Applications of Food Irradiation Technology

Food irradiation provides an effective means for controlling the physiological processes causing spoilage and for eradication of microbes, insect pests and parasites. Irradiation has multipurpose role in food processing and is applicable for a variety of food commodities such as fruits, vegetables, cereals, pulses, spices, meat, poultry and seafood. Several years of scientific research, evaluation, and testing have resulted in regulatory approvals for the food irradiation technology in a number of countries. Commercial application of this technology has greatly advanced in recent years following the approval of the health authorities of different countries. This review summarises the applications of irradiation technology in controlling pathogens and food spoilage, and the development of irradiation treatment worldwide

Food Irradiation

Food irradiation is a well-established and effective technology for food processing and preservation. The technology aids in reducing food losses and ensuring food safety by elimination of pathogens and parasites causing illness and death. Radiation treatment can be applied to agricultural produce and animal food products to get extended shelf life with improved microbiological safety and quality. Irradiating food can greatly reduce illness from foodborne pathogens thereby preventing morbidity and mortality. Various national and international food and health organisations have endorsed and supported the safety of food and foodstuffs subjected to ionising radiation based on the research and testing data of more than 50 year. A review is presented on the historical developments of food irradiation technology, radiation sources for treatment of food and, the safety and wholesomeness of foods processed by ionising radiation