radurization

radiation

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July 13, 2026

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Radurization is a method of food preservation that uses radiation, typically from cobalt-60 or cesium-137, to kill bacteria and extend shelf life. This process involves exposing food to doses of ionizing radiation ranging from 1 to 10 kilograys.1

The radiation works by damaging the biomolecules within bacterial cells, including their DNA, which inhibits reproduction. Free radicals formed during irradiation can also disrupt cellular membranes. While higher doses are needed for sterilization (radappertization), radurization, similar to pasteurization, targets specific pathogens. Oxygen present during irradiation can enhance its effectiveness. Other methods of food preservation include drying, refrigeration, fermentation, canning, freezing, and chemical additives.12

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food preservation
Positive effects
Radurization is a dose of 1 to 10 kilograys, that, like pasteurization, is useful for targeting specific pathogens. Radicidation involves doses of less than 1 kilogray for extending shelf life and inhibiting sprouting.
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Radurization is a dose of 1 to 10 kilograys, that, like pasteurization, is useful for targeting specific pathogens. Radicidation involves doses of less than 1 kilogray for extending shelf life and inhibiting sprouting.
Read More