Electron beam irradiation in food processing: current applications and strategies for commercial scale implementation

Abstract

Electron beam irradiation (EBI) is a non-thermal processing technology that utilizes high-energy electron beams to eliminate microorganisms and extend the food storage period. Currently, EBI has demonstrated extensive application potential in food, agriculture, and medical fields, serving as a crucial technological means to ensure product safety and quality. Despite the many potential advantages of EBI technology, its large-scale application in the food industry remains underdeveloped compared to conventional processing methods. The main limiting factors are the limited penetration depth of electron beams and the potential adverse effects of high-dose irradiation on the texture and flavor of food. To overcome these limitations, more comprehensive studies of the mechanisms of EBI in microbial inactivation should be conducted. Furthermore, it is imperative to minimize the irradiation dose to the greatest extent possible based on the characteristics of different products. The integration of EBI with modified atmosphere packaging (MAP) techniques, the utilization of artificial intelligence (AI) to optimize irradiation parameters, and the development of natural antibacterial compounds (NAC) and aseptic packaging can enhance the microbial inactivation efficacy and product quality of EBI, thereby facilitating the large-scale implementation of EBI technology. This review examines the mechanisms of microbial inactivation induced by EBI, elucidates factors affecting its efficacy and explores the applications of EBI in various fields and the potential of combining EBI with other methods to ensure inactivation efficiency and ensure product quality. Finally, this review outlines the regulatory framework in the field of EBI to ensure the safety of the technology.