Food Irradiation 1 Wholesomeness Database

PUB:  
TI:  PUBLIC HEALTH CONSIDERATIONS OF RADIATION PRESERVATION OF FOOD.
AU:  
DE:  
PY:  1959
PT:  Report
LA:  English
PG:  13 p.
NT:  

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     Public Health Considerations of Radiation Preservation of Food
     There are a number of public health considerations related to the
application of ionizing radiation as a method of food preservation,
These might be grouped into three general topical discussion areas as
follows: (1) induced radioactivity, (2) danger from botulism in under-
processed foods and (3) physiological observations to include (a) the
hemorrhagic syndrome, (b) potential carcinogenicity, (c) alterations in
tissue and blood enzyme systems of organisms consuming irradiated foods,
(d) changes in the anaphylactogenic properties of irradiated milk and
(e) observations of human feeding studies.
     For each topic there will be an extremely brief summary of only the
most cogent information and an indication of its implications, albeit in
some instances an indication that will still require additional examination
before it can be accepted as dogma.
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United States Department of Agriculture
National Agricultural Library
Food and Nutrition Information Center (FNIC)

For comments and questions, contact fnic@nal.usda.gov
Updated:Jun 06, 1997