Table 13 Regulatory limits for food irradiation applications [98]
From: A review on mechanisms and commercial aspects of food preservation and processing
Type of dose | Benefits | Dose | Products |
|---|---|---|---|
Low dose (up to 1 kGy) | Inhibition of sprouting | 0.05–0.15 | Potatoes, onions, garlic, root ginger, yam, etc. |
Insect disinfestation and parasite disinfection | 0.15–0.5 | Cereals and pulses, fresh and dried fruits, dried fish and meat, fresh pork, etc. | |
Delay of physiological processes (e.g., ripening) | 0.25–1.0 | Fresh fruits and vegetables | |
Medium dose (1–10 kGy) | Extension of shelf life | 1.0–3.0 | Fresh fish, strawberries, mushrooms, etc. |
Elimination of spoilage and pathogenic microorganisms | 1.0–7.0 | Fresh and frozen seafood, raw or frozen poultry and meat, etc. | |
Effect on food properties | 2.0–7.0 | Grapes (increasing juice yield), dehydrated vegetables (reduced cooking time), etc. | |
High dose (10–50 kGy) | Industrial sterilization (in combination with mild heat) | 30–50 | Meat, poultry, seafood, prepared foods, sterilized hospital diets |
Decontamination of certain food additives and ingredients | 10–50 | Spices, enzyme preparations, natural gum, etc. |