Gamma Irradiation Technology For Food Preservation

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Recently ,Union Minister Dr Jitendra Singh stated that Gamma irradiation technology for food preservation has been shared with private players.

About Gamma Irradiation

Gamma Irradiation is the process of exposing various products to ionizing gamma rays (similar to UV and X-rays) in a highly controlled manner for a specific goal, such as elimination of the virus, bacteria, pathogens, insects and other undesirable organisms etc.
The gamma rays, which are a form of electromagnetic radiation of very short wavelengths, act as a source of ionising energy that destroys bacteria and pests.
The isotope Cobalt-60 is the most common source of gamma rays for irradiation processing for a variety of applications, including sterilization, decontamination and materials modification.
Usage
- The gamma irradiation process can effectively treat a wide variety of products composed of different materials, with varying densities, configurations and orientations. Some examples of products processed include:

Benefits
- Gamma irradiation is safe, reliable and highly effective at treating a wide variety of products with varying densities.
- The high penetration characteristics of gamma rays allow for the sterilisation of a great variety of products in any size packages. The irradiator can be customised for large product volumes and speciality precision processing.
- The setting of food irradiation facilities in the PPP mode certainly mitigates the huge quantum of post-harvest and storage losses of agricultural produce and food that results in national savings.
  - However, reduction of food wastage will depend on various aspects such as post-irradiation storage, the total quantity of irradiated food products and time-lapse between irradiation and distribution to users.
- It is used for inhibition of sprouting in bulbs and tubers, insect disinfestation of cereals, pulses and grains, microbial decontamination (hygienization) of dry spices etc. for preservation/shelf life extension by applying pre-determined radiation doses.

Food Irradiation

Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects.
Food irradiation involves ionizing radiation and uses X-rays, gamma rays or high-energy electron beams.
- Gamma rays are emitted from radioactive forms of the element cobalt (Cobalt 60) or of the element cesium (Cesium 137). Gamma radiation is used routinely to sterilize medical, dental, and household products and is also used for the radiation treatment of cancer.
- X-rays are produced by reflecting a high-energy stream of electrons off a target substance (usually one of the heavy metals) into food.
  - X-rays are also widely used in medicine and industry to produce images of internal structures.
- Electron beam (or e-beam) is similar to X-rays and is a stream of high-energy electrons propelled from an electron accelerator into food.
The irradiation process has been approved by the Food and Agriculture Organisation (FAO), the World Health Organisation (WHO), the International Atomic Energy Agency (IAEA) and the Codex Alimentarius Commission.

Benefits

The technique controls spoilage and food-borne pathogenic micro-organisms or insect pests without significantly affecting taste or smell.

Irradiation is also a viable pest control method, providing phytosanitary security for traded fresh produce by preventing insects and other pests from developing and reproducing.

Source: PIB

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