Food Irradiation An Established Food Processing Technology for Food Safety and Security

Abstract

Food irradiation is a well-established and effective technology for food processing and preservation. The technology aids in reducing food losses and ensuring food safety by elimination of pathogens and parasites causing illness and death. Radiation treatment can be applied to agricultural produce and animal food products to get extended shelf life with improved microbiological safety and quality. Irradiating food can greatly reduce illness from foodborne pathogens thereby preventing morbidity and mortality. Various national and international food and health organisations have endorsed and supported the safety of food and foodstuffs subjected to ionising radiation based on the research and testing data of more than 50 year. A review is presented on the historical developments of food irradiation technology, radiation sources for treatment of food and, the safety and wholesomeness of foods processed by ionising radiation.

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

“…However, these foods are also vulnerable to microbial pathogens and spoilage, posing significant risks to human health [3][4][5]. Ionizing radiation is used in food irradiation to maintain the safety and quality of food items, specifically meat [6].…”

Applications of Food Irradiation Technology

“…Food irradiation is a processing and preservation method involving exposure of food to specified doses of ionising radiation such as gamma rays, electrons, and X-rays in a radiation shielded chamber 1 . Food irradiation includes several processes with the objective to kill or impair the reproduction capacity of undesired living organisms thereby eliminating health risks or to affect the morphology of the product in a beneficial way for extending the shelf life.…”

“…Also all foods are not appropriate for irradiation due to their sensitivity to radiation. Safety and wholesomeness of irradiated foods for human consumption has been established and endorsed by the International agencies based on the radiological safety, toxicological safety, microbiological safety and nutritional adequacy 1 . Good manufacturing practices are required to be followed by the producers and processors for food irradiation.…”