FAQ's

What is food irradiation?

Irradiation is a method whereby Food types, Packaging material, Honey, Pharmaceuticals, Cosmetics, Scientific and Medical Goods etc are exposed to a source of ionising energy in order to kill bacteria, micro-organisms and other pathogens or sterilise insects at low doses.
Food irradiation is used worldwide to combat food-borne diseases and has been endorsed by the Department of Health, World Health Organisation, FAO, FDA and a host of other organisations
Application to sell irradiated foodstuffs is sought from the Department of Health. Once permission is given the products may me irradiated and sold. The foodstuff must be labelled as having been treated by radiation or carry the Radura label.

Why irradiate Food?

Prevention of Food-borne Illness – to effectively eliminate organisms that cause food-borne illness, such as Salmonella and Escherichia coli ( coli).
Preservation – to destroy or inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods.
Phytosanitary applications – to sterilise insects in or on fruits exported globally. This prevents the establishment of insect colonies in the countries to which the fruit has been exported and may not be indigenous to that country. This aids in opening new markets for fruits which would ordinarily not be able to be safely exported to that country.Irradiation also decreases the need for other pest-control practices that may harm the fruit.
Delay of Sprouting and Ripening – to inhibit sprouting (e.g., garlic) and delay ripening of fruit.
Sterilisation – irradiation can be used to sterilise foods. Sterilised foods are useful in hospitals for patients with severely impaired immune systems, such as patients with AIDS or undergoing chemotherapy. Foods that are sterilised by irradiation are exposed to substantially higher levels of treatment than normal.

How is food irradiated?

Gamma rays are emitted from radioactive forms of the element cobalt (Cobalt 60) or of the element cesium (Cesium 137). Gamma radiation is used routinely to sterilize medical, dental, and household products and is also used for the radiation treatment of cancer.
X-rays are produced by reflecting a high-energy stream of electrons off a target substance (usually one of the heavy metals) into food. X-rays are also widely used in medicine and industry to produce images of internal structures.
Electron beam (or E-beam) is similar to X-rays and is a stream of high-energy electrons propelled from an electron accelerator into food.

How do I know if the food I'm eating has been irradiated?

Food that has been irradiated is safe. The World Health Organisation (WHO) has endorsed the technology. Irradiation does not make food radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of food. Regarding the dose used in the irradiation of food, the WHO states “The Sky’s the Limit” as product is only irradiated as much as it requires.

Food irradiation (the application of ionising radiation to food) is a technology that improves the safety and extends the shelf-life of foods by reducing or eliminating micro-organisms and insects. Like pasteurising milk and canning fruits and vegetables, irradiation can make food safer for the consumer.

The Food and Drug Administration (FDA) has evaluated the safety of irradiated food for more than 30 years and has found the process to be safe. The World Health Organization (WHO), the Centers for Disease Control and Prevention (CDC) and the U.S. Department of Agriculture (USDA) have also endorsed the safety of irradiated food. In South Africa the technology has been used for control of food-borne disease since the 1960’s.

NASA astronauts eat meat that has been sterilised by irradiation to avoid getting food-borne illnesses when they fly in space.

Can all foods be irradiated?

No. Only foods that have been approved by Health authorities in each country may be irradiated.

Are vitamins destroyed by irradiation?

Studies have shown that there is no significant loss of any nutrients after food has been irradiated. A small amount of some vitamins are lost, similar to the amounts lost during other food processing methods such as refrigeration, canning and drying.

What applications are there for irradiation besides food?

Sterilisation of medical devices and consumables, pharmaceuticals, cosmetics and packaging
Strengthening of plastic around electric cabling
Heritage preservation
Colouring of glass

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