Ionization and food safety

Muhammad Tanveer Munir, Michel Federighi

Overview

This article answers the following questions: What is ionizing radiation? Which are their sources? Where they are applied? How they affect microorganisms and other pets? When they can be used for food items? Why consumers are reluctant to use ionized foods? Do they make food safe? Who allows and regulates their usage in the food industry?

Summary

Ionization radiations (beta and gamma) are used to ensure food safety and quality. This irradiation process inactivate or destroy the food spoilage pests, microorganisms and their toxins without significantly increasing the temperature of the treated product. Meanwhile, various intrinsic and extrinsic factors are involved in determining the ecacy of ionization irradiation against these organisms. Therefore, the dose of radiations is recommended according to the type of irradiation, substrate, and microorganisms. However, controversies are surrounding the use of irradiations in the food industry due to a negative perception of irradiations.

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Author Comments

Dr. Muhammad Tanveer Munir, DVM, MS
Dr. Muhammad Tanveer Munir, DVM, MS
Ecole Superieur du Bois, Nantes, France
Scientific researcher
Nantes, Pays de la loire | France
This information is a guide for teachers, scientists, field experts and for consumers regarding the ionizing radiations, their usage, mode of action, required doses, limitations, consumer values and regulations. Dr. Muhammad Tanveer Munir, DVM, MS

Resources

https://encyclopedia.pub/item/revision/b6a6084843e0efeb361c58074df27a2e
https://encyclopedia.pub/item/revision/b6a6084843e0efeb361c58074df27a2e

Control of Foodborne Biological Hazards by Ionizing Radiations.

Authors:
Dr. Muhammad Tanveer Munir, DVM, MS
Dr. Muhammad Tanveer Munir, DVM, MS
Ecole Superieur du Bois, Nantes, France
Scientific researcher
Nantes, Pays de la loire | France

Foods 2020 Jul 3;9(7). Epub 2020 Jul 3.

Oniris, UMR 1014 SECALIM Oniris/INRAe, route de Gachet, CS 40706, CEDEX 3, 44307 Nantes, France.

Ionization radiations are used to ensure food safety and quality. This irradiation process uses ions of beta or gamma rays to inactivate or destroy the food spoilage pests, microorganisms and their toxins without significantly increasing the temperature of the treated product. Meanwhile, various intrinsic and extrinsic factors are involved in determining the efficacy of ionization irradiation against these organisms. Therefore, the dose of radiations is recommended according to the type of irradiation, substrate and microorganisms. However, controversies are surrounding the use of irradiations in the food industry due to a negative perception of irradiations. This manuscript described the use of ionization radiations to control the foodborne biological hazards and increase shelf life. Firstly, the characteristics and mode of action of irradiations were discussed. Secondly, the role of extrinsic and intrinsic factors influencing the radioresistance of biological hazards were elaborated. This literature review also detailed the differential effects of irradiations on different microorganisms and pests having a role in food safety and deterioration. Finally, the regulatory status and the consumer values along with the controversies surrounding the use of ionization irradiations in the food sector were explained.

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Source
http://dx.doi.org/10.3390/foods9070878DOI Listing
July 2020

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References

(Supplied by CrossRef)
Les rayonnements ionisants comme méthode de préservation des aliments: État de l’art
Federighi et al.
Rev. Med. Vet. 2019

2015

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