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http://dx.doi.org/10.23093/FSI.2020.53.3.264

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

Lim, Jong-Seong (Department of Food Science and Biotechnology, Hankyong National University)
Ha, Jae-Won (Department of Food Science and Biotechnology, Hankyong National University)
Publication Information
Food Science and Industry / v.53, no.3, 2020 , pp. 264-276 More about this Journal
Abstract
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.
Keywords
X-ray; food irradiation; pasteurization; foodborne pathogens; food safety;
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Times Cited By KSCI : 4  (Citation Analysis)
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