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Read the passage given below and answer the questions that follow.                                                                     (8) Irradiation is the treatment of food with energy from gamma rays, x-rays or electrons for aspecific purpose. It offers advantages to the producer, processor, retailer and consumer by preventing food losses after harvesting and assures quality and safety of the food consumed. At very low doses, it inhibits re-growth or sprouting of stored potatoes, onions, garlic; delays  ripening and over-ripening of fruits and substitutes chemical fumigants used to controlinsects and pests in stored foods like rice, wheat flour, sooji, pulses, gramflour, dry fruits,nuts, spices and dry fish. At higher doses, irradiation pasteurizes or retards spoilage of meat, poultry and seafood by killing the bacteria causing spoilage of these foods and ensures food safety by destroying food-borne pathogenic bacteria. At still higher doses, it can improve the quality and microbial safety of spices and dried herbs. The incidence of food-borne gastro-intestinal infections has increased in recent years even incountries like North America and Europe. Irradiation is now widely considered the mosteffective technology to prevent such diseases. Answer the following questions,                                                                                                                                 (1 x 8 = 8) (i) What is irradiation? (ii) What advantages does it offer? (iii) How does it ensure food safety? (iv) What does it do in low doses? (v) What does it do in higher doses? (vi) How does it offer advantages to the producer and consumer? (vii) Which incidence has increased recently and where? (viii) How are these diseases prevented?

Answer:

(i) Irradiation is the treatment of food with energy from gamma rays, x-rays or electrons for a specific purpose. (ii) It offers advantages by preventing food losses after harvesting and assures safety and quality of the food consumed. (iii) It ensures food safety by destroying food-borne pathogenic bacteria. (iv) At low doses, it inhibits re-growth of stored potatoes, onions, garlic and delays ripening andover-ripening of fruits. (v) At higher doses, it pasteurizes or retards spoilage of meat, poultry and seafood by killing the bacteria. (vi) It offers advantages to the producer and consumer by preventing food losses after harvesting. (vii) The incidence of food borne gastro-intestinal infections has increased, even in countries like North America and Europe. (viii) These diseases are prevented through irradiation.