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Wykorzystanie promieniowania jonizującego do utrwalania żywności

100%
Kolek Z.
Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie
|
2011
|
issue 874
45-57
EN
Food irradiation exposes food to ionizing radiation from radioactive sources of cobalt (or cesium) or high energy accelerated electrons or X-rays produced by machines. Depending on the absorbed radiation dose, various effects can be achieved including the elimination of harmful bacteria and other organisms, extending shelf life and reducing storage losses. At the same time, other radiation-induced chemical changes in food are minimal and often similar to those occurring as a result of conventional preservation methods. Standardised methods of identifying and inspecting radiated food are being developed. Irradiation done according to good manufacturing and agricultural practices is considered a safe food processing method though it does continue to generate controversy and meet with a lack of consumer acceptance. Data on the number of radiated foods are included.
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