Food irradiation as a key to reduce food waste and guarantee food safety

Antonio, Amilcar L.; Ferreira, Isabel C.F.R.; Santos, Pedro M.P.; Cabo Verde, Sandra

Publication

Food irradiation as a key to reduce food waste and guarantee food safety

2019Conference object

dc.contributor.author	Antonio, Amilcar L.
dc.contributor.author	Ferreira, Isabel C.F.R.
dc.contributor.author	Santos, Pedro M.P.
dc.contributor.author	Cabo Verde, Sandra
dc.date.accessioned	2019-10-14T14:15:49Z
dc.date.available	2019-10-14T14:15:49Z
dc.date.issued	2019
dc.description.abstract	Food waste is being in the focus of recent global policies, to tackle food scarcity and to overcome “nutritional poverty” in several countries. Otherwise, a global food market is being the key to make available several products to different populations. These vectors for food policy must be supported by several orientations, to attain their final objective: better and enough food for the world population. For that, different post-harvest processing technologies are making their fundamental contribute. Among that, the preservation of food by irradiation, a physical process that does not use chemicals, is making its way in several countries, to accept imported or exported products without pests (insects), without foodborne pathogens, and also to extend the shelf life of processed products, stopping enzymatic degradation and reducing microorganisms that contribute for food spoilage. We have been studying the effects of gamma and e-beam radiation for food preservation of several Mediterranean products, including chestnuts, mushrooms and aromatic plants, berries and tomatoes, using an experimental gamma chamber with 60Co sources and an electron accelerator with the maximum energy of 10 MeV. And here we present these technologies, their limitations and advantages, the effects on relevant properties of food (e.g. color, texture, nutritional parameters), and question why food preservation by irradiation is underused, since its first use has more than 100 years and its first industrial application has more than 50 years.	pt_PT
dc.description.sponsorship	FCT (Portugal), FEDER PT2020 (UID/AGR/00690/2019), C2TN (UID/Multi/04349/2013), IAEA CRP D61024.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.uri	http://hdl.handle.net/10198/19660
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.relation	Mountain Research Centre
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Food technology	pt_PT
dc.subject	Food safety	pt_PT
dc.subject	Post-harvest technologies	pt_PT
dc.subject	Food irradiation	pt_PT
dc.title	Food irradiation as a key to reduce food waste and guarantee food safety	pt_PT
dc.type	conference object
dspace.entity.type	Publication
oaire.awardTitle	Mountain Research Centre
oaire.awardURI	info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2019/PT
oaire.awardURI	info:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F04349%2F2013/PT
oaire.citation.conferencePlace	Jahorina, Bósnia-Herzegovina	pt_PT
oaire.citation.title	X International Agriculture Symposium "AGROSYM 2019"	pt_PT
oaire.fundingStream	6817 - DCRRNI ID
oaire.fundingStream	5876
person.familyName	Antonio
person.familyName	Ferreira
person.givenName	Amilcar L.
person.givenName	Isabel C.F.R.
person.identifier	144781
person.identifier.ciencia-id	1014-5259-DE86
person.identifier.ciencia-id	9418-CF95-9919
person.identifier.orcid	0000-0001-8271-9964
person.identifier.orcid	0000-0003-4910-4882
person.identifier.rid	J-1960-2014
person.identifier.rid	E-8500-2013
person.identifier.scopus-author-id	44560921900
person.identifier.scopus-author-id	36868826600
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.name	Fundação para a Ciência e a Tecnologia
project.funder.name	Fundação para a Ciência e a Tecnologia
rcaap.rights	openAccess	pt_PT
rcaap.type	conferenceObject	pt_PT
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