The review covers description of food irradiation process, the current status of global legislation background in the field of irradiated foodstuffs, and the state of detection methods up-to-date available based on physical, chemical, biological, and microbiological changes in irradiated foods. Special emphasis was put on European Standards for the detection of irradiated foods adopted by the European Committee for Standardization, CEN (known as CEN Standards). These standards concerning the correct application of different techniques for the identification of various kinds of food and food ingredients treated with ionizing radiation have been accepted by Codex Alimentarius as Codex Standards. Analytical methods are necessary to control irradiated food products, therefore making enforcement of accurate labeling regulations. Labeling will enhance consumer confidence by providing assurance of the consumer's right to choose. In addition, the knowledge of radiationinduced physicochemical changes in foodstuffs provides scientific basis for the wholesomeness estimation of irradiated foods. The technology of food irradiation is a valuable means for ensuring microbiological food safety, therefore extending the shelf-life of a wide range of foods and reducing losses from spoiling and pests. Decreasing losses is particularly essential from the global distribution and food storage point of view. Food irradiation is applicable to fresh, dried or frozen foods with the purpose of antimicrobial treatments for spices, herbs, and dried vegetable seasonings, insect disinfestations, and control of pathogenic bacteria in poultry meat, red meat, shell eggs, seafood, and sprouting of tubers and bulbs like potatoes and onions. However, the utility of the technology of food irradiation remains still controversial because of negative public and industry perception of "nuclear technology" and the wholesomeness of irradiated foods. For that reason, this review is intended to provide proper scientific information on the safety, advantages, and limitations of food irradiation compared to the existing conventional food processing techniques, legal backgrounds, including labeling regulations for identifying irradiated foods based on the detection methods. Scientifically documented information could increase the level of education and acceptance of irradiated foodstuffs by consumers, food processors, and government agencies.
The effect of γ-ray irradiation on the fatty acid profile of chicken meat was examined at doses of 0.5, 2.5, 5.0, 7.5, 10.0, and 15.0 kGy by 1 H-NMR spectroscopy. NMR spectral results revealed a dose-dependent effect of irradiation on the fatty acid profile. A trend toward an increase in the amount of saturated fatty acids and a decrease in the amount of polyunsaturated fatty acids in the triacylglycerol composition of the irradiated meat samples compared with the non-irradiated one was established with increasing the irradiation dose. The trend of decreasing polyunsaturated fatty acyl groups was associated with a decrease in oxidative stability of meat fat after application of γ-ray irradiation.
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