Gamma irradiation in food preservation: a critical review

Abstract

Over the last century, food irradiation had become the most studied preservation, sterilization, and treatment methods over the globe. One of the common irradiation methods used in the food industry is gamma irradiation. A variety of studies have been undertaken to specifically investigate the effects of gamma irradiation on the safety and quality of irradiated food for human consumption. Studies have shown that a low dose of gamma irradiation does not cause food radioactivity thus the foods are safe for consumption. However, the effect on physical parameters (weight, colour, texture, pH, etc.) biochemical and chemical properties (proteins, vitamins, phenolics, flavonoid, antioxidant activity, etc.) of irradiated food may vary depending on the type of food and the applied dose. In this review, the gamma irradiation method, consumer acceptance, and the effect of gamma irradiation on food are critically reviewed. It is clear that gamma irradiation treatment shows a very promising future in food preservation.