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Josephson, Edward S. Food Science and Nutrition Research Center, University of Rhode Island, West Kingston, Rhode Island.
Taub, Irwin A. U.S. Army Soldier and Biological Chemical Command, Soldier System Center, Natick, Massachusetts.
- Biological contaminants
- Treatment effectiveness
- Irradiation processing
- Future prospects
- Additional Reading
The treatment of fresh or processed foods with ionizing radiation renders them safe to consume and extends their storage lifetime. Irradiation is effective in ridding foods of insects and disease- and spoilage-causing microorganisms. These benefits are achieved without appreciably raising the temperature of the food and without causing significant physical or chemical effects. Consequently, food irradiation only minimally affects nutritional value and food quality. Over 50 years of intensive research has shown this technology to be safe, efficient, and acceptable.
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