Final answer:
Newer technology uses ionizing radiation, specifically gamma rays, X-rays, or electrons from sources such as cobalt-60 or cesium-137, to irradiate products for sterilization and food preservation, effectively controlling pests and microorganisms without leaving the food radioactive.
Step-by-step explanation:
Food Irradiation Technology
Modern technology uses ionizing radiation to irradiate products, including medical supplies and foods. The process involves exposing these products to gamma rays, X-rays, or electrons from radioactive sources such as cobalt-60 or cesium-137. These forms of radiation are effective in reducing pest infestation, delaying spoilage, and preventing illness by destroying insects, bacteria, and other microorganisms through the creation of free radicals and radiolytic products.
Food irradiation does not make the food itself radioactive and is considered safe for consumption. It has not shown observable negative short-term effects in humans, though long-term effects continue to be studied. Over 40 nations have approved food irradiation to some extent, and it holds promise for increasing crop production and reducing spoilage, particularly in developing countries.
This technology is subject to controversy, with proponents hailing it as an effective alternative to pasteurization, preservatives, and pesticides, and opponents questioning its safety and environmental impact. Despite these concerns, food irradiation remains a powerful tool in enhancing food safety and longevity, with regulated use ensuring minimal alterations to the nutritional quality of the irradiated products.