Potential Applications of Ionizing Radiation

Food irradiation is a well-known method for controlling pathogenic microorganisms and is one of the best alternatives to the chemical fumigants or preservatives usually used for sanitation treatment for international trade. Irradiation technology has been officially adopted by international organizations (WHO/IAEA/FAO) and experts due to its effectiveness in food, its wholesomeness, and its economic benefits. In addition to sanitary purposes, irradiation has been studied to reduce or eliminate undesirable or toxic materials including food allergens, carcinogenic volatile N-nitrosamines (VNAs), biogenic amines, embryotoxicity of gossypol, and phytic acid with enhancement in antioxidant activity. On the other hand, the commercial application of irradiation for the color improvement of plant-derived products without changing their beneficial biological activities was adopted in food and cosmetic industries. In this chapter, background information on the ionizing radiation effect on food components is provided, and R&D activities on food irradiation and novel applications, as well as consumer acceptances, are discussed for potential future applications.