Food Security Enhancement via Innovative Radiation Processing of Packaged Foods

Document Type : Original Article

Author

Ph.D. in Food Science and Technology, Research School of Radiation Applications, Nuclear Science and Technology Research Institute, AEOI, Tehran – Iran

Abstract

In recent decades, the use of radiation for non-thermal processing to ensure food safety has become very common. One of the developing methods of food preservation is irradiating food with ionizing radiation. In this method, harmful bacteria, fungi, and parasites that cause food spoilage are eliminated, thereby increasing the shelf life of food products. Irradiation is a fast, efficient, low-cost, and contamination-free physical process, similar to traditional methods such as heating, used to achieve better and longer preservation of food. In this process, packaged food is placed in a sealed chamber, , and exposed to ionizing radiation at a specific time and dose. Food in developing countries, often located in tropical regions with high humidity and temperature, is more prone to contamination and spoilage. Therefore, packaging and irradiation are among the best ways to preserve food. This method destroys spoilage- and disease-causing microorganisms, reduces or eliminates food allergens, and breaks down harmful substances and food toxins. It also prevents the use of chemical preservatives, which are highly detrimental. Moreover, irradiation helps maintain the natural freshness of food items. Additionally, the use of high doses that sterilize products reduces the need for refrigeration, ultimately lowering energy consumption. Using this modern processing method, a significant portion of agricultural products can be prevented from becoming waste due to inadequate post-harvest processing and storage, thereby contributing to food security.

Keywords

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References

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Packaging Science and Art
Volume 16, Issue 64 - Serial Number 64
Serial number 64, Winter 2026
May 2026
Pages 57-73

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History

  • Receive Date: 28 December 2025
  • Revise Date: 15 February 2026
  • Accept Date: 18 May 2026
  • Publish Date: 05 June 2026

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