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The international Radura logo, used to show a food has been treated with ionizing radiation. A portable, trailer-mounted food irradiation machine, c. 1968 Food irradiation (sometimes American English: radurization; British English: radurisation) is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams.
Energy security has been defined as "access to clean, reliable and affordable energy services for cooking and heating, lighting, communications and productive uses" (United Nations), [13] and as "uninterrupted physical availability [of energy] at a price which is affordable, while respecting environment concerns". Food security is defined by ...
The U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) recognizes irradiation as an important technology to protect consumers. Fresh meat and poultry including whole or cut up birds, skinless poultry, pork chops, roasts, stew meat, liver, hamburgers, ground meat, and ground poultry are approved for irradiation. [18]
Climate change is projected to negatively affect all four pillars of food security. It will affect how much food is available. It will also affect how easy food is to access through prices, food quality, and how stable the food system is. [111] Climate change is already affecting the productivity of wheat and other staples. [112] [113]
Radiation damage can affect polymers that are found in nuclear reactors, medical devices, electronic packaging, and aerospace parts, as well as polymers that undergo sterilization or irradiation for use in food and pharmaceutical industries.
This is important where radiation measurements are taken of a specified radiation source, where the existing background may affect this measurement. An example would be measurement of radioactive contamination in a gamma radiation background, which could increase the total reading above that expected from the contamination alone.
A key advantage of phytosanitary irradiation is that treatment doses are tolerated by many commodities without adverse effects on their sensory and physicochemical profiles. [5] Conventional methods of phytosanitation, such as hot water dips and fumigation with methyl bromide, can affect sensory quality and damage the fruit.
The city of Berkeley, California, through its nuclear-free zone law, requires that food intended for human consumption be labeled "Treated with Ionizing Radiation". Food irradiating facilities are also banned as part of this law. [11] Such requirements are seen by consumer groups as helpful information to consumers concerned about food irradiation.