Food irradiation is not related to radioactivity; but it is a preservation method that increases the shelf life of food while maintaining all its nutrients and organoleptic properties and does not present any risk to the consumer.

What is food irradiated for?

• To increase the shelf life of the food, slowing down the maturation and decomposition processes destroying the organisms responsible for the process.
• Destroy possible pathogenic microorganisms present in the food.
• Eliminate harmful organisms for plants and vegetables.

Is food irradiation allowed?

At European level there is only one category of food that can be irradiated: dried aromatic herbs, spices and vegetable seasonings.

Additionally, each country can authorize other types of foods to be irradiated: fruits, vegetables, fish, fresh meats, etc.

What regulations do irradiated foods have?

• Irradiated foods which contain irradiated ingredients, They must present on their labeling a mention of the application of this technique and must mention the expression “irradiated” and “treated with ionizing radiation.”.
• Food They can only be irradiated in authorized facilities.
• In the case of imported foods, only the sale of those products treated in a facility included in the corresponding list to third countries.

The Scientific Committee on Food (CCAH) states that this technique should not be used as a substitute for hygiene measures.

In Spain, is food irradiation applied?

In Spain this technique is applied very little, and is understood by consumers as radioactivity on food, which is why it causes great rejection.

Virtually no food company operating in Spain is interested in this technique, and everything that is irradiated is destined for export. However, various sources in the food sector recognize that containers of irradiated food cross Spanish borders every year, without the corresponding label.

And you, did you know this technique?

Fuente: FATHER