International Journal of Pharmaceutical Science and Research

Authors
Bindu V, Padma KR, Sarada D

Abstract
Food preservation has been a chief concern for many over the decades. Contamination of food products with microorganisms and pests forms significant basis for extensive losses of foods in course of storage, transportation and marketing (15% for cereals, 20% for fish and dairy products and up to 40% for fruits and vegetables). Predominantly, pathogenic bacteria are principal causes of human suffering and one of the most remarkably public health problems worldwide. Radiation processing is effectual method in preservation of food as well as serves in control of food-borne diseases. It even annihilates or inactivates organisms that are sources for spoilage, thereby lengthening the shelf life of reliable foods. But foods have to be kept in airtight bags in order to prevent re-invasion. Irradiation process is currently employed to reduce or eradicate the risk of food borne illnesses, thwart or slow down the spoilage, arrest maturation or sprouting and as well as treatment against pests. Therefore, food irradiation augments the shelf life of food as well as its optimum quality is also sustained for longer durations. Therefore in our current review we have focussed on Irradiated food which is regulated all over the country in accordance with the Atomic Energy (Radiation Processing of Food & Allied Products) Rules 2012 and Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.