Food irradiation has been employed to ensure food safety or food sterility, extend its shelf-life and reduce the losses due to sprouting and ripening or pests. In the Czech Republic, mainly spices, mixed spices and dried vegetable are exposed to ionizing radiation. The greatest suppliers of irradiated foodstuffs in Europe are Belgium, France and the Netherlands. In the USA, food irradiation is more common and there are also attempts to enforce irradiation not only for food safety, but also for technological purposes. Even though irradiation is a prospective technology, its application causes physical-chemical and biochemical changes that may affect nutritional adequacy and sensory characteristics of irradiated food. In this paper, the chemical changes of basic food components (proteins, saccharides, fats) are reviewed. The chemical changes result in radiolytic products whose risks are still subject of scientific research. It is expected that the main use of gamma irradiation will be treatment of diets for patients suffering from different disorders of the immune system, allergic patients or for the army and space flights. In the production of raw or heat non-processed foodstuffs, irradiation may be a critical control point (CCP).
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.