How does the presence of oxygen affect food irradiation?

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Multiple Choice

How does the presence of oxygen affect food irradiation?

Explanation:
The presence of oxygen acts as a radiosensitizer in food irradiation. When ionizing radiation hits the water in food, it creates reactive radicals. Oxygen readily reacts with these radicals to form reactive oxygen species that aggressively damage cellular components such as DNA, proteins, and lipids. This damage tends to be “fixed” or made permanent in the presence of oxygen, making it harder for the microorganism to repair and survive. In oxygen-poor environments, fewer reactive oxygen species form, so less damage is fixed and lethality is reduced. Thus, higher oxygen concentrations increase the lethal effect of irradiation.

The presence of oxygen acts as a radiosensitizer in food irradiation. When ionizing radiation hits the water in food, it creates reactive radicals. Oxygen readily reacts with these radicals to form reactive oxygen species that aggressively damage cellular components such as DNA, proteins, and lipids. This damage tends to be “fixed” or made permanent in the presence of oxygen, making it harder for the microorganism to repair and survive. In oxygen-poor environments, fewer reactive oxygen species form, so less damage is fixed and lethality is reduced. Thus, higher oxygen concentrations increase the lethal effect of irradiation.

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