TECHNOLOGY AND OUR FOOD SYSTEM
Food Irradiation
This publication explains the concept and
process of food irradiation in plain language,
and explores how irradiation is done, why it is
done, how to identify irradiated products, what
irradiation changes, and who might benefit the
most from using irradiated food.
Food Irradiation
• is approved by FDA and USDA
• kills bacteria and insects on food
• slows spoilage
• is used to treat meat for the space program
• offers you a choice in the supermarket
This brochure tells you
• how it is done
• why it is done
• how to identify it
• what it changes
• who might benefit the most from using irradiated food
Why It’s Done
Irradiation is used to
• kill harmful bacteria (such as Salmonella and E. coli
0157:H7) in meat
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kill parasites in pork that can cause trichinosis
stop potatoes from sprouting
kill insects and their larvae in grain, fruits, and vegetables
destroy bacteria and insects in spices
delay the ripening of fruit
Irradiated food does not decay or spoil as quickly as other
foods. So, they have a longer shelf life.
How To Identify It
You have a choice. Irradiated foods can be easily identified.
They must carry this symbol:
How It’s Done
Irradiated food has been exposed to high-energy radiation.
Gamma rays, electron beams, or x-ray machines produce this
radiation.
Manufacturers may also use a statement such as “treated with
radiation to control spoilage.”
Food passes through the beam or rays. Depending on the dose
given, insects, larvae, or harmful bacteria are killed.
When your luggage is x-rayed at the airport, it does not
become radioactive.
When foods are irradiated, they do not become radioactive.
The symbol might be on a sign near a display of fresh
produce. It will be on individual food packages if you buy a
packaged irradiated raw product.
What It Changes
without regard to race, color, religion, age, sex, sexual orientation, gender
identity, national origin, disability or protected veteran status.
Cooking produces changes in foods. Irradiation does not cook
foods, but it can slightly alter the foods. For instance
© The Pennsylvania State University 2017
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Code: UK104
natural chemicals in the foods may be broken down
vitamin content may be slightly reduced
off-flavors may develop
texture may be somewhat altered
However, most of the changes are similar to those that result
from normal cooking, grilling, broiling, canning, or freezing.
Who benefits?
Irradiated foods have much fewer harmful bacteria than other
foods. So, irradiated foods are particularly useful for
• older individuals with increased sensitivity to foodborne
illness
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patients with cancer, HIV, or other illnesses
pregnant women
young children
anyone else unable to fight infections
However, irradiated foods still must be handled carefully to
preserve this benefit. Improper food handling can
recontaminate irradiated foods in the home.
Do you have questions about
• what irradiation is and how foods are irradiated?
• what irradiation does to foods?
• labeling and the cost of irradiated foods?
• the safety of irradiated foods?
• how to handle irradiated foods?
Fact sheets and brochures are available to help you answer
these questions. Ask your extension educator about these
materials.
Prepared by J. Lynne Brown, associate professor food
science, and Wei Qin, food science graduate student.
Contact Information
Lynne Brown
[email protected]
814-863-3973
Penn State College of Agricultural Sciences research and extension programs
are funded in part by Pennsylvania counties, the Commonwealth of
Pennsylvania, and the U.S. Department of Agriculture.
Where trade names appear, no discrimination is intended, and no endorsement
by Penn State Extension is implied.
This publication is available in alternative media on request.
Penn State is an equal opportunity, affirmative action employer, and is
committed to providing employment opportunities to all qualified applicants
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Food Irradiation