The status and prospects of food irradiation, as an alternative food preservation technology in Nigeria

  • Chinyerere I. Iwuoha Department of Food Science and TechnologyFederal University of Technology, OwerriP.M.B. 1526, Owerri, Nigeria

Abstract

This paper discusses how food is irradiated, status of application, and factors influencing Food Irradiating Technology (FIT). Reports have shown that Nigerian FIT has not gone beyond the laboratory demonstration level, due to some techno-economic and political limitations. It has been applied at doses of 0.05 5.0kGy to up to 8 foodstuffs to achieve sprout inhibition and extension (yams and onions), control of moldiness (coca beans, cowpeas and smoked-dried fish) and decontamination (ground red pepper, groundnuts and soyabeans). Nigeria has made preliminary installation and running cost estimates, and has solicited technical assistance from international authorities in this area. The next positive step may usher her into full commercial FTI activities.

[Niger Agric. J. 33 (2002): 88-96]
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Articles

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