*A method to ensure hygienic quality of solid food.
*Improve public health
*Increased confidence in irradiated foods. Food irradiation is particularly effective in controlling foodborne spoilage microorganisms and decontaminates food form pathogenic bacteria, yeast, molds and insects. This decontamination can improve the hygienic quality of the food and prevent potential health hazards and thus improve public health concerns.
*Reduce shrink and minimal food losses. It is significantly reduced ‘in-system’ physical losses or ‘shrink’ experienced whenever a product with improved shelf life improved. Disinfestations and shelf-life extension improvements provided by irradiation can be used to control and minimize the post-harvest losses caused by insect infestation in grain, pulses and fruits. This point is more important for the developing countries where the losses during the post-harvest stage are high.
*Increase energy savings
*Greater international trade
*Reduced government inspection. The government, itself under public pressure to reduce the incidents of foodborne disease will be reluctant to diminish its inspection function unless it is confident that adequate procedures are in place. Irradiation thus has the desirable effect of reducing unwanted and government interference in the operation of manufacturers and processors.
The advantages of using food irradiation
