Irradiation for better foods

Food irradiation is a process exposing food to ionising radiations such as gamma rays emitted from the radioisotopes Co-60 and Cs-137, or, high energy electrons and X-rays produced by machine sources. Depending on the absorbed radiation dose, various effects can be achieved resulting in reduced storage losses, extended shelf life and/or improved microbiological and parasitological safety of foods. However, hindering factors in the way of commercial implementation of the food irradiation process are politics and consumer advocacy. Similar situation occurred with the heat pasteurisation of milk in the past. The paper summarizes world-wide status of food irradiation.