**2. Ionizing radiation**

Harder and Arthur [9] defined radiation as either the transmission or the emission of energy through a material medium or space in the form of particles or waves. Radiation is categorized as either nonionizing or ionizing. Nonionizing radiation does not have enough energy to completely remove an electron from a molecule or an atom and is ordinarily not harmful to living organisms. It consists of lower ultraviolet, visible light, infrared, microwaves, radio waves, or lower energy electromagnetic waves emitted by power suppliers or receivers for television or radio. By contrast, ionizing radiation does have the energy to liberate electrons from molecules and atoms transforming them into ions. Therefore, ionizing radiation consists of not only ions and atoms but also subatomic particles as well as electromagnetic waves on the high-energy end of the electromagnetic spectrum.

#### **2.1. Gamma ray irradiation**

vitamins. The World Health Organization (WHO) has expressed its views on this, as well as jointly WHO, Food and Agriculture Organization (FAO) and the International Atomic Energy Agency (IAEA). For these international institutions, foods irradiated according to good manufacturing practices (GMP) are safe for consumption and suitable from the nutritional point of view. Irradiated foods are provided for astronauts for years and are the best option for immunosuppressed patients, as well as to meet the emergency food supply during natural disasters. According to Prejean [2], food security is widely recognized as an increasingly significant public health problem worldwide. For him, regardless of its admitted effectiveness against foodborne pathogens, the employment of irradiation is still rare in the food industry, and the inquiry is as to why a technology that is extremely effective and safe by any scientific test

After exhaustive studies on this topic, recent research has found an alternative use for

The EACCI [3] defines the allergy as a hypersensitivity reaction begun by immunological mechanisms. The sensitivity can be mediated by antibodies or by cells. In a large number of events, the antibody worthy of the symptoms belongs to the IgE isotype, and the organisms may be mentioned as suffering from an IgE-mediated allergy. Not every allergic response connected with IgE occurs in atopic individuals. In non-IgE-intervened allergy, the antibody may fit into the IgG isotype, for example, anaphylaxis caused by immune complexes holding dextran, as well as in the classical serum disease, previously referred to as type III reaction. Both immunoglobulin E (IgE) and immunoglobln G (IgG) can be found in allergic bronchopulmonary aspergillosis (ABPA). Allergic contact dermatitis is representative of allergic diseases mediated by lymphocytes.

As advocated by Taylor in the early 1980s, food allergy prevention can be achieved by altering dietary factors responsible for the sensitization and phenotypic expression of the disease. Since then, proteolytic enzyme hydrolysis of allergens and the development of recombinant food with modified DNA have been the hope in the elimination of protein allergens when compared to traditional processing methods [4]. However, these affirmations can be utilized

For now, the structural change of food proteins by radiation was studied by Kume et al. [6], and this result revealed that ionizing radiation could modify antigenicity by the undoing or alteration of conformational and linear epitopes in food allergens [7, 8]. Recently, the complete abolition of intrinsic activity and loss of structural integrity with fragmentation and aggregation following wide-dose irradiation have been observed in several studies [5].

Because of these questions related before, the aim of this paper is to provide some insight into how the peaceful use of ionizing energy can contribute to improve the quality of life of people

Harder and Arthur [9] defined radiation as either the transmission or the emission of energy through a material medium or space in the form of particles or waves. Radiation is categorized as

inosinate radiation using this technology to minimize the allergenic effects of food.

would be greeted with such uncertainty by the food industry.

only in limited foods [5].

140 Allergen

with some type of food allergy.

**2. Ionizing radiation**

The simplest form of irradiation is gamma ray irradiation. The origin of radiation is a radioactive element that sends protons in the gamma ray reach of the electromagnetic spectrum. Gamma ray photons have a higher recurrence (and hence, energy) than either ultraviolet or X-ray photons. It can permeate a target food to a depth of diverse feet and range of microbial contaminants anywhere within that reach. But it is simple on concept, because in addition to radiating gamma rays, many radioactive elements also produce alpha rays (helium nuclei), beta rays (high-energy electrons or positrons), and/or high-energy neutrons, so it is important to choose well the source of the radiation. Alternatively, they might decay into another radioactive substance that generates these other forms of radiation, but they are undesirable because they have the potential to make the target food radioactive. Gamma rays can be contained by immersion of the source in a sufficient quantity of water, and to prevent inadvertent gamma ray exposure, the source must be insulated from the outside world by several feet of concrete [2, 10].

#### **2.2. E-beam irradiation**

For the same authors, E-beam irradiation, even if it uses that identical term as gamma ray irradiation, is a fully different type of treatment. High-energy electron beams are made in an electron gun, a larger version of the cathode ray gun discovered in devices such as televisions and monitors. The electrons can be headed by a magnetic area to aim food. The term "irradiation" is indeed a misnomer, since the food is not stated to electromagnetic radiation or beta rays (electrons made by a radioactive source). Notwithstanding, the development has a resembling effect to that of gamma ray irradiation. E-beam irradiation demands protection as well, but nothing as the concrete box used in gamma ray irradiation. The drawback of the E-beam is its small penetration depth (about an inch), avoiding its use to many foods and restricting the amount of food that can be processed in volume.

#### **2.3. X-ray irradiation**

X-ray irradiation is a fairly new technique that matches many of the benefits of the other two processes. As gamma ray irradiation, X-ray irradiation consists of exhibiting food to highenergy photons with a long permeation depth. In this situation, nevertheless, bombarding a metal film with a high-energy electron beam yields the photons, permitting the radiation to be turned on and off. The apparatus is a more powerful version of the X-ray machines used in medical cabinets. The device still demands heavy safeguard, though the amount of protection required is less than that for gamma ray irradiation. No radioactive material or byproducts are used in, or outcome from, the process [2, 10].
