Irradiation for better foods

Food irradiation is a process exposing food to ionising 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 storag...

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Bibliographic Details
Published inTrends in food science & technology Vol. 17; no. 4; pp. 148 - 152
Main Author Farkas, J.
Format Journal Article Conference Proceeding
LanguageEnglish
Published Oxford Elsevier Ltd 01.01.2006
Elsevier
Subjects
Biological and medical sciences
code of practice
dosage
Food industries
food irradiation
food quality
food safety
Fundamental and applied biological sciences. Psychology
gamma radiation
guidelines
microbiological quality
radionuclides
shelf life
Irradiation
Food
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Summary:Food irradiation is a process exposing food to ionising 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/or improved microbiological and parasitological safety of foods. However, hindering factors in the way of commercial implementation of the food irradiation process are politics and consumer advocacy. Similar situation occurred with the heat pasteurisation of milk in the past. The paper summarizes world-wide status of food irradiation.
Bibliography:http://dx.doi.org/10.1016/j.tifs.2005.12.003
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ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2005.12.003