The Public Health Branch at the College of Veterinary Medicine has organized a lecture entitled “Food Irradiation” delivered by Assist. Prof. Dr. Ali al-Shammari who at first gave a simplified definition of this technique as a non-chemical energy-saving method of food processing that can help reduce losses caused by damage or contamination by harmful bacteria and parasites, on the other hand reduces the risk of food-borne diseases and then discusses how this technique works, which depends on electronic beams and X-rays to radiate foods.
The lecturer showed that properly processed and radioactive foods retain their fresh appearance, flavor and nutritional value, as well as that most foods can be packaged in advance before exposing them to radiation, thereby reducing the risk of re-contamination. The lecture also addressed the most common products used for radiation: fresh fruits and vegetables (strawberries, mango, guava, tomatoes, potatoes, garlic, etc., in addition to grain products (wheat, rice, barley, flour, etc.).
