Abstract
This article discusses the specific nutritional risks posed by the spread of COVID-19 in the food industry. One of the most adequate options for reducing microbiological threats, including viral contamination, is the use of ionizing radiation. New problems and risks have been identified that arise when solving issues of identifying previously irradiated products and organizing control of their safety with prolonged storage periods. The features of the implementation of ionizing radiation treatment of products of plant origin with a high water content have been determined, which affects the limitation of the methods used to identify the products subjected to treatment. The research results may be of interest to a wide range of stakeholders: owners of food industry enterprises, government, customers, suppliers, competitors, business partners, emitters manufacturers.
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