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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).
Sensitivity to irradiation depends on many factors, such as irradiation dose, commodity, and storage conditions. [9] In addition, organic food industries prohibit the use of irradiation on organic products. Lack of communication and education regarding phytosanitary irradiation can hamper its use.
Activists have also opposed food irradiation for other reasons, for example, arguing that irradiation can be used to sterilize contaminated food without resolving the underlying cause of the contamination. [26] International legislation on whether food may be irradiated or not varies worldwide from no regulation to a full ban. [27]
10 Common Foods That Can Be Poisonous. 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 ...
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 ]
Alliums are ethylene producers and can cause other fresh foods to spoil faster. And place tender onion family veggies, like green onions and chives, in the fridge. Jessica Furniss.