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Food Science and Technology International
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Revisión: Irradiación de alimentos.—aspectos generales/Review: Food irradiation.—General aspects

E. Sendra

Universidad de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Autónoma de Barcelona, 08193 Bellaterra, Barcelona, Spain

M. Capellas

Universidad de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Autónoma de Barcelona, 08193 Bellaterra, Barcelona, Spain

B. Guamis

Universidad de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Autónoma de Barcelona, 08193 Bellaterra, Barcelona, Spain

X. Felipe

Universidad de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Autónoma de Barcelona, 08193 Bellaterra, Barcelona, Spain

M. Mor-Mur

Universidad de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Autónoma de Barcelona, 08193 Bellaterra, Barcelona, Spain

R. Pla

Universidad de Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Autónoma de Barcelona, 08193 Bellaterra, Barcelona, Spain

Irradiation has been proposed for disinfestation, inhibition of sprouting, destruction of parasites in meat and fish, to delay maturation of fruit and pasteurization and sterilization. In some applications it could replace or supplement chemical preservatives; in other cases it may have unique advantages (dry or frozen foods). Generalizations about effects of irradiation may be misleading if the dose and commodities are not specified. Radioactivity cannot be induced in foods by treatment with approved sources. Toxicological and nutritional evaluation has confirmed the safety of irradiated foods at doses below 10 KGy. Food irradiation is limited by organoleptical changes; irradiation in the absence of oxygen and at the frozen state could reduce undesirable changes. Food irradiation is not a panacea for all food preservation; it cannot replace proper food sanitation, packaging, storage and preparation. The public and political debate of whether or not irradiation of foods should be permitted in the European Community has become a confused dialogue about the real consequences of food irradiation. Owing to the timeliness of the question, it is important to present and discuss the results of this research.

Key Words: food irradiation • food hygiene • food preservation

Food Science and Technology International, Vol. 2, No. 1, 1-11 (1996)
DOI: 10.1177/108201329600200101
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This article has been cited by other articles:


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[Abstract] [PDF]