Use of irradiation in food: A review

This literature review of the irradiation applied on foods broached mainly researches focused on products of vegetal origin. The results of evaluations performed to identify phisic, chemical and sensorial alterations occurred due the ionizing interaction with the irradiated food are presented. Although the food irradiation is an unknown subject for the majority of the Brazilian population, based on the last researches the process does not offer any risks to the consumer nor to the environment because of the absence of residue. The use of irradiation technique for food conservation does not solve all the loss problems, and therefore even after irradiation products must be aseptically preserved to avoid new contamination.