Alimentos irradiados como uma alternativa na conservação de alimentos: uma revisão.

Abstract

In an attempt to increase the shelf life of foods is an alternative process of irradiation. Food irradiation is a technique whereby exposure of the packaged food or to a bulk source of radiation for a certain time, it causes the inhibition of sprouting, the delay in maturation, reduction in microbial load, sterilization and disinfection occurs cereals, fruits and spices, as well as eliminating micro-organisms causing diseases and insects. Irradiation does not use toxic products, which could harm the environment and living beings. Because of the importance of food irradiation in the world today, where some face food shortages, mainly by evil and by taking advantage of these his short life, but also because of resistance from people consuming irradiated foods, is that this work aimed to conceptualize about radiation in food, talk about the main applications and safety of the method, highlight the advantages and disadvantages of this technique and discuss the different types of radiation employed. The methodology of the paper presents a literature survey on the use of irradiation as a method of great value in food preservation. According to the bibliography, the irradiation was found to be quite satisfactory method, decreased the rate of spoilage of food, especially when compared to other techniques. Until now, it was not proven that the use of irradiation in food can bring some health risk.