Reasons are given for irradiating foods and food ingredients, including inhibition of
sprouting of vegetables, delay of fruit ripening, destruction of insect infestations and …

[en] The food industry has used a variety of methods over the years to preserve or extend the
shelf life of food. These have included cooking, packaging, smoking, chilling, freezing …

I. OVERVIEW Many potential applications of food irradiation have been mentioned in the
previous chapters, particularly Chapter 4, where the biological effects of ionizing radiation …

[en] This outline survey reviews the subject of food irradiation under the following headings:-
brief history, the process (sources, main features of a food processing facility, interaction of …

This reference guide is applicable to the food industry, research institutions, academia, and
trade and consumer organisations. Contents include: Introduction (trends in food spoilage …

It is estimated that by the turn of the millennium the world humanpopulation could exceed
ten billion. Scientists inevitably are searchingfor effective alternative methods of food …

Food Irradiation: The Technological Fix of the 1990s? Page 1 FOOD IRRADIATION: THE
TECHNOLOGICAL FIX OF THE 1990s? by Helen Blackholly and Paul Thomas University of …

Irradiation is not the panacea for all food problems but in certain circumstances it can be
beneficial. One of the major benefits of applying low dose irradiation to foods is the …

Food irradiation has been the subject of concern and controversy for many years. The
advantages of food irradiation include the reduction or elimination of dangerous bacterial …

This chapter discusses the different aspects of food irradiation: physical, technological
(applications of low-dose (≤ 1 kGy), intermediate-dose (1-10 kGy) and high-dose (> 10 kGy) …