FAQ
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| ADVANTAGES OF RADIATION PROCESSING: [back] | ||
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| SOME OF THE COMMONLY ASKED QUESTIONS: [back] | ||
Most spices get heavily contaminated with microbes including pathogenic bacteria during processing while drying in open. Radiation processing does not involve an increase in temperature, humidity or chemical residues. To extend shelf-life of spices in packed form retaining colour, aroma & other sensory properties and avoid the bacteria & microbes insist on radiation processed spices. No. Radiation processing involves passing of food through radiation field, as shown in the isometric view, allowing the food to absorb energy and kill bacteria and does not produce radioactivity. (Just as our hand does not start emitting X-rays after being X-rayed.) No. In comparison to other food processing and preservation methods, the nutrition value is least affected by radiation processing. No. The microbiological safety of irradiated food has been carefully scrutinized by national & international scientific bodies. It has been shown beyond doubt that irradiation can neither increase infectivity of pathogenic microorganisms nor their ability to grow in such radiation processed spices. No. Results of extensive research have shown that almost all packaging materials currently used in food industry, are suitable.
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