Radioactivity and foods
- Unified Lab. of Food and Drug Control, Guatemala City (Guatemala)
The purpose of this article is to describe and contrast two relationships between radiation and food--on the one hand, beneficial preservation of food by controlled exposure to ionizing radiation; and, on the other, contamination of food by accidental incorporation of radioactive nuclides within the food itself. In food irradiation, electrons or electromagnetic radiation is used to destroy microorganisms and insects or prevent seed germination. The economic advantages and health benefits of sterilizing food in this manner are clear, and numerous studies have confirmed that under strictly controlled conditions no undersirable changes or induced radioactivity is produced in the irradiated food. An altogether different situation is presented by exposure of food animals and farming areas to radioactive materials, as occurred after the major Soviet nuclear reactor accident at Chenobyl. This article furnishes the basic information needed to understand the nature of food contamination associated with that event and describes the work of international organizations seeking to establish appropriate safe limits for levels of radioactivity in foods.
- OSTI ID:
- 5315692
- Journal Information:
- Bulletin of the Pan American Health Organization (United States); (WHO), Vol. 25:1; ISSN 0301-5750
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
FOOD
RADIOPRESERVATION
FOOD CHAINS
CONTAMINATION
INTERNATIONAL COOPERATION
IONIZING RADIATIONS
UNITED NATIONS
COOPERATION
INTERNATIONAL ORGANIZATIONS
IRRADIATION
PRESERVATION
RADIATIONS
553004* - Agriculture & Food Technology- Food Protection & Preservation- (1987-)
560162 - Radionuclide Effects
Kinetics
& Toxicology- Animals
Plants
Microorganisms
& Cells