The Effects of X-Ray Irradiation on Safety and Nutritional Value of Food: A Systematic Review Article-Reference-Cited by-同舟云学术

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

Published:2020-09-07 Issue:10 Volume:21 Page:919-926
ISSN:1389-2010
Container-title:Current Pharmaceutical Biotechnology
language:en
Short-container-title:CPB

Author:

Zehi Zakiyeh B.¹^ORCID,Afshari Asma¹^ORCID,Noori Seyyed M.A.²^ORCID,Jannat Behrooz³^ORCID,Hashemi Mohammad¹^ORCID

Affiliation:

1. Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran

2. Toxicology Research Center, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran

3. Halal Research Center of IRI, FDA, Tehran, Iran

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.

Publisher

Bentham Science Publishers Ltd.

Subject

Pharmaceutical Science,Biotechnology

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