From the Assistant Secretary for Health, US Public Health Service.

Type of article: Article

Summary

The number and cost of foodborne diseases in the United States caused by pathogenic bacteria are given, the critical area for contamination quite often being processing. The author queries the reluctance of consumers to accept irradiated food at a dose of 10 kilograys as such treatment has no effect on organoleptic qualities, or on the microflora of food which would increase the microbiological risk to the consumer. Also, it does not introduce nutritional losses. However, irradiated chicken and produce are slowly gaining acceptance. G.R.S.

Details

Original title: From the Assistant Secretary for Health, US Public Health Service.
Record ID : 1996-3464
Languages: English
Source: JAMA - 261.
Publication date: 1994/07/27
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Refrigeration and perishable products: general information;
Food quality and safety. Microbiology;
Irradiation and other preservation processes
Keywords: Food; Microbiology; Nutritional value; Quality; Pathogen; Hygiene; Ionizing irradiation