Development of Electron Beam and X Ray Applications for Food Irradiation
Final Report of a Coordinated Research Project
This final report summarizes a coordinated research project focused on developing electron beam and X-ray applications for food irradiation. The project, known as DEXAFI (Development of Electron Beam and X ray Applications for Food Irradiation), aimed to advance the use of machine-based radiation sources for food and agricultural product treatment. It explored the potential of both high-energy (MeV) and low-energy (keV) electron beams and X-rays, comparing their effectiveness to traditional gamma irradiation.
Developing new tools and techniques:
The research focused on creating new methods for food irradiation, including ways to rapidly determine treatment parameters for electron beam and X-ray irradiation.
Comparative studies:
The project compared the effects of gamma, electron beam, and X-ray irradiation on food and for phytosanitary purposes (disinfestation).
Addressing induced radioactivity:
Researchers investigated the potential for induced radioactivity in food treated with X-rays and concluded that it is not significant compared to natural radioactivity.
Developing low-energy X-ray irradiators:
The project included research on low-energy (below 200 keV) X-ray irradiators specifically for phytosanitary applications, such as treating sweet cherries.
Promoting South-South Cooperation:
The project also fostered cooperation between participating countries through expert networks, training programs, and knowledge exchange.
Practical Implementation:
The overall goal was to facilitate the practical application of electron beam and X-ray technologies in food irradiation, complementing existing gamma irradiation facilities.
The project was implemented by the Joint FAO/IAEA Centre of Nuclear Techniques in Food and Agriculture between 2015 and 2021.
