Food irradiation is low temperature sterilizing technique as in this case, sterilization can be effected at room temperature. Foods are exposed to high-energy rays called gamma rays or by fast-moving electrons, which kill bacteria, fungi and insects. In some cases, irradiation delays fruit ripening. A major advantage of irradiation is that it can be done after the food is packaged and sealed. It has been used in pasteurizing or sterilizing perishable foods such as meat, fish and fruits and extending their storage lives for long periods. It is also used for sprouting inhibition in onions, potatoes etc. Cobalt-60 or Cesium-137 or electrons producing machines are the principal sources of ionizing radiations used for food irradiation.
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