---
title: "Food irradiation"
chunk: 3/6
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"
---

Gamma irradiation is widely used due to its high penetration depth and dose uniformity, allowing for large-scale applications with high throughput. Additionally, gamma irradiation is significantly less expensive than using an X-ray source. In most designs, the radioisotope, contained in stainless steel pencils, is stored in a water-filled storage pool which absorbs the radiation energy when not in use. For treatment, the source is lifted out of the storage tank, and product contained in totes is passed around the pencils to achieve required processing.
Treatment costs vary as a function of dose and facility usage. A pallet or tote is typically exposed for several minutes to hours depending on dose. Low-dose applications such as disinfestation of fruit range between US$0.01/lb and US$0.08/lb while higher-dose applications can cost as much as US$0.20/lb.

==== Electron beam ====

Treatment of electron beams is created as a result of high energy electrons in an accelerator that generates electrons accelerated to 99% the speed of light. This system uses electrical energy and can be powered on and off. The high power correlates with a higher throughput and lower unit cost, but electron beams have low dose uniformity and a penetration depth of centimeters. Therefore, electron beam treatment works for products that have low thickness.

==== X-ray ====
X-rays are produced by bombardment of dense target material with high-energy accelerated electrons (this process is known as bremsstrahlung-conversion), giving rise to a continuous energy spectrum. Heavy metals, such as tantalum and tungsten, are used because of their high atomic numbers and high melting temperatures. Tantalum is usually preferred over tungsten for industrial, large-area, high-power targets because it is more workable than the latter and has a higher threshold energy for induced reactions.  Like electron beams, X-rays do not require the use of radioactive materials and can be turned off when not in use. X-rays have high penetration depths and high dose uniformity but they are a very expensive source of irradiation as only 8% of the incident energy is converted into X-rays.

==== UV-C ====
UV-C does not penetrate as deeply as other methods. As such, its direct antimicrobial effect is limited to the surface only. Its DNA damage effect produces cyclobutane-type pyrimidine dimers. Besides the direct effects, UV-C also induces resistance even against pathogens not yet inoculated. Some of this induced resistance is understood, being the result of temporary inactivation of self-degradation enzymes like polygalacturonase and increased expression of enzymes associated with cell wall repair.

=== Cost ===
Irradiation is a capital-intensive technology requiring a substantial initial investment, ranging from $1 million to $5 million. In the case of large research or contract irradiation facilities, major capital costs include a radiation source, hardware (irradiator, totes and conveyors, control systems, and other auxiliary equipment), land (1 to 1.5 acres), radiation shield, and warehouse. Operating costs include salaries (for fixed and variable labor), utilities, maintenance, taxes/insurance, cobalt-60 replenishment, general utilities, and miscellaneous operating costs. Perishable food items, like fruits, vegetables and meats would still require to be handled in the cold chain, so all other supply chain costs remain the same. Food manufacturers have not embraced food irradiation because the market does not support the increased price of irradiated foods, and because of potential consumer backlash due to irradiated foods.
The cost of food irradiation is influenced by dose requirements, the food's tolerance of radiation, handling conditions, i.e., packaging and stacking requirements, construction costs, financing arrangements, and other variables particular to the situation.

== State of the industry ==
Irradiation has been approved by many countries. For example, in the U.S. and Canada, food irradiation has existed for decades. Food irradiation is used commercially and volumes are in general increasing at a slow rate, even in the European Union where all member countries allow the irradiation of dried herbs spices and vegetable seasonings, but only a few allow other foods to be sold as irradiated.
Although there are some consumers who choose not to purchase irradiated food, a sufficient market has existed for retailers to have continuously stocked irradiated products for years. When labelled irradiated food is offered for retail sale, consumers buy and re-purchase it, indicating a market for irradiated foods, although there is a continuing need for consumer education.
Food scientists have concluded that any fresh or frozen food undergoing irradiation at specified doses is safe to consume, with some 60 countries using irradiation to maintain quality in their food supply.

== Radurisation risks ==
The following risks can be mentioned:

As with any sterilisation method, a very small proportion of germs may survive the process, and cause a fraction of the irradiated products to spoil anyway. The risk comes from the false sense of security.
As mentioned above, the treatment only preserves the freshness of the product at the moment it reaches the factory. If it has already lost some of its qualities, this will not be restored, and may even be hidden by the packaging.
While the purpose of the irradiation is to degrade the DNA/RNA of contaminating germs, a small proportion of the nutrient load is also degraded in the process. In particular, vitamins, whole proteins and aromatic molecules.
The irradiation creates highly reactive radicals, which would cause problems if the food is consumed immediately after being irradiated.