IJCBS, 1(2012):11-13 Ganguly et al., 2012 11 Preservation of food items by irradiation process Subha Ganguly 1* , Sunit Kumar Mukhopadhayay 2 and Subhasish Biswas 3 1 All India Coordinated Research Project on Post Harvest Technology (Kolkata Centre), Department of Fish Processing Technology, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata 700 094, India 2 Department of Veterinary Pathology, 3 Department of Livestock Products Technology, Faculty of Veterinary & Animal Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata 700 037, India Abstract Two types of radiations are used for preservation. They are ionizing radiations such as cathode and gamma rays and non- ionizing 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. Key words: Food, ionizing radiations, microorganisms, non-ionizing radiations, radiations, shelf-life. Mini-review article Received: 05-10-2011 Revised: 13-10-2011 Accepted: 17-10-2011 Available online: 15-01-2012 *Corresponding Author, e-mail: ganguly38@gmail.com 1. Introduction Food is generally exposed to ionizing radiations for destroying microorganisms, bacteria, viruses, or insects which the food might contain. Further applications include delay of ripening, increase of juice yield, sprout inhibition and improvement of rehydration. In certain cases, food irradiation leads to substantial chemical changes [1]. Irradiation is effective not only on food items but also on non-food items, such as medical hardware, plastics, tubes for gas pipelines, houses for floor heating, shrink-foils for food packaging, automobile parts, wires and cables (isolation), tires, and even gemstones. Food irradiation is very promising as a new technique in enhancing food safety and quality standards by causing the destruction of pathogenic microorganisms such as E. coli O157:H7, Campylobacter, and Salmonella from foods. Irradiation process also helps in reduction of spoilage bacteria, insects and parasites. It is gained its importance as a high quality food hygiene practice by causing the reduction and elimination of harmful and enteric microorganisms and bacterial population. The Food and Drug Administration has approved irradiation as an effective food quality technique for preservation and increasing storage life of meat, fresh fruits, vegetables and spices. Irradiation process is also used in certain fruits and vegetables for delaying and inhibiting sprouting and ripening processes. The effects of irradiation on the food and on animals and people eating irradiated food have been studied extensively for more than 40 years. These studies show clearly that irradiation process is approved for application on foods. Food irradiation is a very efficient mechanism in prevention of many food borne diseases and intoxications. Food preservation by irradiation technique provides consumers with wholesome and nutritious food items having improved hygiene and easy availability and quantity with increased storage life, convenience to transport. So, the process adds cost to fresh and preserved food items. 2. Effects Irradiation leads to destruction and permanent damage to DNA of pathogenic organisms. As a result they loose their capability to multiply and proliferate. If insects are present in food items then they become sterile incapable of International Journal of Chemical and Biochemical Sciences Journal Home page: www.iscientific.org/Journal.html © International Scientific Organization