Radiation Treatment of Foods Research Paper Example | Topics and Well Written Essays - 500 words

Radiation Treatment of Foods - Research Paper representativeThe preservation of the quality of the food in terms of flavor, texture and components is also another(prenominal) advantage of the shaft method as compared to other methods (Alothman et al. 201). The first benefit of radiation in food preservation is in terms of effectiveness in disinfection from different forms of contaminants. The use of radiation is recognized as a carnal and non-thermal method of food preservation also referred to as cold-pasteurization use to decrease or even excerpt pathogens and contaminants from food. The process is commonly used for the removal of pathogens in fruit juices, hindering the spoilage of seafood and meat products and bar of microbial growth such as Salmonella in poultry products. Lower doses referred to as radurization are used to hinder enzyme action such as sprouting and ripening (Dionisio et al. 1267). The process of decontamination then can remedy the shelf-life of the food and related products (Alothman et al. 202). The efficiency of radiation treatment on the basis of price and time is another important advantage. The process of radiation treatment is time-efficient due to the fact that compared to other methods it has short processing time.