Which of the following processes creates free radicles in food which can destroy cell membranes and attack DNA and proteins, thus preventing microorganism growth?

Which of the following processes creates free radicles in food which can destroy cell membranes and attack DNA and proteins, thus preventing microorganism growth? Correct Answer Irradiation

Irradiation is the process that creates free radicles in food that can destroy cell membranes and attack DNA and proteins, thus preventing microorganisms' growth.

Key Points

• The high-frequency, shorter-wavelength radiations have high quantum energies and actually excite or destroy organic compounds and microorganisms without heating the product.
• Microbial destruction without the generation of high temperatures suggested the term "cold sterilization".
• Irradiation causes minimal modification in the flavor, color, nutrients, taste, and other quality attributes of food.
• Irradiation treatment for the purpose of food preservation involves the exposure of food products to ionizing or nonionizing radiation.
• The sources of ionizing radiation could be gamma rays, X-rays, or high-energy electrons; and for nonionizing radiation, electromagnetic radiation like ultraviolet rays, visible light, microwaves, and infrared are used.

Additional Information

•  Pasteurization: Pasteurization is a mild thermal process applied to a liquid food to increase the product's shelf life during refrigeration and to destroy vegetative pathogens. Milk is pasteurized by heating it to about 145°F (63°C) for 30 minutes or, using the "flash" method, by heating it to 160°F (71°C) for 15 seconds, followed by rapid cooling to below 50°F (10°C), at which temperature it is stored
• Reduction: Reduction is the gain of electrons or hydrogen atoms and loss of oxygen.
• Oxidation: Oxidation is the loss of electrons or hydrogen atoms or gain of oxygen atoms.