FIU Tests Irradiation for Safe Vitamin D-Rich Fish Shipping

Can gamma irradiation preserve essential nutrients in fish during long-distance transport?

Apr. 3, 2026 at 2:16am

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A highly structured abstract painting in muted earth tones, featuring sweeping geometric arcs, concentric circles, and precise botanical spirals, conceptually representing the complex scientific forces involved in preserving Vitamin D in fish during long-distance transport.Gamma irradiation may hold the key to safely shipping nutrient-rich fish long distances while preserving essential Vitamin D content.Today in Miami

Scientists at Florida International University and Nova Southeastern University have conducted a study to determine if gamma irradiation can safely kill bacteria in fatty fish like salmon and trout without damaging their Vitamin D content, a key nutrient. The preliminary findings show that Vitamin D in trout was more stable during irradiation compared to salmon, potentially due to differences in fat and water content between the two fish species.

Why it matters

Fatty fish like salmon and trout are a great source of Vitamin D, which is essential for bone health, muscle function, immune support, and more. However, shipping fish long distances to meet global demand increases the risk of harmful bacterial contamination. If gamma irradiation can effectively kill bacteria without degrading Vitamin D, it could enable the food industry to safely transport nutrient-rich fish over long ranges.

The details

The research team collected and processed fish samples, then used high-tech mass spectrometry at FIU to analyze the Vitamin D content before and after gamma irradiation. They found that Vitamin D in trout was significantly more stable during the irradiation process compared to salmon. The difference may be due to the varying fat and water content between the two fish species. While the findings are preliminary, the researchers say this is an encouraging first step toward seeking regulatory approval to use gamma irradiation as a preservation method for long-distance fish shipping, while maintaining the nutritional value.

  • The study was published in Plos One in April 2026.

The players

Leonardo Maya

A former clinical assistant professor with FIU's Global Forensic Research Institute and co-author of the study.

Anthony De Caprio

The director of the Forensic Science & Analytical Toxicology Lab in FIU's Global Forensic and Justice Center.

Robert Smith

An associate professor at Nova Southeastern University who led the research.

Jessica Brown

An associate professor at Nova Southeastern University who earned her bachelor's degree and Ph.D. at FIU, and was part of the research team.

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What they’re saying

“We want to be able to tell how much Vitamin D is inside and whether it's an adequate amount for us to actually benefit.”

— Leonardo Maya, Former clinical assistant professor, FIU Global Forensic Research Institute

“The goal is to come up with a reliable, reproducible method to remove bacteria that would allow long range shipment of fish, while maintaining Vitamin D levels.”

— Anthony De Caprio, Director, Forensic Science & Analytical Toxicology Lab, FIU Global Forensic and Justice Center

What’s next

The researchers are currently pursuing additional funding to investigate whether varying fat and water content actually affect Vitamin D stability in different fish species.

The takeaway

This research represents an important step toward enabling the food industry to safely transport nutrient-rich fish over long distances without sacrificing the Vitamin D content that makes them a valuable part of a healthy diet. If the gamma irradiation method can be refined and approved, it could help meet global demand for fatty fish while preserving their essential nutritional benefits.