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Food
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Food irradiation is a process in which ionizing radiation is used to keep food fresh longer and kill germs. Some people have called food irradiation a method of cold pasteurization because the radiation destroys the disease-producing microorganisms with radiation energy instead of heat energy.
Our ancestors needed to preserve food in order to survive periods of scarcity. Using preservatives such as brine or other methods such as drying, canning, etc., are all ways to ensure edible food for such times. Lister, Pasteur, and others, began to link food spoilage and unclean utensils to outbreaks of illness. The goal then became not only to provide food when and where it is needed, but to prevent our food from harming us. Each method of preservation has advantages and disadvantages such as altered taste, texture or appearance; undesirable residues in the food, or requirements for high temperatures, large amounts of energy, or prohibitive financial investment. Irradiation is another tool in these efforts to ensure that our food continues to be safe and more available.
The process of treating food with radiant energy is not new. The sun's energy, for example, has been used for centuries to preserve meat, fruits, vegetables, and fish. Lately, infrared and microwave radiation are used for heating food. Microwave ovens are now commonplace in both domestic and commercial kitchens. The irradiation technology also has a long history of use with non-food products. For several decades, it has been used to cross-link polymers used in automobile tires, wire insulation, printing inks, and packaging films. It is also used to sterilize about 50 percent of all medical disposable materials such as bandages, sutures, and surgical drapes. More recently, consumer products such as cosmetics, baby nipples, teething rings, and so on are being sterilized using irradiation.
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