Irradiated Foods

Irradiated Foods

Food irradiation is the treatment of foods with gamma rays, X-rays, or high-voltage electrons to kill potentially harmful pathogens, including bacteria, parasites, insects, and fungi that cause foodborne illness. It also reduces spoilage and extends shelf life. Even though irradiation has been generally endorsed by agencies such as the World Health Organization, the CDC, and the American Medical Association, few irradiated foods are currently on the market due to consumer resistance and skepticism. Studies indicate that when consumers are given information about the process of irradiation and the benefits of irradiated foods, most want to purchase them.

All primary irradiated foods (meat, vegetables, and so on) are labeled with the flowerlike radura symbol and a brief information label; spices and foods that are merely ingredients do not have to be labeled. Proper handling of irradiated foods is still critical for preventing foodborne illness.

Irradiated Foods Photo Gallery

Environmental Contaminants and Organic Foods

Contaminants are present in the food-growing environment. Environmental contaminants include various minerals, antibiotics, hormones, pesticides, and industrial chemicals. Safety regulations attempt to keep our exposure to contaminants at safe levels, but monitoring is difficult, and many substances (such as pesticides) persist in the environment long after being banned from use.

Organic Foods Some people who are concerned about pesticides and other environmental contaminants choose to buy foods that are organic. To be certified as organic, foods must meet strict production, processing, handling, and labeling criteria. Organic crops must meet limits on pesticide residues. For meat, milk, eggs, and other animal products to be certified

Pathogen A microorganism that causes disease. TERMS

Food irradiation The treatment of foods with gamma rays, X-rays, or high-voltage electrons to kill potentially harmful pathogens and increase shelf life.

Organic A designation applied to foods grown and produced according to strict guidelines limiting the use of pesticides, nonorganic ingredients, hormones, antibiotics, genetic engineering, irradiation, and other practices.

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