Irradiation Applications in Food Products

Year 2024, Volume: 8 Issue: 2, 70 - 80, 27.12.2024

Özlem Erol

Abstract

To prevent hunger and malnutrition in the world, increasing food production alone is not enough. However, food safety and quality must also be ensured in the preservation of the produced food. For this purpose, in addition to the use of traditional methods, innovative methods such as irradiation have been developed and put into practice. Food irradiation is a technology used to reduce pathogens and food-borne diseases by giving a certain amount of energy to packaged or bulk foods, and to improve food safety by inactivating microorganisms that may cause food spoilage. Today, approximately 200 types of foods are irradiated in many countries using irradiation technology. Some of these foods are fruits and vegetables, meat and meat products, eggs, spices and aromatic plants, nuts and oilseeds. This article aims to provide information about irradiation, to mention irradiation applications in some foods (irradiation of fruits and vegetables, meat and meat products and spices), and to mention consumers' perspectives on irradiated food.

Keywords

Food Irradiation, Food Safety, Food Processing

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