irradiation is
used to destroy pathogenic and spoilage microorganisms without
compromising food safety, nutritional properties and sensory food
quality (WHO, 1997). Therefore, g irradiation finds its use in preserving
food quality and prolonging its shelf life, resulting in a
lesser food degradation-based economic loss, which is of importance,
especially in developing countries
irradiation is
used to destroy pathogenic and spoilage microorganisms without
compromising food safety, nutritional properties and sensory food
quality (WHO, 1997). Therefore, g irradiation finds its use in preserving
food quality and prolonging its shelf life, resulting in a
lesser food degradation-based economic loss, which is of importance,
especially in developing countries
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