Food Irradiation: A call for caution
Abstract
The irradiation method has been widely used in treating food for its many advantages, perhaps giving inadequate attention toits dark side. Based on many scientific studies, irradiation has a direct impact on food components, affecting the food’s attributes. But could consuming irradiated food for a long period of time have adverse health effects? The aim of this paper is to provide a brief overview of the scientific background of the use of radiation in the food industry and its effects on human health.
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