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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.
Food irradiation is another notable biological engineering process to achieve food safety. Research into the potential utilization of ionizing irradiation for food preservation started in the 1940s as an extension of studies on the effect of radiation on living cells. [15] The FDA approved usage of ionizing radiation on food products in 1990.
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.
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 the process by which an object is exposed to radiation. An irradiator is a device used to expose an object to radiation, [ 1 ] most often gamma radiation , [ 2 ] for a variety of purposes.
Induced radioactivity, also called artificial radioactivity or man-made radioactivity, is the process of using radiation to make a previously stable material radioactive. [1] The husband-and-wife team of Irène Joliot-Curie and Frédéric Joliot-Curie discovered induced radioactivity in 1934, and they shared the 1935 Nobel Prize in Chemistry ...
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]
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.