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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.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
Many radionuclides do not produce gamma rays with energy high enough to induce this reaction. The isotopes used in food irradiation (cobalt-60, caesium-137) both have energy peaks below this cutoff and thus cannot induce radioactivity in the food. [4] The conditions inside certain types of nuclear reactors with high neutron flux can induce ...
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 ...
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 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, such as the enzymatic browning reaction in apples after they are cut during food ...
The International Facility for Food Irradiation Technology (IFFIT) was a research and training centre at the Institute of Atomic Research in Agriculture in Wageningen, Netherlands, [1] sponsored by the Food and Agriculture Organization (FAO) of the United Nations, the International Atomic Energy Agency (IAEA) and the Dutch Ministry of Agriculture and Fisheries.