Food irradiation: a survey

Journal Article · Sat Jan 01 04:00:00 EST 1972 · Indian J. Nutr. Diet., v. 9, no. 2, pp. 91-111

OSTI ID:4338871

Sreenivasan, A

The scope for preservation of foods by irradiation is reviewed. The ability of ionizing radiations, such as gamma rays and fast electrons in the preservation of food and the sources of ionizing energy, high and low dose process and combination treatments are discussed. An important aspect of food irradiation relates to the demonstration of safety of products for human consumption. Banning some anamolies, no clearly demonstrable toxicity has been reported for irradiated foods. This aspect and the categorization of food irradiation as akin to the use of a chemical additive is discussed. Research and development work on the scope for radiation preservation of perishable foods that are being carried out in the developed and developing nations of the world is discussed. A special reference is made to the intensive studies that are in progress at the Bhabha Atomic Research Centre in India on programs on grain disinfestation, and radiation preservation of perishable food items like seafood, tropical fruits like mangoes and bananas which are of economic importance to the country. (INIS)

• Research Organization: Bhabha Atomic Research Centre, Bombay
• NSA Number: NSA-29-026958
• OSTI ID: 4338871
• Journal Information: Indian J. Nutr. Diet., v. 9, no. 2, pp. 91-111, Journal Name: Indian J. Nutr. Diet., v. 9, no. 2, pp. 91-111; ISSN IJNDA
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

*FOOD-- RADIOPRESERVATION
*RADIOPRESERVATION-- REVIEWS
ADDITIVES
ELECTRONS
GAMMA RADIATION
N47321* --Isotope & Radiation Source Technology--Radiation Sources--Industrial Uses--Food Processing
SAFETY
TOXICITY