Ionizing radiation effects on microorganisms and its applications in the food industry
| Autor: | Emmanuel Kormla Danyo, Maria N. Ivantsova, Irina S. Selezneva |
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| Jazyk: | angličtina |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Foods and Raw Materials, Vol 12, Iss 1, Pp 1-12 (2024) |
| Druh dokumentu: | article |
| ISSN: | 2308-4057 2310-9599 |
| DOI: | 10.21603/2308-4057-2024-1-583 |
| Popis: | There are two main types of radiation: ionizing and non-ionizing. Radiations are widely distributed in the earth’s crust with small amounts found in water, soil, and rocks. Humans can also produce them through military, scientific, and industrial activities. Ionizing and nonionizing radiations have a wide application in the food industry and medicine. γ-rays, X-rays, and electron beams are the main sources of radiation used in the food industry for food processing. This review discusses advantages and disadvantages of ionizing radiation on microorganisms and its potential applications in the food industry. Studies have revealed that ionizing radiation is used in the food industry to inactivate microorganisms in food products to improve hygiene, safety, and extend shelf life. Microorganisms such as bacteria and fungi are susceptible to high doses of irradiation. However, some bacterial and fungal species have developed an exceptional ability to withstand the deleterious effect of radiation. These organisms have developed effective mechanisms to repair DNA damage resulting from radiation exposure. Currently, radiation has become a promising technology for the food industry, since fruits, tubers, and bulbs can be irradiated to delay ripening or prevent sprouting to extend their shelf life. |
| Databáze: | Directory of Open Access Journals |
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