Translation. Region: Russian Federal
Source: International Atomic Energy Agency –
Food irradiation is a gentle, non-contact method that uses radiation to ensure the freshness and safety of food. It eliminates germs and controls insects and other pests while maintaining the nutritional value, taste, and overall quality of food. It can also be used to stop the spread of insect pests. This method uses irradiation to transfer energy to food without changing its temperature or leaving residues. It is commonly used to preserve the quality of high-value foods such as spices, fish, and meat, and now exotic fruits and vegetables.
Ensuring that food is available in sufficient quantities, is nutritious and safe is essential to food security. However, food is not only food and sustenance, it is also an integral part of our cultural heritage and identity. Importantly, there are a number of methods that help to maintain the safety and health of food, as well as its pleasant taste, texture, smell and appearance.
Food irradiation can effectively extend shelf life, reduce waste, and provide consumers with access to the highest quality fresh produce. For example, irradiation can keep fresh strawberries in the refrigerator for up to seven days longer.
Please note: This information is raw content directly from the source of the information. It is exactly what the source states and does not reflect the position of MIL-OSI or its clients.