10 Major Benefits of Irradiation for Food Preservation

       Food Preservation through Irradiation

Food preservation is remained the keen interest of farmers in ancient times through drying and dehydration. By changing time and research oriented approaches made dramatic results for the preservation techniques like use of temperature, chemical additives and irradiation. The topic will cover the benefits of using radiation on food for preservation which are given below:

1. Commercial application of radiations plays an important role to extend the shelf life of food especially in perishable commodities like fruits and vegetables.
2. It kills microbes like bacteria and fungus spores that saves the food quality for longer duration.
3. Irradiation inhibits sprouting in root, tuber and bulb crops like potatoes, onion and garlic etc.
4. Pest infestation and exposure of insects to fresh fruits can easily be protected by the irradiation like citrus, mango and lentils etc.
5. Treated food preserved in fresh form like texture, color and flavor without further heating that gives taste closer to fresh. As a result food remains in fresh physical state.
6. Irradiation are the best alternatives for food preservation as compared to chemical additives that have adverse effects on human health.
7. It delays aging in various food products and enhance the quality especially in alcoholic beverages.
8. Irradiation at higher level dose can sterilize food for the AIDS patients and extends the shelf life of food for many years without refrigeration capability.
9. Quality of food can also be enhanced through the irradiation especially essential oil enhanced through specific dose.
10. Irradiation reduce food spoilage, less use of pesticide and reduce the food borne disease risk in food ultimately food quality become enhanced and export quality achieved.