Toxicological Aspects of Irradiated Foods

Ionising radiation is the type of radiation with the energy to liberate electrons from atoms or molecules producing ions. This gives rise to highly reactive species that can damage living cells depending on the energy per unit of the ionising radiation. However, in regulated doses, different ionising radiation can be used for the treatment of different foods to achieve different aims such as killing of pathogens, prevention of sprouting in tubers, insect disinfestation of grains and spices, extension of the shelf life of food products, etc. This chapter gives an insight on the various by-products formed upon irradiation of numerous foodstuffs. Formation of the most common radiolytic products is discussed in detail. A section has been dedicated to discussing the toxicological aspects, such as health risks, associated with the exposure and consumption of products from irradiated foods. Finally, progressing further into the chapter, the current scenario of the different techniques available to minimise the ill-effects of radiolytic product formation is discussed.