Cold Pasteurization of Food by Irradiation

Food irradiation is a preservation process of exposing foods to high-energy rays to improve product safety and shelf life. Red meats, poultry, potatoes, onions, spices, seasonings, fresh fruits and vegetables may be irradiated to prevent growth of food poisoning bacteria, eliminate parasites, or delay ripening and spoilage. Also, irradiation could be used to replace chemical preservatives in foods. More than 40 years of research on food irradiation has shown that foods exposed to low levels of irradiation are safe and wholesome, and they retain high quality. Principles of Food Irradiation Two different processes, gamma rays or electron beams, may be used to irradiate foods. Gamma radiation is used to preserve bulk quantities of food such as boxed, frozen chicken breasts or ground beef. With this method the food is processed at the food plant, packaged with oxygen-permeable film and transported to an irradiation facility. Currently the only commercial food irradiation facility approved by the U.S. Department of Agriculture (USDA) is FOOD TECHnology Service, Inc. in Mulberry, Florida. At the irradiation facility, a conveyor transfers the palletized product to an irradiation chamber (Figure 1). Here the food is Virginia Cooperative Extension 1998 Publication 458-300