Irradiation process is a technology that can be used to
ensure food safety and extend shelf life of foods. The application of ionizing
radiation reduces or eliminates microorganisms and pathogens in foods. Just
like pasteurizing milk and canning fruits and vegetables kills microbes and
makes food safer for the consumer so irradiation also does the same.
Irradiation is used on foods like fruits, vegetables, spices, raw poultry,
meats or sea foods safe.
According to the latest FSSAI
News some changes have been proposed in the
regulations and labelling of irradiated foods. FSSAI also approves of the fact
that the radiation process of foods increases food safety because
·
It prevents foodborne
illness as the process eliminates organisms that cause them such as Salmonella and Escherichia coli (E. coli)
·
It destroys or reduces organisms
that cause spoilage and decomposition so food is preserved better and shelf
life is extended.
·
It destroy insects inside or
on tropical fruits imported into other countries and decreases the need for
harmful pest-control practices
·
It delays sprouting and
ripening of fruit to increase longevity.
·
The process sterilizes foods,
which can then be stored for years without refrigeration.
Most countries around the world acknowledge that while
there are no food safety reasons for foods to be labelled as irradiated but
they consider irradiation labelling a requirement as it enables consumers to
make a choice whether to buy or not buy irradiated foods. Consumers identify
irradiated food easily because of the international symbol (green radura logo)
used for irradiated foods. Except for the labelling there is no other way to
recognise irradiated foods as they look, feel, smell and taste just like all
other processed and packaged foods.
A number of countries feel that specific irradiated
labelling is not required as such foods comply with Food Safety norms. However, there are others that feel that
irradiation labelling is required including labelling of irradiated ingredients
if they are used in mixed foods. In developed countries consumers are aware
that foods are irradiated and they even consider them safe to consume. However,
at the same time they are concerned about the environmental impact of
irradiation and health concerns for people who undertake to carry out Irradiation of foods. Those in the food processing industry, who
use the irradiation process on foods, feel that labelling foods as irradiated
has a negative impact on consumers who avoid buying such foods because of food
safety concerns about such foods being radioactive; which is actually not
true.
One thing consumers need to keep in mind to ensure food
safety is that because irradiated foods are free of microorganisms they do not require
hygienic handling and cooking. There are a number of restaurants that use
irradiated meats, vegetables, fruits and spices and they must ensure safe and
hygienic handling of irradiated foods and maintain full sanitation of surfaces
to maintain food safety. Irradiated foods must be cooked and chilled to the
correct temperature as recommended by regulations, just as they do with any
other kinds of foods.
