Abstract
Food irradiation may be considered as a second big breakthrough after pasteurization. It is the process of exposing food to ionizing radiation in order to destroy microorganisms or insects that could be present in the food and some time to improve the functional properties of food or to eliminate toxins, with the least compromise on sensory and nutritive quality. Mushrooms are fleshy fungi, being used as food and medicine. However, their short shelf-life and high initial microbial load are the major problems regarding their easy distribution and safe consumption. The irradiation of mushrooms can be a safe and cost effective method to enhance shelf-life as well as to ensure hygienic and sensory quality. For quarantine requirements and consumer awareness, different detection methods for irradiated mushrooms, such as electron spin resonance, photostimulated luminescence, and thermoluminescence are available, which are effective and validated. Safety of irradiated mushrooms is well documented providing evidences that this technology is safe with some added advantages.
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 callMore From: Journal of the Korean Society for Applied Biological Chemistry
Disclaimer: 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.
