By Raven Woods

 It is the process of exposing food ionizing radiation to kill microorganisms, bacteria, viruses, and insects that would be in the food.

 A bulk of food is passed through a radiation camber on a conveyor belt.  Radioactive material dose not come in contact of the food. Just a beam passes through it.  The type of food and the purpose of irradiation determine the amount of radiation nesscessry for the process.  The speed of the conveyor belt also helps the process by controlling the time the food is exposed to the radiation.

 One of the sources is a Cobalt 60 Gamma. The Cobalt-60 emits ionizing radiation in the form of intense gamma rays. They are store in stainless steel capsules that are stored underwater tanks.  Cobalt has couple of advantages it has up to 95% of its emitted energy is available for use, penetrates deeply, yields substantial uniformity of the dose in the food product, turn to non-radioactive nickel after use.

 5.3-year half-life offers disadvantages:  Cobalt -60 require frequent replenishment.  The food process is kind of slow.

 Electron beam facilities generate e-beams with an electron beam linear accelerator. The electrons are concentrated and accelerated to 99% of the speed of light.  Because e-beams are generated electrically, they offer certain advantages: they can be turned on only as needed, they do not require replenishment of the source as does cobalt- 60, and there is no radioactive waste. Electron Beam Generators

 E-beam technology also has disadvantages: shallow depth of penetration, e-beams must be converted to x- rays, high electric power consumption complexity, and potentially high maintenance.

 Uses electron beam accelerator to target electrons on a metal plate.  Some energy is absorbed, and the rest is converted to X-rays. Like gamma rays, X-rays are penetrating, and can be used on food boxes 15 inches thick or more.  Which allows food to be shipped in an container.

 X-rays offer the advantage of high penetration, but share the other e-beam technology disadvantages. Layout of a normal X-ray facility for food irradiation

 The radiation limit to food is 10kilogreys. The FDA sets limitation for different food.  Fruit: 1kilogrey  Poultry: 3kilogrey  Spices and seasoning: 30kilogreys  The radiation limit is higher for spices and seasonings because they are consumed in very small amounts.

 None of the radiation is retain in the food. So, no it does not make food radioactive.  The food is just hit with gamma, x-ray or electrons beams to kill many types of food poisoning microorganisms.

This symbol shows that the food has been through radiation. That it is safe to eat.

 An organization called Organic Consumers Association is fighting to have food irradiation stopped.  Here’s what they say:” Irradiated fruits and vegetables benefit the packer and grocer, not the farmer or consumer. The consumer receives an inferior product that appears fresh, but has depleted vitamins and enzymes.”

 The problem is that food irradiation damages the food by breaking up molecules and creating free radicals.  Those free radicals kills some bacteria but it also damages the vitamins and enzymes, and combine with existing chemicals (like pesticides) in the food to form new chemicals.

 So basically food irradiation is very helpful but it does have some bad aspects to it as well.  Like it takes out some of the nutrients that we need in our bodies.  But it kills the bacteria that can harm us too.  Everything has good and bad aspects to it. But to me I think Food Irradiation is a good thing to use on food to keep us safe.

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