Preservation of Foodstuffs with Gamma Ray Irradiation Technology for Decreasing Pathogen Bacteria on Food and Maintain Sustainable Food Security: A Review

Abstract

Foodstuffs are one of the primary needs of man, the food must be met by the quality and quantity of a good and healthy to eat. Relatively perishable food contaminated with bacteria and on average has a short shelf life so that the necessary treatment is good and right. Gamma ray irradiation technology is a technology that can inhibit microbes/pathogens that damage the quality of food that causes dangerous diseases such as Escherichia coli, Camphylobacter jejuni, Listeria mono, Staphylococcus aureus, and Salmonella, some pathogenic bacteria are very sensitive to exposure gamma rays, with low doses can kill some types of pathogenic bacteria. Gamma ray irradiation technology has several advantages that can keep food stays fresh, does not cause loss of nutritional food, and irradiation can be directly carried out on the product in the packaging. This study investigated the dosage of gamma ray irradiation in inhibiting the growth of microbes on food by reviewing some references. Gamma irradiation can reduce even kill pathogenic microbes on foodstuffs in accordance with the dosage of treatment goals which resulted 10 kGy is the safe dose limit.