The effectiveness of ionizing radiation, its penetrating power and its straightforward kinetics make it much simpler, in practice to use than heat. The materials can be treated in their final packaging, avoiding the possibility of recontamination.
Irradiation can play an important role in reducing some of the food-borne diseases. It particularly effective in controlling foodborne spoilage microorganisms and decontaminates food from pathogenic bacteria, yeasts, molds and insects.
At the permitted doses, it reduces virtually all common foodborne pathogens, such Salmonella, Campylobacter, E. coli, Listeria and Staphylococcus associated with meat, poultry and fresh produce.
Food irradiation offers strong potentials to counter insect infestation, microbial spoilage, premature ripening and physiological changes of food crops which resulted in high post-harvest food losses in developing countries at extremely high cost.
Disinfestation and shelf-life extension improvements provided by radiation can be used to control and minimize the post-harvest losses caused by insect infestation in grain, pulses and fruits.
It was estimated that 30% of all food storage loses could be prevented by irradiation of foods.
Irradiation has been demonstrated as an effective alternative to fumigation of food. Unlike fumigation, irradiation does not leave any residues in the products.
It may reduce chemical contaminants because it eliminates the need for chemical treatments such as with ethylene oxide or other fumigants to protect rice and grains from insect infestation.
Advantages of food irradiation
