Food irradiation is an innovative, gentle, and non-invasive technique that uses radiation to keep food fresh and safe to eat. It inactivates harmful microorganisms like salmonella, e.coli and listeria, reducing the risk of foodborne illnesses.
Food irradiation extends shelf life of food, reduce food losses and waste, and ensures that consumers have access to fresh, safe products. In Viet Nam, for example, irradiation has enabled the country to boost its food exports, prevent the spread of transboundary pests and eliminate microbes that could spoil food. These efforts are supported by the IAEA through its Joint FAO/IAEA Centre.
“Food irradiation is under utilized, but we are working to raise its profile as the benefits it provides will serve consumers and producers and help meet many food safety issues,” said Carl Blackburn, an expert in food irradiation at the Joint FAO/IAEA Centre. “With continued collaboration, support and capacity building, countries around the world are strengthening their approach to using ionizing radiation — and promoting the technology to ensure that consumers can have confidence in what’s on their plates.”
The IAEA, through the Joint FAO/IAEA Centre, will continue to support food safety and quality and forge partnerships under the Atoms4Food initiative, which aims to leverage innovative nuclear techniques to enhance agricultural productivity, reduce food losses and wastes, ensure food safety and improve nutrition.
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