India wastes nearly 40% of its food harvest due to poor preservation methods. Can modern technology like irradiation change the future of food security? This blog discusses this topic and proposes a solution.
India is putting in a lot of effort to increase its food security, as the demand for food is growing due to the population rise, eating habits, and a considerable amount of the food produced being wasted. A large portion of harvested produce is lost each year due to poor storage, pests, and microbial contamination, putting pressure on farmers, consumers, and the supply chain. To address this, modern techniques are being adopted to minimize wastage and improve safety.
One effective approach is the irradiation method of food preservation, which helps extend shelf life, reduce spoilage, and maintain quality. Beyond improving food safety, this innovation aligns with the Make in India initiative by encouraging domestic adoption of advanced technologies and reducing reliance on imports.
What is Food Irradiation?
Food irradiation is a modern technique that uses controlled doses of radiation to keep food safe and fresh for longer. The process targets harmful microorganisms, pests, and insects that cause spoilage or foodborne illnesses. By slowing down or eliminating these threats, irradiation food preservation helps protect food without the need for harmful chemicals.
The method is carefully regulated and scientifically proven, making irradiation for food preservation one of the safest and most reliable technologies in food processing today. It is absolutely safe as it doesn’t cause radioactivity or change the inherent value of the food. Moreover, the method is designed to lower the potential for infection and to keep the food usable for longer periods.
In some cases, food can also be sterilized through irradiation to meet special needs, such as preparing safe meals for hospital patients or people with weak immune systems.
Why Food is Irradiated?
Food irradiation is used mainly to make food safer and last longer. One of its biggest advantages is reducing the risk of foodborne illnesses by destroying harmful bacteria such as Salmonella and E. coli. This helps protect consumers from diseases that often spread through contaminated food.
The irradiation method of food preservation also slows down ripening in fruits and stops vegetables like potatoes and onions from sprouting too early. This ensures they stay fresh for a longer time, even without refrigeration. Another benefit is insect control—radiation can eliminate pests without the use of harmful chemical treatments, making food cleaner and safer.
For exports, radiation food preservation plays a crucial role. It ensures that fruits, grains, and spices meet international quality standards and remain in good condition during transport and storage.
Key Products Suitable for Irradiation
The irradiation method of food preservation is effective across a wide range of food categories. It helps maintain freshness, extend shelf life, and ensure safety. Some of the key products that can be treated include:
- Fresh fruits & vegetables – mango, papaya, litchi, spinach, lettuce
- Tubers – potatoes, onions
- Cereals & pulses – rice, wheat, atta, dal
- Spices & herbs – chili powder, turmeric, cardamom, pepper
- Meat, seafood & poultry – chicken, fish, prawns, crabs (common globally, still limited in India)
This broad application shows how irradiation can support both domestic consumption and exports. While India is still expanding its usage in categories like seafood and meat, the technology is already proving valuable for staples such as grains, pulses, and spices. Expanding these applications under the Make in India vision can further strengthen India’s food processing sector and reduce dependence on imports.
Benefits of Irradiation Method of Food Preservation
The irradiation method of food preservation brings many advantages that improve food safety, quality, and market potential:
- Extended shelf life – perishable foods can last from 2–3 days to 3–4 weeks.
- Improved quality – reduces microbial load, keeping food cleaner and safer.
- Energy savings – allows storage and transport in chilled conditions instead of deep-freezing.
- Nutritional value and taste – preserves the natural qualities of food better than many chemical methods.
- Export readiness – ensures compliance with global food safety standards, boosting India’s competitiveness.
- Support for farmers and producers – helps reduce post-harvest losses, strengthening incomes and aligning with the Make in India initiative.
Global and Indian Perspective
More than 55 countries currently recognize the use of food irradiation, where China is the biggest user of the technology. The United States, Australia, and the European Union have been relying on it to a great extent, particularly to meet phytosanitary requirements for the prevention of pests and safe food circulation in international markets.
In India, the practice is regulated and approved under FSSAI guidelines, ensuring both safety and compliance with international standards. With strong policies like Make in India, the country has the opportunity to scale up irradiation technology for its growing food sector. Increased adoption can support exports, reduce wastage, and make food supply chains more reliable.
Safety and Labelling
Leading global bodies like the FDA, WHO, CDC, and USDA confirm that irradiated food is safe to eat. In India, the FSSAI has laid down strict rules to make sure the process follows safety standards. Foods that undergo irradiation are clearly marked with “Treated by irradiation” or carry the Radura symbol so that consumers are informed.
However, irradiation is not a replacement for hygiene. Proper handling, storage, and cooking practices are still important to maintain overall food safety.
Securing India’s Food Future with Irradiation
The irradiation method of food preservation plays an important role in ensuring food security, safety, and quality. Enhancing the life of products, minimizing the chances of food-related illnesses, and fulfilling global standards, this initiative is a bridge between local consumption and international trade. Moreover, it is in tune with the Make in India program that aims at more tech-based process adaptation in India.
At Symec Engineers, we take pride in providing reliable radiation food preservation solutions that are safe, effective, and designed for the future of India’s food industry. Our systems are built to help food producers reduce losses, enhance quality, and compete in international markets.
If you are a food manufacturer, exporter, or stakeholder looking to strengthen your operations, partner with Symec Engineers today and explore irradiation solutions for safer products, longer shelf life, and increased global competitiveness.