Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 64537 10.21603/2308-4057-2024-1-583 Review Article Review Article Review Article Ionizing radiation effects on microorganisms and its applications in the food industry Ionizing radiation effects on microorganisms and its applications in the food industry https://orcid.org/0000-0003-2183-308X Danyo Emmanuel Kormla Danyo Emmanuel Kormla e.kdanyo@gmail.com https://orcid.org/0000-0002-2389-0523 Ivantsova Maria N. Ivantsova Maria N. https://orcid.org/0000-0002-7039-1874 Selezneva Irina S. Selezneva Irina S. Ural Federal University named after the first President of Russia B.N. Yeltsin Yekaterinburg Россия Ural Federal University named after the first President of Russia B.N. Yeltsin Yekaterinburg Russian Federation Ural Federal University named after the first President of Russia B.N. Yeltsin Yekaterinburg Россия Ural Federal University named after the first President of Russia B.N. Yeltsin Yekaterinburg Russian Federation Ural Federal University named after the first President of Russia B.N. Yeltsin Yekaterinburg Россия Ural Federal University named after the first President of Russia B.N. Yeltsin Yekaterinburg Russian Federation 13 02 2024 13 02 2024 12 1 1 12 04 10 2022 06 12 2022 https://jfrm.ru/en/issues/21683/21663/

There are two main types of radiation: ionizing and non-ionizing. Radiations are widely distributed in the earth’s crust with small amounts found in water, soil, and rocks. Humans can also produce them through military, scientific, and industrial activities. Ionizing and nonionizing radiations have a wide application in the food industry and medicine. γ-rays, X-rays, and electron beams are the main sources of radiation used in the food industry for food processing. This review discusses advantages and disadvantages of ionizing radiation on microorganisms and its potential applications in the food industry. We also looked at its advantages and disadvantages. Studies have revealed that ionizing radiation is used in the food industry to inactivate microorganisms in food products to improve hygiene, safety, and extend shelf life. Microorganisms such as bacteria and fungi are susceptible to high doses of irradiation. However, some bacterial and fungal species have developed an exceptional ability to withstand the deleterious effect of radiation. These organisms have developed effective mechanisms to repair DNA damage resulting from radiation exposure. Currently, radiation has become a promising technology for the food industry, since fruits, tubers, and bulbs can be irradiated to delay ripening or prevent sprouting to extend their shelf life.

There are two main types of radiation: ionizing and non-ionizing. Radiations are widely distributed in the earth’s crust with small amounts found in water, soil, and rocks. Humans can also produce them through military, scientific, and industrial activities. Ionizing and nonionizing radiations have a wide application in the food industry and medicine. γ-rays, X-rays, and electron beams are the main sources of radiation used in the food industry for food processing. This review discusses advantages and disadvantages of ionizing radiation on microorganisms and its potential applications in the food industry. We also looked at its advantages and disadvantages. Studies have revealed that ionizing radiation is used in the food industry to inactivate microorganisms in food products to improve hygiene, safety, and extend shelf life. Microorganisms such as bacteria and fungi are susceptible to high doses of irradiation. However, some bacterial and fungal species have developed an exceptional ability to withstand the deleterious effect of radiation. These organisms have developed effective mechanisms to repair DNA damage resulting from radiation exposure. Currently, radiation has become a promising technology for the food industry, since fruits, tubers, and bulbs can be irradiated to delay ripening or prevent sprouting to extend their shelf life.

 Ionizing radiation activation inactivation food products application shelf life microorganisms Ionizing radiation activation inactivation food products application shelf life microorganisms The research was performed on the Ministry of Science and Higher Education of the Russian Federation (Minobrnauki) (Ural Federal University Program of Development within the Priority-2030 Program) is gratefully acknowledged The research was performed on the Ministry of Science and Higher Education of the Russian Federation (Minobrnauki) (Ural Federal University Program of Development within the Priority-2030 Program) is gratefully acknowledged

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