Food irradiation is a technology, which improves shelf life and safety of food by reducing or eliminating microorganism and insects present in the food. The process exposes food and food packaging to ionizing radiation. Food irradiation has been approved by the U.S. Food and Drug Administration (FDA). Food irradiation is a process in which gamma rays, electron beam, and X-rays are used to sterilize, disinfect, and preserve food. Irradiation helps to reduce food spoilage by insects, bacteria, and parasites.
Market Dynamics:
Prevention against food borne diseases is a major factor leading to increasing demand for food irradiation technology. The food irradiation technique eliminates bacteria and other microorganism, which cause diseases such as food poisoning and other illness. For instance, according to a report published by the Federal Government of U.S. Department of Food & Human Services in August 2020, there are about 48 million cases of foodborne illness annually which is equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths. These food poisoning is majorly caused due to the presence of bacteria, viruses, parasites, molds, toxins contaminants and allergens in the food and food products.
Asia Pacific held significant market share in the global food irradiation market due to increasing consumer acceptance and regulations and policies related to consumption of irradiated food. For instance in 2005, China Ministry of Agriculture approved food irradiation in China for meat, spices, fruits, and vegetables. In addition to this, food irradiation technology kill or destroy micro-organisms such as viruses, insects and bacteria. Moreover, it prevent germination and sprouting of onions, potatoes and garlic.
Another method used for the food irradiation is the ozone treatment. Ozone treatment is a chemical method of food decontamination that involves exposing contaminated foodstuffs (fruits, vegetables, beverages, spices, herbs, meat, fish, and so on) to ozone in aqueous and/or gaseous phases. According to the United States Department of Agriculture report on National Organic Program presented in February 2018, Ozone is lethal to viruses and parasites present in the contaminated food and water.
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“*” marked represents similar segmentation in other categories in the respective section
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