Food+Irradiation

__**FOOD IRRADIATION**__ Food irradiation is a method of sterilization that makes food products safer and have a longer shelf life. This method is not much different than canning, freezing, drying or even the application of pesticides. All of which slow, or eliminate bacteria, making the food safer and last longer. Food is still safe to eat after it has been irradiated because it never actually comes in to contact with the radioisotope. The gamma rays are passed through the food which is enough to kill off any bacteria and many diseases which may cause the food to spoil. These gamma rays aren't strong enough to change the quality, flavour or texture of the food so you don't even notice it has been irradiated. The most widely used radioisotope is cobalt-60. Thanks to food irradiation we don't have to worry about our food containing small bacteria and diseases.

__**Interesting Facts**__

- Irradiation is mainly used on herbs and spices, as well as other food that is grown in or near the ground as they are more at risk of containing food borne illnesses. - Salmonella and other bacteria has been seen to have contaminated up to 40 percent of all raw poultry. - Most fruits are irradiated to slow their ripening process so that they won't become fully ripe until they reach the supermarket for consumers. - Vegetables and fruits which have been irradiated only increase in price by about 2-3 cents per pound. - Although all parasites and most bacteria are killed off during the irradiation process, viruses, which are smaller pathogens, generally resist the food safe levels of radiation applied.

__**What happens during food irradiation** **process**__



__**What some skeptics believe (portrayed in a comical cartoon)**__

__**Sources:**__

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