Utilization of irradiation in combination with other processes for preserving food products.
Lacroix M., Vachon C.
Author Affiliation: Research Center in Applied Microbiology and Biotechnology, Canadian Irradiation Centre, Institute Armand-Frappier, University of Quebec, 531 des Prairies blvd., Laval H7N-4Z3, Canada.
Recent Research Developments in Agricultural & Food Chemistry 3 : 313-328
Abstract : The desire of most countries to make food safe for consumption requires better food preservation and production techniques. In this regard, irradiation is an interesting alternative to be considered. Some agricultural products are important commodities in international trade. The trade of such products can be hampered due to postharvest contaminants (pests, diseases, microbial contamination, mycotoxins). Irradiation alone or combined with other processes can contribute to ensure food safety to healthy and compromised consumers, satisfy quarantine requirements, and control severe losses during transportation and commercialization. This paper reviews the application of irradiation in combination with other treatments for preserving some fruits and vegetables (strawberries, mangoes, mushrooms), fish (shrimps) and meat.