testing. It stated that irradiation up to 10 kGy introduces no special nutritional or microbiological problems in foods. In September 1997 a Study Group was jointly convened by the WHO, FAO and IAEA to evaluate the wholesomeness of food irradiated with doses above 10 kGy. This Study Group concluded that there is no scientific basis for limiting absorbed doses to the upper level of 10 kGy as curre
1. Introduction
1) Definition of preservation and food-spoilage micro-organisms
Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food (e.g., cheese, wine