Skip to main content
SpringerLink
Log in

Use of Ionizing Radiation to Preserve Food

  • Chapter
Nutritional Evaluation of Food Processing

Abstract

The chief methods used for food preservation have been canning, salting, pickling, dehydration, and refrigeration. However, during the past 35 years, there has been widespread interest throughout the world in using ionizing radiation for this purpose, and as early as 1921, the use of ionizing radiation was studied to preserve food using X rays to kill Trichinella spiralis in meat (Schwartz 1921).

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 84.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Bregvadze, U. D., and Bokeriya, N. M. 1971. Effect of 7-irradiation on amino acid composition in wines. (Russian). Tr. Gruz. Nauch-Issled. Inst. Pishch. Prom. 4, 90–96.

    Google Scholar 

  • Brooke, R. O., Ravesi, E. M., Gadbois, D. F., and Steinberg, M. A. 1964. Preservation of fresh unfrozen fishery products by low-level radiation. III. The effects of radiation pasteurization on amino acids and vitamins in clams. Food Technol. 18, 1060–1064.

    Google Scholar 

  • Brooke, R. O., Ravesi, E. M., Gadbois, D. F., and Steinberg, M. A. 1966. Preservation of fresh unfrozen fishery products by low-level radiation. V. The effects of radiation pasteurization on amino acids and vitamins in haddock fillets. Food Technol. 20, 1479–1482.

    Google Scholar 

  • Brynjolfsson, A. 1976. The national food irradiation program conducted by the Department of the Army. Food Irradiation: The Past 200 . . . The Next 200? Inst. Food Technol. Symp. 36th Annual Meeting, Anaheim, CA, June 6–9.

    Google Scholar 

  • Chauhan, P. 1974. Assessment of irradiated foods for toxicological safety— Newer methods. In Food Irradiation Information, No. 5, pp. 20–38. Int. Project Field Food Irradiation, Karlsruhe, W. Germany.

    Google Scholar 

  • Chipault, J. R. 1962. High-energy irradiation. Lipids and their oxidation. In Symposium on Foods. H. W. Schultz (Editor). AVI Publishing Co., Westport, CT.

    Google Scholar 

  • Coleby, B. 1959. Chemical changes produced in lipids by irradiation. Int. J. Appl. Radiat. Isot. 6, 71.

    Google Scholar 

  • Dallyn, S., and Sawyer, R. L. 1959. Physiological effects of ionizing radiation on onions and potatoes. Cornell University, Contract No. DA19–129-QM-755, Final Report, January.

    Google Scholar 

  • De Groot, A. P., van der Mijll Dekker, L. P., Slump, P., Vos, H. J., and Willems, J. J. L. 1972. Composition and Nutritive Value of Radiation-Pasteurized Chicken. Rept. No. R.3787. Central Inst, for Nutr. and Food Res, The Netherlands.

    Google Scholar 

  • Delincee, H. 1981. Protein aggregation in food models: Effect of gamma-irradiation and lipid oxidation. J. Food Proc. Preserv. 5, 145–159.

    Google Scholar 

  • Dennison, R. A., and Ahmed, E. M. 1971–1972. Effects of low-level irradiation on the preservation of fruit: A 7-year summary. Isot. Radiât. Technol. 9, 194–200.

    Google Scholar 

  • Diehl, J. F. 1979A. Vitamin A to irradiated foods. (German). Z. Lebensm. Unters. Forsch. 168, 29–31.

    Google Scholar 

  • Diehl, J. F. 1979B. Reduction of radiation-induced vitamin losses by irradiation of foodstuffs at low temperatures and by exclusion of atmospheric oxygen. (German). Z. Lebensm. Unters. Forsch. 169, 276–280.

    Google Scholar 

  • Diehl, J. F. 1979C. Influence of irradiation conditions and storage on radiation-induced vitamin E losses in foods. (German). Chem. Mikrobiol. Techn. Lebensm. 6, 65–70.

    Google Scholar 

  • Diehl, J. F. and Scherz, H. 1975. Estimation of radiolytic products as a basis for evaluating the wholesomeness of irradiated foods. J. Appl. Radiât. Isotopes 26, 499.

