ABSTRACT
In the history of food preservation, technologies such as canning, freezing, and microwave heating and their products have taken many years to be established in the food industry and accepted by consumers. Irradiation as a food preservation technology has been studied in various parts of the world for more than four decades. Acceptance and commercialization have been slow, somewhat similar to the controversial and slow development of pasteurization of liquid milk at the turn of the 20th century.
