A Review of the Quality and Safety of Irradiated Food.
Abstract
This monograph will describe the food irradiation process and summarizing its historical development as a way to prolong the shelf-life of food and prevent the spread of foodborne illness. It will also examine of the known effects of irradiation on food quality. Including a presentation of the effect of irradiation on the flavor, appearance, and smell of food. The nutritional adequacy of irradiated foods and several improvements in some foods caused by irradiation will also be discussed. Finally a discussion of the safety issues associated with the process and its products. The safety of irradiated foods is an issue of growing concern to the American public. While irradiation shows great potential for reducing foodborne illness, the formation of radiolytic products, the physical dangers of radiation, and the possibility of cancer or genetic mutation worries many people. Theses
Document Details
- Document Type
- Technical Report
- Publication Date
- Jan 01, 1987
- Accession Number
- ADA185935
Entities
People
- James H. Cox Jr
Organizations
- Air Force Institute of Technology