Food Irradiation in food processing: An overview.

The article provides an overview of food irradiation, a preservation technique that uses controlled doses of ionizing radiation—such as electron beams, X-rays, and gamma rays—to enhance food safety and extend shelf life by eliminating pathogenic and spoilage microbes. This non-thermal process maintains the nutritional and sensory qualities of food while delaying ripening and sprouting in certain products. Dosage levels vary depending on the food type and desired effect, ranging from low doses to inhibit sprouting and ripening, to high doses for sterilization. While food irradiation offers benefits like microbial safety and shelf-life extension without chemical use, challenges include potential lipid oxidation at excessive doses, inability to remove chemical toxins, and public perception concerns. The technique is approved in over 40 countries and is considered a green technology contributing to sustainable food preservation.