Review on Radiation as a Means of Food Preservation and its Challenge

Food irradiation is a process of exposing food to ionizing radiation for the purpose of food safety and preservation. Ionizing radiation has advantages and disadvantages from some advantages point of view it use to destroy harmful biological microorganisms in food, to extend shelf life of food and to facilitates trade (food) exportation(i.e. it prevent trade barrier).The disadvantages of food irradiation is, it requires so expensive and sophisticated material(machine), negative perception of the consumer about irradiated food, this is because of lack of knowledge and awareness, people think that as if irradiated food becomes radio actives, but food irradiation is recognized by FAO/WHO label by radura, international symbol for irradiated food. So irradiated food is not radioactive because no contact between food and radiation sources, but it has an effect on public health when the processor's not follow the appropriate procedure(eg. over dosage of the radiation). There for the processors should follow an appropriate procedure, rules and principles. Properly radiated food does not have any health impact on consumer.