ABSTRACT
Enzymes in foods must be inactivated prior to irradiation because they are much more radiation-resistant than microorganisms. The postharvest shelf life of cherries, blueberries, and cranberries can be extended at low doses of irradiation. Similar to other preservation methods, irradiation affects microbial growth and changes the food components. The irradiation also extends the shelf-life of perishable products like beef, poultry, and seafood by decontaminating spoiling microorganisms. Radiation disinfestation and shelf-life extension can reduce the food losses of fresh foods. A great deal of the postharvest losses due to insect infestation can be controlled and minimized by irradiating foods such as grains, pulses, tubers, and fruits. Foods, especially muscle foods, are contaminated with pathogenic microorganisms or parasites. The energy used for irradiation of food is small compared to canning, refrigeration, and/or frozen storage. Hydrogen generated during the irradiation of frozen meats is a promising marker for distinguishing between irradiated and unirradiated frozen food.
