Ionization radiations are used to ensure food safety and quality. This irradiation process uses ions of beta or gamma rays to inactivate or destroy the food spoilage pests, microorganisms and their toxins without significantly increasing the temperature of the treated product. Meanwhile, various intrinsic and extrinsic factors are involved in determining the efficacy of ionization irradiation against these organisms. Therefore, the dose of radiations is recommended according to the type of irradiation, substrate and microorganisms. However, controversies are surrounding the use of irradiations in the food industry due to a negative perception of irradiations. This manuscript described the use of ionization radiations to control the foodborne biological hazards and increase shelf life. Firstly, the characteristics and mode of action of irradiations were discussed. Secondly, the role of extrinsic and intrinsic factors influencing the radioresistance of biological hazards were elaborated. This literature review also detailed the differential effects of irradiations on different microorganisms and pests having a role in food safety and deterioration. Finally, the regulatory status and the consumer values along with the controversies surrounding the use of ionization irradiations in the food sector were explained.

中文翻译：

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电离辐射控制食源性生物危害。

电离辐射用于确保食品安全和质量。该辐照过程使用β或γ射线离子来灭活或破坏食物变质的有害生物，微生物及其毒素，而不会显着提高被处理产品的温度。同时，各种内在和外在因素都涉及确定电离辐射对这些生物的功效。因此，建议根据辐照类型，底物和微生物来选择辐照剂量。然而，由于对辐射的负面看法，在食品工业中围绕辐射的使用存在争议。该手稿描述了使用电离辐射来控制食源性生物危害并延长保质期。首先，讨论了辐射的特征和作用方式。其次，阐述了外在因素和内在因素影响生物危害的抗辐射性的作用。该文献综述还详细介绍了辐照对影响食品安全和恶化的不同微生物和有害生物的不同影响。最后，解释了监管状况和消费者价值，以及围绕食品行业使用电离辐射的争议。