Published 1991
| Version v1
Book
Microbiological aspects of food irradiation
Creators
- 1. Department of Agriculture for Northern Ireland, Belfast (United Kingdom)
- 2. Queen's Univ., Belfast, Northern Ireland (United Kingdom)
Description
Research has shown that irradiation can successfully reduce the number of spoilage organisms and pathogens in foods, thereby extending shelf-life. A table is presented giving references to the sensitivity of a range of 11 microorganisms to irradiation in poultry and beef. Combination treatment are discussed. (UK)
Additional details
Publishing Information
- Publisher
- Taylor and Francis.
- Imprint Place
- London (United Kingdom)
- ISBN
- 0-7484-0020-6
- Imprint Title
- New developments in fundamental and applied radiobiology
- Imprint Pagination
- 460 p.
- Journal Page Range
- p. 437-442.
Conference
- Title
- 23. annual meeting of the European Society for Radiation Biology.
- Dates
- 23-26 Sep 1990.
- Place
- Dublin (Ireland).
INIS
- Country of Publication
- United Kingdom
- Country of Input or Organization
- United Kingdom
- INIS RN
- 23019085
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Resource subtype / Literary indicator
- Conference
- Descriptors DEI
- FOOD PROCESSING; IONIZING RADIATIONS; RADIATION DOSES; RADIATION HAZARDS; RADURIZATION; REVIEWS; RISK ASSESSMENT
- Descriptors DEC
- DOCUMENT TYPES; HAZARDS; HEALTH HAZARDS; IRRADIATION; PRESERVATION; RADIATIONS; RADIOPRESERVATION