irradiated , rad (1 Gy = 100 rads).
International health and safety authorities have endorsed the safety of irradiation for all foods up to a dose level of 10,000 Gy (10 kGy).
1895 Discovery of X-rays
1986 Discovery of natural radioctivity
1904 Describing the bactericide effects (MIT)
1918 US-Patent to use X-rays for the preservation of food
1921 Describing the elimination o
Who is interested in the process?
Alongside traditional methods of processing and preserving food, the technology of food irradiation is gaining more and more attention around the world. Although regarded as a new technology by some individuals, research on food irradiation dates back to the turn of the century with the first USA and British patents being issued in 1905 for the use of ionizing
irradiation, and adding preservatives or inert gases such as carbon dioxide. Other methods that not only help to preserve food, but also add flavor, include pickling, salting, smoking, preserving in syrup or alcohol, sugar crystallization and curing.
As the preceding paragraphs say, many kinds of food preservation technologies are around for preventing foods from the undesirable results. Specifi
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