What type of sterilization does irradiation represent?

Irradiation is classified as a method of cold sterilization. This technique uses ionizing radiation, such as gamma rays, X-rays, or electron beams, to kill microorganisms and pests in food and pharmaceuticals without the need for high temperatures. The term "cold" in this context refers to the fact that the process does not rely on heat to achieve sterilization; instead, it effectively disrupts the DNA of pathogens, rendering them inactive and unable to reproduce. This allows for the preservation of sensitive substances that might be altered or damaged by heat, making irradiation a valuable tool in food safety and shelf-life extension.

Other methods such as hot sterilization involve the application of high temperatures, making them unsuitable for certain food items or materials that can be compromised by heat. Dry sterilization typically refers to other techniques using heated air or dry heat that can be damaging to certain materials. Instant sterilization isn't a recognized category as sterilization methods need time to ensure the efficacy of the process. Therefore, cold sterilization accurately describes the irradiation process, focusing on its low-temperature operation while still effectively eliminating harmful organisms.