Radiation pasteurization and sterilization of food

Abstract

This chapter discusses radiation pasteurization and sterilization of food. The complex phenomena associated with the interaction of ionizing radiation with diverse liquids and solids are relevant and applicable to irradiated chilled or frozen foods. Specific influences of the food composition and structure directly affect the nature and reaction of the resulting free radicals formed. Irradiation parameters and conditions further affect the reaction pathways of the radicals and the yield of stable products derived from them. The radiolysis of a complex food matrix can be considered the sum of the radiolysis of its major constituents, which essentially represent distinct and immiscible phases. In muscle foods, the composition is primarily water (65%), protein (20%), and lipids (15%). The water phase contains minor constituents, including certain proteins, small peptides, vitamins, and salts. The radiation chemical considerations would imply that suitable foods properly irradiated should be wholesome, that is, safe to consume and nutritionally adequate. Moreover, a judicious choice of readily controllable irradiation conditions ensures that chemical changes affecting the major quality attributes of taste, color, and texture can be minimized.