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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Bibliographic Details
Published inEncyclopedia of Food Safety pp. 178 - 186
Main Authors Farkas, J., Ehlermann, D.A.E., Mohácsi-Farkas, Cs
Format Book Chapter
LanguageEnglish
Published Elsevier Inc 2014
Subjects
Control of foodborne pathogens
Food technology
Inhibition of sprouting
Insect disinfestations
Ionizing radiation
Pasteurization
Radappertization
Radiation sources
Radicidation
Radurization
Sterilization
Insect disinfestations
Ionizing radiation
Radurization
Food technology
Radiation sources
Inhibition of sprouting
Pasteurization
Sterilization
Control of foodborne pathogens
Radappertization
Radicidation
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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.
ISBN:9780123786128
0123786134
9780123786135
0123786126
DOI:10.1016/B978-0-12-378612-8.00259-6