Radiation Processing: A Tool for Food Processing and Preservation

Abstract

Food irradiation is the process of exposing food to waves or rays of energy. This energy travels through the food killing potentially life-threatening bacteria. The process also is referred to as “cold pasteurization” because harmful bacteria are destroyed without the use of heat or raising the temperature of the food. Irradiation technology allows food processors to destroy harmful bacteria that can cause serious illness and even death. Food irradiation can improve the safety of food for these individuals and will prolong a food’s shelf life, thus reducing spoilage and waste. Radiation was also shown to have potential use in combination with various conventional food processing techniques for use as what is known as ‘hurdle technology’. This could help reduce the radiation doses required to get desired effects with respect to preservation of perishable foods including fruits, vegetables with intermediate moisture foods, fish and meat products. Irradiation can be used to destroy or inactivate organ-isms that cause spoilage and decomposition, thereby extending the shelf life of foods. It is an energy-efficient food preservation method that has several advantages over traditional canning. The resulting products are closer to the fresh state in texture, flavor, and color. As India ranks second in production of vegetables and fruits but due low shelf life of the commodity and improper post harvest management practices percentage of export for those commodity are reducing. Radiation can be a useful tool in maximizing the shelf life and for maintaining the quality of the product.