HYGIENIC PROPERTIES OF SEVERAL FOODS STERILIZED BY $gamma$-RADIATION
Journal Article
·
· Vopr. Pitaniya
OSTI ID:4798062
BS>Irradiation of foodstuffs employed in the canning industry as a means of sterilization may change the chemical and organoleptic properties of the food. The organoleptic properties and toxicity of a number of foodstuffs irradiated with Co/sup 60/ in a dose of 1,500,000 r were examined. The organoleptic properties were determined by tasting. Toxicity was tested by following the changes in body weight, composition of the elements formed in the blood, activity of same enzymes in the blood and feces (blood serum cholinesterose, blood plasma and feces alkaline phosphatase, blood catalose), and the blood sugar level in dogs fed for 11 mo on irradiated food stored for various time periods. Beef, cod fillet, green peas, and rye bread were examined. The organoleptic properties of these products changed considerably after irradiation, but no toxic effects were observed. (OID)
- Research Organization:
- Originating Research Org. not identified
- NSA Number:
- NSA-17-000045
- OSTI ID:
- 4798062
- Journal Information:
- Vopr. Pitaniya, Journal Name: Vopr. Pitaniya Vol. Vol: 21
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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OSTI ID:4729349