Alimentos irradiados

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Definición

Son los alimentos que se esterilizan mediante rayos X o materiales radiactivos que destruyen las bacterias. El proceso se denomina irradiación. Se emplea para eliminar microorganismos de los alimentos, pero no lleva a que el alimento en sí sea radiactivo.

Los beneficios de irradiar los alimentos abarcan la capacidad para controlar insectos y bacterias, como la salmonela. El proceso puede dar a los alimentos (especialmente frutas y verduras) un tiempo de conservación más prolongado y reducir el riesgo de intoxicación por alimentos.

La irradiación de los alimentos se emplea en muchos países. En los Estados Unidos, primero se aprobó para inhibir los retoños de las patatas blancas y para el control de insectos del trigo y en ciertas especias y condimentos.

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Version Info

  • Last reviewed on 2/1/2013
  • Eric Perez, MD, St. Luke's / Roosevelt Hospital Center, NY, NY, and Pegasus Emergency Group (Meadowlands and Hunterdon Medical Centers), NJ. Review provided by VeriMed Healthcare Network. Also reviewed by A.D.A.M. Health Solutions, Ebix, Inc., Editorial Team: David Zieve, MD, MHA, David R. Eltz, Stephanie Slon, and Nissi Wang.

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This page was last updated: May 20, 2014

         
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