Irradiated food for special diets

Abstract

Purpose of the review: It is well-known that ionizing irradiation, as well as other preservation methods, extends food shelf life and controls microbial food-borne diseases. But it is not so evident that due to some peculiar characteristics (eg, high penetration-cold process) it can achieve better results in assuring the safety of ready-to-eat meals formulated for different consumers, ie, the immunocompromised, troops, astronauts, or adventurers. Main findings: In some countries hospitalized immunocompromised patients have been fed with ready-to-eat meals irradiated at doses according to "clean diet" criteria, and these foods have obtained good sensory acceptability. This has allowed widening of food variety, thereby increasing the nutritional value of their intake. Similar findings were also reported concerning foods used for astronauts, troops and adventurers. Research is still ongoing in the field. However, today, these applications, though promising, seem to be occurring on a small scale. Directions for future research: Cooperation between food irradiation researchers, nutritionists and physicians is essential to develop and improve new applications. Minimizing radiation doses might be feasible if it is combined with other hurdle technologies. More disclosure is needed mainly directed towards nutritionists, physicians, patients, and the staff of health institutes, catering services, food industry, supermarkets, and the general public. The establishment of national regulations related to this activity, hopefully internationally harmonized, are certainly needed, as well as availability of more food irradiation facilities.