How does irradiation preserve food?

Irradiation is a food preservation method that involves exposing food to ionizing radiation, which is effective in killing or inactivating harmful bacteria, parasites, and insects without significantly raising the temperature of the food. When food is irradiated, the ionizing radiation generates free electrons, which interact with the molecules within the food. This interaction disrupts the DNA and cellular functions of microorganisms, thus preventing them from growing and causing spoilage.

This method is valuable because it extends the shelf life of food and can help maintain nutritional quality better than some traditional preservation methods. Moreover, irradiation does not involve chemicals or additives, making it a safe and effective technique for food preservation, ensuring that food remains safe and wholesome for consumers.

Other methods of food preservation like freezing, cooking through rapid temperature increases, or limiting light exposure do not utilize ionizing radiation, thus lacking the specific mechanisms that impact the microorganisms in the same way that irradiation does.