Food Irradiation

Radiation

Transmission of energy from a source that travels at the speed of light, characterized by electric and magnetic fields and wave-like properties.

Food Irradiation

Process exposing food to either electromagnetic radiation or high-energy particles to produce safe and longer shelf-life foods.

KiloGray (kGy)

Unit/dose of radiation where one kGy equals 1000 Joules per kilogram of sample mass.

Ionizing Radiation

Form of energy that removes electrons from atoms and molecules, capable of passing through materials like air, water, and living tissue.

Gamma Rays

Electromagnetic radiation using radioactive isotopes like Cesium 137 and Cobalt 60.

High Energy Electrons

Radiation operated by electricity without using radioactive isotopes.

X-rays

Electromagnetic radiation operated by electricity without using radioactive isotopes.

Low Dose Radiation Treatment

Treatment using less than 1 kGy to control insects, parasites, and ripening of fruits and vegetables. Also termed RADURIZATION (similar to pasteurization treatment).

Medium Dose Radiation Treatment

Treatment using 1-10 kGy to control spoilage-causing microorganisms and pathogens. Also termed as RADICIDATION (similar to pasteurization)

High Dose Radiation Treatment

Treatment using greater than 10 kGy to control microbial contamination of spices. Also termed as RADAPPERTIZATION; equivalent to commercial sterility or Thermal Processing (with levels up to 30-40 kGy)

Radiation Shield

Protection system to prevent exposure to radiation during food irradiation processes.

Microbial Inactivation

Process where gamma rays and UV-C radiation damage microbial DNA, inactivating the cells.

Limitations of Food Irradiation

Challenges such as minimal labeling requirements, changes in nutritional profile, and resistance of bacteria strains to the process.

Wavelength

Distance between two troughs

High dose radiation

terminates insects and parasites present in food

Radappertization

is the equivalent of a thermal process that renders commercial sterility of food

Low dose radiation treatment

inactivates enzymes

Ionizing radiation

possesses high magnitude of energy due to their high frequency

Crest

Highest point of the wave

Amplitude

From the midpoint up to one crest (where different kinds of waves changes)