BARC is also setting up a prototype commercial demonstration irradiator for spices at the wholesale spice market in Navi Mumbai which would be commissioned soon.

Contrary to consumers' perception, food processed by this method does not become radioactive, leaves no harmful chemical residues and retains the inherent values. The irradiation technology eliminates bacterial microbes that are attached with the foodgrains during and post-harvest processes. The microbes make consumption of foodgrains harmful.

Since 1994, the irradiation technology for food preservation was permitted for potatoes, onions and spices.

By a gazette notification dated April 6, 1998, the government had permitted use of this technology for more food items.

According to the BARC release, at present the approvals are for control of insect infestation in prepacked rice, sooji,rawa, atta, maida, raisins, figs, dried dates and mango (for quarantine purposes); control of sprouting or regrowth in ginger, garlic and shallots (madras onions) and enhancement of shelf-life and microbial safety in meat and meat products, including chicken under refrigeration.

The safety and nutritional adequacy of irradiated foods for human consumption have been endorsed by World Health Organisation (WHO), United States Food and Drugs Administration (USFDA) and several professional bodies in USA, European Union and other countries. At present, 41 countries have regulations which permit commercial applications of food irradiation. The technology also gives an impetus for commercialisation of the process by the food industry and increase their shelf life.

It is for this purpose the irradiator for spices is being set up under the management of Board of Radiation and Isotope Technology (BRIT), a constituent unit of Department of Atomic Energy.

Several countries importing spices from India have showninterest for spices hygenised by radiation processing than by ethylene oxide fumigation which is banned because of its harmful effect on human health.

Compared to canning and freezing, radiation processing consumes less energy and preserves fresh qualities of food including texture, aroma and flavour. Processing of food by ionising radiations such as gama rays, x-rays and high energy electron beams can supplement or replace some of the traditional preservation methods to reduce post-harvest losses in food and agricultural products caused by insects, molds, bacteria and natural physiological changes.