Abstract
Food irradiation as a better alternative to other food processing methods is discussed. Irradiation is a promising new food safety technology that can eliminate disease-causing microorganisms such as E.coli 0157:H7, Camplyobacter and Salmonellae from foods; delay maturation of fruits and inhibit sprouting of bulbs and onions. The yearly and cyclic scarcity of fruits and vegetables during their non-productive period is a known phenomenon in most developing countries. Post-harvest losses are due to microorganisms, which destroy these foods. The process, consumer acceptance, nutritional and microbiological safety are highlighted in this paper. @JASEM
Highlights
Food irradiation as a better alternative to other food processing methods is discussed
Food irradiation is the process of preserving foods by exposing them to ionizing or high energy electrons and Xrays
Food irradiation is a tool for improving food safety by killing pathogenic organisms
Summary
Food irradiation as a better alternative to other food processing methods is discussed. Food irradiation is the process of preserving foods by exposing them to ionizing or high energy electrons and Xrays. The aim of this is to improve product safety and shelf life. The process of food irradiation is called “cold pasteurisation” because it kills harmful bacteria without the use of heat.
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