Food Irradiation: Extending Shelf Life with Safety

Which food is likely to be irradiated to inhibit deterioration due to mold formation?

a)Soda pop

b)Fresh strawberries

c)Poultry

d)Ground beef

Answer:

Final answer: Fresh strawberries are most likely to be irradiated to inhibit deterioration due to mold formation.

Explanation: The food that is most likely to be irradiated to inhibit deterioration due to mold formation is b) Fresh strawberries. Food irradiation is a process used to reduce pest infestation, delay spoilage, and prevent illness caused by microorganisms. It's widely regarded as safe and effective for various types of meats, poultry, shellfish, fresh fruits and vegetables, eggs with shells, and spices and seasonings.

However, the effectiveness of food irradiation varies with the type of food. Fresh fruits like strawberries have shown a dramatic increase in shelf life post irradiation. These foods show no degradation in taste and no significant loss of food value or vitamins.

Strawberries, being a fresh fruit, have a high water content and are prone to mold formation and spoilage. Hence, they are more likely to be irradiated to extend their shelf life compared to options like sodas, poultry, or ground beef.

This method is used globally, including in the United States where it is deemed safe and effective by the CDC, the EPA, and the FDA. The irradiated foods are clearly labeled and marked with the international irradiation symbol, called the radula.

Food irradiation is a crucial process in ensuring food safety and extending the shelf life of perishable items without compromising their quality. It is important to understand the benefits and safety regulations surrounding this practice to make informed decisions as consumers.