| Food irradiation: is it an alternative to chemical preservatives? | |
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MedLine Citation:
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PMID: 1298644 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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J F Diehl |
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Publication Detail:
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Type: Comparative Study; Journal Article; Review |
Journal Detail:
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Title: Food additives and contaminants Volume: 9 ISSN: 0265-203X ISO Abbreviation: Food Addit Contam Publication Date: 1992 Sep-Oct |
Date Detail:
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Created Date: 1993-05-07 Completed Date: 1993-05-07 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 8500474 Medline TA: Food Addit Contam Country: ENGLAND |
Other Details:
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Languages: eng Pagination: 409-16 Citation Subset: IM |
Affiliation:
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Federal Research Centre for Nutrition, Karlsruhe, Germany. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Food
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standards Food Irradiation* / adverse effects Food Preservatives* Humans Nutritive Value Public Opinion |
| Chemical | |
Reg. No./Substance:
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0/Food Preservatives |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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