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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.
The symbol also shows the food being irradiated from above, through the packaging, by ionizing rays, which is represented by the breaks in the upper part of the circle. [2] Initially introduced in the 1960s, the Radura symbol was exclusively used by a food irradiation pilot plant in Wageningen, Netherlands, which held the copyright. Jan ...
Radappertization is a form of food irradiation which applies a dose of ionizing radiation sufficient to reduce the number and activity of viable microorganisms to such an extent that very few, if any, are detectable in the treated food by any recognized method (viruses being excepted).
Best Foods for Acid Reflux 1. Ginger. Shutterstock. Ginger is an anti-inflammatory all-star that you may know for its effectiveness in easing nausea. Though studies have yet to prove that ginger ...
Phytosanitary irradiation is a treatment that uses ionizing radiation on commodities, such as fruits and vegetables to inactivate pests, such as insects. [1] This method is used for international food trade as a means to prevent spread of non-native organisms. [1]
Foods with at least 3 grams of fiber per 100 grams can be considered a "good source" of fiber, according to some guidelines. None of the Christmas foods on the above list meet that definition ...
Fruits, vegetables, seeds and beans are all essential parts of a well-balanced and healthy diet, but if these health gems are not consumed properly, they could be poisonous and detrimental to our ...
Canning of foods is an extension of the same principle and has helped to reduce food borne illness ("food poisoning"). Other methods of sterilizing foods include ultra-high temperature processing (which uses a shorter duration of heating), food irradiation [2] [3], and high pressure (pascalization). [4]