Wholesomeness and Safety of Irradiated Foods View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

1991

AUTHORS

A. John Swallow

ABSTRACT

Irradiation with gamma-rays, X-rays or fast electrons can be used to change foodstuffs in beneficial ways or to destroy harmful organisms. Gamma rays do not induce radioactivity in foods, but X-rays and fast electrons can induce short lived radioactivity if sufficiently energetic. This imposes limitations on the energies which can be used, and a short wait between irradiation and consumption may be advisable. Irradiation produces chemical changes in foodstuffs, and some foods are unsuitable for irradiation. With appropriate foods, trials with animals and human volunteers generally show that the product is safe. Some loss in nutritional quality can take place, which could be significant for some individuals, but are unlikely to be important for those on a balanced diet. Irradiation does not eliminate all risk from microbial contamination. Foods to be irradiated should be good quality, and need to be kept under proper conditions after irradiation. Irradiated foods should be appropriately labelled. Tests for radiation would help to enforce necessary controls. If the process is properly carried out on appropriate foods, and all due precautions are taken, irradiated foods are wholesome and safe. More... »

PAGES

11-31

References to SciGraph publications

Book

TITLE

Nutritional and Toxicological Consequences of Food Processing

ISBN

978-1-4899-2628-9
978-1-4899-2626-5

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-1-4899-2626-5_2

DOI

http://dx.doi.org/10.1007/978-1-4899-2626-5_2

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1028468727

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/1897386


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