Why does food last longer if exposed to gamma radiation?

Food exposed to gamma radiation undergoes a process called "irradiation," which alters its cellular structure and prevents or delays spoilage caused by microorganisms. Here's how gamma radiation preserves food:

1. Microorganism Disruption: High-energy gamma radiation penetrates food and disrupts the DNA or RNA of bacteria, mold, yeast, and other microorganisms responsible for spoilage. By interrupting crucial biological processes, the radiation halts their growth, reproduction, and metabolic activity.

2. Enzyme Inactivation: Radiation also targets and inactivates enzymes within the food that normally contribute to ripening, softening, or color changes. By halting these enzymatic processes, the quality and nutritional value of food can be retained for a longer period.

3. Delay in Ripening: Gamma radiation hinders normal ripening processes by interrupting the production of hormones and enzymes responsible for changes in color, texture, and flavor. Fruits treated with gamma radiation might ripen at a slower rate, which extends their shelf life.

4. Reduced Pathogens: In addition to eliminating spoilage-causing microorganisms, gamma radiation helps in controlling harmful pathogens and bacteria like Salmonella, Escherichia coli (E. coli), and Campylobacter. This contributes to improved food safety and reduces the risk of foodborne illnesses.

5. No Residual Effects: The irradiation process does not leave any residual radioactivity in the treated food. As soon as the exposure ends, no traces of radiation remain. You can safely consume irradiated food without any additional preparations or steps.

The benefits of food irradiation include preserving freshness, preventing food spoilage, and reducing or eliminating potential health hazards caused by harmful bacteria. As a result, irradiated food can often maintain its quality and nutritional value for an extended period, potentially reducing food waste and increasing food availability, especially in scenarios where refrigeration and preservation methods might be limited.

Irradiation is approved and permitted in numerous countries around the world, with standards and regulations in place to ensure the safety and effectiveness of this preservation technique. If you come across food items marked as "irradiated" or labeled with the international symbol for irradiation (radura symbol), you can be assured that they have undergone this treatment to achieve extended preservation.