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Home >Foods and Raw Materials > Archive > Volume 12, Issue 1, 2024 > Ionizing radiation effects on microorganisms and its applications in the food industry
ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Ionizing radiation effects on microorganisms and its applications in the food industry

Emmanuel Kormla Danyo a
,
Maria N. Ivantsova a
,
Irina S. Selezneva a
Affiliation
a Ural Federal University named after the first President of Russia B.N. Yeltsin, Yekaterinburg, Russia
Copyright ©Danyo et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Received 04 October, 2022 | Accepted in revised form 06 December, 2022 | Published 30 May, 2023
DOI: http://doi.org/10.21603/2308-4057-2024-1-583
Abstract
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. We also looked at its advantages and disadvantages.
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.
Keywords
Ionizing radiation, activation, inactivation, food products, application, shelf life, microorganisms
FUNDING
The research was performed on the Ministry of Science and Higher Education of the Russian Federation (Minobrnauki) (Ural Federal University Program of Development within the Priority-2030 Program) is gratefully acknowledged.
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Danyo EK, Ivantsova MN, Selezneva IS. Ionizing radiation effects on microorganisms and its applications in the food industry. Foods and Raw Materials. 2024;12(1):1–12. https://doi.org/10.21603/2308-4057-2024-1-583
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