Food irradiation has been recognized and regulated
as an effective technology in many countries (Diehl,
1995; Loaharanu & Thomas, 2001; Molins, 2001). The
technology can be harnessed for enhancing the hygienic
quality of food, for reducing spoilage of food and for
extending shelf life of food (WHO, 1994). Cereals and
nuts belong to an important class of human food that
are often stored for long periods before consumption.
Infestation of such kinds of foods by molds, insects,
their egg and larvae during storage are the major concerns.
Infestation causes a serious problem in worldwide
distribution and supply of food due to gross losses in
storage.