Food irradiation is a preservation process of exposing foods to high-energy rays to improve product safety and shelf life. Red meats, poultry, potatoes, onions, spices, seasonings, fresh fruits and vegetables may be irradiated to prevent growth of food poisoning bacteria, eliminate parasites, or delay ripening and spoilage. Also, irradiation could be used to replace chemical preservatives in fo...

What Is Food Irradiation Food irradiation preserves meat, produce, and seasonings with highenergy gamma rays to improve product safety and shelf life. Spices, seasonings, potatoes, fresh fruits and vegetables, and meats and poultry may be irradiated. This method of preservation prevents growth of food poisoning bacteria, destroys parasites, and delays ripening of fruits and vegetables. Food irr...

The continuing saga of foodborne disease outbreaks as reported in scientific publications and the popular press has raised consumer anxiety about foodborne illness and revitalized interest in irradiation as a method for eliminating or reducing foodborne pathogens.In addition to the well-known problems of salmonellae on poultry products, E. coli O157:H7 in hamburger, and, most recently, Listeria...

ground beef. This summary briefly addresses the remaining questions about food irradiation. In addition, it provides a useful summary of the regulatory history and the current state of scientific knowledge of the technology as applied to food. Federal regulators, food scientists, food processors, and consumers will write the next chapter in the story of irradiation. New challenges awaiting reso...

As-may have been mentioned by previous speaker?,'the basic process of food irradiation does not differ in the physical sense from any other food processing techniques which involve the application of radiation energy to food. Thus ordinary or microwave cooking uses longer wavelength radiation while food irradiation employs the shorter wavelength of gamma irradiation produced by Co or Cs or by e...

Sádecká J. (2007): Irradiation of spices – a review. Czech J. Food Sci., 25: 231–242. Food irradiation is a process of exposing food to ionising radiation such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or high energy electrons and X-rays produced by machine sources. The use of ionising radiation to destroy harmful biological organisms in food is considered a safe, well proven...

The subject of assay standardization and quality control was considered at length in two round-table discussion sessions, one on assay design, standardization and within laboratory quality control and one on external quality control, arranged in co-operation with the World Health Organization Special Programme of Research in Human Reproduction. These sessions evoked much interest and the import...

tance and use. In recent years, the U.S. food industry has made great advances toward improving the safety of our nation’s food supply. A recent report from the Centers for Disease Control and Prevention revealed the incidence of Escherichia coli O157:H7 infections are down 36% from 2002 to 2003 (CDC, 2004). Despite this, foodborne diseases continue to present unacceptable public health risks t...