Opportunities and risks of plant based food radurization in a pandemic.

This article discusses the specific nutritional risks posed by the spread of COVID-19 in the food industry. One of the most adequate options for reducing microbiological threats, including viral contamination, is the use of ionizing radiation. New problems and risks have been identified that arise when solving issues of identifying previously irradiated products and organizing control of their safety with prolonged storage periods. The features of the implementation of ionizing radiation treatment of products of plant origin with a high water content have been determined, which affects the limitation of the methods used to identify the products subjected to treatment. The research results may be of interest to a wide range of stakeholders: owners of food industry enterprises, government, customers, suppliers, competitors, business partners, emitters manufacturers. [ABSTRACT FROM AUTHOR]

Copyright of AIP Conference Proceedings is the property of American Institute of Physics and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)