The Role of Gamma (co-60) Irradiation Facility in Food Preservation

Abstract

THE ROLE OF GAMMA (Co-60) IRRADIATION FACILITY IN FOOD PRESERVATION Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating micro-organisms and insects. Radiation sources used is cobalt-60 which decays into a stable nickel-60 isotope, two wavelengths of high-energy gamma-rays are emitted (1.17 and 1.33 MeV- average of 1.25 MeV used). For low dose irradiation is applied in sprout inhibition in bulbs and tubers(0.25KGy – 0.75KGy) , Delay of fruit ripening(0.25 – 0.75KGy). Medium dose irradiation application in Reduction of spoilage microbes to improve shell- life of meat, poultry and seafood's under refrigeration(1.5 – 0.3kGy). High dose irradiation application in sterilization of hospital equipment(25-70kGy). Radiation processing is a cold process and therefore, unlike heat, it can be used on agricultural commodities without changing their fresh-like character. It does dose not alter significantly nutritional value, flavor, texture and appearance of food. Radiation using Cobalt-60 cannot induce any radioactivity in food and does not leave any harmful or toxic radioactive residues on foods as is the case with chemical fumigants. The limitations to this process is that it cannot be applied to all kinds of food, cannot make a bad or spoiled food look good and cannot destroy present pesticides and toxins in the foods.