food irradiation

Exposure of food to low-level irradiation to kill micro-organisms; a technique used in food technology. In irradiation, X-rays from a radioactive or electron beam are passed through the food, and so the food is treated with ionizing radiation. The process helps to stop vegetables, for example potatoes, from sprouting, delays fruit from ripening, destroys insects and pests that may damage food, and destroys micro-organisms that may cause food spoilage. Irradiation is highly effective, and does not make the food any more radioactive than it is naturally. There is no major change to the macronutrients – carbohydrates, proteins, and fats – or the mineral content of the irradiated food. However, the micronutrient content of vitamins A, C, E, and K may be affected.

Irradiation is a relatively new technology, introduced into the UK in 1991. It is a method of preservation and is strictly controlled. Food preserved by irradiation must be clearly labelled. Safety regulations control the processing of the irradiated food and risk assessment is undertaken.

Food irradiation has been highly unpopular with the UK consumer. The Food Commission's surveys of 1993, 1995, and 2002 showed that none of the major UK supermarkets intended to stock irradiated food due to the unwillingness of customers to purchase it. As of 2004, only one UK company, Puridec, had the licence to irradiate food, and even then only on herbs and spices.