rfhealthЗдравоохранение Российской ФедерацииHealth care of the Russian Federation0044-197X2412-0723Federal Scientific Center of Hygiene named after F.F. Erisman10.47470/0044-197X-2025-69-1-60-64fdqiocrfhealth-1784Research ArticleАКТУАЛЬНЫЕ ВОПРОСЫ ГИГИЕНЫTOPICAL ISSUES OF HYGIENEБезопасность пищевых продуктов, подвергнутых обработке ионизирующим излучением (обзор литературы)Safety of food products treated with ionizing radiation (literature 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 of the 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. отдела гигиены питания ФБУН «ФНЦГ им. Ф.Ф. Эрисмана» Роспотребнадзора, 141014, Мытищи, Россия

e-mail: vladrus2005@gmail.com

PhD (Medicine), leader researcher of the Department of Food Hygiene, F.F. Erisman Federal Scientific Center of Hygiene, Mytishchi, 141014, Russian Federation

e-mail: vladrus2005@gmail.com

vladrus2005@gmail.comhttps://orcid.org/0009-0007-1936-1673ЕсауловаОльга ВладимировнаEsaulovaOlga V.

Канд. экон. наук, руководитель НИЦ «Радиационные биотехнологии», ФБУН «ФНЦГ им. Ф.Ф. Эрисмана» Роспотребнадзора, 141014, Мытищи, Россия

e-mail: esaulova.ov@fncg.ru

PhD (Economy), Head of the Scientific Research Center «Radiation biotechnologies», Federal Scientific Center of Hygiene named after F.F. Erisman, Mytishchi, 141014, Russian Federation

e-mail: esaulova.ov@fncg.ru

esaulova.ov@fncg.ruhttps://orcid.org/0000-0002-6887-6776СеткоАндрей ГеннадьевичSetkoAndrey G.

Доктор мед. наук, профессор, зав. отделом гигиены питания ФБУН «ФНЦГ им. Ф.Ф. Эрисмана» Роспотребнадзора, 141014, Мытищи, Россия

e-mail: setko.ag@fncg.ru

DSc (Medicine), Professor, Head of the Department of Food Hygiene, Federal Scientific Center of Hygiene named after F.F. Erisman, Mytishchi, 141014, Russian Federation

e-mail: setko.ag@fncg.ru

setko.ag@fncg.ruФБУН «Федеральный научный центр гигиены им. Ф.Ф. Эрисмана» Федеральной службы по надзору в сфере защиты прав потребителей и благополучия человекаРоссияFederal Scientific Center of Hygiene named after F.F. ErismanRussian Federation2025260220256916064Copyright © Кузьмин С.В., Русаков В.Н., Есаулова О.В., Сетко А.Г., 20252025Кузьмин С.В., Русаков В.Н., Есаулова О.В., Сетко А.Г.Kuzmin S.V., Rusakov V.N., Esaulova O.V., Setko A.G.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.rfhealth.ru/jour/article/view/1784

Облучение пищевых продуктов ионизирующим излучением (ОИИ) — это перспективное направление в пищевой промышленности, которое активно развивается и применяется в различных странах. ОИИ позволяет эффективно бороться с опасными патогенами, предотвращать порчу пищевых продуктов и продлевать срок их годности. ОИИ пищевых продуктов одобрено Продовольственной и сельскохозяйственной организацией Объединённых Наций, Всемирной организацией здравоохранения и Кодексом Алиментариус как безопасный метод сохранения продуктов. В России разрешено облучение нескольких категорий продуктов питания. В связи с этим остро встают вопросы безопасности для потребителей таких продуктов. Проведён анализ научных исследований, касающихся безопасности пищевых продуктов, подвергшихся ОИИ, с использованием информационных порталов eLIBRARY.RU, Всемирной организации здравоохранения, Международного агентства по атомной энергии, Science Direct, PubMed и Scopus. ОИИ приводит к радиационным, микробиологическим и химическим изменениям в продуктах питания, но их безопасность сопоставима с безопасностью продуктов, обработанных другими традиционными методами: нагрев, пастеризация и консервирование. ОИИ пищевых продуктов не приводит к их радиоактивности. Согласно Кодексу Алиментариуc максимальная поглощённая доза при облучении не должна превышать 10 кГр. Облучение жиросодержащей пищи приводит к образованию 2-алкилциклобутанонов (2-АЦБ). Цитотоксические и генотоксические эффекты 2-АЦБ подтверждены в исследованиях, но только в случае высоких концентраций этих соединений. В продуктах, облучённых дозами до 59 кГр, 2-АЦБ образуются в низких концентрациях, следовательно, ОИИ пищевых продуктов также не приводит к мутагенным или генотоксическим эффектам. Данные исследований подтверждают отсутствие радиационных, микробиологических и токсикологических рисков при соблюдении рекомендованных доз и режимов.

Участие авторов

Участие авторов: Кузьмин С.В. — концепция и дизайн исследования, написание текста; Русаков В.Н. — сбор материала и обработка данных, написание текста, редактирование; Есаулова О.В. — сбор материала и обработка данных; Сетко А.Г. — написание текста, редактирование. Все авторы несут ответственность за целостность всех частей рукописи и утверждение окончательной версии рукописи.

Финансирование

Финансирование. Исследование не имело финансовой поддержки.

Конфликт интересов

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

Поступила

Поступила: 19.11.2024 / Принята к печати: 11.12.2024 / Опубликована: 28.02.2025

Irradiation of food products with ionizing radiation (OII) is a promising area in the food industry, which is actively developing and using in various countries of the world. This method allows effectively combating dangerous pathogens, prevent food spoilage and extend their shelf life. Food irradiation is approved by the Food and Agriculture Organization of the United Nations (FAO), WHO, and Codex Alimentarius as a safe method of food preservation. Currently, irradiation of several categories of food is allowed in Russia. In this regard, safety issues for consumers of such products are acute. Food exposure leads to radiation, microbiological, and chemical changes in food, but their safety is comparable to that of products treated with other traditional processing methods such as heating, pasteurization and canning. Irradiation of food products does not lead to their radioactivity. According to the Codex Alimentarius, the maximum absorbed dose during irradiation should not exceed 10 kGy. Irradiation of fatty foods leads to the formation of 2-alkylcyclobutanones (2-ACB). Cytotoxic and genotoxic effects of 2-ACB have been confirmed in studies, but only in the case of high concentrations of these compounds. In products irradiated with doses up to 59 kGy, 2-batteries are formed in low concentrations, therefore, irradiation of food products also does not lead to mutagenic or genotoxic effects. The research data confirm the absence of radiation, microbiological, and toxicological risks if the recommended doses and regimens are observed.

Contribution of the authors: Kuzmin S.V. — the concept and design of the study, collection and processing of material, writing text; Rusakov V.N. — collection and processing of material, writing text, editing; Esaulova O.V. — collection and processing of material; Setko A.G. — writing text, editing. All authors are responsible for the integrity of all parts of the manuscript and approval of the manuscript final version.

Acknowledgment

Acknowledgment. The study had no sponsorship.

Conflict of interest

Conflict of interest. The authors declare the absence of obvious and potential conflicts of interest in connection with the publication of this article.

Received

Received: November 19, 2024 / Accepted: December 11, 2024 / Published: February 28, 2025

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