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

Zakiyeh B Zehi, Asma Afshari, Seyyed M A Noori, Behrooz Jannat, Mohammad Hashemi

Journal: Current pharmaceutical biotechnology 2020;21(10):919-926

PMID: 32072900

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.

Address: Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.; Toxicology Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran.; Halal Research Center of IRI, FDA, Tehran, Iran.

DOI: 10.2174/1389201021666200219093834

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MeSH Terms: Food Contamination, Food Microbiology, Food Parasitology, Fruit, Humans, Nutritive Value, Vegetables, X-Rays