The Ministry of Food Processing Industries is implementing a scheme for Integrated Cold Chain and Value Addition Infrastructure with the objective of preventing post-harvest losses of horticultural & non-horticultural produce.
One of the components of the Cold Chain scheme is the setting up of Irradiation facilities for preservation of the food products including onion, potato etc.,
Irradiated food is regulated in the country in accordance with the Atomic Energy (Radiation Processing of Food & Allied Products) Rules 2012 and Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
Food can be irradiated only in a food irradiation plant, which is authorized by the Atomic Energy Regulatory Board and licensed by the competent Government Authority.
The license to carry out food irradiation operation is given only after ascertaining the safety and security of the installation, its suitability to ensure proper process control, and availability of licensed operators and qualified staff.
Board of Radiation & Isotope Technology:
BRIT was constituted in March 1989 as an independent unit of Department of Atomic Energy from a part of the erstwhile Isotope group of BARC.
Board of Radiation & Isotope Technology (BRIT) is providing consultancy services for establishment of food irradiation plant.
Food Irradiation: What You Need to Know
Irradiation does not make foods radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of food.
Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects.
Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer.
Food Safety and Standards Authority of India (FSSAI) is also regulating the food safety aspects of irradiated food products under the Food Safety and Standards Act, 2016 and its Regulations there under.
What is radiation processing of food ?
Radiation processing of food involves the controlled application of energy from ionizing radiations such as gamma rays, electrons and X-rays for food preservation.
Gamma rays and X-rays are short wavelength radiations of the electromagnetic spectrum which includes radiowaves, microwaves, infrared, visible and ultra violet light.
Gamma rays are emitted by radioisotopes such as Cobalt-60 and Caesium-137 while electrons and X-rays are generated by machines using electricity.
