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.
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