Name Professor Course Date Radiation Treatment for Food Preservation: Good or Bad? Radiation treatment used in food preservation has positive and negative effects but based on the results of researches it has more advantages compared to hazards. The positive effects of radiation treatment include effective disinfection, cost-efficient and time-efficient method of food processing, and good retention on quality of food and related commodities (Alothman et al…
The preservation of the quality of the food in terms of flavor, texture and components is also another advantage of the radiation 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 physical and non-thermal method of food preservation also referred to as cold-pasteurization used to decrease or even remove 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 prevention 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 improve 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. ...
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