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El gobierno uruguayo instaló esta semana un Comité Nacional de Irradiación con la meta de efectuar el proceso a escala industrial. Ya hay experiencias piloto con Argentina, Brasil y México. La tecnología elimina microorganismos con precisión.
¿Cómo funciona?
La irradiación es un tratamiento físico que consiste en la exposición de alimentos y materiales a las llamadas "radiaciones electromagnéticas" (similares a las ondas de radio, microondas y radiación infrarroja), generalmente a través de electrones de alta energía u ondas electromagnéticas ionizantes (radiación X o gamma).
El proceso implica exponer al producto a cantidades controladas de esa radiación para eliminar bacterias que producen enfermedades e intoxicaciones, como la salmonella o la Escherichia coli; para destruir microorganismos que hacen que los alimentos se deterioren y prolongar así su vida útil; o también para tratarlos contra plagas, especialmente en el caso de las frutas.
"Es una tecnología que permite tratar alimentos como si hubieran sido pasteurizados pero sin elevar la temperatura. Es como el microondas pero con más energía, simplemente trata el alimento", explica Carl Blackburn, especialista en alimentos irradiados de la Organización Internacional de Energía Atómica (OIEA).
Aplicada en las dosis debidas no generan dificultad alguna para la salud del hombre.
¿Irradiación o radiación?
"Hay mucha gente que confunde la irradiación con la radiación. La diferencia es que el alimento no adquiere radiactividad, no se contamina a través de este proceso", aclaró Blackburn, como sí sucedió tras las fugas de la planta nuclear de Fukushima, en Japón.
"Esa carne incorporó material radiactivo porque la vaca comió pasto contaminado. Entonces, cuando uno la come, las partículas que están en la carne irradian el cuerpo, y eso no es bueno", ilustró. "Pero una carne que ha sido irradiada, no es más radiactiva". Técnicamente, la radiación es la emisión continua de energía desde la superficie de cualquier cuerpo.
La irradiación permitiría combatir con más efectividad bacterias como el cancro cítrico, presente en las frutas uruguayas
La irradiación require precisión
Una de las complejidades del sistema fue identificar las dosis de irradiación necesarias para cada procedimiento. Si se trata de pasteurización, las dosis deben ser bajas, si se busca esterilizar, la dosis es alta. Los parámetros son fijados por la OIEA, en conjunto con organismos como la Organización de las Naciones Unidas para la Alimentación y la Agricultura y la Organización Mundial de la Salud.
Walter Cabral, director de la Autoridad Reguladora Nacional de Radioprotección del MIEM, comenttó sobre otras aplicaciones en los controles de plagas y en la reducción de la carga microbiana en distintas especies de animales y vegetales.
"Lo fundamental cuando hablamos de alimentos es que se puedan comer y no pierdan sus características naturales, como el gusto y el sabor", declaró.
