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Overview of irradiation: advantages to foods of plant origin

2022-08-15Journal article Restricted access
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dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorSilva, Carla Sousa e
dc.date.accessioned2022-08-19T10:12:00Z
dc.date.available2022-08-19T10:12:00Z
dc.date.issued2022-08-15
dc.description.abstractThe technology of food irradiation is gaining more attention around the world. This method is recognized by using ionising radiation in order to control foodborne pathogens, reduce microbial load and insect infestation, inhibit the germination of root crops, extend the durable life of perishable produce, and reduce plant-derived allergens. According to the International Atomic Energy Agency (IAEA), more than 50 countries have approved the use of irradiation for about 50 different types of food, and 33 are using the technology commercially. Despite the fact that irradiation has been used for decades for food disinfection that satisfies quarantine requirements in trade, health concerns over the consumption of irradiated food continue to attract attention. This low-cost method has the advantage that the organoleptic properties of irradiated foods are not altered, allowing, however, to increase their bioactivity and nutritional quality. This review focuses on the advantages of irradiation applied to foods of plant origin. With proper application, irradiation can be an effective means of eliminating and/or reducing microbial and insect infestations along with the foodborne diseases they induce, thereby improving the safety of many foods as well as extending shelf lifept_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVinha, A.F., Sousa, C. 2022. Overview of irradiation: advantages to foods of plant origin. South Florida Journal of Health, 3(3), 248-262. DOI: 10.46981/sfjhv3n3-005. ISSN: 2675-5467.pt_PT
dc.identifier.doi10.46981/sfjhv3n3-005pt_PT
dc.identifier.issn2675-5467
dc.identifier.urihttp://hdl.handle.net/10284/11083
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSouth Florida Publishingpt_PT
dc.relation.publisherversionhttps://southfloridapublishing.com/ojs/index.php/jhea/article/view/1712pt_PT
dc.subjectIrradiationpt_PT
dc.subjectVegetable foodspt_PT
dc.subjectSecuritypt_PT
dc.subjectFood preservationpt_PT
dc.titleOverview of irradiation: advantages to foods of plant originpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceFloridapt_PT
oaire.citation.endPage262pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage248pt_PT
oaire.citation.titleSouth Florida Journal of Healthpt_PT
oaire.citation.volume3pt_PT
person.familyNameMendes Ferreira da Vinha
person.familyNameSilva
person.givenNameAna Cristina
person.givenNameCarla
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.ciencia-id2E1D-05DF-E0DB
person.identifier.orcid0000-0002-6116-9593
person.identifier.orcid0000-0001-6467-4766
person.identifier.ridD-8159-2013
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
relation.isAuthorOfPublication741eff47-ffdf-4a5f-b763-3ada0062b1b8
relation.isAuthorOfPublication.latestForDiscovery741eff47-ffdf-4a5f-b763-3ada0062b1b8

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