Review paper Role of Irradiation in enhancing and ensuring microbiological safety of food.

Role of irradiation in reducing food spoilage by microorganisms.


  • Yashika Bachelor of science student in Institute of home Economics , Delhi University ,Food and Nutrition department
  • Prerna Institute of Home economics


Keywords: Ionizing radiation, microbial inactivation, food preservation, shelf -life


As it is said that ‘if it isn’t safe , it isn’t food’. Consumer around the world expect that ,the food they eat must be safe. With changing lifestyle and eating habits , demands of food with high nutritional value and with minimal preparation times i.e. RTE food products have been increased. Also, there is an increasing trend observed  in many countries to centrally prepare and process fresh fruits and vegetables ,properly packaged them for distribution and marketing .In order to provide safe ,nutritionally rich and minimally processed food, the food manufacturers are looking for new and improved method of food preservations and food irradiation is one of such  process which can be used for ensuring and enhancing food safety. Food irradiation is a process involving exposing food and agricultural commodities in pre-packed form to a specific dose of ionizing radiation inside a biologically shielded irradiation chamber .For irradiation of food; Gamma rays, X-rays and electron beams are used. Food irradiation is one of the non thermal method which can improve safety and extend shelf life of the food`

One of the important attributes  of food irradiation is its destruction power against microorganisms as ionizing radiations kills microbes directly by damaging biomolecules of their cells. Gram negative pathogenic bacteria are very sensitive to irradiation .Yeast are more radio-resistant than bacteria and moulds .For inactivation of viruses, ionizing radiations must be combined with other treatments. The destruction of microorganism by irradiation is affected by many factors such as nature of processing,water activity of food ,freezing, nature and physical state of food etc. In food industry, the irradiation method are used for ensuring microbiologically safety of many food products such as minimal processed food products including blanched vegetable and fresh cut vegetables ,pre-packed chilled products ,seeds and sprouts ,meat and meat products and spices.


Download data is not yet available.

Author Biographies

Yashika, Bachelor of science student in Institute of home Economics , Delhi University ,Food and Nutrition department

Bachelor of science student in Institute of home Economics , Delhi University ,Food and Nutrition department

Prerna, Institute of Home economics

Bachelor of science student in Institute of home Economics , Delhi University ,Food and Nutrition department


1. Landgraf,Goularte,et al.,(2006).Use of irradiation to improve microbiological safety of
minimally processed fruits and vegetables p.41-60.In:Food irradiation.Vienna.IAEA
2. L.shurong,G.Meixu,W.Chuanyao(2006).Use of irradiation to ensure hygienic quality of
fresh pre-cut and blanched vegetables and tofu p.87.In Food irradiation.Vienna.IAEA
3. Farkas ,et al.(2006).Improving the microbiological safety of some fresh pre-cut and pe￾packaged chilled produce by low dose gamma radiation.p.130.In Food
4. IAEA(International Atomic Energy Agency ),(1995).Microbiological safety of shelf
stable food.,Vienna ,Austria ,p.11.
5. WHO(1999).High dose Irradiation : Wholesomeness of food irradiated with Doses above
10kGy.Technical report Series No.890.World health organization.Geneva.
6. Barbosa-Canovas, al.(1988).Nonthermal preservation of food.Marcel Dekker
7. Monk,M.L.,L.R.Beuchat and M.P.Doyle.(1995).Irradiation Inactivation of food –borne
Microorganisms.In:J.Food Prot.58(2): 197-2008
8. Radomyski, of pathogens of significance in Food by low-dose
Irradiation: a review .In : Journal of Food Protection 57(1): 73-86
9. Molins.R.A.(2001).Food and Irradiation :Principles and Applicstions.John Wiley & Sons
Inc.New York.New York
10. Department of Atomic Energy(2014) .Radiation Processing of food & Medical Products
.Radiation Processing offood –Technical Document.Goverment of India .
11. Sullivan,R,et al.(1973).Gamma radiation inactivation of coxsackievirus B-2.In: Applied
12. Kannat,chander and sharma(2005).Effect of radiation processing on the quality of chilled
meat products.
13. Bibek Ray . Chapter 38, Control by Irradiation .In: Fundamental food Microbiology (3rd
14. George J Banwart . Chapter 12, Control of Microorganisms by destruction . In : Basic
Food Microbiology.
15. James-M-Jay . Chapter 15, Radiation protection of food & nature of microbial radiation
resistance . In: Modern Food Microbiology.
16. Martin R. Adams & Maurice O. Moss . Chapter 4, Microbiology of food preservation .
In: Food Microbiology ( 3rd edition ) .
17. Prescott Harley klein's microbiology . Chapter 7, Control of microorganisms by physical
& chemical agents. In : microbiolgy (7th edition).
18. Frazier , W.C. & D.C. westhoff . Chapter 10, preservation by radiation . In : Food
Microbiology ( 5th edition).
19. Muhammd Tanver Munir & Michel Federighi (2020), control on food borne biological
hazards by Ionizing radiations : a review . In : Journal of Multidisciplinary Digital
Publishing Institute.
20. **FSSAI (2018). Irradiation food is safe , bursting muths around it . Guidance number
21. Food Technology Division Bhabha Atomic Research Centre, Radiation processing of
food preservation. Technical document. Govt. Of India.
22. H.Ahari Mostafavi and Seyed Mahyar Mirmaj lessi ( 2012) , The Potential Of Food
Irradiation :Benifits & limitation : a research. In: Journal piblications.
23. Shafia Ashraf , M , (2019) .Food Irradiation : a review. In : International Journal of
chemical studies 2019 ; 7(2): 131-136.
24. Giorgiana M. Catunescu & Maria Tofana(2010). Effect of Ionizing Radiation on
microbial contaminants of food : a article. In : publications.



How to Cite

Yashika and P. Mishra, “Review paper Role of Irradiation in enhancing and ensuring microbiological safety of food.: Role of irradiation in reducing food spoilage by microorganisms.”, FASJ, vol. 1, no. 3, Sep. 2020.