Absorbed dose in food product is determined and controlled by several parameters of the LINAC irradiation facility as well as those of the product. Standardization of the parameters characterizing the facility parameters, process load and the irradiation conditions collectively termed as ‘process parameters’ are important for successful dose delivery to the food products. In the present study, ...

Different methods have been developed to extend the shelf-life of meat and its products ranging from the traditional use of salt to canning, freezing and modified-atmosphere packaging. As well as these more conventional approaches to meat preservation, the use of ionizing radiation has also been extensively studied over many years. The irradiation sources which are permitted for use with food a...

The second concern is that irradiation may be used to conceal bacterial contamination of spoilt food without inactivating toxins generated by the earlier bacterial contamination."0 But the same need for good hygiene applies equally to other food processes like canning and freezing. Thirdly, there could be a novel pattern of nutrient loss either from the radiation or because irradiated "fresh" f...

Irradiated foods are abnormal. Based on research compiled directly from the scientific literature, this report describes the strange, sickening impacts on the smell, taste, color, and texture of food exposed to this invasive “treatment.” Whether meat, poultry, shellfish, or vegetable, this quality damage occurs across many food types. This report also presents evidence on the markedly higher co...

Ionizing radiation can be used to control insect and microbial infestation of foodstuffs, inhibit sprouting, delay ripening and reduce the dangers from food-poisoning bacteria. Irradiation produces free radicals, most of which decay rapidly, although some are more persistent. These latter radicals can be detected and characterized by electron spin resonance (ESR). In bone and other calcified ti...

It has been stated that food irradiation represents the most significant discovery in food processing since Nicholas Appert invented canning in 1810. Certainly it is a process with great future potential; it is attractive because it works without heating the product, it is effective within sealed containers as well as for bulk usage, and it does not leave chemical residues on the treated food. ...