Toxicological Safety of Irradiated Foods
| Autor: | L A Whitehair, H F Kraybill |
|---|---|
| Rok vydání: | 1967 |
| Předmět: |
Food Handling
United States Food and Drug Administration Root crops Microorganism Food Contamination Biology Sterilization (microbiology) Radappertization United States Expert committee Toxicology Psychiatry and Mental health Radicidation Food Irradiation Animals Humans Food irradiation Radurization Food science |
| Zdroj: | Annual Review of Pharmacology. 7:357-380 |
| ISSN: | 0066-4251 |
| DOI: | 10.1146/annurev.pa.07.040167.002041 |
| Popis: | The treatment of foods with ionizing radiation has been intensely in vestigated for the past two decades. Although the concept of prolonging the useful storage life by exposure to X irradiation was patented as early as 1930 (1), feasibility studies on this novel method of processing were not un dertaken until shortly after World War II. Early studies in the United States and Great Britain demonstrated a number of possible industrial ap plications on a theoretical and laboratory basis (2) . Because of the potential logistic advantages of preserving food for long periods of time without the benefit of refrigeration, the U. S. Army Quartermaster Corps embarked on an extensive radiation sterilization of foods program in 1953. Concurrently, interests in certain advantages of food irradiation became well established in a number of countries. Terms of reference.-The major potential applications of food irradiation which have become apparent are summarized as follows : 1 . Pasteurization-the prolongation of storage life of foods in their fresh state by inactivation of the vegetative forms of spoilage bacteria, fungi, etc. 2. Sterilization-the stabilization of foods for long-term storage without refrigeration by inactivation of all vegetative forms of bacteria, fungi, etc., and by complete inactivation of all resting spores of public health signi ficance. 3. Disinfection-the inactivation of certain pathogenic microorganisms (e.g., Salmonella) in foods. 4. Disinfestation-the sexual sterilization of various insects or parasites in bulk or packaged forms of food. 5 . Sprout inhibition-the suppression of sprouting in bulk stored pota toes and root crops. More detailed potential applications of food irradiation are listed in Table I (3). Several new and more exacting terms for food irradiation applica tions have recently been proposed by an international expert committee (4): Radappertization (radiation treatment to achieve "commercial sterility") j Radicidation (radiation treatment for destruction of pathogenic organisms) j and Radurization (radiation treatment for prolonging storage life) . |
| Databáze: | OpenAIRE |
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