Irradiation

The application of various forms of radiation. In food processing, this can be exposure of items to low doses of high-frequency energy from gamma rays, X-rays, or accelerated electrons, with the aim of extending shelf life. These rays contain sufficient energy to break chemical bonds and ionize molecules that lie in their path, killing microbes and insects and delaying sprouting and ripening. The two most common sources of high-energy radiation used in the food industry are cobalt-60 (⁶⁰Co) and caesium-137 (¹³⁷Cs) — and for the same level of energy, gamma rays have greater penetrating power into foods than electron beams.