Food Irradiation Update and Cost Analysis

Abstract

Current problems associated with military feeding include the adverse effects on food quality unavoidably induced by preservation methods which must be used to kill spoilage and pathogenic microorganisms to achieve long shelf life under extreme conditions. Such is necessary to compensate for the inability to serve fresh food in many situations because chilled storage is not practical, or because transportation time to remote locations extends beyond the shelf life of many fresh foods. With regard to the food processing and food service industries (of which military food service is a part), research points out that processing, preservation and storage methods currently used are at times less hygienic than required to prevent the incidence of food borne illness

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Document Details

Document Type
Technical Report
Publication Date
Nov 01, 1991
Accession Number
ADA273506

Entities

People

  • Robert T. O'brien

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical
  • Energy and Power Technologies
  • Ground and Sea Platforms

DTIC Thesaurus Topics

  • Birds
  • Cells
  • Condiments
  • Cost Analysis
  • Costs
  • Department Of Defense
  • Electron Beams
  • Engineering
  • Food Preparation
  • Fungi
  • Heat Transfer
  • Ionizing Radiation
  • Meals
  • Medical Personnel
  • Transport Ships
  • United States
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Industrial Economics
  • Infectious Disease/Epidemiology
  • Systems Analysis and Design