Radiation from food

radiation

La radiation from food, officially called ionization, it consists of subjecting food to ionizing radiation, gamma rays and X-rays. This procedure, invented in the 40s by French scientists, for the needs of international exchanges, allows food to be decontaminated, suppressing certain microorganisms and insects, slow down maturation, inhibit germination and better preserve food. It also allows for better transportation over long distances, and long-term storage.

Advantages of food radiation

La food radiation it does not make a food radioactive. It should not be confused with radioactive contamination. Normally presented as less harmful than other industrial preservation methods, this technology makes it possible to avoid the use of chemical products.

It is also easier to use than the freezing, and can be applied to practically all products, including fresh products, as opposed to heat-based treatments.

Supporters of the food radiation They present it as a miracle solution against foodborne illnesses. Unfortunately, many scientific studies show the limits and health risks of radiation as well.

The risks of radiation

Some associations in defense of consumers and the environment highlight the impoverishment of the nutritional value of the vitamins contained in food. Although radiation is sufficient to kill higher organisms, it does not remove toxins released by bacteria and fungi. However, it can destroy Vitamins and cause the formation of newly formed substances or free radicals harmful to the health of food.

Some bacteria They are very useful since they act on the appearance of food and thus allow consumers to discover suspicious foods. Radiated foods seem healthier, but they are not always healthy. For this reason, radiation can be used to mask products that are too old and should not be consumed from consumers, and therefore can be substituted for good ones. traineeships sanitary or for the recycling of products that reach the expiration date.

The foods ionized they could contain elements suspected of being carcinogenic. At this level, laboratory animals fed with food irradiated for long periods suffer from many genetic diseases, reproductive problems, deformations and mortality early.

Risks to the environment

From an environmental point of view, we can cite the riesgos related to the operation of the facilities and the transport of nuclear materials. In addition, this technique favors offshoring industrial production and distribution modes where transport, the source of contamination, is no longer a problem for food preservation.

This has consequences, because the radiationBy lengthening the duration of food preservation, you run the risk of accentuating the relocation of agricultural products where standards environmental and social problems can be deplorable for crops that can be grown locally.


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