Use of Electron Beams in Food Preservation

Electron-beam irradiation (EBI) is a novel, non-thermal, physical method of food preservation (processing) technology which is effective in achieving microbial decontamination, insect disinfestation and shelf-life improvement of various food- and agriculture-based commodities. This technology is economical and environmental friendly and holds several advantages over other sources of food irradiation and conventional preservation techniques. Based on the available scientific reports, EBI could prove to be a potential alternative to the current chemical fumigants used for preservation purposes. Reports available have clearly indicated the effectiveness of employing electron beams in preserving the overall qualities and extending the shelf life of various fruits, vegetables, cereals, legumes, poultry, meat and seafoods. EBI can be highly effective when combined with other conventional and non-conventional food-processing technologies. Being a recently explored technology, there are still wide gaps prevailing in the body of research that need to be filled to provide appropriate scientific evidence. In the present chapter we aim to highlight a few vital reports on the use of EBI in various food commodities and emphasize certain vital areas which need to be explored in the near future for commercialization purposes and to overcome quarantine barriers of international trade. It is expected that this novel technology will benefit both processors and consumers in the near future.