State five purposes served by irradiation in food preservation,(5 marks)June/July 2020

Irradiation is a process in which food is exposed to ionizing radiation in order to kill bacteria, viruses, and other microorganisms. Irradiation is used in food preservation for a variety of purposes, including:

1. Increasing shelf life: By killing microorganisms, irradiation can help to extend the shelf life of certain foods, such as fresh fruits and vegetables, meats, and grains.
2. Reducing the risk of foodborne illness: Irradiation can help to reduce the risk of foodborne illness by killing harmful microorganisms that may be present in food.
3. Reducing the need for chemicals: Irradiation can be used as an alternative to chemical preservatives, such as sodium benzoate or sulfur dioxide, which may have negative effects on human health or the environment.
4. Protecting against pests: Irradiation can be used to kill insects and other pests that may be present in food, such as stored grains or dried spices.
5. Improving the safety of imported foods: Irradiation can be used to improve the safety of imported foods, which may be exposed to a variety of microorganisms during transportation and storage.