    Google Scholar 

  • Diehl, J. F., Adam, S., Delincee, H., and Jakubick, V. 1978. Radiolysis of carbohydrates and carbohydrate-containing foodstuffs. J. Agric. Food Chem. 26(1), 15–20.

    Google Scholar 

  • Doguchi, M. 1969. Effects of gamma radiation on wheat gluten. Agric. Biol. Chem. 33, 1769–1774.

    Google Scholar 

  • Frumkin, M. L., Kovarskaya, L. P., and Gel’fand, S. Y. 1973. Technological Principles in the Radiation Treatment of Food Products. (Russian). Pischevaya Promyschlenmost’Publ., U.S.S.R.

    Google Scholar 

  • Fujimaki, M., Makoto, T., and Matsumoto, T. 1968. Effect of gamma-irradiation on the amino acids in potatoes. Agric. Biol. Chem. 32, 1228–1231.

    Google Scholar 

  • Garrison, W. G. 1972. Radiation-induced reactions of amino acids and peptides. Radiât. Res. Rev. 3, 305–326.

    Google Scholar 

  • Gel’fand, S. Y. 1970. Effect of packaging materials on the changes of the intramuscular lipids of culinary irradiated meat products. In Proc. Sci. Technol. Conf. Util. Ionizing Radiation Nat. Economy. Issue 3, 90–95. (Russian). Prioks Book Printing Office, Tula, U.S.S.R.

    Google Scholar 

  • Goldblith, S. A. 1955. Preservation of foods by ionizing radiation. J. Amer. Diet. Assn. 31, 243.

    Google Scholar 

  • Goldblith, S. A., and Proctor, B. E. 1949. Effect of high-voltage x-rays and cathode rays on vitamins (riboflavin and carotene). Nucleonics 5, 50–58.

    Google Scholar 

  • Goresline, H. E. 1982. Historical aspects of the radiation preservation of food. In Preservation of Food by Ionizing Radiation, Vol. 1. E. S. Josephson and M. S. Peterson (Editors). CRC Press, Boca Raton, FL.

    Google Scholar 

  • Hammer, C. T. and Wills, E. D. 1979. The effect of ionizing radiation on the fatty acid composition of natural fats and on lipid peroxide formation. Int. J. Radiat. Biol. 35, 323.

    Google Scholar 

  • Heiligman, F., Rice, L. J., Smith, L. W., Jr., Thomas, M. H., Kelley, N. J., and Wierbicki, E. 1973. Irradiation Disinfection of Flour. II. Storage Studies of Irradiated Flour. Presented at 33rd Ann. Meeting. Inst. Food Technol.

    Google Scholar 

  • Highlands, M. E. 1958. Performing a Study of the Biochemistry of Irradiated Potatoes Under Commercial Conditions. Univ. of Maine, Contract No. DA19–129-QM-857, Final Report, January.

    Google Scholar 

  • Idziak, E. S. 1973. Radiation sensitivity of microorganisms. Effect of radiation on microorganisms. Int. J. Radiât. Steril. 1, 45–49.

    Google Scholar 

  • Ingram, M. 1975. Microbiology of Foods Pasteurized by Ionizing Radiation. Tech. Rep. IFIP-R33. Int. Project Field Food Irradiat., Karlsruhe, W. Germany.

    Google Scholar 

  • Jaarma, M., and Henricson, B. H. 1964. On the wholesomeness of gamma-irradiated potatoes. Acta Vet. Scand. 5, 238.

    Google Scholar 

  • Jaddou, H. 1979. Effect of irradiation on the flavour of Iraqi dates. In Food Preservation by Irradiation, Int. Congr. Food Sci. Technol. Jaddow, Baghdad, Iraq.

    Google Scholar 

  • Kennedy, T. S. 1965. Studies on the nutritional value of foods treated with γ-radiation. II. Effects on the protein in some animal feeds, egg and wheat. J. Sci. Food Agric. 16, 433–437.

