Food Canning by
Radiation
The USDA Economic Research Service estimates that diseases caused by the five major bacterial pathogens
cost at least $6.9 billion in 2000 dollars per year as medical costs and productivity losses.
This is caused by a shift in the USA to ready-to-eat foods, increased imports and more meals consumed
away from home by American consumers.
The effects of radiation on the cells of living or
vegetable matter are used to the preservation
of certain foods of which they destroy
microorganisms and parasites.
The action of gamma rays radiation, emitted
for instance by a cobalt-60 source, leads to
ruptures of chemical bonds in their
Why Irradiate?
Food?
9
interaction with the matter of living
organisms. This phenomenon allows an
efficient and reliable elimination of bacteria,
fungi and parasites in food. Such treatments
are particularly efficient since the penetrating
power of gamma rays ensures that all points
of the product are actually processed.
Sprout inhibition of onions
Low-dose irradiation with cobalt-60
(40 to 100 Gy) effectively controls
the germination of bulbs such as
onions. Onions treated (right) dont
show any sign of germination like
their non treated counterparts
(left).
Prevention of Foodborne Illness to effectively
eliminate organisms that cause foodborne illness, such
as Salmonella and Escherichia coli (E. coli).
Preservation to destroy or inactivate organisms that
cause spoilage and decomposition and extend the
shelf life of foods.
Delay of Sprouting and Ripening to inhibit sprouting
(e.g., potatoes) and delay ripening of fruit to increase
longevity.