La food radiation, also known as ionization, is a technique used to extend the shelf life and improve the safety of food products. It involves exposing food to ionizing radiation, such as gamma rays, X-rays o accelerated electronsThis technology dates back to the 1940s, when it was developed by French scientists to meet the needs of food preservation in international trade. Irradiated foods can be better preserved, transported over long distances and stored for longer, thanks to the elimination of microorganisms and the inhibition of processes such as ripening or germination.
However, it is essential not to confuse irradiation with radioactive contamination, since irradiated foods do not become radioactive. It is a technique approved and regulated by various international authorities, such as the World Health Organization (WHO) and the FAODespite its advantages, food irradiation has also been the subject of debate due to potential risks to health, the environment and food integrity.
Advantages of food radiation
One of the main advantages of food radiation is that it allows destroy microorganisms , the E. coli, Salmonella y Campylobacter, which are responsible for foodborne illnesses. This contributes significantly to food safety worldwide. In addition, irradiation avoids the excessive use of chemicals for preservation, an aspect that is increasingly valued by the conscious consumer.
Logistically, this technique facilitates the transport of food over long distances. By preventing premature ripening and stopping processes such as decomposition, food stays fresh for longer; something essential in the exporting of perishable products. Likewise, irradiation can be applied to a wide range of products including fruits, vegetables, carne y Fish, thus surpassing other preservation methods, such as freezing, which are only effectively applied to certain types of food.
Another advantage is that, by not significantly affecting the nutritional value of food, allows many of its essential properties to be maintained for longer than other methods such as pasteurization or thermal heating. FAO and WHO state that irradiation is safe if used in appropriate doses, as it does not generate residues in food.
The risks of radiation
Despite its advantages, some sectors of society, including consumer and environmental organizations, have raised concerns about the effects of irradiation on health and food. One of the most widely discussed arguments is that ionizing radiation can destroy certain vitamins, such as vitamin C and E, affecting the nutritional content of foods, although according to the EFSA and the FDA, their effects on the macronutrients essentials are minimal.
Another concern is that although irradiation kills pathogenic microorganisms, it does not destroy the toxins that they release. While irradiated foods may appear healthier, they can hide signs of spoilage, tricking the consumer into buying food that is not fresh. This point highlights the importance of not using radiation as a substitute for hygiene or good agricultural and manufacturing practices.
Animal studies have also been reported suggesting that prolonged consumption of irradiated foods may be associated with cancer y genetic mutations. Although these findings are disputed and inconclusive, they have raised questions about whether irradiation could dangerously alter the cellular structure of foods. Recent studies indicate that food irradiation with fat content can generate compounds such as cyclobutanones, considered potentially dangerous to health.
Risks to the environment
The environmental impact of food irradiation cannot be underestimated. Much of the criticism focuses on the use of specialized facilities that handle ionizing radiation. The transportation and storage of nuclear materials, such as Cobalt-60 or Cesium-137, used in the process, represent potential risks such as leaks or accidents.
In addition, irradiation can encourage offshoring of agricultural production, facilitating the importation of products from regions where the environmental standards and labour rights are more lax. This may, in turn, contribute to the increase in carbon footprint by increasing international food transport.
For this reason, there have been calls for irradiation not to be seen as an independent method for food preservation, but rather as a complement to other more sustainable agricultural and production practices.
Despite the challenges, extensive studies have been conducted over the past 40 years evaluating the risks and benefits of irradiation. According to the European Food Safety Agency (EFSA), the technique is safe, and the irradiated products do not present a greater danger than those treated by other procedures.
Food irradiation is a powerful tool to combat foodborne illness, extend the shelf life of products and improve global food safety. However, it must be used with caution and under strict supervision to ensure that good agricultural and manufacturing practices are respected. As research continues, irradiation will remain the subject of debate, but its correct use could offer valuable solutions to conservation problems in an increasingly globalized world.