Radurization


Radurization, or radurisation, is a process of food irradiation in which certain packaged and non-packaged foods are treated with mild ionizing radiation dose, usually less than 10 kGray, but sufficient to eliminate or to significantly reduce the number of pathogens and to extend the shelf life. The process is intended to sterilize foods by destroying or inactivating microorganisms that contribute to spoilage, including vegetative bacteria. The required dose is in the range of 0.4 – 10 kGy.

Radurization risks

The following risks can be mentioned in regards to radurization: impossible to kill germs completely even at high doses, while irradiation removes germs which mark food spoilage; damage or loss of vitamins and proteins; production of potential cancerogenic reactive radicals.
In Australia, following cat deaths after irradiated cat food consumption and producer's voluntary recall, cat food irradiation was banned.

Origin of the word "Radurization"

The word "radurization" is derived from radura, combining the initial letters of the word "radiation" with the stem of "durus", the Latin word for hard, lasting.