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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 poisoning, also known as foodborne illness, is a common sickness caused by swallowing food or liquids that contain harmful bacteria, viruses or parasites, and sometimes even chemicals.
Radioactive contamination can be ingested into the human body if it is airborne or is taken in as contamination of food or drink, and will irradiate the body internally. The art and science of assessing internally generated radiation dose is Internal dosimetry.
Acute radiation syndrome (ARS), also known as radiation sickness or radiation poisoning, is a collection of health effects that are caused by being exposed to high amounts of ionizing radiation in a short period of time. [1]
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 Center for Disease Control and Prevention estimates that every year 48 million Americans, or roughly one in six people, get sick from foodborne illnesses, and about 3,000 cases each year are ...
A fast food chain’s reputation takes a major hit after one serious food poisoning outbreak. So, it’s unfathomable that Chipotle is still going strong, given it didn’t just have one or two ...
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.