Pesquisa de opinião e revisão sobre a irradiação em alimentos

Abstract

Irradiation technology can be of great value in food conservation and, bro, it can be ripe in plant origin, in addition to pests such as food origin, in addition to pests such as food origin. Despite being approved by Organs competent bodies for use, barriers related to the cost of implantation, exportation and acceptance by consumers limit irradiated foods to reach commercialization. Therefore, the objective of this work was to carry out an opinion poll in the online format, on the level of knowledge and acceptability of people on the subject, and in addition to a literature review on the use of irradiation in food conservation. The questionnaire was sent to 128 Unipampa employees, but only 44 (33.33%) participants took the survey, being female (53.5% against 46.5% male) and aged between 28 and 65 years, most of them with a doctorate degree (65.90%). Half of the participants who responded to the survey knew what irradiation in food was about, and had the knowledge on the subject, which may be related to their academic background. The other half had no or enough information, lacking clarification for the general population. This issue of information was an evident factor during the research, as many were not sure if they had already consumed or identified any irradiated food at points of sale. However, they would consume it knowing that the technique does not cause severe health risks and makes the food safer. Through the bibliographic research carried out, it was found that irradiation is a safe technique and can be successful in food conservation, demonstrating that the advantages of irradiation when compared to other conservation methods classically used in food technology, minimizes changes and prolongs shelf life. Given the above, irradiation highlights many benefits, being a viable solution for the elimination of harmful insects and pests, reducing food waste and enabling a diet with more varied products. The study also showed that a small portion of the participants are unaware of the use of the technique, with information being one of the factors for nonacceptance and consumption of the same, making it necessary to take a closer look at the subject.