Food Irradiation

For the past fifty years, scientists have studied food irradiation (Fan and Sommers 2). Food irradiation is the process of exposing food to a controlled amount of ionizing radiation for a period of time to remove a portion of the disease causing microorganisms. In addition, irradiation also prolongs the shelf life of certain foods (Wilkinson 2, 3) as cells causing food spoilage die like microorganisms. To understand the advantages and results of this food processing approach, Canada should allow this.

Domestic and international expert groups declare food irradiation "healthy"; UN agencies such as the World Health Organization and Food and Agriculture Organization support food irradiation. Consumers may have a misunderstanding of radioactivity for this food and a negative attitude toward irradiated foods; in fact, irradiated foods will not become radioactive and will not occur in future. For example, it is believed that radiation can be used to sterilize contaminated food without addressing the underlying cause of pollution. International law on whether food is likely to be exposed to radiation, from unregulated to completely prohibited in the world

Scientific research has determined that irradiated foods do not harm human health. Irradiated foods are not radioactive foods. In fact, given the fact that we are learning about the state of food inspection systems in that country, irradiated foods are almost certainly more secure than currently available on supermarkets ("Food irradiation promising technology" 14).

Food irradiation does not prevent contamination that occurs after improving the quality of fresh foods or irradiating during storage or preparation. However, processing foodstuffs with gamma radiation will benefit consumers, retailers, and food manufacturers, such as improving the quality of microorganisms, substituting chemical treatments, and extending the shelf life. Perfumes and fumigation sprays for fruits can be eliminated and limited by the use of radiation. This will improve the quality of the fruit. Pathogens in raw poultry and meat can be reduced by radiation dose. In addition, in small quantities you can sterilize grains and products and delay the natural aging of fruits and vegetables. All of this has led to the reduction or elimination of the use of chemical treatment, indicating that irradiated foods are very similar to fresh foods. Radiation is compared to sterilization as it destroys pathogens