Food irradiation: an effective but under-utilized technique for food preservations.
Disinfestation
Ionizing radiation
Irradiation
Preservation
Sprout inhibition
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Oct 2023
Oct 2023
Historique:
revised:
17
07
2022
accepted:
22
07
2022
pmc-release:
01
10
2024
medline:
21
8
2023
pubmed:
21
8
2023
entrez:
21
8
2023
Statut:
ppublish
Résumé
While food borne pathogens constitute a major public health problem world-wide, food post-harvest losses is considered to be the leading cause of hunger and malnutrition globally. Food irradiation is a process of preserving food in which food are exposed to appropriate doses of ionizing radiation in order to kill insects, molds and other potentially harmful microbes and allergens. The process involves carefully exposing food to a measured amount of ionizing radiation in a special processing room on a conveyor belt for a specified duration. The radiation sources could be gamma ray, electron beam or X-ray. The radiation doses could be high, low or medium depending on the products to be irradiated and the target organism to be eradicated. Irradiation technology has various applications including sprout inhibition in root and tubers, disinfestation in cereals and pulses, reduction or elimination of food borne pathogens in vegetables and animal products and delayed ripening of fruits. All these applications are intended to increase shelf life and eliminate food allegenicity. Despite consumer concern on the safety and quality of irradiated foods, it is gradually gaining acceptance due to increased awareness and the perceived safety and quality as symbolized by the Radura symbol. With the increasing acceptance and commercialization of food irradiation, it could play an important role in solving the problems of food insecurity and food borne illnesses in the world.
Identifiants
pubmed: 37599853
doi: 10.1007/s13197-022-05564-4
pii: 5564
pmc: PMC10439058
doi:
Types de publication
Journal Article
Review
Langues
eng
Pagination
2517-2525Informations de copyright
© Association of Food Scientists & Technologists (India) 2022. Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
Déclaration de conflit d'intérêts
Competing interestsThe authors declare that thy have no competing interests.
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