Food Irradiation is a process that has been utilized for commercial purposes since the 1950’s, despite being a relatively unknown process for the general public.
During the process, food items are exposed to ionizing radiation in order to eliminate pathogens, parasites, and insects, as well as, delay ripening and sprouting.
The process of food irradiation does not make food radioactive, nor does it change the composition of the food significantly, although there are some slight changes in nutrition.
Benefits of the process include extended shelf life and safer food consumption, eliminating the need for harmful chemical preservatives or ongoing refrigeration.
However, the process of irradiation has faced criticism for potentially creating nutrient-deficient food products and potentially harmful toxins. In conclusion, food irradiation is a process that provides benefits but also raises important questions regarding the long-term effects of low-dose irradiation and the potential for creating harmful substances within food products.
