Authors: Mojca JEVŠNIK, Mojca REPIČ, Darinka Z. DOGANOC
Corresponding author: Mojca JEVŠNIK
Type of paper: Professional paper
Issue: Volume 1 | number 1 – 2007
Abstract: A recent addition to food preservation technologies is the use of ionizing radiation, which has some distinct advantages over conventional methods. With irradiation, foods can be treated after packaging, thus eliminating post-processing contamination. In addition, foods are preserved in a fresh state and can be kept longer without noticeable loss of quality. Food irradiation leaves no residues, and the changes in the nutritional value due to irradiation are comparable with those produced by other processes. Irradiation is the process of applying high energy to a material, such as food, to sterilize or extend its value by killing microorganisms, insects and other pests residing in it. Sources of ionizing radiation that have been used include gamma rays, electron beams and X-rays. Despite the fact that the method is widely known, consumers refuse to accept it. Rejection of foodstuff treated with irradiation derives from lack of understanding and lack of knowledge as well.