Effect of Irradiation on the Storage Stability of Whole Wheat Flour

Food safety has become an important factor in our lives and it is necessary to think about agriculture products hygiene consistent with the idea of farm to table . Food safety is a subject of growing importance to consumers. One reason is the emergence of new types of harmful bacteria or evolving forms of older ones that can cause serious illness. Radiation treatment of food may effectively control food borne pathogens microorganism, bacteria and parasites organism, insect infestation, delay ripening and inhibit sprouting. A direct benefit of good food irradiation practices is the reduction of food borne illness and significant shelf life extension of the irradiated product. Another benefit of extreme importance is related to the possibility of that food irradiation may prevent the use of highly toxic fumigants which were also found to cause environmental pollution and do harm to the ozonosphere. The irradiation technology is recommended for no toxicity, no pollution, no remains, by many organizations: World Health Organization (WHO), Food and Agriculture Organization (FAO), International Atomic Energy Agency (IAEA) and Codex Alimentarius Commission (CAC)etc.

Autorentext

Madam Farah Alam has completed her M.Sc (Hons.) Food Science and Technology from National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan. Her efforts were focused on to evaluate the effect of irradiation on the storage stability of whole wheat flour.