School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Cathal Brugha Street, Dublin 1, Ireland.
School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin, Cathal Brugha Street, Dublin 1, Ireland.
Food Chem. 2019 Jul 1;285:363-368. doi: 10.1016/j.foodchem.2019.02.002. Epub 2019 Feb 6.
Food processing techniques are inevitable technological measures that aim to increase and sustain the quality of agricultural products. This is traditionally achieved by the application of heat or exposure to chemicals. Since the advent of X-rays, food scientists have been evaluating the prospect of employing ionising radiations for pest removal, sprouting inhibition and shelf-life extension of food products. Gamma radiation, electron beam and X-rays have emerged as the favoured methods of food irradiation in recent years. Several decades of research have endeavoured to determine the advantage and disadvantage of subjecting food materials to radiation. This has resulted in several international bodies, such as WHO and FAO, certifying that food irradiation is a safe processing method. This review article provides an insight of the various effects of irradiation on food with respect to nutritional quality, shelf-life extension, toxicological aspects, legislation pertaining to food irradiation and global acceptability.
食品加工技术是提高和维持农产品质量的必要技术措施。传统上，这是通过应用热量或接触化学物质来实现的。自 X 射线出现以来，食品科学家一直在评估利用电离辐射去除害虫、抑制发芽和延长食品保质期的前景。近年来，伽马射线、电子束和 X 射线已成为食品辐照的首选方法。几十年来的研究努力确定了将食品材料暴露于辐射下的优缺点。这导致世界卫生组织（WHO）和联合国粮食及农业组织（FAO）等几个国际机构认证食品辐照是一种安全的加工方法。本文综述了辐照对食品营养质量、保质期延长、毒理学方面、食品辐照法规和全球可接受性的各种影响。
