The Effects of X-Ray Irradiation on Safety and Nutritional Value of Food: A Systematic Review Article.

Abstract:

:X-ray is a non-thermal technology that has shown good efficacy in reducing pathogenic and spoilage bacteria, viruses and parasites. X-ray hygiene technology resulted in a high microbial loss in numerous food products, such as dairy products, ready-to-eat shrimp, oysters, fresh products, strawberries, shredded iceberg lettuce, and spinach leaves. Some X-ray studies on food safety have shown that X-ray is an effective technology and is also an appropriate alternative to the electron beam and gamma rays, and can be used in the food industry without side effects on human health. Besides, we reviewed the X-ray effect on the nutritional value of food. Therefore in this study, we aimed to review the available pros and cons of current studies regarding X-rays' effects on the food industry.

journal_name

Curr Pharm Biotechnol

authors

Zehi ZB,Afshari A,Noori SMA,Jannat B,Hashemi M

doi

10.2174/1389201021666200219093834

subject

Has Abstract

pub_date

2020-01-01 00:00:00

pages

919-926

issue

10

eissn

1389-2010

issn

1873-4316

pii

CPB-EPUB-104635

journal_volume

21

pub_type

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