Electron Beam Irradiation: A Non‐Thermal Technology for Food Safety and Quality Control

ABSTRACT Electron beam irradiation (EBI) is a promising technology for food safety and quality control. It uses high‐energy EBs to treat food products, inhibiting pests and pathogen growth and extending shelf life. EBI doesn't significantly alter food's sensory or nutritional properties, making it effective in eliminating harmful pathogens and offering an alternative to chemical fumigation. EBI also plays a crucial role in quality control and preservation, minimizing spoilage microorganisms and toxins, especially for fruits, vegetables, and meat products, ensuring consumer satisfaction. This article explores the various aspects of EBI in the context of food processing, highlighting its benefits, challenges, and implications for consumers and the food industry. Moreover, the main applications of EBI as a preservation and decontamination method in the food industry and its impacts on the food properties (physical, chemical, functional, and sensory) have been discussed. EBI is gaining popularity in the food industry due to its potential to ensure food safety and quality. Research and technological advancements aim to optimize EBI processes for large‐scale production. Despite challenges in consumer acceptance and regulatory considerations, EBI's benefits in reducing microbial contamination and preserving food quality are undeniable. As technology advances, EBI will have more applications in food processing and global supply chain safety. EBI, despite its effectiveness, faces challenges in consumer perception and regulatory approval due to concerns about safety and potential side effects. Education and transparent labeling are crucial for informing consumers about the benefits and safety of EBI‐treated foods.