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Irradiation Technology for the Food Industry
Journal
Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set
Date Issued
2021-01-01
Author(s)
Trivedi, Dipika
Dikshit, Anil Kumar
Abstract
Over 10 decades of research have seen the safe and successful introduction of irradiation as a food safety procedure, and today it is used more widely than any other technology in the food industry, even canning. For the food industry it offers several direct benefits, such as the reduced cost of product recalls, lawsuits, and the loss of brand reputation, as it has been shown to reduce the chances of illness and the number of deaths caused by accidental marketing of contaminated products. For organic foods such as fresh meat and poultry products, irradiation technology has been the key to microbiological safety, quality preservation, and standardization. While it is not the only solution to foodborne diseases, it has prevented many infections from certain solid food items, enhancing the pathogenic safety of important food supply segments at relatively lower costs compared with the costs associated with foodborne diseases. However, irradiation should never be used as an excuse for poor quality, handling, or storage of foods, or a substitute for good manufacturing and hygiene practices.