**4. Food intolerance and allergies**

**3.1. Effects of food radiation**

**Figure 1.** The Radura symbol.

144 Allergen

For food irradiation to be safe, radiolytic products (radiolytic products are chemicals created by the interaction of radiation with a substance such as food) must pose no danger for human consumers. Most of radiolytic goods are created by the radiation-rupturing molecular links in water, leaving spare radicals that in turn either recombine into water or interact with other chemicals. Other radiolytic products are created when complex protein molecules are broken into smaller ones. From the standpoint of radiation chemistry, then, irradiation is no more dangerous than cooking food, because radiolytic products formed by food irradiation are all found naturally in non-irradiated food, and the types of compounds formed by irradiation

Some vitamins, particularly thiamine, undergo an appreciable reduction when exposed to radiation. But in the totality of the diet, however, FDA determined that the average person's intake of these vitamins would be well above the recommended dietary allowance (RDA) [19]. Another situation from the food radiation is water radiolysis, or water broken by the ion-

and OH<sup>−</sup>

of hydrogen peroxide has great significance in irradiated foods. Like all foods containing substances that can oxidize or reduce, many reactions can occur when foods containing water

Although irradiation cannot prevent primary contamination, it is the most effective tool available to significantly reduce or eliminate harmful bacteria in raw product. Food irradiation has the virtual to dramatically reduce the incidence of foodborne illness and has gained practically consentaneous aid or approbation from international and national medical, scientific, and public welfare organizations, also from food processors and associated industry groups. Numerous consumer studies clearly show that when given a choice and even a small amount

. From the water radiolysis, the formation

are identical to those formed during the cooking process [19].

**3.2. Consumer acceptance and marketing of irradiated foods**

izing radiation that forms analytes as H+

are irradiated [11].

Primary food sensitivities can be cloven into immunological and nonimmunological responses. The base of an unnatural immunological reaction after expenditure is a real food allergy or hypersensitivity. Primary sensitivities involving immunological retroactions are more piecemeal into IgE-mediated and non-IgE-mediated food allergies. The reactions are often noted as immediate hypersensitivity reactions, because the symptoms occur soon after ingesting the offending foods. Food allergens are defined as common food proteins (foods contain many proteins, but only a few of them are allergens). As in all people, the allergens are ingested, pass through the gut epithelium, and circulate in the blood; however, the immune system of some individuals reacts to these food allergens by manufacturing immunoglobulin E (IgE) [20].
