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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.
Naturally occurring strontium is nonradioactive and nontoxic at levels normally found in the environment, but 90 Sr is a radiation hazard. [4] 90 Sr undergoes β − decay with a half-life of 28.79 years and a decay energy of 0.546 MeV distributed to an electron, an antineutrino, and the yttrium isotope 90 Y, which in turn undergoes β − decay with a half-life of 64 hours and a decay energy ...
2007 ISO radioactivity danger symbol intended for IAEA Category 1, 2, and 3 sources defined as dangerous sources capable of causing death or serious injury [1]. This article lists notable civilian accidents involving radioactive materials or involving ionizing radiation from artificial sources such as x-ray tubes and particle accelerators.
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.
The samples were taken on 2 June. Up to 44 becquerels per kilogram of strontium-90 were detected, which has a half-life of 29 years. These isotopes were also found in soil and in seawater immediately after the accident. Samples taken from fish and seafood caught off the coast of Ibaraki and Chiba did not contain radioactive strontium. [181]
The International Facility for Food Irradiation Technology (IFFIT) was a research and training centre at the Institute of Atomic Research in Agriculture in Wageningen, Netherlands, [1] sponsored by the Food and Agriculture Organization (FAO) of the United Nations, the International Atomic Energy Agency (IAEA) and the Dutch Ministry of Agriculture and Fisheries.
In food preservation, radiation is used to stop the sprouting of root crops after harvesting, to kill parasites and pests, and to control the ripening of stored fruit and vegetables. Food irradiation usually uses beta-decaying nuclides with strong gamma emissions like cobalt-60 or caesium-137.
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).