Published July 1988
| Version v1
Journal article
Monitoring free radicals in γ-irradiated food
Description
Irradiation of various food products, including vegetables, fruits, meats, seafoods, herbs, spices and seeds by appropriate doses by γ rays has for many years been suggested as a means of killing bacteria, viruses and pests and so preserving the foods. The position of food irradiation is under review in Australia through consumer organisations (Australian Consumers Association 1987) and by a current Federal Government inquiry. From these reviews and inquiries recommendations for irradiation, packaging, etc., are emerging, with for example, recommended maximum dose of 10 kGy for Australia, with 6 kGy being a minimum dose for grains and spices
Additional details
Publishing Information
- Journal Title
- Search
- Journal Volume
- 19
- Journal Issue
- 4
- Series
- Search.
- Journal Page Range
- 198-199
- ISSN
- 0004-9549
- CODEN
- SRCHA
INIS
- Country of Publication
- Australia
- Country of Input or Organization
- Australia
- INIS RN
- 20044914
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- AUSTRALIA; ELECTRON SPIN RESONANCE; FOOD; GAMMA RADIATION; RADIATION DOSES; RADICALS; RADIOPRESERVATION; RECOMMENDATIONS; SEEDS; SPICES
- Descriptors DEC
- AUSTRALASIA; DEVELOPED COUNTRIES; ELECTROMAGNETIC RADIATION; IONIZING RADIATIONS; IRRADIATION; MAGNETIC RESONANCE; PRESERVATION; RADIATIONS; RESONANCE