Irradiation

Introduction

Irradiation can be defined as exposing food to gamma rays, x- rays or electrons to improve shelf life and safety. It has a range of effects including killing bacteria, moths and insect pests, reduces ripening and spoilage of fruits and at higher doses, it can be used for sterility. It is sometimes called as cold pasteurization as the product is not heated. It is also known as Ionizing radiation, Surface pasteurization, Electronic pasteurization or E-beam sterilization/pasteurization. In actual processing the food is packed and moved by conveyer belt into shielded room. Food is exposed briefly to a radiant energy source. Food is left virtually unchanged but the number of harmful bacteria, parasite and fungi are reduced or eliminated. Irradiation can decrease the loss of food due to insect infestation, foodborne pathogens and spoilage. It can be used for preservation, sterilization, control sprouting, ripening, foodborne illness and insect damage.

Details-

Radiation dose:

The dose is an amount of radiation used to expose food. It is measured by unit called kilo grays (kGy). The dose permitted for use in food varies according to type of food and desired action like low dose (< 1 kGy), medium dose (1-10 kGy) and high dose (>10 kGy).

 

Advantages

 

•  The nutritional value is unchanged

•  No harmful chemical changes

•  Food does not become radioactive

•  The appearance of food in unchanged

 

For further information please contact

 

Bhabha Atomic Research Centre,
Trombay, Mumbai- 400085