Journal of Marine Biology

Food irradiation has attracted substantial attention in recent decades as a modern and effective approach to enhancing microbial safety and extending the shelf life of food products, particularly seafood. This review article examines studies investigating the effects of irradiation especially gamma rays and electron beams on the physicochemical, microbiological, and sensory properties of aquatic organisms and their derived products. By avoiding the application of high temperatures, this technology helps preserve food structure, texture, and heat-labile compounds while simultaneously improving microbial safety. According to reported findings, low-dose irradiation (below 5 kGy) markedly reduces microbial load and inhibits the growth of pathogenic and spoilage bacteria, without causing noticeable adverse effects on sensory attributes such as texture, flavor, color, and overall consumer acceptability. Moreover, in many studies, the profile of beneficial fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), remained without significant change. The literature also indicates that vitamin losses at permitted irradiation doses are minimal and nutritionally acceptable. By analyzing and synthesizing evidence from diverse investigations, this review evaluates current trends, advantages, limitations, and existing research gaps in the irradiation of seafood products, and underscores the need for more comprehensive studies on the long-term effects of irradiation on consumer health and the nutritional value of these products.