Awareness on consumption irradiated foods

Irradiation of food is the process of exposing food and food packaging to ionizing radiation. Ionizing radiation, such as from gamma rays, x-rays, or electron beams, is energy that can be transmitted without direct contact to the source of the energy (radiation), capable of freeing electrons from their atomic bonds (ionization) in the targeted food. The radiation can be emitted by a radioactive substance or generated electrically. This treatment is used to improve food safety by extending product shelf-life (preservation), reducing the risk of foodborne illness, delaying or eliminating sprouting or ripening, by sterilization of foods, and as a means of controlling insects and invasive pests. Food irradiation primarily extends the shelf-life of irradiated foods by effectively destroying organisms responsible for spoilage and foodborne illness and inhibiting sprouting

Food irradiation has been mostly used for the following purposes: inhibition of budding; delay in maturation; reduction of microbial load; elimination of pathogenic microorganisms; sterilization and disinfection of grains, cereals, fruits and spices. Effects of irradiation depend on the type of food being treated and on the radiation dose being applied

It has been assumed that the population may be consuming irradiated food unawarely due to factors such as lack of knowledge on food irradiation, inappropriate information presented on food labels, and doubts about the safety of irradiated foods

Irradiation of fruits and vegetables to prevent the spread of pest and diseases across borders has been increasing globally. In 2010, 18,446 tonnes of fruits and vegetables were irradiated in six countries for export quarantine control. 97% of this was exported to the United States

Journal of Experimental Food Chemistry focuses on the food chemistry, food standards, food hydrocolloids, food irradiation, analytical techniques in food safety, food analytical chemistry, food chemistry and toxicology, physical chemistry of food, food organic chemistry, food analysis, food supplements, hazard analysis & critical control points (HACCP), food science, components of food, food processing, food technology, food contaminants, food proteins, food enzymes, food vitamins, food minerals, food colouring, dietary supplements, food fortification, food preservation, food chemical reactions, food chemicals codex, etc…

We accepts all types of articles including research, review, case reports, commentaries, hypotheses, meeting reports, editorials and short reports. 

Submit your manuscripts for upcoming issue of 2020 through attached e-mail foodchem@biochemjournals.com (or) link https://www.scholarscentral.org/submissions/experimental-food-chemistry.html

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Nimmi Anna

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Journal of Experimental Food Chemistry
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Email: foodchem@biochemjournals.com