Abstract
This fact sheet considers the microbiological safety of irradiated food, with especial reference to Clostridium botulinum. Irradiated food, as food treated by any ``sub-sterilizing`` process, must be handled, packaged and stored following good manufacturing practices to prevent growth and toxin production of C. botulinum. Food irradiation does not lead to increased microbiological hazards, nor can it be used to save already spoiled foods. 4 refs.
Citation Formats
International Consultative Group on Food Irradiation (ICGFI).
Facts about food irradiation: Microbiological safety of irradiated food.
IAEA: N. p.,
1991.
Web.
International Consultative Group on Food Irradiation (ICGFI).
Facts about food irradiation: Microbiological safety of irradiated food.
IAEA.
International Consultative Group on Food Irradiation (ICGFI).
1991.
"Facts about food irradiation: Microbiological safety of irradiated food."
IAEA.
@misc{etde_10111185,
title = {Facts about food irradiation: Microbiological safety of irradiated food}
author = {International Consultative Group on Food Irradiation (ICGFI)}
abstractNote = {This fact sheet considers the microbiological safety of irradiated food, with especial reference to Clostridium botulinum. Irradiated food, as food treated by any ``sub-sterilizing`` process, must be handled, packaged and stored following good manufacturing practices to prevent growth and toxin production of C. botulinum. Food irradiation does not lead to increased microbiological hazards, nor can it be used to save already spoiled foods. 4 refs.}
issue = {No. 7}
place = {IAEA}
year = {1991}
month = {May}
}
title = {Facts about food irradiation: Microbiological safety of irradiated food}
author = {International Consultative Group on Food Irradiation (ICGFI)}
abstractNote = {This fact sheet considers the microbiological safety of irradiated food, with especial reference to Clostridium botulinum. Irradiated food, as food treated by any ``sub-sterilizing`` process, must be handled, packaged and stored following good manufacturing practices to prevent growth and toxin production of C. botulinum. Food irradiation does not lead to increased microbiological hazards, nor can it be used to save already spoiled foods. 4 refs.}
issue = {No. 7}
place = {IAEA}
year = {1991}
month = {May}
}