SEAFOOD IRRADIATION – TECHNOLOGY AND APPLICATION.

Abstract

The technology of food irradiation is gaining more and more attention around the world. In comparison with heat or chemical treatment, irradiation is more effective and appropriate technology to destroy food borne pathogens. Radiation technique makes the food safer to eat by destroying bacteria which is very much similar to the process of pasteurization. Radiation does not leave the food items radioactive for two seasons. First, the gamma rays from cobalt-60 used in food radiation are not energetic enough to make it radioactive. Second, as the food never comes into contact with the source directly, it is not possible for the food to become contaminated with radioactive material. In the changing scenario of world trade, switching over to radiation processing of food assumes great importance. Radiation will be moving fast to the status of a 'wonder technology' to satisfy the sanitary and phyto sanitary requirements of the importing countries. Food once irradiated, can be prone to re-contamination unless appropriately packed Therefore, if radiation treatment is intended to control microbiological spoilage or insect infestation, prepackaging becomes an integral part of the process.