    Google Scholar 

  • Kertesz, Z. I., Glegg, R. E., Boyle, F. P., Schulz, E. R., Davidson, M., Fox, G., Lind, L., Connor, M., and Eucare, M. 1956. Effects of Radiations on Structure of Fruit and Vegetables. Final Report, QMF&CIAF, Chicago, IL, 1–6. Contract No. DA-19–129-QM-328.

    Google Scholar 

  • Kharlamov, V. T., and Shubnyakova, L. P. 1964. Radioactive decomposition of methionine by gamma-radiation. (Russian). Zh. Prikl. Khim. (Leningrad) 37, 1714–1718.

    Google Scholar 

  • Killoran, J. J. 1983. Packaging irradiated food. In Preservation of Food by Ionizing Radiation, Vol. 2, p. 317. E. S. Josephson and M. S. Peterson (Editors). CRC Press, Boca Raton, FL.

    Google Scholar 

  • Knapp, F. W., and Tappel, A. L. 1961. Comparison of the radiosensitivities of the fat-soluble vitamins by gamma-irradiation. J. Agric. Food Chem. 9, 430–433.

    Google Scholar 

  • Kraybill, H. F. 1982. Effect of processing on nutritive value of food: Irradiation. In Handbook of Nutritive Value of Processed Foods, Vol. 1. M. Rechcigl Jr. (Editor). CRC Press, Boca Raton, FL.

    Google Scholar 

  • Kung, H., Gaden, E. L., and King, C. G. 1953. Vitamins and enzymes in milk. Effect of gamma-radiation on activity. J. Agric. Food Chem. 1, 142–144.

    Google Scholar 

  • Lang, K., and Bassler, K. H. 1966A. Nutritional value of irradiated potatoes. In Food Irradiation. Proc. Symp. Karlsruhe, June 6–10. Int. Atomic Energy Agency, Vienna.

    Google Scholar 

  • Lang, K., and Bassler, K. H. 1966B. Biological effects of irradiated fats. In Food Irradiation, Proc. Symp. Karlsruhe, June 6–10. Int. Atomic Energy Agency, Vienna.

    Google Scholar 

  • Leonova, T. A., and Sosedov, N. I. 1972. Action of 7-irradiation on the amino acid composition of rice and buckwheat grains. (Russian). Radiobiologiya 12, 629.

    Google Scholar 

  • Ley, F. J., Bleby, J., Coates, M. E., and Patterson, J. S. 1969. Sterilization of laboratory animal diets using gamma radiation. Lab. Anim. 3, 221–254.

    Google Scholar 

  • Liuzzo, J. A., Barone, W. B., and Novak, A. F. 1966. Stability of B-Vitamins in Gulf Oysters Preserved by Gamma Radiation. Presented at 50th Meeting Fed. Am. Soc. Exptl. Biol., Atlantic City, April 11–16. Fed. Proc. 25, 722 (Abstr).

    Google Scholar 

  • Lundberg, W. O., and Chipault, J. R. 1960. Effect of high energy irradiation on the stability of fats. In QMF&CIAF Rep. 3, 1–8, Chicago, IL.

    Google Scholar 

  • Lyaskovskaya, Yu. N. and Piul’skaya, V. I. 1975. Effect of gamma-irradiation on polyunsaturated fatty acids of cooked pork. (Russian). Vopr. Pitan. 6, 74–75.

    Google Scholar 

  • McGown, E. L., Lewis, C. M., and Waring, P. P. 1979A. Investigation of possible antithiamin properties in irradiation sterilized beef. Inst. Rep. 71, Div. Nutr. Technol. Letterman Army Institute of Research (LAIR), Presidio of San Francisco, CA.

    Google Scholar 

  • McGown, E. L., Lewis, C. M., and Waring, P. P. 1979B. Investigation of possible antithiamin properties in irradiation sterilized chicken. Inst. Rep. 72, Div. Nutr. Technol., LAIR, Presidio of San Francisco, CA.

    Google Scholar 

  • McKinney, F. E. 1971. Wholesomeness of irradiated food, especially potatoes, wheat, and onions. Isot. Radiât. Technol. 9, 188.

