“…Carbohydrates, lipids, and proteins will not be noticeably degraded by irradiation, but minor components may be disproportionately depleted by free radicals formed during irradiation (Bloomfield, 1993). Some of the U.S. Food and Drug Administration (FDA)-approved applications of irradiation include insect disinfestations (0.2À0.5 kGy), sprout inhibition in potatoes (0.05À0.1 kGy), food inspection (0.01 kGy), microbial disinfection of dried spices (,30 kGy), irradiation of fresh or frozen poultry products (1.5À3 kGy), irradiation of refrigerated and frozen meats (4.5À7 kGy), and sterilization of aseptic packages (Morris et al, 2007;Paul and Takeguchi, 1986). Some of the U.S. Food and Drug Administration (FDA)-approved applications of irradiation include insect disinfestations (0.2À0.5 kGy), sprout inhibition in potatoes (0.05À0.1 kGy), food inspection (0.01 kGy), microbial disinfection of dried spices (,30 kGy), irradiation of fresh or frozen poultry products (1.5À3 kGy), irradiation of refrigerated and frozen meats (4.5À7 kGy), and sterilization of aseptic packages (Morris et al, 2007;Paul and Takeguchi, 1986).…”