Abstract
Seafood contributes significantly to world food security. However, supply of safe seafood is a challenge. Because of their inherent nature, diverse habitats and production processes, seafood products are highly prone to biohazards including pathogenic microorganism, viruses, and also parasites that can affect human health. Conventional processing technologies and hygienic practices are not fully compatible to eliminate these hazards. Exposure to ionizing radiation is a plausible cold process to enhance the safety of fishery products through inactivation of foodborne pathogens, without significantly affecting sensory properties of the food. Because of the penetration nature of radiation, the treatment can eliminate these organisms even from frozen, packaged, ready-to-ship fishery products. Whereas gamma radiations generated from radioisotopes of cobalt and cesium have been used for the purpose, the treatment has not met commercial success because of practical problems with respect to use of radioisotopes and poor consumer acceptance of food exposed to gamma rays. The treatment by electron beam is a commercially feasible method to ensure food safety. Electron beam irradiation has potential to reduce seafood-borne biohazards facilitating global seafood security.
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