Review of the quality and safety of irradiated food. Master's thesis
This monograph will describe the food-irradiation process and summarizing its historical development as a way to prolong the shelf-life of food and prevent the spread of food-borne illness. It will also examine of the known effects of irradiation on food quality. Including a presentation of the effect of irradiation on the flavor, appearance, and smell of food. The nutritional adequacy of irradiated foods and several improvements in some foods caused by irradiation are also discussed. Finally, a discussion of the safety issues associated with the process and its products. The safety of irradiated foods is an issue of growing concern to the American public. While irradiation shows great potential for reducing foodborne illness, the formation of radiolytic products, the physical dangers of radiation, and the possibility of cancer or genetic mutation worries many people.
- Research Organization:
- Air Force Inst. of Tech., Wright-Patterson AFB, OH (USA)
- OSTI ID:
- 5547167
- Report Number(s):
- AD-A-185935/4/XAB; AFIT/CI/NR-87-107T
- Resource Relation:
- Other Information: Thesis
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
29 ENERGY PLANNING
POLICY AND ECONOMY
99 GENERAL AND MISCELLANEOUS//MATHEMATICS, COMPUTING, AND INFORMATION SCIENCE
FOOD
BIOLOGICAL RADIATION EFFECTS
IRRADIATION PROCEDURES
OCCUPATIONAL SAFETY
PUBLIC HEALTH
FLAVOR
GENETICS
MUTATIONS
RADIOLYSIS
SAFETY
BIOLOGICAL EFFECTS
BIOLOGY
CHEMICAL RADIATION EFFECTS
CHEMICAL REACTIONS
CHEMISTRY
DECOMPOSITION
ORGANOLEPTIC PROPERTIES
RADIATION CHEMISTRY
RADIATION EFFECTS
553004* - Agriculture & Food Technology- Food Protection & Preservation- (1987-)
290600 - Energy Planning & Policy- Nuclear Energy
570000 - Health & Safety