Abstract
Food irradiation is a process whereby food is exposed to a carefully measured amount of intense radiant energy, called ionizing radiation. The ionizing radiation has the ability to break the chemical bonds. Irradiation can kill harmful bacteria and other microorganisms in meat, poultry and seafood. Moreover, it can disinfest spices, extend shelf-life of fresh fruits and vegetables, and control sprouting of tubers and bulbs such as potatoes and onions; thus, can be used as a food preservation method. It is a safe process that has been approved by the U.S. Food and Drug Administration (FDA), and more than 60 of other national food control authorities for many types of foods. There are three types of ionizing radiation that can be potentially used in food irradiation including; Gamma rays from Cesium 137 (137Cs) or Cobalt 60 (60Co), X-rays generated from machine sources operating at or below energy level of 5 MeV; and Electrons generated from machine sources operating at or below an energy level of 10 MeV (also known as E-Beam). During the radiation processing of foods, the doses are generally measured in kilograys (kGy = 1,000 Gy). The DNA is very sensitive to irradiation; therefore, food irradiation cause damage to the microbial cells through direct or indirect action on the DNA molecules. However, the accurate dose of food irradiation process is essential to ensure food preservation and safety. This review aimed to provide information on the principles of food irradiation, effect of irradiation on food contaminating microorganisms, and some limitations to its greater use as food preservation method in Nigeria.
Highlights
Food preservation usually involves preventing the growth of bacteria, fungi, or other microorganisms, as well as retarding the oxidation of fats that cause rancidity
In accordance with the General Standard for Irradiated Foods (CODEX STAN 106-1983), there are three types of ionizing radiation (Fig. 1), which can potentially be used in food irradiation, according to NAFDAC. (2019): 1.Gamma rays from the radionuclides of Cesium 137 (137Cs) or Cobalt 60 (60Co); 2
Sterility assurance level (SAL): Food irradiation procedure can yield a high level of SAL, ensuring that less than 106 microorganisms survive the food sterilization treatment
Summary
Food preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), or other microorganisms ( some methods work by introducing benign bacteria or fungi to the food), as well as retarding the oxidation of fats that cause rancidity. Paisan, (2003) demonstrated that food irradiation, being a cold process, can be used to inactivate spoilage and disease-causing bacteria in solid foods such as meat, poultry, seafood, and spices. It can kill insect eggs and larvae in fresh fruits and vegetables without changing the foods’ quality. The Food and Drug Administration (FDA) approved irradiation as an effective food quality technique for preservation and increasing the storage life of many food products such as; meat, fresh fruits, vegetables and spices (Ganguly et al, 2012). The objectives of this review were to provide information on food irradiation, sources, effect on food borne microbial pathogens, and some limitations of its excessive use as a food preservation process
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
