About: Radurization

Radurization, or radurisation, is a process of food irradiation in which certain packaged and non-packaged foods (such as potatoes and spices) are treated with mild ionizing radiation dose, usually less than 10 kGray, but sufficient to eliminate or to significantly reduce the number of pathogens and to extend the shelf life. The process is intended to sterilize foods by destroying or inactivating microorganisms that contribute to spoilage, including vegetative bacteria. The required dose is in the range of 0.4 – 10 kGy.