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Food safety has become an important factor in our lives and it is
necessary to think about agriculture products hygiene consistent
with the idea of "farm to table." Food safety is a subject of
growing importance to consumers. One reason is the emergence of new
types of harmful bacteria or evolving forms of older ones that can
cause serious illness. Radiation treatment of food may effectively
control food borne pathogens microorganism, bacteria and parasites
organism, insect infestation, delay ripening and inhibit sprouting.
A direct benefit of good food irradiation practices is the
reduction of food borne illness and significant shelf life
extension of the irradiated product. Another benefit of extreme
importance is related to the possibility of that food irradiation
may prevent the use of highly toxic fumigants which were also found
to cause environmental pollution and do harm to the ozonosphere.
The irradiation technology is recommended for no toxicity, no
pollution, no remains, by many organizations: World Health
Organization (WHO), Food and Agriculture Organization (FAO),
International Atomic Energy Agency (IAEA) and Codex Alimentarius
Commission (CAC)etc.
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