Ionizing radiation for the promotion of adequate and healthy food
DOI:
https://doi.org/10.3395/2317-269x.00285Keywords:
Ionizing Radiation, Food, Food SafetyAbstract
Treatment of food by specific ionizing radiation to improve microbiological safety and storability is one of the most extensively studied technologies of the 20th century. As any other food process, food irradiation presents a limited range of applicability. Innumerable studies have certified that this process, when applied according to the conditions where it should be employed, can be a powerful tool against food losses as well as the best method to control foodborne diseases. Researchers have revealed that some food products can be specially improved through specific actions of radiation acting on certain food components. Lack of information about the process itself and alterations in the irradiated products are the main difficulties that prevent larger-scale application today. Because health authorities are the most credible spokespersons in society on the topic, opportunities for information exchange between health officials and academicians must be developed to highlight the benefits and disadvantages of this method when applied to food.Downloads
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