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One of the beneficial applications of atomic energy is in preserving foods for extended periods. Food irradiation, as this process is known, is an important milestone in food preservation methodology since the successful development of canning in the 19th century. It has unique merits over conventional methods of preservation such as canning, dehydration, salting, etc., because this process does not lead to loss of flavour, odor, texture and other highly desirable attributes of fresh foods. Poor post harvest practices including inadequate storage and preservation facilities, as well as adverse climatic conditions, cause heavy losses in India's agricultural and marine produce. Food irradiation promises to offer and effective means for minimizing these losses, thereby increasing their availability and stimulating exports. Sprout inhibition in potatoes and onions
Low doses of radiation are effective in delaying the natural processes of ripening in fruits. Thus shelf life of mangoes can be extended by about a week and that of bananas up to two weeks. This could improve the scope for internal trade and augment export of these commercially important fruits of India. Furthermore, gamma radiation can eliminate the seed weevil, an insect that lodges deep inside the stone of the mango. This can be a satisfactory solution to vexing quarantine problem. Dis-infestation of grains
Preservation of sea foods Fish, an important source of animal protein, is available in plenty all along the 500 km Indian coastline. However, the existing inadequate preservation facilities cannot cope with the rapid spoilage of the catch and thereby limit the availability of seafood in the interior regions. By selective destruction of spoilage bacteria, moderate doses (200 kilorads) of radiation can extend the acceptability, and, in turn, marketability of iced fish by about two weeks. Combination processes with heat and radiation can also increase the shelf life at room temperature by several weeks. Besides, this is the only method of removal of pathogens from pre-packed frozen product.
India is a major spice producing and exporting country. Spice export trade is always faced with stringent quality requirements relating to insect infestation and microbial contamination. Fumigation of spices with chemicals like methyl bromide, ethylene oxide and propylene oxide, has inherent disadvantages, especially retention of chemical residues. Single treatment of gamma radiation can make spices free of insect infection and microbial contamination without the loss of flavour components. The treatment can also be used for pre-packed ground spices and curry powders. Safety of irradiated foods
Food irradiation and Processing Laboratory of Bhabha Atomic Research Centre is one of the foremost laboratories of such kind in the world. For over the past two decades, it has carried out research and development work relating to radiation preservation of perishable foods, particularly those of economic importance to India. Irradiation techniques developed at this Research Centre have been shown to be effective for inhibition of sprouting in potatoes and onions, delayed ripening of fruits, dis-infestation of grains, extension of shelf life of fish and meat, elimination of pathogens from frozen sea food and microbial & insect decontamination of spices. This programme necessitated investigation for answering all possible questions concerning the efficacy of the process, quality of the material and safety of irradiated food for human use. Basic studies were also needed to elucidate the spoilage factors since the major objective of the process has been on the extension of post-harvest storage of different commodities in natural form. In collaboration with growers' cooperatives and other user agencies in the country, tecno-economic feasibility studies have been initiated for irradiation of certain commodities. Source: Department of Atomic Energy, Mumbai
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The application of low doses of radiation can arrest sprouting of potatoes and onions. As a result, storage losses due to sprouting of the tubers and bulbs and their dehydration can be reduced substantially. Adoption of the new technology, especially for onions, could mean significant benefits to this country that is the largest producer of onions in the world. The development of high-yielding, short duration and disease-resistant varieties of potato in recent years has led to increased production and consequently problems of storage and conservation. Chemical sprout inhibitors are difficult to apply and are not always effective. Sprout inhibiting dose of radiation is also effective in destroying tuber moth, a devastating pest of potato. Irradiation, therefore, offers a satisfactory solution to the storage problems of potatoes.
Delayed ripening of fruits
The success of green revolution has enabled India to produce over 160 million tonnes of food grains ever year. However, inadequate storage facilities lead to losses, amounting to 10-15% every year, due to insects, pests alone. With progressive increase in the quantity of food grains and necessity for longer storage periods, these losses will escalate unless dis-infestation measures are improved. Chemical disinfestations methods, such as fumigation, require repeated application, as these do not eliminate insect eggs. They may also leave harmful residues in the treated grains. Low dose irradiation completely kills or sterilizes the common grain pests, and even the eggs deposited inside the grains. Moreover, only a single radiation exposure of grains is sufficient for dis-infestations. This, therefore, is ideally suited for large-scale operations, thereby offering substantial economic benefits. Irradiation can also serve as an effective process for dis-infestation of certain pre-packed cereal products like atta, soji (rava) and premixes.
The safety of food processed by radiation has been examined carefully, both at the national and international levels. On the basis of extensive wholesomeness studies with laboratory animals carried out in different countries including India, FAO/IAEA/ WHO Joint Expert Committee has recommended that the food items irradiated up to an average dose of 10 Kilo Gray be accepted as safe from the health angle and do not present any toxicological hazards. In fact, the doses of irradiation required for the treatment of commodities are far below this stipulated limit. The committee has further recognised radiation as a physical process like thermal processing and not as a food additive. Currently, about 30 countries have given clearance to over 46 items of irradiated foods. Irradiated foods are available commercially in several countries. India has cleared the application of radiation for preservation of onions, frozen seafood and spices.
