X-Ray Technology Could Be Viable Alternative To Kill Pathogens
Research conducted by Dr. Barakat Mahmoud at Mississippi State University lends further credence to irradiation as another line of defense against foodborne illness.
Specifically, Dr. Mahmoud’s research found that x-ray irradiation killed harmful bacteria in certain foods without affecting the quality or freshness of the food, and the elimination of the bacteria even extended the food’s shelf life.
Through x-ray irradiation, Dr. Mahmoud eliminated the Vibrio bacteria from oysters without altering the quality of the food in any other way. In addition to seafood, Dr. Mahmoud’s research also focused on produce. Here too, x-rays destroyed the harmful bacteria in leafy greens but left the greens fresh and nutritious. Notably, leafy greens were deemed the riskiest food regulated by the FDA in 2009.
The notion of food irradiation has been around for quite some time, but it is not without limitations. X-ray irradiation, however, in comparison to gamma ray and electron beam radiation, may offer more promise. First, consumers are wary of irradiated foods even though irradiation has proven extremely safe. Dr. Mahmoud hopes consumers will feel more secure with x-ray technology since it is more familiar to them.
Second, the introduction of most types of irradiation into the food manufacturing process is not easily accomplished. Dr. Mahmoud does believe that x-ray irradiation “can be effectively used in large-scale commercial operations,” however, and is presenting his research across the country. Indeed, one advantage of x-ray irradiation is that it can be accomplished at the manufacturing facility, whereas some other technologies require trucking products to another location.
In any event, we send our thanks to the scientists, educators, government agencies and food manufacturers who continue their efforts to research new technologies -- like x-ray irradiation -- to help make the food we eat as safe as it can be.
