{"title":"Food irradiation technology: Prospects and future\n applications","authors":"Sawera Asghar, Haris Ayub, N. Khalid","doi":"10.11002/kjfp.2022.29.7.1013","DOIUrl":null,"url":null,"abstract":"\n \n Food irradiation technology (FIT) is a non-thermal processing that covers all\n significant aspects of food processing and preservation such as shelf-life\n extension, natural flavour maintenance, chemical-free preservation, and pathogen\n reduction. Excessive irradiation dosages can have negative consequences on food,\n which may include a reduction in functional and sensory qualities. On the other\n hand, the standard dose can have a positive influence, such as phytosanitary\n treatments, detoxifying aflatoxins, reducing pathogenic microorganism growth,\n reducing allergenicity of food allergens and increasing the product’s\n shelf life. Consumer acceptance, prejudice, incorrect information, stringent\n legal and regulatory restrictions, and a subsequent unwillingness of food makers\n and the food trade to employ the latest technology are all impediments to\n FIT.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2022.29.7.1013","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
Food irradiation technology (FIT) is a non-thermal processing that covers all
significant aspects of food processing and preservation such as shelf-life
extension, natural flavour maintenance, chemical-free preservation, and pathogen
reduction. Excessive irradiation dosages can have negative consequences on food,
which may include a reduction in functional and sensory qualities. On the other
hand, the standard dose can have a positive influence, such as phytosanitary
treatments, detoxifying aflatoxins, reducing pathogenic microorganism growth,
reducing allergenicity of food allergens and increasing the product’s
shelf life. Consumer acceptance, prejudice, incorrect information, stringent
legal and regulatory restrictions, and a subsequent unwillingness of food makers
and the food trade to employ the latest technology are all impediments to
FIT.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.