Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Improving the Food Safety of Seed Sprouts Through Irradiation Treatment

  • Waje, Catherine (Department of Food Science and Technology, Kyungpook National University) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • Published : 2007.04.30
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Abstract

Fresh sprouts such as alfalfa, mung bean, radish, broccoli, and soybean sprouts have become very popular due do their high nutritional value. However, there have been several outbreaks of illness in the last few years that have been attributed to sprout consumption. A number of methods have been used to improve the safety of seed sprouts. One promising technology is the use of ionizing radiation treatment. Irradiation with doses up to 8 kGy has been approved in the USA to control microbial pathogens in seeds intended for sprout production. This review focuses on the potential use of ionizing radiation in reducing the pathogen levels in seed sprouts. The effects of irradiation on seed germination and the nutritional quality of the sprouts are discussed.

Keywords

References

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