Why is food irradiated?
a) Food is irradiated to destroy harmful bacteria that might be inadvertently present.
This makes the food safer and is comparable to pasteurizing milk. Irradiation also
extends shelf life and can be used to control insects.
b) Food is irradiated to destroy bacteria, fungi, or parasites that cause human disease
or cause food to spoil. Irradiation destroys harmful bacteria such as E. coli O157:H7,
Salmonella, Listeria, Campylobacter and vibrio that are major contributors to the
estimated 5000 deaths and 76 million food borne illnesses that occur every year in
the United States. When used in this manner, irradiation is comparable to
pasteurizing milk, in that the product is left fresh, but is much safer. Irradiation also
extends the shelf life of food by retarding maturation in vegetables and reducing
spoilage organisms that can even grow under refrigeration. Irradiated strawberries
can last a week in the refrigerator without developing mold.
Irradiation can also be used in place of fumigants and other quarantine procedures to
allow fruits and vegetables to be imported without risking the introduction of harmful
insects.