Science behind radiation processing of food and allied products

Continuation of life processes in the cell requires preservation of the integrity of biomolecules like DNA, RNA, and proteins. The catabolic processes generate energy in the form of ATP and the anabolic processes help manufacture large and small molecules using this energy and the molecular precursors. Radiation interacts with the cellular components, either directly or indirectly through radiolysis of water, bringing about changes and disruptions in the normal catabolic and anabolic pathways. These changes, depending upon the dose applied, are either reversible or irreversible and manifest as physiological changes like inhibition of sprouting, delay in ripening, killing of insects and microbes in foods. Scientific studies of more than four decades on the wholesomeness and nutritional aspects of irradiated foods have shown no adverse effects in animals and humans, paving the way for commercial exploitation of the technology of radiation processing of food and agricultural commodities. (author)