SHELF LIFE IMPROVEMENT OF FOOD PRODUCTS ON EXPOSURE TO GAMMA-RADIATION

Ionizing radiation was first recognized with the discovery of x-rays. Within a year of its discovery, it was suggested as a means to kill microorganisms in food. Gamma rays also with specific energies come from the spontaneous disintegration. Only certain radiation sources can be used for food irradiation, because all do not penetrate into foods. These ionizing radiation passes through food without generating intense heat (as infrared and microwave radiation do) while disrupting the cellular processes associated with sprouting, ripening or growth of microorganisms, parasites and insects by instituting or stopping them. The processing is normally done at low temperature and under modified atmospheres to avoid adverse effects on the sensory quality of the product. The effect of gamma irradiation at two irradiation doses (0.25 and 0.75 kGy) was observed on health mixes-I&II. It was reported that at low doses of radiation levels there were no changes in Nutritional quality of foods occurs, hence it was proposed to study two levels of low dose radiation (0.25kGy and0.75KGy for the developed Health Mixes.The shelf life of Non-irradiated and Irradiated Health Mixes-I and II were tested by analysing their Microbial assays I and II. Thus our current study we had focused on Gamma irradiation on Health mix products, which has been significantly suggested to inhibit microbial growth and extend the shelf life of Health mixes-I&II.