Potentiality of use of Irradiation for Dairy Products

223 Food Irradiation is a process in which food products are exposed to ionizing radiation in form of gamma radiation, X-rays and electron beams in controlled amount to destroy pathogenic microorganisms in order to increase its safety and shelf life (WHO, 1991). Irradiation as a food preservation technology has been studied in various parts of the world for more than five decades. Acceptance and commercialization have been slow, somewhat similar to the controversial and slow development of pasteurization of liquid milk at the turn of the 20th century (Moy, 2004). In 1981, the United Nation’s Food and Agricultural Organization (WHO) endorsed irradiation doses up to 10 k Gray, as a major technology for the prevention of food borne illness and for the reduction in food losses due to spoilage by microorganisms and vermin. Ionizing radiation is now approved for use in more than 41 countries for over 35 specified foods, and the list is growing (CAST, 1989). Approximately 26 countries currently employ radiation on a commercial scale for food application (Stevenson, 1994). The Radura logo is required for irradiated foods and Irradiated ingredients are excluded and Only “First Generation” foods must be labeled (FAO, 1992). Many consumers are not adequately educated about the safety of irradiated foods. Investment for a commercial irradiator facility is high. As a result, it is very challenging for a food preserved with an unconventional technology to enter and compete in the market place (Fox, 2002).