Irradiation of Foods

Abstract

Food irradiation is a food preservation technique that uses ionising radiation to eradicate harmful microorganisms, such as allergies and moulds, which contribute to food insecurity and malnutrition. This technique involves exposing food to a specific dose of radiation on a conveyor belt for a predetermined time using three types of radiation: X-rays, electrons, and gamma rays. Radiation dosages can be high, low, or medium, depending on the items to be irradiated and the target organism to be destroyed. Applications of radiation technology include inhibiting root and tuber emergence, defoliating grains and pulses, reducing or eliminating foodborne diseases in vegetables and animal products, and delaying fruit maturity. Each application aims to reduce food allergenicity and lengthen shelf life. Despite consumer concerns about the quality and safety of irradiated food, the adoption of this practice is growing owing to increased awareness and perceptions of quality and safety. With food irradiation becoming more widely accepted and commercialised, it has the potential to play a significant role in addressing global food insecurity and foodborne illness issues. Despite advancements in technology over the past decade, food loss remains a significant issue, with gastrointestinal disorders accounting for almost 30% of global mortality rates. Radiation can help guarantee food safety for both healthy and vulnerable consumers, meet quarantine regulations, and prevent significant losses during transportation and commercialisation.