Irradiation of Food and Packaging: An Overview

Effects of gamma and electron beam irradiation on the survival of pathogens inoculated into sliced and pizza cheeses

“…Sources of ionizing radiation that have been used include gamma rays, electron beams and X-rays (WHO, 1988). Gamma rays produced from radioisotope such as 60 Co and 137 Cs and electron beams produced from machine sources operated at or below an energy level of 10 MeV are used in most commercial plants ( Morehouse and Komolprasert, 2004). The major differences between gamma and electron beam irradiation are the penetration power and dose rate.…”

The Potential of Food Irradiation: Benefits and Limitations

“…Some researchers believe that an alternative wording, e.g. "electronically pasteurized," would be helpful (Morehouse & Komolprasert, 2004). These results confirm the importance of training the public on the controversy, technology, and the benefits of irradiation.…”

Application of gamma irradiation in ginseng for both photodegradation of pesticide pentachloronitrobenzene and microbial decontamination

“…Gamma irradiation has been used for improving food safety for fresh foods and dried raw materials, and is proved as a safe and effective method to eliminate foodborne microorganisms and pests by World Health Organization, U.S. Food and Drug Administration and Institute of Food Technologists [18,19]. Ginseng originally is from natural raw products so it is easily contaminated by microorganisms during harvest, processing, transportation, storage, or post-harvest treatment, resulted in the loss of therapeutic efficiency [20].…”