Shrimps and prawns are often contaminated with pathogens such as Salmonella, Vibrio parahaemolyticus, Shigella, etc. Consuming unprocessed shrimps/prawns may expose individuals to foodborne illnesses. Moreover, unprocessed seafood can lead to severe infections and complications due to the potential presence of harmful bacteria (e.g. Pseudomonas).

Demand for fishery products is rising globally, therefore effective preservative techniques are needed. Food irradiation is a successful technique not only in ensuring the microbial safety but also in increasing the shelf life of foodstuffs without compromising their quality.