Pathogenic microorganisms in food threaten consumer health, cause economic loss and affect the reputation of food businesses. In the context of modern technology, food irradiation is considered an effective weapon against pathogenic microorganisms and avoids heavy losses.

Pathogenic microorganisms in food

Pathogenic microorganisms in food today are very diverse and can cause many serious health problems. Some common microorganisms commonly found in food include: E.coli, Salmonella, Trichina, Vibrio, Campylobacter...; If the food has not been processed or processed improperly; These microorganisms can cause serious health problems such as diarrhea, enteritis and blood poisoning, some of which can be fatal.

Therefore, controlling production and processing processes to prevent bacteria; Microorganisms in food have become an important factor in food safety management, avoiding affecting consumer health, causing economic loss and affecting the reputation of food businesses. In the context of modern technology, food irradiation is considered an effective weapon against microorganisms that cause food poisoning and avoids unnecessary losses to human health and goods.

Food irradiation is safe for consumers

Food irradiation is a technology that uses ionizing radiation energy to treat fruit and many types of fresh, processed and frozen foods to improve hygiene and food safety. Irradiated food has been proven to be benign and bring great socio-economic benefits. Reputable organizations such as WHO, FDA, FAO, IAEA, CDC... have researched and confirmed the safety of irradiated food.

Irradiated foods will be labeled with the Radura symbol

If freezing only has the ability to inhibit the growth of microorganisms, radiation has the effect of damaging the genetic substrate (DNA molecules), inactivating the ability of microorganisms to reproduce. Thanks to that, after irradiation, microorganisms that cause disease in humans and microorganisms that are harmful to food are inactivated.

The interaction process between radiation and food helps kill bacteria but does not cook, does not lose nutrients and does not deform plastic food packaging... Thanks to those effects, food Irradiation becomes more hygienic and safe, nutritional quality is stable, food shelf life is longer; Facilitate the storage and distribution of food to distant, out-of-season markets.

Irradiation before food is exported for consumption is an effective quarantine measure that significantly contributes to preventing the spread, reducing human and economic losses. Food pasteurization today has become a popular method in Europe and North America. In particular, in some countries such as the United States, Australia, New Zealand... imported fresh fruits are required to be irradiated.

Besides effectively eliminating the bacteria that cause food poisoning, making millions sick and sending thousands to the hospital each year; Irradiation also helps destroy microorganisms that cause spoilage, decomposition and prolongs the shelf life of food. Delays the germination and ripening process of fruits and vegetables, helping to control and neutralize insects on fruits imported into countries.

Food irradiation treatment at Toan Phat Irradiation Factory

However, it is similar to food processing and preservation technologies using chemicals or heat. Food irradiation technology also requires irradiation facilities and food processing production facilities to comply with certain requirements such as: irradiation dose, product specifications, storage conditions; Transporting and processing food after irradiation.

References: U.S. Environmental Protection Agency

Toan Phat Irradiation

Hotline/Zalo (24/7): 093 100 0001

Website: www.chieuxatoanphat.vn

Fanpage: www.facebook.com/chieuxatoanphat

Địa chỉ: Lot A24-1, Ngang 1 Street, Phu An Thanh Industrial Park, An Thanh, Ben Luc, Long An