Document Details
Title:
BACON STERILIZATION DURING MID-1966
Author(s):
UNK, [BROOKHAVEN NATIONAL LABORATORY]
Document Location:
Location - DOE/NNSA NUCLEAR TESTING ARCHIVE Address - P.O. Box 98521 City - Las Vegas State - NV Zip - 89193-8521 Phone - (702)794-5106 Fax - (702)862-4240 Email - NTA@NV.DOE.GOV
Document Type:
OTHER
Document Type Other:
AUDIOVISUAL MATERIAL
Publication Date:
1967 Dec 31
Declassification Status:
Never classified
Document Pages:
0002
Accession Number:
NV0096970
Document Number(s):
AEC677897
Originating Research Org.:
Brookhaven National Lab. (BNL), Upton, NY (United States)
OpenNet Entry Date:
1994 Aug 27
OpenNet Modified Date:
2003 Sep 18
Description/Abstract:
BACON STERILIZATION...DURING MID-1966 15 TONS OF SMOKED BUT UNCOOKED B ACON WAS STERILIZED FOR THE US ARMY BY IRRADIATION IN THE HIGH INTENSI TY RADIATION DEVELOPMENT LABORATORY (HIRDL) AT BROOKHAVEN. THE ARMY I N ITS RADIATION PROGRAM HAS BEEN STERILIZING BY GAMMA IRRADIATION BACO N AND OTHER MEAT PRODUCTS IN SMALL BATCHES FOR TEST CONSUMPTION AT ITS FOOD IRRADIATION FACILITY AT NATICK MASSACHUSETTS HOWEVER HIRDL IS TH E ONLY EXISTING FACILITY WHERE THE FIRST SUCH LARGE SCALE PROCESSING O F A PERISHABLE FOOD COULD BE DONE UNDER THE REQUIRED STRINGENT SPECIFI CATIONS FOR TEMPERATURE UNIFORMITY OF EXPOSURE RETENTION TIME IN THE R ADIATION FIELD AND OTHER CRITERIA. PHOTO SHOWS A CASE OF THE BACON WH ICH WAS PACKED IN ONE-POUND CANS AND KEPT UNDER REFRIGERATION BEFORE B EING IRRADIATED AFTER THE IRRADIATION IT CAN BE KEPT INDEFINITELY WITH OUT REFRIGERATION.