Final answer:
Beta ray radiation in the food industry has benefits such as destroying insects and bacteria and reducing bacterial contamination. However, its long-term effects are unknown, and there can be a loss of vitamins and alterations in taste and smell in irradiated foods.
Step-by-step explanation:
When it comes to beta ray (electron beam) radiation in the food industry, there are several benefits and drawbacks.
Benefits:
- Destroying insects and bacteria: Beta radiation can create free radicals and radiolytic products that break apart cell membranes, effectively destroying insects and bacteria in food.
- Reducing bacterial contamination: Beta radiation disrupts the DNA-RNA-protein synthesis cycle, preventing bacterial reproduction and reducing the risk of foodborne illnesses.
Drawbacks:
- Long-term effects unknown: While there have been no observable negative short-term effects for humans, the long-term effects of food irradiation with beta rays are still unknown.
- Loss of vitamins: Extended storage and higher doses of radiation can lead to the loss of certain vitamins in irradiated foods.
- Alterations in taste and smell: Foods with high fat content, such as fatty meats and dairy products, may experience alterations in taste and smell when exposed to beta radiation. This can be minimized by using lower doses of radiation at colder temperatures.