Food Irradiation - Latest techniques in food preservation

Latest techniques in food preservation

Food Irradiation

Food irradiation is a process of food preservation in which food is exposed to ionizing energy – radio isotope cobalt and cesium-137. The electromagnetic radiation suppresses the growth of most microorganisms.

Hospitalized patients, who have compromised immune systems and astro-nauts in space, consume irradiated foods. More than forty years of scientific research show that this process is safe. The radiant energy kills the bacteria in the food, but it does not touch the food directly.

The uses of food irradiation are:

·        To avoid the use of harmful chemical compounds in insect disinfestations of stored products and microbial decon-tamination of spices.

·        To extend the shelf life of meat, poultry and sea foods by killing microorgan-isms which cause spoilage.

To replace the chemicals used for slow-ing sprouting in tubers and bulbs and delay ripening of fruits.