• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.253-256
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• 2001

Irradiation of food is not only used for sanitation purposes but can be used for processing techniques to reduce or eliminate toxic or undesirable compounds on food. Irradiation wag effective to reduce the allergenicity of food by modification of the structure of proteins causing allergy reactions. Volatile N-nitrosmaine was reduced or eliminated by irradiation in the model system study and the breakdown products by irradiation did not recombine under human stomach conditions (pH 2,3, and 4,37$^{\circ}C$). The possibility of residual chlorophyll b reduction by irradiation was also found, and the model study indicated that irradiation be used to destroy chlorophyll b, resulting in protection from photooxidation in oil without acceleration of lipid oxidation during irradiation. In this paper, several on-going research projects for the application of food irradiation as a new processing technique are introduced, including reduction of food allergens, breakdown of volatile N-nitrosamine and residual chlorophyll b.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.269-277
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• 2000

A survey was conducted to examine the knowledge and acceptance of food irradiation in order to provide baseline data required in the development of food irradiation education programs for college students. 150 students majoring in food and nutrition or food technology in the Chungnam National University were chosen for a survey. The results are as follows. First, college students' knowledge about food irradiation is scanty. Knowledge assessment showed that 56% of the participants had previously heard of food irradiation. 68% of the respondents thought that radioactivity remains in food after irradiation and 25.3% of them were not sure whether radioactivity remains in food after irradiation or not. Only half of the respondents thought that nutrient loss due to irradiation is equal to or lower than that due to cooking or freezing. Second, approximately 56% of the respondents showed that food irradiation is somewhat or strongly needed for meat or fish; whereas, over 60% of them showed that food irradiation is not needed for grain, vegetable and fruit. Almost 40% of the respondents were seriously concerned about irradiation of vegetables and fruits; whereas, they showed less concern about spice irradiation. More than half of the respondents were not willing to use irradiated food in all the six food groups. Third, the correlation analysis showed that the need of food irradiation is negatively correlated with concerning about the irradiated fish and fruits, but positively correlated with willingness to use irradiated food in all the five food groups, except in spices. Concern about the irradiated food is negatively correlated with willingness to use irradiated food from all the six food groups. Fourth, almost all the respondents (over 90%) agreed that the irradiated food labeling is required as well as the development of proper methods to identify irradiated foods.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1994.03a
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• pp.35-49
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• 1994

Based on the safety of irradiated foods which was demonstrated from the toxicological, microbiological and nutritional points of view, irradiation has been identified as a viable technology for food preservation and processing, having a potential both of reducing storage losses by controlling spoilage organisms, sprouting and ripening, and of improving hygienic quality of raw and processed products. Research and development over decades in the field of food irradiation have led to the regulatory approval in 37 countries and of them 25 countries including Korea are commercially utilizing food irradiation process. Although progress towards acceptance of food irradiation by the industry is slow, actual market trials have shown that once consumers have understood this technology, they are willing to buy irradiated foods. Considering recent advances in food irradiation and restrictions in the use of chemical fumigants, it is expected that food irradiation is in the process of "taking off". This paper deals with up-to-date progress in food irradiation with particular reference to domestic activities in legislation, consumer perception, commercialization, and potential applications in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.88-94
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• 1985

Food irradiation is increasingly recognized as the sole viable alternative to traditional method of food preservation in terms of reducing the overall quantity of spoiled food, reducing energy used in food storage, and reducing reliance on chemicals known to be hazardous but currently required for disinfestation. Irradiation with ionizing radiation can be applied in the fields of sprout inhibition, disinfestation of insects, sterilization, delay of ripening, and improvement of organoleptic properties in food. In order to back up the commercialization of food irradiation in Korea, this review not only dealt with the international background for food irradiation and wholesomeness of irradiated food, but also evaluated economic feasibility of irradiated food, irradiation facilities, and domestic status of food irradiation studies.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.279-285
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• 2000

A survey was conducted to examine the effect of food irradiation education on college students' knowledge and acceptance of food irradiation. The instrument for the knowledge and acceptance of food irradiation was administered before and after food irradiation education, to 150 students majoring in food and nutrition or food technology in the Chungnam National University. Before the education approximately 93% of the respondents did not know that radioactivity dose not remain in food after irradiation; whereas, after education half of them thought that radioactivity dose not remain in irradiated food. Knowledge about food irradiation has improved through education. The education significantly increased all the mean scores of need for food irradiation and willingness to use irradiated foods for the six food groups (p<0.01). The education significantly decreased the mean scores of concern about the irradiated food for all the six food groups (p<0.01). Although the responses to irradiated foods are, in general, negative or neutral even after education, the mean scores of acceptance of the irradiated foods have improved through education in all the six food groups (p<0.01). In conclusion, this study showed that food irradiation education may positively affect the college students' knowledge and acceptance of food irradiation, and that the development of both the appropriate detection methods to identify irradiated foods and the education programs to enlighten the college students are needed.

