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X-ray irradiation as a microbial intervention strategy for food
Scott R Moosekian1, Sanghyup Jeong, Bradley P Marks
1Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA. mooseki1@anr.msu.edu
Annual Review of Food Science and Technology
|December 14, 2011
Summary
X-ray irradiation is emerging as a competitive food safety technology, offering an efficient method for microbial reduction in heat-sensitive products like produce and nuts. Advances in technology and legislation now enable X-rays to rival traditional methods for enhancing food safety and shelf life.
Area of Science:
- Food Science
- Radiation Technology
- Microbiology
Background:
- X-ray irradiation, discovered in 1895, was initially adopted for medical and dental diagnostics.
- The food industry historically favored gamma and electron beam (E-beam) irradiation over X-rays for microbial control.
- Recent technological, legislative, and engineering advancements are making X-ray irradiation a viable competitor in food processing.
Purpose of the Study:
- To review the historical evolution of X-ray technology in food safety.
- To highlight key technological advancements in X-ray irradiation over the last two decades.
- To discuss the potential of modern X-ray irradiators as a microbial reduction strategy for foods.
Main Methods:
- Historical review of X-ray technology development.
- Analysis of recent technological innovations in X-ray irradiator design.
- Discussion of legislative and engineering factors influencing adoption.
- Examination of X-ray irradiation's application on heat-sensitive foods.
Main Results:
- X-ray machines have been significantly improved in efficiency.
- New X-ray irradiators are now capable of microbial reduction in various foods.
- X-ray irradiation is becoming competitive with gamma and E-beam methods.
- Applications include enhancing the safety and shelf life of products like lettuce, spinach, tomatoes, and raw almonds.
Conclusions:
- Modern X-ray irradiation technology presents a competitive and effective strategy for microbial reduction in food.
- This technology enhances the safety and extends the shelf life of heat-sensitive foods.
- X-ray irradiation offers a promising alternative to traditional methods for controlling foodborne pathogens.
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