There are two main types of radiation: ionizing and non-ionizing. Radiations are widely distributed in the earth’s crust with small amounts found in water, soil, and rocks. Humans can also produce them through military, scientific, and industrial activities. Ionizing and nonionizing radiations have a wide application in the food industry and medicine. γ-rays, X-rays, and electron beams are the main sources of radiation used in the food industry for food processing. This review discusses advantages and disadvantages of ionizing radiation on microorganisms and its potential applications in the food industry. We also looked at its advantages and disadvantages. Studies have revealed that ionizing radiation is used in the food industry to inactivate microorganisms in food products to improve hygiene, safety, and extend shelf life. Microorganisms such as bacteria and fungi are susceptible to high doses of irradiation. However, some bacterial and fungal species have developed an exceptional ability to withstand the deleterious effect of radiation. These organisms have developed effective mechanisms to repair DNA damage resulting from radiation exposure. Currently, radiation has become a promising technology for the food industry, since fruits, tubers, and bulbs can be irradiated to delay ripening or prevent sprouting to extend their shelf life.

Background: Antimicrobial resistance (AMR) has become precarious, warranting investments in antimicrobial discovery. Aim: To investigate the antibacterial activity of rosemary essential oil (REO), alone and in combination with selected conventional antibiotics. Methods: REO was subjected to antimicrobial susceptibility testing (including minimum bactericidal concentration (MBC) and minimum inhibitory concentration (MIC) determination) and investigation of anti-pre-biofilm and antibiofilm activities. Results: The phytochemical composition of the REO was eucalyptol (42.68%), bornanone (33.20%), endo-borneol (9.37%), α-terpeneol (7.95%), linalool (2.10%), bornyl acetate (1.81%), caryophyllene (1.09%), 4-terpeneol (0.94%), and anethole (0.87%). The antibacterial inhibition zones generally increased with increasing REO concentration (i.e., 10, 20, 50, 100, and 200 mg/mL). The MIC and MBC ranges of REO for all bacteria were 3.13–6.25 mg/mL and 3.12–12.5 mg/mL, respectively. The MICs (in µg/mL) of ciprofloxacin, chloramphenicol, streptomycin, tetracycline, and ampicillin, respectively, were Escherichia coli (0.98, 3.92, 1.96, 7.81, and 250), Klebsiella pneumoniae (1.25, 7.81, 125, 7.81, and 1000), MRSA (62.5, 7.81, 3.91, 7.81, and 250), Streptococcus mutans and Bacillus subtilis (125, 15.68, 250, 31.25, and 1000), Pseudomonas aeruginosa (125, 31.25, 500, 31.25, and 1000), and Salmonella Typhi (0.98, 15.68, 125, 1.96, and 1000). The MBC-MIC ratios of REO against all bacteria were in the range 1–2, indicating bactericidal effects. Mainly synergy (FICI = 0.16–0.37) was observed between REO and the conventional antibiotics. The IC50 values (in µg/mL) of REO against the bacteria, pre-biofilm vs. biofilm formation, were E. coli (1342.00 vs. 4.00), K. pneumoniae (106.00 vs. 3.00), MRSA (134.00 vs. 6.00), S. mutans (7259.00 vs. 7.00), B. subtilis (120.00 vs. 7.00), P. aeruginosa (4989.00 vs. 7.00), and S. Typhi (10.00 vs. 2.00). Conclusions: Rosemary essential oil had significant bactericidal effects on the bacteria tested, and its MIC and MBC values were low. Overall, it was synergistic with known conventional antibiotics and, thus, has encouraging prospects in combination therapy involving conventional antibiotics, even in the treatment of infections with multidrug-resistant bacteria, including biofilm-forming ones.

Synthesized in plants, polyphenols are powerful antioxidants and protect against stressful conditions. We aimed to identify different kinds of phytochemicals in fruits and provide detailed information on the roles they play in promoting good health in the human body. We also discussed the biological activities of phytochemicals found in several fruits. Google Scholar and PubMed databases were used to search for relevant information that could assist in answering our research questions. We selected and reviewed both research and review articles related to the purpose of our study. Fruits contain numerous antioxidants which neutralize the negative impact of free radicals on the body. Free radicals are destructive species that can be produced during normal body metabolism or come from exogenous sources such as smoking or exposure to radiation. Due to their unstable nature, they can cause damage to cellular macromolecules, resulting in the development of degenerative diseases. Phytochemicals are diverse groups of bioactive compounds found in fruits that have potent antioxidant activity and exhibit several health-promoting properties in both in vivo and in vitro studies. There are two major groups of antioxidants: natural (or dietary) antioxidants and synthetic antioxidants. Natural antioxidants have gained much popularity in recent times because of the safety concerns surrounding the use of synthetic antioxidants. The consumption of fruits plays a critical role in disease prevention, especially diseases resulting from oxidative damage to cells. The inclusion of fruits in one’s daily diet helps improve their overall wellbeing.

The aim of this study was to evaluate the effect of radiation pre-exposure on the survival, physiological, and fermentation activity of Saccharomyces cerevisiae. The low-dose (20-80 cGy) irradiation was conducted using the medical therapy installation Xstrahl 320, which has a maximum energy of 320 keV and a dose rate of 1 Gy/min. High-dose (1 and 5 kGy) exposure was achieved by an electron beam using the linear accelerator UELR-10-10S with a maximum energy of 10 MeV and a dose rate of 1 kGy/s. The results showed that hyper-radiosensitivity of the yeast exposed to low-dose radiation occurred at 20 cGy and induced radio-resistance occurred at doses from 40 to 60 cGy, increasing survival. The pre-exposure of S. cerevisiae to 60 cGy radiation conferred adaptation on the yeast to withstand repeated exposure to a higher dose (1 kGy). The irradiation of S. cerevisiae with low doses ranging from 20 to 80 cGy decreased its physiological and metabolic activity compared to the non-irradiated yeast samples. The viability of the yeast was totally lost after exposure to 5 kGy, resulting in the death of all the yeast. The pre-exposure of S. cerevisiae to radiation resulted in a decline in growth, vitality, metabolic activity, and fermentation activity. However, pre-exposure of the yeast to low-dose radiation (40 and 60 cGy) induced an adaptive response, reducing the damaging effect usually experienced from high-dose (kGy) exposure.