1.1 Background to the Study
In the last decade we witnessed an
increasing demand for nutritious, fresh like food products with high
organoleptic attributes, improved safety and prolonged shelf- life. Non
thermal inactivation of microorganisms has been a major reach topic on
this subject. Some of the other investigated technologies are high
hydrostatic pressure (HHP), pulsed electrical fields (IEF), ionizing
irradiation and ultraviolet (UV) irradiation decontamination (Devliegher
et al., 2004).
Food contamination is still an enormous
public health problem. The irradiation technology is capable of
improving food safety prolonging food shelf life and reducing the level
of food poisoning (Lacroix, 2005). This technology has gained interest
worldwide, in recent years by researchers in the field of food science
as well as by food manufacturers and consumers (Simmers, 2004). Food
irradiation was endorsed by several authorities (FDA, USDA, WHO, FAO
e.t.c.) based on extensive research work. This technology was developed
in the early part of the 20th century was applied to a limited extent
only. It applied properly, irradiation can inactivate food spoilage
microorganisms (bacteria, molds and yeast) in raw and frozen foods in
the food supply chain. It can also serve as an effective way of reducing
the incidence of food borne diseases (More house, 2002). The Food and
Agriculture Organization (FAO/IAEA/WHO) joint committee on the
wholesomeness of irradiated food approved I. 1981 the irradiation
technology (JECFI, 1981). It was stated that irradiation of food at
doses up to 10.0KGy (Overall average dose) is safe and introduces no
special nutritional problem. The joint FAO/IAEA/WHO study group on
High-Dose irradiation (JSGHDI, 1997) concluded that food irradiated yi
any dose appropriate to achieve the intended technological objective is
both safe to consume and nutritionally adequate.
Kume et al. (2009) studied in 2005 the
status of food irradiation world wide using published data together with
the response to a questionnaire survey during direct visit that they
carried out. The publication contains the most recent available
statistical data. The result showed that the amount of irradiated foods
in the world was 405,000 tons in the year 2005. It has been reported
that only in the united states, Canada and Brazil a total of 116,400
tons of irradiated foods was used. Data from other countries in Latin
America such as Argentina, Chile and Mexico could not be obtained for
this study.
The application of novel food processing
technologies to commercial foods often creates high levels of consumer
concerns about the possible risks associated with consuming foods
treated by these technologies. The consumer us normally not familiar
with the processes applied and the ingredients involved in
theanufacturing of foods. This is also true for food irradiation (Hayes
et al, 2009; Gunes and Tekin, 2006). Therefore, they are concerned about
possible short term and long term health effects (Cardello, 2003;
Deliza et al., 2003; Cardello et al., 2007).
1.2 Problem Statement
Food contamination is still an enormous
public health problem. The irradiation technology is capable of
improving food safety, prolonging food shelf life and reducing the level
of food poisoning (Lacroix, 2005). This technology has gained interest
world wide, in recent years by researchers in the field of food science
as well as by food manufacturers and consumers (Sommers, 2004). Although
it has been endorsed by several authorities such as FDA, USDA, WHO, FAO
based on extensive research , but it has not been adequately utilized
in Nigeria.
1.3 Objectives of the Study
The major objective of the study is food irradiation as an underutilized technology in Nigeria.
1.4 Research questions
The above objectives is to be achieved through the following research questions.
(1) what is food irradiation?
(2) why is it referred to as an underutilized technology in Nigeria?
(3) what does radura symbol mean?
(4) what are the potentials of food irradiation in food technology?
1.5 Significance of the study
The present study demonstrates the
necessity of education programs in order to familiarize the consumers
with the principles, aims potentials and benefits of food irradiation.
Such programs could open market to irradiated foods since lack of
information and understanding is the main obstacle for spreading the
utilization if this technology.
1.6 Scope of the study
The research focus on food irradiation as an underutilized technology in foods.
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