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Irradiation of food.

Author(s) : OLSON D. G.

Type of article: Article

Summary

Irradiation of food can effectively reduce or eliminate pathogens and spoilage microorganisms while maintaining wholesomeness and sensory quality. Selection of appropriate treatment conditions can minimize or prevent objectionable changes in food quality. Methods to detect foods that have been irradiated are becoming internationally accepted. When informed of the benefits of irradiation, consumers are willing to purchase irradiated foods, even at higher cost.

Details

  • Original title: Irradiation of food.
  • Record ID : 1999-2316
  • Languages: English
  • Source: J. Food Technol. - vol. 52 - n. 1
  • Publication date: 1998/01
  • Document available for consultation in the library of the IIR headquarters only.

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