Changes in the Components of Red Ginseng after Irradiation and the Korean Consumer's Perception of Irradiated Food

We examined changes in red ginseng components after different doses of irradiation were applied. We also evaluated what housewives and teachers know about irradiated food, as well as their perceptions of and attitudes toward it. General nutrients and unique components of irradiated ginseng were then analyzed. Education on irradiated foods and red ginseng was provided to teachers and housewives on two occasions, and changes in their behaviors were evaluated via a qualitative survey. The ideal radiation dose to reduce the number of bacteria without changing the unique components of red ginseng is 7.5 kGy. Notably, after educational seminars on this topic, consumers' knowledge, attitudes toward, and perceptions of irradiated ginseng compared to non-irradiated red ginseng changed significantly. It is necessary to provide consumers with information on irradiated foods to promote the growth of the domestic food industry, and to improve public knowledge of the safety and effects associated with the irradiation of food