Final answer:
X-ray radiation in the food industry helps prevent spoilage and destroys harmful microorganisms through food irradiation, extending shelf life and improving food safety. However, there are some concerns about the long-term health impacts and sensory changes in irradiated foods, with ongoing debates and research into its full effects.
Step-by-step explanation:
The use of x-ray radiation in the food industry provides several benefits, including the inhibition of food spoilage and the effective destruction of microorganisms that cause food to deteriorate. This process, known as food irradiation, employs x-rays as well as gamma rays (denoted as y rays in the texts) or electrons to preserve food. The irradiation technique does not cause food to become radioactive, as the food does not come into direct contact with radioactive materials like cobalt-60 or cesium-137, which are commonly used sources.
Furthermore, food irradiation does not significantly alter the nutritional quality of food, although there may be some loss of certain vitamins, a detriment that can also result from extended storage. Despite these advantages, there are concerns about the potential long-term hazards of consuming irradiated food, with some alterations in taste or smell noted in high-fat foods. Additionally, while bacteria and parasites are easily destroyed by this process, viruses are not affected by radiation treatment, and there is controversy over the safety and perception of consuming foods treated with ionizing radiation. Therefore, while food irradiation can extend shelf life and improve food safety, there are still unresolved debates and research needed to fully understand its implications on health and nutrition.