    Google Scholar 

  • McManus, W. R. 1982. Effect of processing on nutrient content of foods: Irradiation. In Handbook of Nutritive Value of Processed Food. M. Rechcigl Jr. (Editor). CRC Press, Boca Raton, FL.

    Google Scholar 

  • Mead, J. F., Griffith, W. H., and Barrett, H. L. 1956. Effect of Ionizing Radiations on the Nutritive and Safety Characteristics of Foodstuffs. Final Rep., QMF&CIAF, 1–22.

    Google Scholar 

  • Merritt, C. P., Jr., Angelini, P., and McAdov, D. J. 1966. Volatile compounds induced by irradiation in basic food substances. Adv. Chem. Ser. 65, 26.

    Google Scholar 

  • Merritt, C. Jr., Angelini, P., Wierbicki, E., and Shults, G. L. 1975. Chemical changes associated with flavor in irradiated meat. J. Agric. Food Chem. 23, 1037–1041.

    Google Scholar 

  • Merritt, C., Jr., Angelini, P., and Graham, R. A. 1978. The effect of radiation parameters on the formation of radiolysis products in meat and meat substances. J. Agric. Food Chem. 26, 29–35.

    Google Scholar 

  • Metlitskii, L. V., Rogachev, V. N., and Krushchev, V. G. 1968. Radiation processing of food products. Status of food irradiation program. In Hearings Before the Subcommittee on Research, Development and Radiation of the Joint Committee on Atomic Energy, Congress of the United States, July 18 and 30. U.S. Govt. Printing Office, Washington, DC.

    Google Scholar 

  • Metta, V. C., and Johnson, B. C. 1959. Biological value of gamma-irradiated corn protein and wheat gluten. J. Agric. Food Chem. 7, 131–133.

    Google Scholar 

  • Mikaelsen, K., and Roer, L. 1956. Improved storage ability of potatoes exposed to gamma radiation. Acta Agric. Scand. 6, 145.

    Google Scholar 

  • Mitchell, J. H. Jr. 1957. Action of ionizing radiations on fats, oils and related compounds. In Radiation Preservation of Food. S. D. Bailey, J. M. Davies, B. H. Morgan, R. Pomerantz, R. G. Hi Siu, and R. G. Rischer (Editors). U.S. Govt. Printing Office, Washington, DC.

    Google Scholar 

  • Monty, K. J. 1960. Carbonyl compounds as inhibitors of lipid metabolism and their significance in irradiated foods. Fed. Proc. 19, 1034.

    Google Scholar 

  • Moore, R. O. 1961. The Influence of Irradiated Foods on the Enzyme Systems Concerned With Digestion. Final Report, Department of Army. Contract No. DA49–007-MD-787, Defense Documentation Center, Alexandria, VA.

    Google Scholar 

  • Morgan, B. H. 1958. Radiation chemistry of foods. In Proc. Second UN Int. Conf. Peaceful Uses of Atomic Energy, Geneva, pp. 423–429.

    Google Scholar 

  • Nair, K. K., and Brownell, L. E. 1965. The clearance of gamma-irradiated wheat and the international importance of this act. In Radiation Preservation of Foods (Proc. Int. Conf., Boston, 1964). Publ. 1273. National Academy of Sciences, National Research Council, Washington, DC.

    Google Scholar 

  • Nawar, W. W. 1972. Radiolytic changes in fats. Radiât. Res. Rev. 3, 327–334.

    Google Scholar 

  • Nawar, W. W. 1978. Reaction mechanisms in the radiolysis of fats: A review. J. Agric. Food Chem. 26, 21.

    Google Scholar 

  • Nassett, E. S. 1957. Effect of Ionizing Irradiation of Fat and Protein on Their Digestion in vivo. Final rep. 1–20, Defense Documentation Center, Alexandria, VA.

    Google Scholar 

  • Nickerson, J. T. R., Proctor, B. E. and Goldblith, S. A. 1956. Ionizing radiations in the processing of plant and animal products. Food Technol. 10, 305.

