Fostering E-beam food irradiation
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The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and
FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2013),
C2TN (UID/Multi/04349/2013; UID/Multi/04349/2019). This work was also developed within
the Coordinated Research Project D61024 “Development of New Applications of Machine
Generated Food Irradiation Technologies” financed by the International Atomic Energy
Agency (IAEA).
There is an ever-increasing global demand from consumers for high-quality foods with
major emphasis placed on quality and safety attributes. One of the main consumer demands is
for minimally processed foods that are highly nutritive but low energy-dense and are natural
foods with no or minimal chemical preservatives. Extending the shelf-life of food products,
while improving the food safety and quality, will have a positive impact on both the industry
and consumers. Food irradiation is emerging as a promising and innovative processing
technology in this regard.
The main objective of this research was to investigate and propose fresh irradiated foods that
are health promoting, safe and convenient to be treated by electron beam irradiation. One of the
purposes of this research is to help foster more wide use of electron beam irradiation especially
where it will enhance food safety and quality. To attain these aims, electron beam irradiation
parameters were studied in terms of equipment parametrization, as well as, the effects of
irradiation on fresh food products through the evaluation of bioactive compounds and also
microbial inactivation (natural microbiota and potential pathogenic bacteria). The food products
selected for study were cherry tomatoes, raspberries, and mushrooms. These where chosen due
to their perishability, nutritional and bioactive compound profile, and socioeconomic
importance in the Mediterranean region.
Modelling tools were also applied to simulate high energy electron beam irradiation (10 MeV)
of cherry tomatoes and raspberries from the LINAC situated at C2TN (Portugal). An alternative
simulation framework, Ensaroot, was also used to test its application in food irradiation studies.
Overall the results of this comprehensive study support the feasibility of electron beam
irradiation as a post-harvest treatment of cherry tomatoes (3 kGy), mushrooms (5 kGy) and
raspberries (3 kGy). It would guarantee the safety, extend the shelf-life and preserving the
bioactive contents of these products.
