Have you ever noticed a label that says “irradiated” on a pack of spices or dry fruits and wondered what it means? The word might sound technical or even alarming, but there’s no need to worry. It’s not about nuclear energy or anything dangerous. Food producers use a method called food irradiation to make food safer to eat and to keep it fresh for longer. This process helps prevent foodborne illnesses, reduces spoilage, and even cuts down waste. Let’s take a closer look at what food irradiation is, how it works, and why it might be a good thing for your plate.

What Is Food Irradiation?

Food irradiation uses controlled energy, like gamma rays, X-rays, or electron beams, to kill harmful germs, pests, and parasites in food. This energy passes through the food, killing bacteria and slowing down ripening or sprouting without making the food radioactive. Think of it like an X-ray at the doctor’s office. The machine scans your body to check your bones, but you don’t become radioactive afterwards. In the same way, irradiation treats the food without leaving behind harmful radiation.

Why Do We Irradiate Food?

Producers use irradiation for several reasons:

• To kill harmful germs: Bacteria like Salmonella and E. coli can make you sick. Irradiation helps eliminate these bacteria before the food reaches your plate.

• To prevent spoilage: By stopping mold growth and killing pests, irradiation keeps foods like spices, grains, and dry fruits fresher for longer.

• To slow down ripening: Irradiation delays ripening in fruits and vegetables so they don’t spoil too soon.

• To avoid harmful chemicals: In the past, producers used chemical treatments to keep food fresh for longer periods. Irradiation now offers a cleaner, safer alternative.

Is Irradiated Food Safe?

Yes! Food scientists have studied irradiation for decades, and health organisations—including the World Health Organisation (WHO), Food and Agriculture Organisation (FAO), and Food Safety and Standards Authority of India (FSSAI)—all approve its use. Irradiated food does not become radioactive or toxic. The process doesn’t remove essential nutrients either. It preserves nutrients just as well as freezing or cooking does.

What Foods Do We Irradiate in India?

In India, authorities like the Bhabha Atomic Research Centre (BARC) and the Board of Radiation and Isotope Technology (BRIT) monitor and regulate food irradiation facilities. Producers commonly use irradiation on foods such as:

• Spices and herbs

• Dry fruits (like raisins and figs)

• Cereals and pulses

• Onions, potatoes, and mangoes

• Meat and seafood (in some facilities)

Irradiated foods display the Radura symbol (a green plant inside a circle) along with a label stating “Treated with Radiation” or “Processed by Irradiation.”

Does Irradiation Change the Taste?

Most of the time, you won’t notice any difference in taste or appearance. Spices might have a slight change in flavour, but the difference is minimal. What you gain, however, is safer food with a longer shelf life and fewer harmful germs.

Clearing Up Common Misconceptions

Many people worry when they hear the word “radiation.” But food irradiation doesn’t involve nuclear waste or unsafe radiation levels. Scientists use a controlled amount of energy, so the food never becomes radioactive. Another common myth is that irradiated food isn’t nutritious. While high doses can slightly reduce some vitamins (just like cooking or frying), the nutritional loss is very minimal. You still get a healthy and safe product.

How Does Irradiation Improve Food Safety?

Irradiation adds an extra layer of protection to the food you eat. While it doesn’t replace proper hygiene or safe cooking practices, it helps eliminate harmful bacteria and extends shelf life. Imagine eating a salad or using spices in your cooking. If those ingredients are irradiated, you reduce your chances of getting sick from invisible germs. In India’s hot and humid climate, where food spoils easily, irradiation helps keep food safer from farm to plate.

Should You Worry About Irradiated Food?

Not at all! If you see the Radura logo or an irradiation label on your food, you can feel confident knowing it went through an extra safety process. Authorities regulate irradiation carefully, and these foods meet strict safety standards. As concerns about foodborne illnesses and food waste grow, more producers may start using irradiation to keep food safe and fresh. This process helps farmers reduce losses after harvest, supports safe exports, and ensures healthier food reaches your table.

The Bottom Line

Food irradiation is a safe and effective way to make food last longer and eliminate harmful germs. It doesn’t make food radioactive or unsafe to eat. Health organisations approve it, and regulators monitor its use closely in India. The next time you see the Radura symbol on your spices or dry fruits, you’ll know your food has gone through an extra step to keep you safe.