FNH 200 Lecture Notes - Lecture 10: Food Irradiation, Electronvolt, Absorbed Dose
4 Sep 2018
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Document Summary
Food irradiation refers to the process of preserving food by using ionizing energy. In canada, it is regulated under division 26 of the food and drugs. Ionizing energy is characterized by having short wavelengths with high penetrating power. Examples of these forms of energy are x-rays, gamma and beta rays. The energy emitted from these sources is measured in mev. Whereas, the amount of energy absorbed by the food is measured in kgy. Food will not become radioactive if the energy sources are operated at levels <15 mev. The preservation principle of food irradiation involves a direct and indirect effect on microorganisms. There are some oxidative changes as well as unique radiolytic products (acbs, benzene, etc) that have been traced to certain irradiated food products. Irradiation in the frozen state, under a vacuum or using antioxidants, are examples of mechanisms available to try and minimize these undesirable changes.
