Scientific evidence also shows that X-rays don't harm food. Food that passes through an X-ray system spends less than one second in the X-ray beam. During this brief time, it receives an incredibly low dose of radiation.
A 1997 study by the World Health Organization (WHO) confirmed that radiation levels up to 10,000 gray² don't affect a food's safety or nutritional value. This dose is around ten million times stronger than that used in food inspection.Food and pharmaceutical that're been X-rayed is indistinguishable in every respect from food that hasn't, it's as good and tasty to eat as it was before it was scanned and there are no measurable changes to flavors, textures or nutritional values.
X-ray systems are widely used to detect physical contaminants, as well as perform a variety of integrity checks, such as measuring mass, counting components, monitoring fill levels, measuring head space, inspecting product-in-seal, and checking for damaged products and packaging. In addition to helping to protect consumers' welfare and safeguard brand reputations, X-ray inspection has become increasingly important in helping manufacturers comply with food safety regulations and retailers' standards.
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