    Google Scholar 

  • Pape, G. 1973. Some observations regarding irradiated wheat. In Radiation Preservation of Food (Proc. Symp. Bombay, 1972). Int. Atomic Energy Agency, Vienna.

    Google Scholar 

  • Partmann, W. 1962. The effect of ionizing radiation on lipid. In Report of the Meeting on the Wholesomeness of Irradiated Foods. Food and Agriculture Organization, Rome.

    Google Scholar 

  • Phillips, G. O. 1972. Effects of ionizing radiations on carbohydrate systems. Radiat. Res. Rev. 3, 335–351.

    Google Scholar 

  • Plough, I. C., Sellars, J. H., McGary, V. E., Nuss, J., Baker, E. M., Harding, R. S., Taylor, R. L., and Weiser, O. L. 1957. An Evaluation in Human Beings of the Acceptability, Digestibility, and Toxicity of Pork Sterilized by Gamma Radiation and Stored at Room Temperature. Rep. 204. U.S. Army Medical Nutrition Laboratory, Denver.

    Google Scholar 

  • Plough, I. C., Bierman, E. L., Levy, L. M., and Witt, N. F. 1960. Human feeding studies with irradiated foods. Fed. Proc. 19, 1052.

    Google Scholar 

  • Proctor, B. E., and Bhatia, D. S. 1950. Effect of high-voltage cathode rays on amino acids in fish muscle. Food Technol. 4, 357.

    Google Scholar 

  • Proctor, B. E., and Bhatia, D. S. 1952. Effect of high-voltage cathode rays on aqueous solutions of tryptophan, tyrosine, phenylalanine, and cystine. Biochem. J. 51, 535.

    Google Scholar 

  • Proctor, B. E., and Bhatia, D. S. 1953. Mode of action of high-voltage cathode rays on aqueous solutions of amino acids. Biochem. J. 53, 1–3.

    Google Scholar 

  • Proctor, B. E., and Goldblith, S. A. 1949. Effect of soft x-rays on vitamins (niacin, riboflavin, and ascorbic acid). Nucleonics 5, 56.

    Google Scholar 

  • Proctor, B. E., and O’Meara, J. P. 1951. Effect of high-voltage cathode rays on ascorbic acid. Ind. Eng. Chem. 43, 718–721.

    Google Scholar 

  • Raffi, J. J., Angel, J. L., Thiery, C. J., Frejaville, C. M., and Saint-Lèbe, L. R. 1981. Study of 7-irradiated starches derived from different foodstuffs: A way for extrapolating wholesomeness data. J. Agric. Food Chem. 29, 1227–1232.

    Google Scholar 

  • Raica, N., Jr., and Howie, D. L. 1966. Review of the United States Army wholesomeness of irradiated food program (1955–1966). In Food Irradiation. Proc. Symp. Karlsruhe, June 6–10. Int. Atomic Energy Agency, Vienna.

    Google Scholar 

  • Raica, N., Jr., Scott, J., and Nielson, W. 1972. The nutritional quality of irradiated foods. Radiât. Res. Rev. 3, 447–457.

    Google Scholar 

  • Rao, M. R. A., and Novak, A. F. 1973. Fatty acids in irradiated chicken product. In Radiation Preservation of Food, pp. 73–85. Proc. Symp. Bombay. Int. Atomic Energy Agency, Vienna.

    Google Scholar 

  • Read, M. S. 1960. The effects of ionizing radiation on the nutritive value of foods. In Proc. Int. Conf. on the Pres, of Foods by Ionizing Radiations, pp. 138–152. US ARC Techn. Inf. Serv., Washington, DC.

    Google Scholar 

  • Read, M. S., Kraybill, H. F., Worth, W. S., Thompson, S. W. Jr., Issac, G. J., and Witt, N. J. 1961. Successive generation rat feeding studies with a composite diet of gamma-irradiated foods. Toxicol. Appl. Pharmacol. 3, 153.

