Food irradiation – perspectives, challenges and questions

Velibor Andrić; Milica Todorović; Maja Gajić-Kvaščev

doi:10.18485/meattech.2025.66.3.51

Velibor Andrić University of Belgrade, Vinča Institute of Nuclear Sciences, National Institute of the Republic of Serbia, Belgrade, Serbia https://orcid.org/0000-0001-7185-348X
Milica Todorović University of Belgrade, Vinča Institute of Nuclear Sciences, National Institute of the Republic of Serbia, Belgrade, Serbia
Maja Gajić-Kvaščev University of Belgrade, Vinča Institute of Nuclear Sciences, National Institute of the Republic of Serbia, Belgrade, Serbia https://orcid.org/0000-0003-1288-4248

DOI: https://doi.org/10.18485/meattech.2025.66.3.51

Keywords: Ionizing radiation, Irradiation process, Food safety, Sustainable agricultural development, Waste reduction

Abstract

Application of the irradiation process in the food technology is recognized as a significant factor for achievement of the food safety in the chains of the distribution and general consumption. This position is based on the numerous scientific and research studies which confirmed benefits and uniqueness of the treatment with ionizing radiation, as well as the limits of usage. Last decade and post corona period are characterized with increased global demands for safe food in all segments of the industry due to higher awareness of the consumers regarding quality and safety of the food on the market. Technological innovations such as electron beam and X-Ray sources improved the ways for the facilities to fulfil obligatory safety standards and reduce their operational costs. Irradiation services is now more accessible to the food producers easing its inclusion in the food technology process. Beside that, needs for the establishing sustainable agricultural development and reducing quantity of the waste containing non consumed food, indicate some new applications and perspectives of the irradiation process.