Abstract
Food irradiation is one of the most important techniques used in food sterilization and examination, by exposing food to a specific and precisely defined amount of radiation. These rays work to kill germs, bacteria, and any organisms that harm human health. In this research, we will demonstrate the use of X-rays in food irradiation by conducting three experiments on three types of food: milk, fish preserve, and Wheatflour. The experience with milk samples showed that when the dose of X-ray was increased, the number of bacteria decreased greatly, and the dose value of 6.0 kGy reduced the number of Chronobacter bacteria. (1.0 log𝑚𝑙−1) As for fish preserves, it was observed that at a dose of 3KGy the QMAFAM value decreased by more than 100 logs. When the dose is increased to 6 kGy, the majority of microorganisms are completely inactivated. As for the Wheatflour samples, it was found that the starch digestibility of wheatflour increased by irradiation dose at 2.5 kGy.
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