What is radiation processing of food?

Radiation processing of food involves controlled application of energy from ionizing radiations such as gamma rays, electrons and X-rays for food preservation. Gamma rays and X-rays are short wavelength radiations of the electromagnetic spectrum which includes radiowaves, microwaves, infrared, visible and ultra violet light. Gamma rays are emitted by radioisotopes such as cobalt-60 and caesium-137, while electrons and X-rays are generated by machines using electricity. Electromagnetic Spectrum: Gamma rays are a part of the electromagnetic spectrum. They can penetrate deep into food materials and bring about desired effects.

What radiation sources & energies are used for irradiation?

Following sources with their respective energy are used for food irradiation:

Source	Type of rays	Energy
Cobalt-60	Gamma (g) rays	1.17 MeV and 1.33 MeV
Cesium-137	Gamma (g) rays	0.66 MeV
Electron beam	Electron beam	Up to 10 MeV
X-Rays	X-rays	Up to 5 MeV

How irradiation works?

Irradiation works by disrupting the biological processes that lead to decay. In their interaction with water and other molecules that make up food and living organisms, radiation energy is absorbed by the molecules they contact. The interaction of radiation and radiolytic products of water with DNA impair reproducing capacity of microorganism and insects as well as the ability of potato and onion to sprout.