Élelmiszerirradiáció

Élelmiszerirradiáció refers to the process of exposing food to ionizing radiation for the purpose of treating food. This is done to preserve food, increase its shelf life by reducing or eliminating microorganisms and insects, and to inhibit the sprouting of root crops like potatoes and onions.

The radiation used typically comes from a radioactive source, such as cobalt-60 or cesium-137, or from machines that generate electron beams or X-rays. The energy levels and types of radiation are carefully controlled to ensure effectiveness without making the food radioactive or significantly altering its nutritional value or sensory qualities.

Élelmiszerirradiáció can be used on a variety of food products, including fruits, vegetables, meats, poultry, spices, and grains. Benefits include extending the shelf life of perishable foods, making them safer for consumption by killing harmful bacteria like Salmonella and E. coli, and allowing for longer transportation and storage periods. It can also be an alternative to chemical treatments for pest control and spoilage prevention.

Globally, many countries permit and regulate the irradiation of certain food products. Regulatory bodies like the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) have affirmed its safety when conducted according to established guidelines. The process is subject to strict controls and labeling requirements to inform consumers. Despite the scientific consensus on its safety, public perception and acceptance of irradiated foods can vary.