APPLICATIONS OF GAMMA IRRADIATION FOR FOOD PRESERVATION CURRENT TRENDS

Abstract

Gamma irradiation is an established non-thermal food preservation technology that employs ionizing radiation from Cobalt-60 or Cesium-137 sources to inactivate pathogenic and spoilage microorganisms, inhibit physiological processes such as sprouting and ripening, and achieve insect disinfestation. Unlike conventional thermal methods, gamma irradiation preserves the organoleptic and nutritional integrity of treated commodities across a broad spectrum of food categories including fresh produce, spices, cereals, seafood, poultry, and packaged ready-to-eat products. This comprehensive review synthesizes the mechanistic basis of radiation-induced microbial inactivation, dose-response relationships, regulatory frameworks, and commodity-specific applications reported in peer-reviewed literature from 2020 to 2025. The review further evaluates emerging combinatorial preservation strategies, consumer acceptance challenges, and technological advancements in dosimetry and radiation source development. Evidence from recent studies confirms that gamma irradiation at appropriately validated doses significantly reduces microbial load, extends shelf life, and maintains food safety with minimal impact on sensory quality. Ongoing research into electron beam and X-ray alternatives, combined hurdle approaches, and nano-dosimetry is expected to broaden the application scope and commercial adoption of food irradiation globally.

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