October 29, 2015

About Food Irradiation

Irradiation Safely Extends Shelf Life

  • Irradiation has been approved to be used to treat: Fruits, Fresh Foods, Spices, Fish, Poultry, Meat, Cereals, Dry fruits, Onions, Potatoes, Garlic, Ginger

  • Reduction of spoilage bacteria and molds that can grow under refrigeration. Irradiated strawberries can last weeks in the refrigerator without developing mold.

  • The shelf-life of meat products is enhanced because they contain fewer spoilage bacteria.

  • Shelf-life can be extended for certain foods using radiation by lowering the population of spoilage causing organisms, including bacteria and mold.

  • On certain fruits and tubers, irradiation delays ripening and/or sprouting. (e.g. Irradiating berries to reduce mold. Irradiating fresh fruits to extend their market reach. Irradiating potatoes, onions and garlic to impair cell division and allow them to go through the “off” season without sprouting.)