Irradiación en Alimentos

Abstract

The application of ionizing radiation on food is one of the most important contributions to food science and technology due to it improves food safety and shelf life. There are scientific studies about this emerging technology that demonstrate that food does not transform into radioactive products, on the contrary, the irradiation effects are minimal on their nutritional, sensory and texture quality. Non-ionizing radiation is found in most environments where humans beings are normally developed. Adverse health effects have not been found. Food, on the other hand, is subject to specific non-ionizing radiation doses such as visible light, infrared light, ultraviolet light, microwaves and accelerated electrons beams in order to destroy microorganisms such as virus or bacteria on food or agricultural products. Exposing food to radiation controls insect infestation, delays fruit ripening or avoids the appearance of any pathogen on the vegetables; it also reduces the proteins allergenicity on livestock products or seeds. Irradiated fruits are frequently sweeter than non-irradiated fruits. However, excessive irradiation doses may have adverse effects on food; for this reason, it is important to apply the normativity of the allowed dose. Some of the advantages of applying irradiation on food are energy saving, the improvement of flavour and texture, the increase of shelf life, the reduction of allergenicity, it is an alternative for avoiding chemical products or fumigants and it sterilizes food.