Irradiation kills bacteria and other harmful organisms without affecting the food that is being exposed. This way the food does not have to be boiled or heated to the point of cooking or otherwise damaged. Irradiation can also reduce the necessity for chemicals and other artificial preservatives. Irradiation can be used with foods that are typically difficult to disinfect any other way such as raw meats, fish, fruits and vegetables which can carry salmonella, e. coli, and other harmful organisms.
irradiation
Food irradiation is a process that can help kill harmful bacteria and parasites in food, reducing the risk of foodborne illnesses. It can also extend the shelf life of certain foods by slowing down the ripening process and inhibiting the growth of mold and bacteria. Overall, food irradiation can contribute to improved food safety and preservation by reducing the risk of contamination and spoilage.
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Advantages Can be used to destroy or inactivate organisms that cause spoilage and decomposition Foods that are sterilized by irradiation can be stored without refrigeration for years Offers an alternative to chemicals for use with grains, potatoes, citrus and tropical fruits, seasonings, and spices
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Depending on the type of the food many methods of preservation exist: adding sugar, salting, irradiation with gammas, freezing, lyophilisation, pasteurization etc.
Some modern methods for food preservation include refrigeration, freezing, canning, vacuum packaging, irradiation, and high-pressure processing. These methods help extend the shelf life of food products by slowing down microbial growth, enzyme activity, and oxidation.
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