Radiation
In today’s era of technological advancement, food ir radiation has emerged as an effective technique to enhance food safety and prolong shelf life. Despite being frequently misunderstood by the public, this method has been approved and adopted in many countries.
Food irradiation is a technique that involves exposing food products to radiation—either from radioactive sources or particle accelerators—to prevent spoilage, control pests, and eliminate pathogenic microorganisms harmful to human health.
This technology began to be developed in the late 19th century. According to the World Health Organization (WHO), food irradiation refers to the use of ionizing radiation in food processing for various purposes, including reducing spoilage, eliminating harmful microorganisms, and controlling insects and parasites.
To date, more than 60 countries have approved the use of this method for various types of food products. International organizations, including the Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), the United States Department of Agriculture (USDA), and the World Health Organization (WHO), have conducted scientific studies confirming that food irradiation is safe when applied according to established standards.
Amid growing global concerns about food safety, irradiation has emerged as a promising scientific solution. This process plays a crucial role in reducing the risk of foodborne illnesses caused by harmful microorganisms such as Salmonella, E. coli, Norovirus, and Listeria, which are increasingly found in various food products. Additionally, irradiation has proven effective in extending the shelf life of food, reducing spoilage rates, and minimizing food waste—two major challenges still faced by many countries.
The ability of irradiation to maintain food quality also contributes significantly to supporting cross-border trade, particularly for export commodities such as fresh fruits, vegetables, meat, and seafood. In emergencies, such as natural disasters or humanitarian crises, irradiated food can also serve as a hygienic and long-lasting food source.
To fully understand the benefits of food irradiation, we must also understand how the process works. Irradiation is carried out by exposing foodstuffs to a specific source of radiation. The radiation sources that can be used include gamma rays from radionuclides such as ⁶⁰Co or ¹³⁷Cs, X-rays with an energy of 5 MeV, and electron beams with an energy of 10 MeV.
These radiation beams penetrate food tissues and damage the DNA of harmful microorganisms within them—such as bacteria, viruses, and even insects—preventing them from reproducing or causing disease. This process does not render the food radioactive, as the forms of radiation employed do not impart any residual energy to the food. The radiation dose applied is carefully regulated based on the intended purpose, such as delaying fruit ripening, killing pathogenic microbes, or achieving sterilization. All these procedures are carried out under strict supervision to ensure that the safety and quality of the products remain intact.
In addition to being a safe and controlled process, irradiation offers numerous benefits for both industry and consumers. One of its key advantages is the elimination of harmful microorganisms—such as bacteria, viruses, and parasites—that can cause disease. This significantly reduces the risk of food contamination. Irradiation also helps slow down spoilage, thereby extending the shelf life of products without the need for chemical preservatives.
This impact is particularly evident in food distribution processes, especially when transporting fresh food to distant locations. This tech can also stop tubers from sprouting and kill bugs in dry goods like grains and spices. With these various advantages, it is evident that this technology is important not only for food safety but also for enhancing logistics efficiency and maintaining product quality.
Although irradiation offers various benefits, this technology has not been fully accepted by the general public due to persistent misconceptions. The most common misconception is the belief that food subjected to irradiation becomes radioactive and harmful to health. In reality, the radiation used does not leave any residual energy in the food and therefore does not make it radioactive. This misunderstanding largely stems from a lack of public knowledge about how the irradiation process works.
Although international organizations such as the WHO, FAO, and FDA have affirmed that irradiation is safe when conducted in accordance with established standards, consumers often remain hesitant to accept irradiated products. Therefore, public education is key to increasing acceptance of this technology. This step is essential to ensure that a beneficial innovation is not misunderstood or unnecessarily rejected.
Currently, more than 60 countries worldwide have approved the use of irradiation for various food products, including meat, vegetables, fruits, and spices. Nations such as the United States, Canada, Australia, and several European countries have established strict regulations governing which food products may be irradiated and the permissible radiation doses. These regulations aim to ensure consumer safety, promote transparency through clear product labeling, and comply with international standards.
Meanwhile, some developing countries are gradually adopting this technology, despite challenges such as limited infrastructure and a lack of public awareness. In response, international organizations like the WHO, FAO, and IAEA play a vital role in providing technical assistance and policy support. With globally harmonized regulations, food irradiation is expected to become more widely utilized, contributing to the development of a safe, efficient, and sustainable global food safety system.
Although food irradiation offers numerous benefits, its implementation in various countries still faces significant challenges. In addition to technical constraints such as high costs and inadequate facilities, social factors—such as limited public understanding and concerns associated with the word “radiation”—also contribute to resistance. However, food that undergoes irradiation does not become radioactive if the process is carried out in accordance with established standards.
Addressing these challenges requires collaborative efforts among governments, researchers, industry stakeholders, and international organizations. With proper education and well-defined policies, food irradiation has the potential to become a key solution in ensuring the availability of safe, long-lasting, and high-quality food—particularly in the face of extreme climate change and rapid population growth.
With various benefits on offer—such as maintaining food safety, slowing down decay, reducing waste, and supporting the economy between countries—irradiation technology is a promising alternative amid the increasing need for a reliable food system and the effort to maintain a safe and long-lasting food supply. Although its implementation is still uneven in some countries due to limited facilities and public understanding, this technology still holds very promising potential. To maximize the utilization of irradiation, collaboration among international organizations, aligned regulations, and effective communication strategies targeting the public are essential.
Ultimately, irradiation is not only a scientific method but also a concrete step toward building a food system that is safe, efficient, and prepared to face future challenges. If managed properly and wisely, this technology can make a significant contribution to meeting the world’s future food needs.
By: Shalfa Shafira Rosalina
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