Food Irradiation – Unsatisfactory Preservative

Abstract

Food irradiation, typified by gamma rays from a cobalt 60 source, results in discontinuous or focal chemical damage to food components and micro‐organisms. A host of variables make the identification of a suitable dose for any food item difficult. There are so few products suitable for this treatment that it will do little to reduce the incidence of food poisoning. Before irradiation is used, the particular product should be adequately researched under operational conditions.

Citation

Lacey, R.W. and Dealler, S.F. (1990), "Food Irradiation – Unsatisfactory Preservative", British Food Journal, Vol. 92 No. 1, pp. 15-17. https://doi.org/10.1108/00070709010000709