Atomic Energy Act. The special trucks must meet high safety standards and pass extensive tests to be approved to ship radiation sources. Conversely, caesium-137 is water-soluble and poses a risk of environmental contamination. Insufficient quantities are available for large-scale commercial use as the vast majority of Caesium-137 produced in nuclear reactors is not extracted from spent nuclear fuel. An incident where water-soluble caesium-137 leaked into the source storage pool requiring NRC intervention has led to near elimination of this radioisotope.