Control of Foodborne Biological Hazards by Ionizing Radiations

Abstract

<jats:p>Ionization radiations are used to ensure food safety and quality. This irradiation process uses ions of beta or gamma rays to inactivate or destroy the food spoilage pests, microorganisms and their toxins without significantly increasing the temperature of the treated product. Meanwhile, various intrinsic and extrinsic factors are involved in determining the efficacy of ionization irradiation against these organisms. Therefore, the dose of radiations is recommended according to the type of irradiation, substrate and microorganisms. However, controversies are surrounding the use of irradiations in the food industry due to a negative perception of irradiations. This manuscript described the use of ionization radiations to control the foodborne biological hazards and increase shelf life. Firstly, the characteristics and mode of action of irradiations were discussed. Secondly, the role of extrinsic and intrinsic factors influencing the radioresistance of biological hazards were elaborated. This literature review also detailed the differential effects of irradiations on different microorganisms and pests having a role in food safety and deterioration. Finally, the regulatory status and the consumer values along with the controversies surrounding the use of ionization irradiations in the food sector were explained.</jats:p>

Application of ionizing radiation for increasing of microbiological safety and shelf life of cultivated garden berries

“…For all microbiological indicators, on the 21 st day of storage the upper limit value of mold and yeast content was exceeded by the CFU in 1 g in untreated samples. The growth of this type of microorganisms was facilitated by initial parameters of the samples and the ability of several moldy fungi and yeast to multiply in a sealed package at a low oxygen content [6][7]. Based on recent research, the combination of controlled atmosphere with irradiation can help suppressing microorganisms' growth and reproduction [7].…”

“…It is very problematic for many berries to undergo a heat treatment without changing their native structure and keeping their natural vitamin content. The use of ionizing radiation will help reducing the risk of diseases caused by consumption of fresh berries [5,7]. Among various methods, it can be employed by the effect of accelerated electrons stream.…”

“…The effect of the latter, which include α-, β-, and γ-radiation, has not been fully studied. Ionizing radiation method is most effective for fresh berries processing since its external physical effect is negligible [7][8][9]. When pectin-containing raw materials are exposed to ionizing radiation, their moisture yield increases.…”

Innovative Seafood Preservation Technologies: Recent Developments

“…Radiolytic products in the form of free radicals are another issue in food irradiation. The type of food and degree of treatment significantly affect changes in food quality and nutritional value caused by ionizing radiation [ 180 ]. Depending on the level of radiation that food is exposed to, there are three dose classes: (i) low- (≤1 kGy), (ii) medium- (1–10 kGy) and (iii) high-dose applications (>10 kGy) [ 181 ].…”

Effect of gamma irradiation on the caffeoylquinic acid derivatives content, antioxidant activity, and microbial contamination of Pluchea indica leaves

“…Additionally, high doses at 10–60 kGy have been utilized for microorganisms reduction or sterilization of foods, such as dry ingredients and foods for hospital patients and astronauts (J. Farkas, 2006 ; Farkas and Mohácsi-Farkas, 2011 ; IAEA, 2015 ; Munir and Federighi, 2020 ; Pereira et al., 2018 , 2017 ; WHO, 1981 ). Moreover, gamma irradiation at 15 kGy is effective for decontaminating polycyclic aromatic hydrocarbons in wheat kernels and pea seeds ( Khalil & Al-Bachir, 2015 , 2017 ).…”