식품과학과 산업 (Food Science and Industry)

한국식품과학회 (Korean Society of Food Science and Technology)
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식품 살균을 위한 X선 조사 기술의 활용 및 전망

The potential of X-ray irradiation as a new pasteurization technology for food

  • 임종성 (한경대학교 식품생명공학전공) ;
  • 하재원 (한경대학교 식품생명공학전공)
  • Lim, Jong-Seong (Department of Food Science and Biotechnology, Hankyong National University) ;
  • Ha, Jae-Won (Department of Food Science and Biotechnology, Hankyong National University)
  • 투고 : 2020.07.30
  • 심사 : 2020.08.28
  • 발행 : 2020.09.30
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초록

Ionizing radiation is one of the efficient non-thermal pasteurization methods. The US Food and Drug Administration (FDA) allows the use of ionizing radiation to a dose up to 10 kGy for controlling foodborne pathogens and extending the self-life of foods. Recently X-rays, generated on absorption of high energy electrons in an appropriate metal target, have been used commercially for sterilization purposes. X-rays have the advantages of higher penetration power than E-beams and absence of harmful radioactive sources, such as Cobalt-60 or Cesium-137 associated with gamma-rays. That is why it has continued to receive attention as an attractive alternative to gamma-ray or E-beam irradiation. In this article, the potential of X-ray irradiation for controlling foodborne pathogens in various food products and necessary pre-requisite knowledge for the introduction of X-ray irradiation to the Korean food industry will be provided.

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