Panorama e perspectivas do uso de irradiação na conservação de alimentos

Abstract

Irradiation is a physical method which is based on exposing the food to a certain amount of ionizing radiation for a given time, according to the desired objective and characteristics of the food to be processed. The objective of the present study was to carry out a bibliographical review about the general panorama of the use of irradiation in food preservation, its advantages, principles and limitations. Irradiation is used to prevent the development of bacteria and fungi, to eliminate insects, to avoid the use of chemical conservatives, to preserve spices, to kill and / or to cause sterility in parasites, insects and their eggs and larvae that cause deterioration in foods. The most used type of radiation in the food preservation process is Gamma, however, Xrays and electron beam are also used in smaller scale. Food irradiation is divided into three categories according to the dosage applied, which are: radurization, radicization and radaperiza- tion. Consumers' concern about consuming processed foods by this technology is considered a hurdle to the successful development of this method, and with this, it becomes fundamental to advertise correctly about the advantages and safety of this method, through governmental and non-governmental organs, or through of newspapers, magazines, radio and / or television programs in order to minimize this rejection.