Commercially food needs to be safe and secure from any contamination. One of the more common methods has been to employ ultra-high temperature (UHT) treatment. Today, a new approach is taking root. In the ongoing fight to keep food safe, gamma ray irridation is becoming a promising new means of food products sterilization.
What Is Gamma Ray Irridation?
Gamma ray irridation involves the application of ionizing radiation to food. It intent is to help extend the shelf life of food products and make the food safe for consumers. This technology accomplishes this by decreasing or even eliminating the amount of microorganisms in the food product. Research of the past 40 plus years indicates it is capable of removing such problems as:
* E. coli O157:H7
* Campylobacter
* Salmonella
The Food and Drug Administration (FDA) has given approval to the irridation of a variety of food including
* Meat
* Poultry
* Fresh fruits
* Fresh vegetables
* Spices
They base their approval on studies that clearly indicate that not only does it eliminate sever disease problems but this method of food products sterilization
* Does not essential alter the nutritional value of the food upon which it is employed
* Does not make the food radioactive
* Delays such actions as sprouting and ripening
* Controls insects on the food products, therefore reducing the need for excessive potentially harmful pesticide (and other deterrent methods) use in the field
In fact, gamma ray food irridation is an extremely safe and very effective technology. It prevents many types of foodborne diseases while improving the overall shelf life of the food products.
Food Products Sterilization
Today, companies have several options on sterilization of various food products. While some may still need to undergo continuous heat treatment, others may be able to make use of the latest technology. One method that is currently growing in popularity for use in certain types of food products sterilization is gamma ray irridation.