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CHAPTER ONE
1.0 Introduction (Origin)
CHAPTER TWO
2.0 Literature Review
2.1 Principle and processes of food irradiation
2.2 Methods of irradiation
2.3 Safety of irradiated foods
2.4 Consumers acceptance of food irradiation
2.5 Beneficial effects of food irradiation
2.6 Problem association with good irradiation
2.7 Health Risk
2.8 Effects of irradiation on the content of food
2.9 Effects Of Irradiation On Biological Process Of Animal

CHAPTER THREE
3.0 Conclusion
3.1 General Review
3.2 Recommendation
3.3 The Further Of Food Irradiation
3.4 References

CHAPTER ONE

INTRODUCTION
1.0 WHAT IS IRRADIATION
Just a mention of the world irradiation, sparks strong objection, usually based on misunderstanding of the process involved and its effects on foods. Very simply, irradiation is a process of exposing food, either prepackaged or in bulk, to very high energy, invisible light waves called radiation. The process controls the amount of radiation the food absorbs. F or irradiation is a means of preservation, it is used to extend product shelf life.

The radiation energy used is able to cause changes in molecules such as breaking chemical bonds. At small irradiation, does, properties of the food such as sprouting and ripening can be modified. Higher doses can alter molecules in microorganisms so they can no longer cause spoilage or human illness. (Andres et al 2002).

Food irradiation is a means of food preservation that has been in development since the early part of the twenty century. If applied properly, irradiation can be effective in a way of reducing the incidence of food born disease and treatment of variety of potential problem in our food supply. It is capable of improving the safety and quality of many foods and extending their shelf life.

Irradiation, however, is not a care all process. It is not suitable for every food and it cannot reverse spoilage which has already occur. Foods are treated with lionizing radiation to accomplish many different goals. Food processing technology can improve he safety of food through the reduction of pathogenic bacteria and other microorganisms as well as parasites t hat cause food borne diseases. (Morehouse 1998).

Early in the 1920’s a French scientist discovered that irradiation could be used to preserve food. The technology was not adopted in the United State of America until World War 2. At this time, there was a need to feed mallow of men and women in uniform. The United State Army sponsored a series of experiments with fruits, vegetables, dairy products, fish and meats. In 1963, the United State saw its first approval of food irradiation when Food and Drug Administration approved its use to control insects in wheat and wheat flour.

In 1964, additional approval was given to inhibit the development of sprouts in white potatoes. In 1983, approval was granted to kill insect and control micro-organisms in a specific list of herbs, spices and vegetables, seasoning. So many verities of food have also received approval since then till date.

The latest approval for irradiation in the United State of America was granted in December 1997 for red meat. (Delaplane et al 2002).
Irradiation of foods is one of the recent advances in food preservation techniques. Food irradiation is a process whereby food is expose mainly to ionizing radiations at short wave length from the electromagnetic spectrum plus highly accelerated intra and extra mealear particles such as electrons, protons, alpha – particles and Neutrons.

The longest wave length electromagnetic radiation example:- infrared and radio wave have lower energy content lower penetrating power and are non-ionizing. The process of food irradiation uses gamma rays from radioactive isotopes. Such as cobatt – 60 or Caesuim – 137, x –rays or electron from unear acceleration. Cobait – 60 has been the…

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