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Irradiation & Bacterial Growth

Irradiation of food to control bacteria is a relatively new technology that appeared in the food industry during the 1990s. With this process, insects, bacteria and fungi are eliminated so food-borne illnesses are not transmitted to people who eat the food. This can be particularly important to those whose immune systems are compromised.

  1. How Irradiation is Done

    • Bulk or packaged foods enter a radiation chamber on a conveyor, where they pass through a radiation beam that is like a large flashlight. This beam can be either a cobalt-60 gamma source, an electron beam generator or an X-ray accelerator. The type of food and purpose for the irradiation will determine the amount of radiation necessary for the operation. The conveyor speed determines how long the food is exposed to the radiation. Irradiation can be done on many foods, including meat, poultry, seafood, fruits, vegetables and grains to prevent pathogens from spreading food-borne disease

    How Irradiation Kills Bacterial Growth

    • The high energy radiation in the chamber strikes the bacteria and breaks the chemical bonds that bacteria need for cell growth. The microbes die and can no longer spoil the food or make people sick.

    Safety Concerns About Irradiation

    • Some groups, particularly growers and consumers of organic food, question whether the food is truly safe to eat because not all bacteria, including botulism bacteria, are killed by irradiation. They also assert that irradiation depletes vitamins and kills digestive enzymes. Since no data exist about the long-term effects of irradiated food, some prefer to avoid it until more extensive studies are done. The Environmental Protection Agency and the Center for Disease Control, however, assure the public that irradiated food is safe for consumption. All irradiated food must be labeled as such.

    The Prevalence of Irradiation

    • Despite the controversy regarding irradiation, many countries, including the United States, France, Belgium, the Netherlands, Portugal, Israel, South Africa and China process food products in this manner to eliminate pathogens. France, Belgium and the Netherlands are the largest marketers of irradiated food and have reported no negative health effects from irradiation.

    U.S. Foods That Are Irradiated

    • Since 1992, Florida strawberries have been irradiated, and the process allows them to last three to four days longer than untreated strawberries. In 1993, poultry was added to the list of irradiated foods. Some spices are also irradiated to inhibit bacterial growth.

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