Effect of Gamma Irradiation on the Microbial Load and Quality of Foods

Öz

Foodborne pathogenic microorganisms pose a significant public health issue worldwide, while post-harvest food losses are also considered one of the leading causes of hunger and malnutrition globally. In the food industry, irradiation technology, particularly used as an alternative to thermal processes and regarded as an environmentally friendly method, plays a crucial role in addressing food insecurity and foodborne diseases worldwide. Food irradiation is a non-thermal, technical process in which food is exposed to ionizing or non-ionizing radiation (such as UV, visible light, infrared, radio waves) at specific doses. The irradiation process, which does not involve high temperatures, preserves the food's nutritional value, freshness, and sensory properties (texture, color, taste, and flavor) because it doesn’t damage the structure of food components. The basic principle is that when the irradiation source hits the food, excitation and ionization occur, which inhibits DNA synthesis in living organisms. This effect is primarily used to inhibit the growth of pathogenic microorganisms. Gamma irradiation technology is effective in inhibiting microorganisms/pathogens that cause dangerous diseases and damage food quality, such as Escherichia coli, Campylobacter jejuni, Listeria monocytogenes, Staphylococcus spp. and Salmonella spp. Even low doses (up to 10 kGy, the safe dose limit) affect target groups of microorganisms. In this review discusses the role and applicability of irradiation technology in ensuring the microbiological quality of foods.

Anahtar Kelimeler

• Food irradiation
• food safety
• gamma irradiation

Gama Işınlama Yönteminin Gıdaların Mikrobiyal Yükü ve Kalitesi Üzerine Etkisi

Öz

Gıda kaynaklı patojen mikroorganizmalar dünya çapında önemli bir halk sağlığı sorunu oluştururken, hasat sonrası meydana gelen gıda kayıpları da dünya çapında açlığın ve yetersiz beslenmenin önde gelen nedeni olarak değerlendirmektedir. Gıda endüstrisinde özellikle ısıl işlemlere alternatif olarak kullanılan ve çevre dostu yöntem olarak kabul edilen ışınlama teknolojisi dünyadaki gıda güvensizliği ve gıda kaynaklı hastalık sorunlarının çözümünde önemli bir rol oynamaktadır. Gıda ışınlaması, gıdanın iyonlaştırıcı özelliği olan veya olmayan radyasyonlara (UV, görünür ışık, kızılötesi, radyo dalgaları gibi) belirli dozlarda maruz bırakılmasıyla gerçekleşen, ısıl olmayan teknik bir işlemdir. Yüksek sıcaklık uygulaması içermeyen ışınlama işlemi, gıda bileşenlerinin yapısına zarar vermediği için, gıdaların besleyiciliğini, tazeliğini ve duyusal özelliklerini (doku, renk, tat ve aroma) koruyabilmektedir. Temel prensip olarak, ışınlama kaynağının gıda maddesine çarpmasıyla uyarım ve iyonlaşma meydana gelmekte ve bu durum canlılarda DNA sentezini engellemektedir. Bu etki özellikle patojenik mikroorganizmaların gelişmesini engellemek için kullanılmaktadır. Gama ışınlama teknolojisi, Escherichia coli, Camphylobacter jejuni, Listeria monocytogenes, Staphylococcus spp. ve Salmonella spp. gibi tehlikeli hastalıklara neden olan ve gıdaların kalitesine zarar veren mikroorganizmaları/patojenleri inhibe edebilen bir teknoloji olup, düşük dozları bile (10 kGy güvenli doz limiti) hedef mikroorganizma gruplarını etkilemektedir. Bu derlemede, ışınlama teknolojisinin gıdaların mikrobiyolojik kalitesini sağlamadaki rolü ve uygulanabilirliği ele alınmıştır.

Anahtar Kelimeler

• Gıda ışınlama
• gıda güvenliği
• gama ışınlama

Kaynakça

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