Gamma irradiation for dried fish preservation: Safety, nutrition and export potential

Abstract

Dried fish, a traditional seafood, contributing to dietary protein, food security, and the livelihoods of coastal communities. Conventional sun drying is susceptible to microbiological contamination, insect infestations, pesticide misapplication, and poor storage methods, all of which limits product safety and quality. This review offers an in-depth discussion of gamma irradiation as a controlled non-thermal preservation strategy for enhancing the microbiological safety, quality parameters, and market potential of dried fish products. The available literature was carried out to assess irradiation mechanisms, microbial inactivation performance, nutritional preservation, sensory properties, regulatory frameworks, and emerging preservation approaches, while highlighting knowledge gaps and future research priorities. From previous studies indicates that gamma irradiation doses ranging from 1.5 to 5 kGy can substantially reduce foodborne pathogens, including Salmonella, Vibrio, and Staphylococcus aureus, depending on product characteristics and processing conditions. Low to moderate irradiation doses generally preserve protein, amino acid, and fatty acid profiles, although lipid oxidation and sensory alterations remain important considerations. The combination of irradiation and chitosan-based coatings, cutting edge microbial detection methodologies, superior packaging solutions, and molecular tactics may further increase preservation effectiveness and regulatory quality. This review highlights the potential role of gamma irradiation as an integrated preservation strategy for reducing post-harvest losses, improving food safety, and enhancing the export readiness of Bangladesh’s dried fish sector.