| Popis: |
The chapter is related to food irradiation, a method of microbial decontamination of foodstuffs with the use of ionizing radiation, i.e. 60Co gamma rays or 10 MeV accelerated electrons. The method is adapted to dried spices, herbs, and seasonings. The control of irradiated food is achieved with the use of standardized detection methods. Thermoluminescence method is presently considered the leading detection method for irradiated food and is widely adapted in food control laboratories around the world. |
