Food is vital for human
existence. Conservation and preservation of food is essential for food security
and it provides economic stability and self-reliance to a nation. The need to
preserve food has been felt by mankind since time immemorial. The seasonal
nature of production, long distances between production and consumption centres
and rising gap between demand and supply have made this need even more relevant
today. The hot and humid climate of a country like India is quite favourable
for growth of numerous insects and microorganisms that destroy stored crops and
cause spoilage of food every year. Spoilage can also occur due to chemical and
physiological changes in stored foods. Sea-foods, meat and poultry may carry
harmful microbes and parasitic organisms that cause illnesses associated with
their consumption. As in other parts of the world, India has also practiced
various methods of food preservation such as sun drying, pickling and
fermentation which were supplemented with more energy consuming techniques such
as refrigeration, freezing and canning. Each of these methods has its merits
and limitations. Man has always been in the search for newer methods to
preserve foods with least change in sensory qualities. Radiation processing of
food is one of the latest methods developed for this purpose. Food Technology
Division (FTD) of the Bhabha Atomic Research Centre (BARC) is involved in the
research on food preservation through radiation.
Radiation processing of food
involves exposure of food to short wave radiation energy to achieve a specific
purpose such as extension of shelf-life, insect disinfestations and elimination
of food borne pathogens and parasites. In comparison with heat or chemical
treatment, irradiation is considered a more effective and appropriate
technology to destroy food borne pathogens. It offers a number of advantages to
producers, processors, retailers and consumers. Though irradiation alone cannot
solve all the problems of food preservation, it can play an important role in
reducing post-harvest losses and use of chemical fumigants.
Know-How and Technology
Transfer
Expertise and know-how for
designing, fabrication and commissioning of irradiators is available in the
country with the Department of Atomic Energy (DAE) and BARC. In India
commercial food irradiation could be carried out in a facility licensed by the
Atomic Energy Regulatory Board (AERB). The DAE has set up two technology
demonstration units in India. The Radiation Processing Plant at Vashi, Navi
Mumbai, mainly meant for treatment of spices, dry vegetable seasonings like
onion flakes, and pet foods, is being operated by the Board of Radiation &
Isotope Technology (BRIT). KRUSHAK (Krushi Utpadan Sanrakshan Kendra),
Lasalgaon, was set up in 2002 by BARC, to demonstrate low dose applications of radiation such as
control of sprouting, insect disinfestations, and quarantine treatment. KRUSHAK
became the first Cobalt-60
gamma irradiation facility in the world, outside US, to be certified by
USDA-APHIS for phytosanitary treatment enabling export of mango from India to
the US in 2007 after a gap of 18 years. The microbiological, nutritional and chemical
aspects of radiation-processed foods have been studied in detail around the
world. None of these studies have indicated any adverse effects of radiation on
food quality.
Commercial Prospects in
India
In India radiation processing of food can be
undertaken both for export and domestic markets. Food could be processed for
shelf-life extension, hygienization and for overcoming quarantine barriers.
Huge quantities of cereals, pulses, their products, fruits and vegetables,
seafood and spices are procured, stored, and distributed throughout the length
and breadth of the country. During storage and distribution grains worth of
thousand of crores of rupees are wasted due to insect infestation and related
problems. Radiation processing can be used for storage of bulk and consumer
packed commodities for retail distribution and stocking.
(PIB Features.)
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