Radiation dose is the quantity of radiation energy absorbed by the food as it passes through the radiation field during processing. It is measured using a unit called the Gray (Gy). In early work the unit was the rad (1 Gy = 100 rads; 1 kGy = 1000 Gy). International health and safety authorities have endorsed the safety of irradiation for all foods up to a dose level of 10,000 Gy (10 kGy). The incidence of food borne disease arising from the consumption of food contaminated with pathogenic microorganisms is increasing, and there is a heightened public awareness of the health threat posed by pathogens in or on food. In India efforts are being made to develop nutrition mixes for different health conditions and also as nutritional supplements. To improve the shelf life of these nutritional mixes gamma radiation process was employed. The acceptability of irradiated products is low, there is need to test the non-irradiated and irradiated health mixes for their nutritional quality, acceptability and shelf life. With this back ground an effort was made to study the Nutritional and Biochemical Investigation of Radiation Processed Foods.
