{"title":"Food irradiation technology: Prospects and future\u0000 applications","authors":"Sawera Asghar, Haris Ayub, N. Khalid","doi":"10.11002/kjfp.2022.29.7.1013","DOIUrl":"https://doi.org/10.11002/kjfp.2022.29.7.1013","url":null,"abstract":"\u0000 \u0000 Food irradiation technology (FIT) is a non-thermal processing that covers all\u0000 significant aspects of food processing and preservation such as shelf-life\u0000 extension, natural flavour maintenance, chemical-free preservation, and pathogen\u0000 reduction. Excessive irradiation dosages can have negative consequences on food,\u0000 which may include a reduction in functional and sensory qualities. On the other\u0000 hand, the standard dose can have a positive influence, such as phytosanitary\u0000 treatments, detoxifying aflatoxins, reducing pathogenic microorganism growth,\u0000 reducing allergenicity of food allergens and increasing the product’s\u0000 shelf life. Consumer acceptance, prejudice, incorrect information, stringent\u0000 legal and regulatory restrictions, and a subsequent unwillingness of food makers\u0000 and the food trade to employ the latest technology are all impediments to\u0000 FIT.\u0000","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43063565","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}