Author:
Lacey Richard W.,Dealler S.F.
Abstract
Food irradiation, typified by gamma rays from a cobalt 60 source,
results in discontinuous or focal chemical damage to food components and
micro‐organisms. A host of variables make the identification of a
suitable dose for any food item difficult. There are so few products
suitable for this treatment that it will do little to reduce the
incidence of food poisoning. Before irradiation is used, the particular
product should be adequately researched under operational conditions.
Subject
Food Science,Business, Management and Accounting (miscellaneous)
Reference9 articles.
1. Food Irradiation: The Technological Fix of the 1990s?
2. Radiation preservation of meat and meat products: A review
3. Joint FAO/IAEA/WHO Expert Committee on the Wholesomeness of Irradiated Food (JACFI) Report, World Health Organisation, Technical Report, Series No. 659, 1981.
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