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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 ]
Radiation damage is the effect of ionizing radiation on physical objects including non-living structural materials. It can be either detrimental or beneficial for materials. Radiobiology is the study of the action of ionizing radiation on living things, including the health effects of radiation in humans.
The sterilizing effects of ionizing radiation are useful for cleaning medical instruments, food irradiation, and the sterile insect technique. Measurements of carbon-14 , is used for radiocarbon dating .
The organisms causing endogenous infections are generally gram negative bacilli such as Enterobacteriaceae (i.e. Escherichia coli, Klebsiella pneumoniae, Proteus spp. ), and Pseudomonas aeruginosa. Exposure to higher doses of radiation is associated with systemic anaerobic infections due to gram negative bacilli and gram positive cocci. Fungal ...
7. Soy Can Affect Fertility in Men. Soy has come a long way. Once dismissed as “hippie food,” today it’s a popular protein alternative for vegetarians and vegans.
The heating effect varies with the power and the frequency of the electromagnetic energy, as well as the inverse square of distance to the source. The eyes and testes are particularly susceptible to radio frequency heating due to the paucity of blood flow in these areas that could otherwise dissipate the heat buildup.
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]