All of the following are true of food irradiation except….
A. it can kill bacterial pathogens on the food.
B. it can kill insects on the food.
C. it can inhibit the sprouting of white potatoes.
D. it can reduce the number of food-borne deaths each year.
E. it makes the food less nutritious.
The correct answer and explanation is :
The correct answer is: E. it makes the food less nutritious.
Explanation (300 words):
Food irradiation is a technology used to improve the safety and shelf life of foods by reducing or eliminating microorganisms and insects. It involves exposing food to controlled amounts of ionizing radiation, such as gamma rays, X-rays, or electron beams. Let’s explore each option:
- A. It can kill bacterial pathogens on the food:
True. Irradiation effectively kills many harmful bacteria, such as Salmonella and E. coli, which are major causes of foodborne illnesses. - B. It can kill insects on the food:
True. Irradiation is used to destroy insects in foods like grains, dried fruits, and spices, making it valuable for pest control without the use of chemical fumigants. - C. It can inhibit the sprouting of white potatoes:
True. Sprouting can reduce the quality and safety of potatoes. Irradiation delays or prevents sprouting, thereby extending shelf life and reducing waste. - D. It can reduce the number of food-borne deaths each year:
True. By lowering the presence of dangerous pathogens, food irradiation can significantly contribute to reducing the number of illnesses and deaths from contaminated food. - E. It makes the food less nutritious:
False.
This is the exception. While there is a minimal loss of some sensitive vitamins (like vitamin C or thiamine) during irradiation, the overall nutritional value of irradiated foods remains largely unchanged. These minor changes are comparable to or even less than nutrient losses from other common food processes, like cooking, canning, or freezing. Major nutrients such as proteins, carbohydrates, and fats are virtually unaffected.
In conclusion, food irradiation is a safe and effective method that preserves the quality of food without significantly reducing its nutritional value, thus making option E the correct “exception” in the question.