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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.