Unlike chemical methods, such as ethylene oxide—which is used to disinfect herbs and spices—irradiation has a significant advantage in food sterilization, Haydee M.
“We irradiate the products in its final form. We do not open it. We do not touch the product itself. It’s just the packaging. So, it’s very convenient,” she explained. Solomon added that this makes ionizing radiation a more gentle and effective method of sterilization, particularly for products that could be damaged by heat.
Asked how to identify if a food item is irradiated or not, experts explained that all irradiated products are required to display the Radura symbol, indicating they have undergone irradiation. The label may also include phrases like “Treated with Radiation” or “Treated by Irradiation.” Further explaining the safety of food irradiation, Solomon likened it to the safety of medical X-rays on individuals.
According to Solomon, spices are the primary products benefiting from nuclear-based preservation technologies in the Philippines. This method, which utilize gamma rays, is commonly used to treat various spices, shrimp powder, herbal products and seasonings.