Food irradiation has a number of results, such as sprouting inhibition, slower ripening, it stops activity of insects, their larvae and all types of pathogens. This ensures food safety and increases its shelf life. Even low doses (less than 1 kGy) lead to a drastic reduction in the number of bacteria. It reduces the number of pathogenic microorganisms, such as rhizoctonia, phoma, and wide spread phytopathogens affecting agricultural produce and causing the following diseases: mycosis, phomosis, moulds, phytophthora, bacteriosis, etc. Ionizing radiation treatment removes parasites and salmonella.
International Atomic Energy Agency (IAEA) has the following terminology accepted for food irradiation:
1. Radisidation (4-6 kGy), - radiation treatment for the purpose of selective elimination of a particular microorganism (for example, salmonella, trichinella, etc.).
2. Radurization (6-10 kGy) is the radiation treatment of food products in order to increase shelf life, where the dose delivered leads to elimination of pathogens.
3. Radapertization (10-50 kGy). Indicated for industrial sterilization of food products that lead to full & complete elimination of pathogens and exclude repeat contamination.