medlitГигиена и санитарияHygiene and Sanitation0016-99002412-0650Federal Scientific Center of Hygiene named after F.F. Erisman10.47470/0016-9900-2025-104-12-1711-1720pmajommedlit-5346Research ArticleГИГИЕНА ПИТАНИЯFOOD HYGIENEНормирование радиолитических продуктов в облучённых пищевых продуктах: механизмы, безопасность, регулирование и аналитический контроль (аналитический обзор)Radiolysis products in irradiated foods: mechanisms, safety, regulation, and analytical control (analytical review)https://orcid.org/0000-0002-0209-9732КузьминСергей ВладимировичKuzminSergey V.

Доктор мед. наук, профессор, директор ФБУН «ФНЦГ им. Ф.Ф. Эрисмана» Роспотребнадзора, 141014, Мытищи, Россия

e-mail: Kuzmin.sv@fncg.ru

DSc (Medicine), professor, director, Federal Scientific Center of Hygiene named after F.F. Erisman, Mytishchi, 141014, Russian Federation

e-mail: Kuzmin.sv@fncg.ru

Kuzmin.sv@fncg.ruhttps://orcid.org/0000-0001-9514-9921РусаковВладимир НиколаевичRusakovVladimir N.

Канд. мед. наук, вед. науч. сотр. отд. гигиены питания ФБУН «ФНЦГ им. Ф.Ф. Эрисмана» Роспотребнадзора, 141014, Мытищи, Россия

e-mail: vladrus2005@gmail.com

PhD (Medicine), leading researcher, Department of food hygiene, Federal Scientific Center of Hygiene named after F.F. Erisman, Mytishchi, 141014, Russian Federation

e-mail: vladrus2005@gmail.com

vladrus2005@gmail.comФБУН «Федеральный научный центр гигиены имени Ф.Ф. Эрисмана» РоспотребнадзораРоссияFederal Scientific Center of Hygiene named after F.F. ErismanRussian Federation2025200120261041217111720Copyright © Кузьмин С.В., Русаков В.Н., 20262026Кузьмин С.В., Русаков В.Н.Kuzmin S.V., Rusakov V.N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.rjhas.ru/jour/article/view/5346

Продукты радиолиза, образующиеся при радиационной обработке пищевых продуктов, являются ключевым объектом обсуждения при оценке безопасности технологий облучения. В обзоре систематизированы данные о механизмах радиолиза основных компонентов пищи (липидов, белков, углеводов, витаминов) и формировании специфических низкомолекулярных соединений, в том числе 2-алкилциклобутанонов, фуранов, органических кислот и других маркёров радиационного воздействия.

Подробно рассмотрены токсикологические характеристики этих соединений по данным экспериментальных исследований 1960–2025 гг.: модели in vitro и in vivo, многопоколенные и подострые эксперименты, клинические наблюдения и регуляторные оценки FAO/WHO/IAEA, EFSA, FDA и национальных органов. Особое внимание уделено 2-алкилциклобутанонам как специфическим продуктам радиолиза жиров, а также фурану и акриламиду, образующимся преимущественно при термической обработке.

Приведён обзор международных подходов к регулированию облученных продуктов (ЕС, США, страны Азии, Латинской Америки, Африки и Ближнего Востока) с акцентом на нормирование, охватывающее преимущественно процессы (дозы, перечень продукции, маркировка), а не устанавливающее предельно допустимые концентрации (ПДУ) отдельных продуктов радиолиза. Описаны современные методы аналитического контроля – хроматографические, спектроскопические, люминесцентные и неразрушающие (гиперспектральная визуализация, мультиомные подходы). Показано, что при соблюдении регламентированных доз облучения концентрации продуктов радиолиза не представляют дополнительного риска для здоровья по сравнению с традиционными технологическими процессами.

Участие авторов

Участие авторов: Кузьмин С.В. – концепция и подготовка статьи; Русаков В.Н. – концепция, сбор и обработка материала, написание текста, редактирование. Все соавторы – утверждение окончательного варианта статьи, ответственность за целостность всех её частей.

Конфликт интересов

Конфликт интересов. Авторы декларируют отсутствие явных и потенциальных конфликтов интересов в связи с публикацией данной статьи.

Финансирование

Финансирование. Исследование не имело спонсорской поддержки.

Поступила

Поступила: 27.10.2025 / Поступила после доработки: 22.11.2025 / Принята к печати: 02.12.2025 / Опубликована: 15.01.2026

Radiolysis products formed during radiation processing of foods are a central focus in the safety evaluation of food irradiation technologies. This review systematizes data on the mechanisms of radiolysis of the main food components (lipids, proteins, carbohydrates, vitamins) and the formation of specific low-molecular-weight compounds, including 2-alkylcyclobutanones, furans, organic acids, and other markers of radiation exposure.

The toxicological characteristics of these compounds are examined in detail based on experimental studies from 1960 to 2025, including “in vitro” and “in vivo” models, multigenerational and subchronic experiments, clinical observations, and regulatory evaluations by FAO/WHO/IAEA, EFSA, FDA and national authorities. Particular attention is paid to 2-alkylcyclobutanones as specific radiolysis products of lipids, as well as to furan and acrylamide, which are formed predominantly during thermal processing.

The paper provides an overview of international regulatory approaches to irradiated foods (EU, USA, countries of Asia, Latin America, Africa and the Middle East), emphasizing that regulation is based mainly on process control (dose, list of authorized products, labelling) rather than on establishing maximum permissible concentrations of individual radiolysis products. There are described methods of analytical control, including chromatographic, spectroscopic, luminescent, and non-destructive approaches (hyperspectral imaging, multi-omics tools). It is shown that, when regulated irradiation doses are observed, the concentrations of radiolysis products do not pose an additional health risk compared with conventional technological processes.

Contributions

Contributions: Kuzmin S.V. – article concept and preparation; Rusakov V.N. – material collection and processing, writing, editing. All authors are responsible for the integrity of all parts of the manuscript and approval of the manuscript final version.

Conflict of interest

Conflict of interest. The authors declare no conflict of interest.

Funding

Funding. The study had no sponsorship.

Received

Received: October 27, 2025 / Revised: November 22, 2025 / Accepted: December 2, 2025/ Published: January 15, 2026

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The authors declare that there are no conflicts of interest present.