Advances in Cheese Safety and Quality: Harnessing Irradiation Technologies for Enhanced Preservation

Overview

Journal J Food Sci Technol

Date 2025 Feb 7

PMID 39917354

Authors

Boutheina Ben Akacha

Joana Madureira

Sandra Cabo Verde

Ivana Generalic Mekinic

Miroslava Kacaniova

Natalia cmikova

Wirginia Kukula-Koch

Wojciech Koch

Ilkay Erdogan Orhan

Rania Ben Saad

Wissem Mnif

Stefania Garzoli

Anis Ben Hsouna

Affiliations

Soon will be listed here.

Abstract

This manuscript provides a comprehensive overview of the use of gamma rays, electron beams, and X-rays to improve the safety and quality of cheese. It examines the sources, energy levels, penetration depths, and applications, focusing on the nutritional and safety benefits as well as potential health concerns. Microbial dynamics in cheese are discussed, showing how irradiation doses influence bacterial counts and cheese characteristics. Gamma rays are suitable for bulky cheeses due to their high penetration depth, while electron beams are ideal for surface treatments due to their limited penetration depth. X-rays offer a good balance between penetration depth and energy efficiency. Consumer perception and legal aspects are also addressed, with market acceptance and retail impact assessed. The review demonstrates that irradiation can reduce contamination, extend shelf life, and preserve sensory properties, making it a promising tool for cheese processing. Future research should explore the long-term effects on texture and flavour as well as the economic feasibility of large-scale production, helping the industry to meet the demand for nutritious dairy products.

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