The effect of x-ray irradiation on safety and nutritional value of food.

X-ray is a non-thermal technology that has shown good efficacy in reducing pathogenic and spoilage bacteria, viruses and parasite. X-ray hygiene technology resulted in a high microbial loss on numerous food products, such as dairy products, ready-to-eat shrimp, oysters, fresh products; strawberries, shredded iceberg lettuce, and spinach leaves. Some X-ray studies on food safety have shown that X-rays is an effective technology and is also an appropriate alternative to the electron beam and gamma rays, and can be used in the food industry without side effects on human health. Besides, we reviewed X-ray effect on the nutritional value of food. Therefore in this study, we aimed to review the available pros and cons of current studies regarding x-rays effects in food industry.