Preservation of food items by irradiation process

Two types of radiations are used for preservation. They are ionizing radiations such as cathode and gamma rays and nonionizing radiation such as infrared and UV rays. The latter two have poor penetration and bactericidal properties. Ionizing radiations act by disrupting progeny cycles of pathogenic microorganisms by destroying DNA/RNA cycles. Thus, it enhances shelf-life of food and reduces microbial contamination. Food processing by irradiation process destroys most of the pathogenic microorganisms. But does not lead to sterilization of food. Consumers should also ensure proper storage of irradiated food materials under refrigeration followed by proper hygienic handling and cooking to reduce the risk of potentially harmful microorganisms. Irradiated foods maintain their wholesomeness and nutritive values. So, food irradiation increases the shelf life of food as well as its optimum quality is also maintained for longer durations. Even if some nutritional losses occur due to irradiation it is negligible.