farming without the use of certain pesticides, fertilizers, antibiotics growth hormones, and genetically modified organisms. emphasizes sustainability, such as crop rotation, covering crops (to prevent soil erosion), using renewable resources, enhancing biological diversity, the use of compost (animal and plant) to improve soil fertility and balancing host / predator relationships. Producers may not claim products are organic if they have been irradiated, genetically engineered, or grown with fertilizer made from sewer sludge. major organic foods produced in Canada include grains, organic milk, maple syrup, and tree fruits (especially apples) -Water content: irradiation of water molecules can produce hydroxyl radicals, which can interact with other molecules in the food to produce off-odors and off-flavours.
-Lipids: irradiation can sauce rancidity of the fat.
-Proteins: not compromised
-Carbohydrates: some structural properties, such as gelling ability may be reduced. However the nutrition value remains virtually the same.
-Vitamins: vitamins A, E, C and thiamin are sensitive to breakdown with irradiation, especially when higher doses are used and when foods are packaged with air in the package.
-Physical properties: when high levels of irradiation are used, changes in texture, colour and flavour can occur (e.g., tomatoes can become soft/mushy).
Sterilization of foods by exposure to low doses of gamma rays, x-rays or electron beams (e-beams). Also called cold pasteurization, because it preserves the food without the use of heat. See
Kills molds, insects and harmful bacteria, so that there is no possibility of food borne illness occurring. Foods can be irradiated while they are in their packaging.