Food irradiation is a processing and preservation technique to eliminate insects and parasites and reduce diseasecausing microorganisms. Moreover, the process helps to inhibit sprouting and delay ripening, extending fresh fruits and vegetables shelf-life. Nevertheless, most Brazilian consumers seem to misunderstand the difference between irradiated food and radioactive food and the general publ...

Food irradiation consists of a physical process that subjects food to doses ionizing radiation, which are high enough energy eliminate or neutralize harmful microbial contaminants without changing the taste texture and leaving residues. With this we can prevent diseases transmitted by food, such as Salmonella Escherichia coli, prolong shelf life foods, control pests harm fruits delaying germina...

Food irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life. The process could be applied to fresh or frozen products without affecting the nutritional value. Presently more than 60 countries have adopted the technology. However, the technology adaptation differs from one country to another and, in some cases,...

223 Food Irradiation is a process in which food products are exposed to ionizing radiation in form of gamma radiation, X-rays and electron beams in controlled amount to destroy pathogenic microorganisms in order to increase its safety and shelf life (WHO, 1991). Irradiation as a food preservation technology has been studied in various parts of the world for more than five decades. Acceptance an...

Food irradiation is being promoted as a simple process that can be used to effectively and significantly reduce food-borne illnesses around the world. However, a thorough review of the literature reveals a paucity of adequate research conducted to specifically address health concerns that may directly result from the consumption of irradiated food. Consequently, there is considerable debate on ...

Economics and energy aspects of food irradiation were also discussed. Disinfestation of bulk grain, of bagged flour, preservation (radunzation) of packaged beef cuis and salmonella elimination from (radicidation of) poultry with electron accelerators, using electron beams or X-rays, were computed to be economically feasible and competitive. Deiailed analyses of the energy requirements of food p...