Ouattara, 2000). However, because of misunderstandings
about the technology itself and misguided association
with the nuclear establishment, food irradiation has
often been set aside for use only when everything else
fails. Further, irradiation of fish and meat may be the
key to a wider adoption of the technology the world
over because of its unique potential as a control measure
of diseases well known and feared by the public. In the
present study we report the feasibility of preparing shelfstable
and microbiologically safe, convenience shrimps
using g-radiation as one of the hurdles.