What is the process of exposing food to gamma rays intended to achieve?

The process of exposing food to gamma rays is primarily intended to kill bacteria and microorganisms. This method, known as irradiation, helps to extend the shelf life of food and reduce the risk of foodborne illnesses. By using gamma rays, which are a form of high-energy radiation, the DNA of harmful pathogens is damaged, making it impossible for them to reproduce and potentially causing illness in consumers.

While enhancing flavor, improving texture, and changing color might be beneficial in food processing, they are not the main purposes of gamma ray exposure. The primary focus of this method is food safety and preservation by effectively reducing microbial load. This makes it a valuable technique in ensuring that food is safer for consumption and has a longer shelf life.