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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.
Irradiation is the use of ionising gamma rays emitted by cobalt-60 and caesium-137, or, high-energy electrons and X-rays to inactivate microbial pathogens, particularly in the food industry. Bacteria such as Deinococcus radiodurans are particularly resistant to radiation, but are not pathogenic. [ 1 ]
Irradiation is used in diagnostic imaging, cancer therapy and blood transfusion. [5] In 2011 researchers found that irradiation was successful in the novel theranostic technique involving co-treatment with heptamethine dyes to elucidate tumor cells and attenuate their growth with minimal side effects. [6] [7]
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.
Irradiation of food [21] is the exposure of food to ionizing radiation. Multiple types of ionizing radiation can be used, including beta particles (high-energy electrons ) and gamma rays (emitted from radioactive sources such as cobalt-60 or cesium-137 ).
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“Red wine has also demonstrated anti-inflammatory effects,” says Gould. A 2024 study found that drinking red wine may significantly decrease certain markers of inflammation related to ...
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]