How does gamma radiation preserve food by killing spoilage microorganisms?

Gamma radiation preserves food by utilizing ionizing radiation to damage the biological molecules of spoilage microorganisms, effectively inhibiting their ability to grow and reproduce.1

The process works through both direct and indirect effects:
* Direct Damage: High-energy gamma rays collide with atoms, ejecting electrons and causing irreversible structural damage to the nucleic acid molecules (DNA and RNA) within bacterial cells.12
* Indirect Damage: The radiation triggers the radiolysis of water molecules within the food, producing highly reactive free radicals. These radicals can destroy cellular membranes and further disrupt the internal chemistry of microorganisms.12

Because gamma rays have high penetrating power, they can effectively reach and eliminate pathogens—such as those found in meat, poultry, and seafood—without inducing radioactivity in the food itself. Depending on the dose, this process can be used to extend shelf life, target specific pathogens, or achieve full sterilization.34561