Irradiation preservation of seafood: Literature review

The application of gamma-irradiation for extending the shelf life of seafood has been of interest for many years. This report reviews a number of studies on seafood irradiation conducted over the past several years. Topics covered include seafood irradiation techniques and dosages, species applicability and differences, the effects of packaging on seafood preservation, and changes in organoleptic acceptability as a result of irradiation. Particular attention is given to radiation effects (likely and unlikely) of concern to the public. These include the potential for generation of toxic chemical products, botulinum toxin production, and other health concerns. No scientifically defensible evidence of any kind was found for any harmful effect of irradiation of seafoods at the doses being considered (less than 300 krad), and all indications are that irradiation is an acceptable and needed additional tool for seafood preservation. 49 refs., 14 figs., 14 tabs