Food Technologies: Food Irradiation
Food irradiation is a process of exposing food to ionizing radiations, such as gamma rays, emitted from the radioisotopes 60Co and 137Cs, or, high-energy electrons and X-rays produced by machine sources. Depending on the absorbed radiation dose, various effects can be achieved resulting in reduced s...
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Published in | Encyclopedia of Food Safety pp. 178 - 186 |
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Main Authors | , , |
Format | Book Chapter |
Language | English |
Published |
Elsevier Inc
2014
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Subjects | |
Online Access | Get full text |
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Summary: | Food irradiation is a process of exposing food to ionizing radiations, such as gamma rays, emitted from the radioisotopes 60Co and 137Cs, or, high-energy electrons and X-rays produced by machine sources. Depending on the absorbed radiation dose, various effects can be achieved resulting in reduced storage losses, extended shelf life, and improved parasitological and microbiological safety of foods. For numerous purposes, irradiation resembles effects of heat pasteurization and chemical fumigation in its ability to reduce the bioburden of pathogenic organisms in food. Application fields, efficacy parameters, dose-limiting factors, main technical aspects of food irradiation facilities, process control, and legislative status are briefly discussed. |
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ISBN: | 9780123786128 0123786134 9780123786135 0123786126 |
DOI: | 10.1016/B978-0-12-378612-8.00259-6 |