Experience, problems and prospects of using ionizing radiation for food processing in the Russian Federation

Ensuring food safety and quality being the key focus of state policy in the Russian Federation, aimed at preserving and strengthening public health. In the context of growing food losses and global challenges related to microbiological contamination, the emergence of resistant pathogens, and restrictions on the use of chemical fumigants, physical processing technologies, including food irradiation with ionizing radiation, are becoming particularly important. This review examines the technological foundations of food irradiation (radappertization, radurization, radicidation) in terms of the perspectives of hygiene and safety. Summary data on dose ranges for different food groups are provided.

The results of long-term biomedical studies and modern assessments are summarized: the impact of food irradiation on proteins, lipids, carbohydrates, vitamins, and bioactive substances, as well as data from the toxicological assessment of radiolysis products. Special attention is paid to classic experimental studies on several generations of laboratory animals and observations in human volunteers, which showed that with realistic doses and a balanced diet, irradiated food has no adverse effects on growth, development, reproduction, or lifespan. Modern toxicological and assessment studies of 2-alkylcyclobutanones and other radiolysis products are also considered.

The regulatory framework for the production of irradiated products in the USSR/Russia and abroad is analyzed. A list of products for which radiation processing was officially permitted by the USSR Ministry of Health is provided, indicating the purposes of processing and the maximum absorbed doses.

Promising areas for the regulated application of food irradiation in the Russian Federation are outlined (spices, dry ingredients, grain, meat and poultry, fish and seafood, fruit and vegetable products, specialized nutrition), along with priority tasks for assessing biomedical risks considering modern approaches. The necessity of a comprehensive approach to the hygienic regulation of food irradiation is substantiated, involving the harmonization of the regulatory framework with international standards, the development of identification methods, and digital traceability for irradiated products.

Contributions:
Popova A.Yu. – concept and article preparation;
Kuzmin S.V. – concept and article preparation, text writing;
Rusakov V.N. – material collection and processing, text 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. The authors declare no conflict of interest.

Funding. The study had no sponsorship.

Received: May 29, 2025 / Revised: November 20, 2025 / Accepted: November 25, 2025 / Published: December 19, 2025

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