food irradiation


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food irradiation

[′füd i‚rā·dē¦ā·shən]
(food engineering)
The treatment of fresh or processed foods with ionizing radiation that inactivates biological contaminants (insects, molds, parasites, or bacteria), rendering foods safe to consume and extending their storage lifetime.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
Gomes says food irradiation has several advantages over chemical decontamination methods.
Food irradiation is the process of exposing food to ionizing radiation in order to destroy microorganisms, bacteria, viruses, or insects that might be present in the food.
Food irradiation is the process where food is exposed to ionizing radiation in order to improve its safety and quality.
Food irradiation facilities have already contaminated the environment, according to the Organic Consumers Association, which describes one incident in 1988, where radioactive water escaped from an irradiation facility in the state of Georgia.
"Food irradiation is a pseudo-fix," said Bill Freese, a science policy analyst with the Center for Food Safety in Washington.
The former Scotswood butcher's boy spent more than pounds 100,000 on a campaign of advertising and research into food irradiation which he believed was used to conceal contamination.
Fighting food irradiation is wrong for any reasons.
Irradiation prevents mushroom caps from opening, and even delicate fruits like strawberries benefit from radioactive zapping, according to information offered by the Food Irradiation Processing Alliance.
Food irradiation can alter the properties of polymeric materials used in food packaging systems.
Applications of this immediate "yes/no" indicator of gamma exposure include food irradiation and the sterilization of medical and surgical products.
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