ABSTRACT
In comparison with heat or chemical treatment, irradiation is considered a greater powerful and appropriate technology to destroy food borne pathogens. Important United Nation agencies such as the World Health Organization (WHO) and the Food and Agriculture Organization (FAO) recognize irradiation as another important method of controlling pathogens and food spoilage in global issue. Food irradiation processing involves wide dose ranges and variable dose-rates. Many accurate, reliable dosimetry systems are now available. In addition, industrial radiation processing such as irradiation of foodstuffs and sterilization of health care products are both highly regulated, in particular with regard to dose. Pasteurizing doses of irradiation can kill or reduce the populations of both food spoilage and pathogenic microorganisms in food. The commercialization, labeling and nutritional viability of food irradiation is also increasing. Retail stores that offer irradiated products for sale are experiencing positive feedback due to have their intra governmental subsidized support.
