ionizing radiation



  • Electromagnetic radiation which causes chemical changes in materials through which it passes, in particular ionization of compounds and production of short-lived free radicals which cause the death of living organisms. It is used for the sterilization of food in hermetically sealed packs, for the reduction in amount of spoilage flora on perishable foods, for the elimination of pathogens in foods, for the control of infestation in stored cereals, for the prevention of sprouting of root vegetables in storage and for retardation of the development of picked mushrooms (e.g. opening of the caps). Unfortunately there is no current legislation requiring the labelling of foods so treated.