Please en-light me that,Why sea food processing companies are not using gamma irradiation technology for preservation of fish in India while their using this techniques in other agricultural and allied sectors.
Sushri..have some more info here. Best..
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4801881/
http://ucfoodsafety.ucdavis.edu/files/227891.pdf
Treatment with any irradiation (E-beam, Gamma, x-ray) for sale into North America would require labeling as such and use of the Radura symbol. There is resistance to accepting irradiated proteins in North America for two reasons: 1) fearmongering by certain groups claiming is changes the nutrient composition (minimal, if at all) and generates changes in the food chemistry that are not good for your body (unproven), and 2) changes in organoleptic properties of protein foods. Certain proteins will have a "dirty sock" odor after irradiation or described as "wet dog" odor as well. Not very complimentary for selling to the public, yes? More recent studies with x-ray irradiation units have demonstrated minimal organoleptic changes to certain foods (Michigan State Univ., and Mississippi State Univ.). X-ray units are portable and can be installed within the processors facility, whereas Gamma is typically off-site facility and more heavily regulated, with greater safety concerns. If the seafood industry were to employ the use of Gamma for irradiation, then best to determine which markets are accepting of it first. The science is good but the other challenges must be considered. Foods going into the foodservice markets can be more accepting as to avoid the labeling requirements which are presented to the consumers at retail grocery, or example raw oysters to avoid food safety risks.
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