Biomedical Engineering Reference
In-Depth Information
3
Irradiation
G. Blank and R. Cumming
TABLE OF CONTENTS
INTRODUCTION
Overall, treatment of food commodities with appropriate levels of ionizing radiation
is recognized to have various benefits.
1
From a microbiological standpoint the
advantages primarily include extending the shelf life and increasing the safety of
foods by eliminating and/or reducing microorganisms and parasites that contribute
to spoilage and or disease. In addition, non-microbiological advantages include the
delaying of ripening in fruits and vegetables and a decrease in the deterioration of
quality in stored tuber and bulb crops by preventing postharvest sprouting. Also,
radiation has had a long-standing reputation as an effective method to control pest
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