Effect of Gamma Irradiation on the Microbial Load and Quality of Foods

Foodborne pathogenic microorganisms pose a significant public health issue worldwide, while post-harvest food losses are also considered one of the leading causes of hunger and malnutrition globally. In the food industry, irradiation technology, particularly used as an alternative to thermal processes and regarded as an environmentally friendly method, plays a crucial role in addressing food insecurity and foodborne diseases worldwide. Food irradiation is a non-thermal, technical process in which food is exposed to ionizing or non-ionizing radiation (such as UV, visible light, infrared, radio waves) at specific doses. The irradiation process, which does not involve high temperatures, preserves the food's nutritional value, freshness, and sensory properties (texture, color, taste, and flavor) because it doesn’t damage the structure of food components. The basic principle is that when the irradiation source hits the food, excitation and ionization occur, which inhibits DNA synthesis in living organisms. This effect is primarily used to inhibit the growth of pathogenic microorganisms. Gamma irradiation technology is effective in inhibiting microorganisms/pathogens that cause dangerous diseases and damage food quality, such as Escherichia coli, Campylobacter jejuni, Listeria monocytogenes, Staphylococcus spp. and Salmonella spp. Even low doses (up to 10 kGy, the safe dose limit) affect target groups of microorganisms. In this review discusses the role and applicability of irradiation technology in ensuring the microbiological quality of foods.