Question

What is cold sterilization ? List out the irradiation requirements for onions, potatoes, garlic and shallots, along with the purpose.

Hint:

Fact: Cold sterilization keeps food fresh without heat damage or nutrient loss.

Answer 1

Cold sterilization is a method of preserving food products using ionizing radiation like gamma rays or electron beams to kill or inactivate microorganisms, insects, or parasites without raising the product’s temperature significantly.
It is also called irradiation and is used to extend shelf life, prevent sprouting, and reduce post-harvest losses.
Cold sterilization is safe, leaves no harmful residues, and preserves the nutritional quality of food.
Below are the irradiation dose requirements for some common produce:
1. Onions:
Dose: 0.03–0.12 kGy
Purpose: To inhibit sprouting during storage and extend shelf life.
2. Potatoes:
Dose: 0.05–0.15 kGy
Purpose: To prevent sprouting and maintain quality during storage.
3. Garlic:
Dose: 0.05–0.15 kGy
Purpose: To inhibit sprouting and extend storage period.
4. Shallots:
Dose: 0.03–0.12 kGy
Purpose: To control sprouting and prolong shelf life.
Irradiation is approved by food safety authorities and helps reduce storage losses without the use of chemical sprout inhibitors.