Food irradiation may significantly contribute in reducing food borne diseases of the microbial origin.
Almost all basic food materials originate from an open or exposed environment. Grain, legumes, fruits, vegetables, grains ,pulses are all produced and harvested in an open environment, thereby exposing them to all the organisms, harmful and otherwise, that naturally exist in that environment. Despite efforts to exercise good agricultural practices, raw foodstuffs may still become contaminated with pathogenic organisms, particularly in countries where food animals are not maintained in sanitary conditions, and where untreated waste and wastewater is used for fertilization and irrigation. This particularly holds for developing countries where warm, humid climate is ideal for the growth and proliferation of pathogenic organisms. The poor food handling methods further contribute to an increase in contamination.
Contaminated foods are one of the most common health problems in the world and are a major contributing factor to reduced economic productivity in developing countries. The illnesses contracted from contaminated food are generally caused by micro-organisms such as bacteria, viruses, molds, and parasites and usually result in conditions such as diarrhea, gastrointestinal pain, GIT upset discomfort, vomiting, headache, food poisoning and gastro etc in many serious cases, leading to death. In the United States, six million cases of food borne disease are reported annually with more than 9,000 of these cases resulting in death. Studies by the US Center for Disease Control in 1999 estimated that food-borne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year. Economic losses associated with such food-borne diseases are high, going as high as USD 33 billion. The Center for disease control and Prevention in Atlanta estimates that the number of cases of food-borne diseases in the United States is now about 30% of the population per year. Similarly Centre also show that foodborne diseases caused by pathogen bacteria, such as Salmonella, Campylobacter, Escherichia coli, vibrio, Trichinella, Tapeworm and other parasites caused an estimated 9000 deaths from 6.5 million to 81 million cases of diarrheal disease annually.
In developing countries, the situation is much worse and the major cause of illness and death in infants and children in developing countries is diarrheal disease. Almost 70% of diarrhea episodes in children result from contaminated food. Estimates show that more than 2 million children under the age of five die each year from ingestion of contaminated food.
In addition to their effects on overall health, the economic and social consequences of food-borne diseases are extremely serious. When factors such as lost labor or income, medical or hospitalization expenses, and other associated costs are taken into account, the estimates run into billions of dollars. Even in developed country like USA, the cost of salmonellosis alone was conservatively estimated at more than USD 1 billion in 1987.
The recent globalization of the world`s food supply has intensified the proliferation of food-borne disease. Food-borne disease organisms move together with traded goods, crossing international borders with impunity. Since these organisms travel with the tiniest particles of dust carried in the wind and are easily swept along international waterways, even the most rigorous quarantine procedures cannot prevent their movement between countries.
Food irradiation the latest preservation technology has emerged with the ability to destroy pathogenic (disease causing) organisms in food. Just like heat pasteurization of liquid foods like milk and juices, which effectively eliminates spoilage and pathogenic bacteria, inactivates spoilage enzymes, and extends shelf-life without significantly altering taste and nutritional value, irradiation can perform the same protective functions for solid foods by decreasing significantly the number of micro-organisms in foods without causing significant changes in their flavor and aroma. It is the only process that can do so effectively in raw and frozen foods. Food irradiation causes little change in the fresh characteristics of foods because the process raises the temperature of foods very little, if at all, at the doses used. It is specifically more useful for consumers who have a high risk for food borne illness, such as the elderly, the concomitant or fragile patients, the very young, and those with compromised immune systems like diabetics, transplant patients, people on cancer therapies, HIV/AIDS patients.
Food Irradiation is a potential technology specifically for developing countries where contamination conditions prevail everywhere and complicates the risk of microbial incident in routine life of masses. Technology may contribute significantly not only reducing foodborne illness but may also contribute positively to the economy of the country.
