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The international Radura logo, used to show a food has been treated with ionizing radiation. A portable, trailer-mounted food irradiation machine, c. 1968 Food irradiation (sometimes American English: radurization; British English: radurisation) is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams.
Radura. The Radura symbol serves as an international indicator that a food item has undergone irradiation. Typically depicted in green, it features a plant design within a circular outline, with the circle's top section represented by dashes. The specific design elements, including colors, can differ across various countries.
Food irradiation is another notable biological engineering process to achieve food safety. Research into the potential utilization of ionizing irradiation for food preservation started in the 1940s as an extension of studies on the effect of radiation on living cells. [15] The FDA approved usage of ionizing radiation on food products in 1990.
Food fortification or enrichment is the process of adding micronutrients (essential trace elements and vitamins) to food. It can be carried out by food manufacturers, or by governments as a public health policy which aims to reduce the number of people with dietary deficiencies within a population. The predominant diet within a region can lack ...
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Irradiation is the use of ionising gamma rays emitted by cobalt-60 and caesium-137, or, high-energy electrons and X-rays to inactivate microbial pathogens, particularly in the food industry. Bacteria such as Deinococcus radiodurans are particularly resistant to radiation, but are not pathogenic. [1]
Food preservation. A food scientist is preparing a meal for astronauts in space. Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration ...
Canning of foods is an extension of the same principle and has helped to reduce food borne illness ("food poisoning"). Other methods of sterilizing foods include ultra-high temperature processing (which uses a shorter duration of heating), food irradiation [2] [3] and high pressure (pascalization). [4]