Service interruption on Monday 11 July from 12:30 to 13:00: all the sites of the CCSD (HAL, EpiSciences, SciencesConf, AureHAL) will be inaccessible (network hardware connection).
Skip to Main content Skip to Navigation
Book sections

Packaging for Food Irradiation

Abstract : For decades, the suitability and safety of various kinds of packaging materials in food irradiation treatment have been under question. In this chapter, food packaging materials authorized to be in contact with food during irradiation are described. The impact of ionizing radiation due to cross-linking and chain scission on the mechanical and barrier properties of authorized polymers is also discussed. One of the major safety concerns related to food irradiation is the formation of radiolysis products (RPs) in the polymer and their subsequent potential migration into the irradiated food. A list of numerous RPs is provided and their safety assessments are discussed. Besides its bactericidal effect, irradiation can be used to develop biodegradable polymers and ameliorate the release of active agents from active packaging. Finally, the radiosensitization effect of irradiation combined with antimicrobial edible coatings and films on pathogenic bacteria in various types of foods is demonstrated.
Document type :
Book sections
Complete list of metadata
Contributor : Michel Courcelles Connect in order to contact the contributor
Submitted on : Tuesday, May 21, 2019 - 5:03:55 PM
Last modification on : Tuesday, June 4, 2019 - 11:46:13 AM




Majid Jamshidian, Monique Lacroix. Packaging for Food Irradiation. Isabel C.R.F. Ferreira, Amilcar L. Antonio, Sandra Cabo Verde. Food Irradiation Technologies: Concepts, Applications and Outcomes, 4, Royal Society of Chemistry, Chapitre 8, 2017, Food Chemistry, Function and Analysis (ISSN: 2398-0656), 978-1-78262-708-1. ⟨10.1039/9781788010252-00123⟩. ⟨pasteur-02136018⟩



Record views