What is a key benefit of using gamma radiation for food preservation?

The key benefit of using gamma radiation for food preservation is its ability to kill harmful bacteria. This method involves exposing food to gamma rays, which disrupts the DNA of microorganisms, effectively sterilizing the food and extending its shelf life without significantly affecting its quality. This process significantly reduces the risk of foodborne illnesses by eliminating pathogens that can cause spoilage or disease.

While other methods of preservation may enhance flavor, increase nutritional value, or improve texture, gamma radiation’s primary strength lies in its effectiveness as a sterilization technique. This allows for safer consumption of food, making it a valuable tool in food preservation practices, especially in contexts where maintaining hygiene and food safety is paramount.