Food Irradiation is internationally recognized phytosanitory measure presenting wide range of benefits for our horticulture industry.
The susceptibility of fruits and vegetables to spoilage is increased by its perishable nature. This perishability stems from the presence of micro-organisms in the food that keep on consuming the food, and ultimately make it unusable for human consumption. This necessitates an action to prevent this happening, or at least to delay this till the time that it gets consumed by humans; there arises the requirement for food preservation techniques.
For centuries, great effort has been devoted to finding ways of preserving fruits and vegetables and protecting it from micro organisms, insects and other pests. Different methods remained in practice by humans for preservation like Drying by using radiations from sun was most likely one of the first techniques developed for preserving fruits, vegetables, meat, fish, etc. Heating to kill microbes and enhance its shelf life , fermentation preservation by adding acid or alcohol to attain longer shelf life, salting and smoking also have long histories of use in food preservation. Later techniques include the use of preservatives with advantages and disadvantages of using food grade and other preservatives, Heat pasteurization advantages are mostly limited to milk, similarly freezing & refrigeration is also in practice widely in Pakistan both for liquids and solids but it has no effects on reducing microbial burden on commodities, similarly protecting chemicals both globally and in Pakistan is among widely used techniques for crops and different commodity storage purposes. Under an international environmental treaty called Montreal Protocol, the use of traditional chemicals like Methyl Bromide, Ethylene di-bromide, Ethylene di-chloride, Ethylene oxide for fumigation of grains and other materials are being banned by various countries. Ethylene di-bromide has been banned in USA and most other countries; ethylene oxide has been banned in the European Union and Japan. Methyl bromide (MB) and Ethylene oxide (EtO) were earlier widely used for fumigating spices and food ingredients to reduce microbial contamination. However, the toxicity of EtO and its derivatives—especially ethylene-chlorohydrin, a carcinogen—led to imposing a ban on its usage by the European Union in 1991. Similarly, MB has very strong ozone depletion potential and therefore cannot be used.
Food irradiation presents an effective alternative to these traditionally used fumigants and pesticides, resulting in a reduction of chemical residues in food and preventing the health hazards associated with the use of such agricultural products. Ban on use of these chemicals has led to a resurgence of interest in irradiation as a quarantine treatment. In addition, irradiation treatment also reduces the need for pesticides when crops are cultivated and stored afterward.Food Irradiation is internationally recognized phytosanitory measure not only limited to preservation but technology significantly adds to the quality of the agriculture commodities bringing it to global standards of quality for exporting purposes.
Food Irradiation significantly extends shelf life of different fruits and vegetables by killing spoilage organisms and by delaying ripening for the commodities. Therefore irradiated commodities are kept fresh for longer periods of time. Moreover, by interfering with cell division, irradiation inhibits sprouting in tubers, bulbs, and root vegetables like potatoes and onions.
Food Irradiation can be used to control different pests of perishable produce from plant protection and quarantine point of view. It has emerged as a potential technology to eliminate trade barriers among countries.
Food Irradiation eliminates insect infestation for different horticulture commodities. It provides effective solution to longterm storage issues of different crops.
Food Irradiation has provided effective solution to use of traditional chemicals and preservatives. After ban on most of chemicals our agriculture is left with limited choice and irradiation presents an effective alternative to fumigants and pesticides, resulting in a reduction of chemical residues in food and preventing the health hazards associated with the use of such agricultural commodities.
Food Irradiation improves food safety by improving the quality of different fruits and vegetables. It eliminates different pathogens which are cause of different illnesses. In developing countries like Pakistan there are poor food handling practices and sanitation arrangements always contributing to the multiple food borne illness. Technology may be highly beneficial in reducing medical expenditures due to food borne diseases.
. Food irradiation not only has great potential for preservation but it adds significant value to the quality of our horticulture commodities. Therefore it is required to pave the way for development of technology that not only can contribute to development of horticulture industry but significantly reduces the risk of food borne diseases.
