Overview of irradiation: advantages to foods of plant origin

نویسندگان

چکیده

The technology of food irradiation is gaining more attention around the world. This method recognized by using ionising radiation in order to control foodborne pathogens, reduce microbial load and insect infestation, inhibit germination root crops, extend durable life perishable produce, plant-derived allergens. According International Atomic Energy Agency (IAEA), than 50 countries have approved use for about different types food, 33 are commercially. Despite fact that has been used decades disinfection satisfies quarantine requirements trade, health concerns over consumption irradiated continue attract attention. low-cost advantage organoleptic properties foods not altered, allowing, however, increase their bioactivity nutritional quality. review focuses on advantages applied plant origin. With proper application, can be an effective means eliminating and/or reducing infestations along with diseases they induce, thereby improving safety many as well extending shelf life.

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ژورنال

عنوان ژورنال: South Florida Journal of Health

سال: 2022

ISSN: ['2675-5467']

DOI: https://doi.org/10.46981/sfjhv3n3-005