Irradiated food refers to food products that have undergone a process called food irradiation. This process involves the application of ionizing radiation to food, in which bacteria, parasites, insects, and other organisms present in the food are destroyed. This process also extends the shelf life of the food. While irradiation is widely used by the food industry, there remains debate around its safety and nutritional impact by consumers and scientists.
Origin of the term and application
The term “irradiated food” has been in use since the development and implementation of food irradiation technologies in the mid-20th century. Irradiated food is subject to international regulations and international standards to ensure its safety for consumption. The term emphasizes the need for clear communication, education, and transparency in addressing consumer concerns and promoting understanding of the benefits and safety of irradiated food.Understanding the concept of irradiated food is crucial for consumers, food producers, and policymakers involved in food safety and security. The term stresses the importance of employing multiple approaches, including technological innovations, to address challenges in the food supply chain and safeguard public health.
