Document Detail


Food irradiation: is it an alternative to chemical preservatives?
MedLine Citation:
PMID:  1298644     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Generalizations about effects of irradiation may be misleading if the dose and commodities are not specified. Irradiation could be used for inhibition of sprouting, disinfestation, destruction of parasites in meat, to delay maturation of fruit and for pasteurization and sterilization. In some applications it could replace chemical sprout inhibitors, fumigants and chemical preservatives; in other cases it may have unique advantages e.g. in eradication of non-spore-forming pathogens in dry or frozen foods. Toxicological and nutritional evaluation has repeatedly confirmed the safety of irradiated foods. Effects on nutritional quality are frequently comparable with heat treatment and sometimes more conservative, particularly if oxygen is excluded. While food irradiation could be an alternative to chemical preservatives, misinformation has led to uncertainties as to its future.
Authors:
J F Diehl
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Publication Detail:
Type:  Comparative Study; Journal Article; Review    
Journal Detail:
Title:  Food additives and contaminants     Volume:  9     ISSN:  0265-203X     ISO Abbreviation:  Food Addit Contam     Publication Date:    1992 Sep-Oct
Date Detail:
Created Date:  1993-05-07     Completed Date:  1993-05-07     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  8500474     Medline TA:  Food Addit Contam     Country:  ENGLAND    
Other Details:
Languages:  eng     Pagination:  409-16     Citation Subset:  IM    
Affiliation:
Federal Research Centre for Nutrition, Karlsruhe, Germany.
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MeSH Terms
Descriptor/Qualifier:
Food / standards
Food Irradiation* / adverse effects
Food Preservatives*
Humans
Nutritive Value
Public Opinion
Chemical
Reg. No./Substance:
0/Food Preservatives

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