Changes in the components of Red Ginseng after irradiation and the Korean consumer's perception of irradiated food

Yoon Seok Choi, Jung Min Kim, Eun Ok Han

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)


Background: We examined changes in red ginseng components after different doses of irradiation were applied. We also evaluated what housewives and teachers know about irradiated food, as well as their perceptions of and attitudes toward it. Materials and Methods: General nutrients and unique components of irradiated ginseng were then analyzed. Education on irradiated foods and red ginseng was provided to teachers and housewives on two occasions, and changes in their behaviors were evaluated via a qualitative survey. Results and Discussion: The ideal radiation dose to reduce the number of bacteria without changing the unique components of red ginseng is 7.5 kGy. Notably, after educational seminars on this topic, consumers' knowledge, attitudes toward, and perceptions of irradiated ginseng compared to non-irradiated red ginseng changed significantly. Conclusion: It is necessary to provide consumers with information on irradiated foods to promote the growth of the domestic food industry, and to improve public knowledge of the safety and effects associated with the irradiation of food.

Original languageEnglish
Pages (from-to)26-34
Number of pages9
JournalJournal of Radiation Protection and Research
Issue number1
Publication statusPublished - 2020 Mar 31

Bibliographical note

Publisher Copyright:
Copyright © 2020 The Korean Association for Radiation Protection


  • Consumer
  • Education
  • Irradiated Food
  • Perception
  • Red Ginseng

ASJC Scopus subject areas

  • Health, Toxicology and Mutagenesis
  • Radiation
  • Radiology Nuclear Medicine and imaging
  • Public Health, Environmental and Occupational Health


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