Irradiation of Foods: A Better Alternative in Controlling Economic Losses

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.