A Food Preservation Method: Irradiation
Articles > Review · 2019
Authors: Nurdan AKAKÇE, Nebiye Füsun ÇAM
Çukurova J. Agric. Food Sci./ Çukurova Tarım Gıda Bil. Der., International Refereed University Journal, International, TR DİZİN (ULAKBİM), 2019, vol 34, pp 207-221
Summary
<p>In recent years, the need of human beings for safe food has increased as never before. Rapidly increasing population, environmental pollution and climate change, agricultural control practices and animal production costs have made it difficult to obtain food in the world, and moreover, to keep existing foods reliable. Although many food preservation methods have been applied to ensure food remains safe and healthy for a long time, this work area has made rapid progress since the discovery of radiation. In different foods, radiation (irradiation) hygiene and preservation practices were tried and at the same time the nutritional values of the foods were monitored. More importantly, the amount of irradiation to be applied to protect different foods has been meticulously determined. In addition, long-term researches have also been performed on the nutritional losses in foods and food-poisonings related to the application of irradiation and on its application costs. Irradiation applications, which are the leading sector in the food industry, are the most widely used methods in the world with their economic contributions, being the most reliable method in terms of food hygiene and health. In this review, it is aimed to evaluate the effect of “Irradiation application”, which has an important role in food preservation methods, on microorganisms, food components and packaging materials, food safety and consumer perspective with its technological development.<br></p>