Food Irradiation

Radiation is a type of ionizing and non-ionizing energy that we encounter in daily life. It is used in diagnosis and treatment with biomedical devices, electrical energy production, communication, food industry and many other areas that we cannot list here. Food irradiation, similar to other food preservation methods, has advantages and disadvantages depending on the type of food to be processed. It is increasingly used as an alternative method to food fumigation to control microbial contamination and pest infestation and to facilitate the trade of fresh and dried foods.Food is exposed to intense ionizing radiation in a carefully measured amount for a certain period of time in a special treatment chamber. During food irradiation, radiant energy (electrons, gamma rays, or x-rays) breaks chemical bonds and ensures that the food still remains fresh, but provides specific benefits depending on the level of processing.it should not be forgotten that complying with the necessary safety procedures in the use of this energy and ensuring environmental safety are extremely important in terms of protecting human health.