Applications of Radiation Processing in Food

Food Preservation Storage

Lesson 13: Food irradiation

Applications of Radiation Processing in Food

From a practical point of view, there are three general application and dose categories that are referred to when foods are treated with ionizing radiation.

Applications of radiation processing in food

Dose level Dose Applications in food
Low dose Up to 1 kGy Sprout inhibition in bulbs and tubers 0.03 - 0.15 kGy m
Delay of fruit ripening 0.25 - 0.75 kGy
Insect disinfestation including quarantine treatment and elimination of food borne parasites 0.25 - 1 kGy
Medium dose 1-10 kGy Reduction of spoilage microbes to improve shelf-life of meat, poultry and seafoods under refrigeration 1.5 - 3 kGy k
Elimination of pathogenic microbes in fresh and frozen meat, poultry and seafoods 3 - 7 kGy
Reducing number of microorganisms in spices to improve hygienic quality 10 kGy
High dose Above 10 kGy Sterilization of packaged meat, poultry and their products which are shelf-stable without refrigeration 25 - 70 kGy m
Sterilization of hospital diets

25 - 70 kGy

Source: and FSSA regulations (2011)

Last modified: Tuesday, 13 March 2012, 8:15 AM