• Journal of the Korean Society of Food Culture
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• v.13 no.4
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• pp.275-291
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• 1998

Food irradiation is an emerging technology which offers many advantages such as reduction of microorganisms, extension of shelf-life of foods, reduction in the use of post-harvest chemicals, and destruction of insects and parasites. The commercial utilization of food irradiation, however, has been restricted because of the uncertainty of consumers' responses to it. Because success of food irradiation in the marketplace will depend upon their acceptability by consumers, this study focused on the consumers' perception and acceptance toward food irradiation in order to get basic data for commercial utilization of food irradiation and give information to consumers to help rational consumption behavior. The survey with 411 respondents living in Youngnam area was conducted during the spring of 1997 by the questionnaires. The results and implications from this study are as follows. First, consumers' knowledge about food irradiation is scanty. Two-thirds of respondents in the survey had not heard of irradiated foods and many people confused irradiation with radioactivity. In the willingness to accept food irradiation, one-third of respondents showed a wait-and-see attitude. This result indicated consumers had insufficient information about the irradiation process and nationwide education of food irradiation technology should be undertaken. Second, although the purchase and use of food are very important consumption behaviors, consumer education by mass communication has been rarely done. For the successful commercialization of food irradiation, the information provision by mass communication for the consumers should be made. Third, consumers generally worried about residual pesticide and intended to purchase irradiated foods if radioactivity was not retained in the foods. Therefore, food irradiation could be an alternative method to the use of pesticide Fourth, consumers pointed out that they wanted to extend shelf-life of milk and dairy foods, fish and seafood and to irradiate these foods. Therefore, research for the safety of irradiated foods should be continually conducted. finally, labeling for irradiated foods is needed to provide the information and to further increase public understanding. Especially, the labeling should show the definite reason why irradiation is being used. In conclusion, recently, under the circumstances that the commercial utilization of food irradiation and irradiation for the import and export products have been increased in many countries, many efforts are needed to improve the quality of irradiated foods, and prove the safety of them in Korea. In addition, consumer education for food irradiation should be given to help consumers to make decision for food purchase and use.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.262-268
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• 1996

In Korea, the health authorities and food industry emphasize the need of sanitary food production, which in mainly resulted from the recent growing of consumer's interest in the safety of food. For the reason, development of a new alternative technology to chemicals, currently used for decontamination and disinfestation, has become and urgent task in the domestic and worldwide food industry. Furthermore, the improvement of quality and manufacturing process of processed food is a requisite for winning the competition in export fields. Irradiation technology being practically applicable in the food industry has been well established on the basis of more than 40 years of R&D work in the fields of the increasing availability of food-stuffs, sanitary food production and quarantine treatment in the food trade. The wholesomeness of irradiation foods has been officially approved in 38 countries, of which 30 countries are commercially utilizing food irradiation technology. The first commercial irradiator in Korea(18.5PBq:500k{TEX}$Ci^{60}${/TEX} Co, max. cap; 4MCi) was established at Yeoju-gur, Kyung Ki-do with the technical assistance of Korea Atomic Energy Research Institute in June 1987. As of 1996, thirteen irradiated food groups (over 25 items)have been domestically approved for human consumption and an industrial irradiation facility is also available. However, the domestically approved for human consumption and an industrial irradiation facility is also available. However, the promotion of consumer acceptance to toward ir-radiated foods is considered as a confronted subject to be studied for a commercial utilization.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1998.10a
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• pp.130-130
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• 1998

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1998.10a
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• pp.131-131
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• 1998

• Food Science of Animal Resources
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• v.24 no.4
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• pp.373-385
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• 2004

Irradiation offers an effective and simple means to extend shelf-life of meat and improve processing properties of meat products. Many researches have been conducted to evaluate the effects of irradiation on meats and meat products. There were some interesting reports such as increase of redness and tenderness of meat and decrease of carcinogenic N-nitrosamines and residual nitrite in cured meat products by irradiation. And, the safety of irradiated products have been also studied. Lipid oxidation and off-odor induced by irradiation can be minimized by appropriate controls of irradiation and storage condition such as addition of antioxidants or oxygen exclusion packaging. The objective of this paper is to introduce the effect of gamma irradiation on quality of meats and meat products reported from the previous researches.