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Disadvantages of Food Irradiation:

· It reduces the content of several key nutrients such as Vitamin E (~15-30 %); Thiamin (~10-25%); Vitamin C (5-15%); Riboflavin (~7-10%); Pyridoxine (~10-20%); Vitamin B12 (~15-20%). Other nutrients are also affected however the results are less consistent.

· It creates radiolytic products with unknown short term or long term safety effects.

· Some of the organoleptic properties are affected especially for herbs, spices, essential oils.

· Formation of cholesterol oxides and fatty acid epoxidation and other oxidation products (aldehydes, esters, ketones etc.) posing safety concerns.

· Aggregation of certain proteins has been found for high protein commodities.

· The method is 90-95%% effective in killing microorganisms. The remaining 5-10% remain unaffected and may proliferate thus negating the irradiation steps. The methods can result in 95-100% effectiveness but will substantially affect the quality of the food item (taste, nutrient contents, radiolytic products,denaturing proteins, fatty acids etc.).

· Is ineffective against viruses.

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15y ago

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