    Google Scholar 

  • Revetti, L. M. 1973. Preservation of maize (Zea mays L.) and kidney beans (Phaseolus vulgaris L.) by gamma irradiation. In Radiation Preservation of Food. Proc. Symp. Bombay, 1972 (Spanish). Int. Atomic Energy Agency, Vienna.

    Google Scholar 

  • Richardson, L. R. 1955. A Long Range Investigation of the Nutritional Properties of Irradiated Food. Progress Report 111, September 1, 1954-July 1, 1955. Texas Agric. Exp. Stn., College Park, TX. Contract DA49–007-MD-582. Defense Documentation Center, Alexandria, VA.

    Google Scholar 

  • Richardson, L. R., Woodworth, P., and Coleman, S. 1956. Effect of ionizing radiations on vitamin K. Fed. Proc. 15, 924–926.

    Google Scholar 

  • Saint-Lebe, L., Berger, G., Mucchielli, A., and Coquet, B. 1973. Toxicological evaluation of the starch of irradiated maize: An account of work in progress. In Radiation Preservation of Food. (French). Proc. Symp. Bombay, 1972. Int. Atomic Energy Agency, Vienna.

    Google Scholar 

  • Schaich, K. M. 1980. Free radical initiation in proteins and amino acids by ionizing and ultraviolet radiations and lipid oxidation. CRC Crit. Rev. Food Sci. Nutr. 13, 89–129.

    Google Scholar 

  • Schreiber, M., and Nassett, E. S. 1959. Digestion of irradiated fat in vivo. J. Appl. Physiol. 14, 639.

    Google Scholar 

  • Schwartz, B. 1921. Effect of x-rays on trichinae. J. Agric. Res. 20, 845.

    Google Scholar 

  • Sedlàcek, B. A. J. 1958. Influence of ionising radiation of fats. Nahrung 2, 547.

    Google Scholar 

  • Sheffner, A. L. and Spector, H. 1957. Action of ionizing radiations on vitamins, sterols, hormones and other physiologically active compounds. In Radiation Preservation of Food. U.S. Army Quartermaster Corps. U.S. Govt. Printing Office, Washington, DC.

    Google Scholar 

  • Simic, M. G. 1978. Radiation chemistry of amino acids and peptides in aqueous solutions. J. Agric. Food Chem. 26, 6–14.

    Google Scholar 

  • Simic, M. G. 1983. Radiation chemistry of water-soluble food components. In Preservation of Food by Ionizing Radiation. E. S. Josephson and M. S. Peterson (Editors). CRC Press, Boca Raton, FL.

    Google Scholar 

  • Southern, E. M., and Rhodes, D. N. 1967. Radiation chemistry of polyamino acids in aqueous solutions. In Radiation Preservation of Foods. Am. Chem. Soc. Advan. Chem. Ser. 65, 58–77.

    Google Scholar 

  • Takyi, E. E. K., and Amuh, I. K. A. 1979. Wholesomeness of irradiated cocoa beans. The effect of 7-irradiation on the chemical constituents of cocoa beans. J. Agric. Food Chem. 27, 979.

    Google Scholar 

  • Taub, I. A., Halliday, J. W., Holmes, L. G., Walker, J. E., and Robbins, F. M. 1976. Chemistry of hydrated muscle proteins irradiated at -40 C. Proc. Army Science Conf. Ill, p. 289.

    Google Scholar 

  • West Point, PA, June. Taub, I. A., Kaprielian, R. A., Halliday, J. W., Walker, J. E., Angelini, P., and Merritt, C. 1979. Factors affecting radiolytic effects in food. Radiât. Phys. Chem. 14, 639.

    Google Scholar 

  • Thomas, M. H., and Calloway, D. H. 1961. Nutritional value of dehydrated foods. J. Amer. Diet. Assoc. 39, 105.

    Google Scholar 

  • Thomas, M. H., and Josephson, E. S. 1970. Radiation preservation of foods and its effect on nutrients. Sci. Teacher 37, 59–63.

    Google Scholar 

  • Thomas, M. H., McMullen, J. J., Atwood, B. M., Heiligman, F., and Calhoun, W. K. 1975. Unpublished results.

    Google Scholar 

  • Thomas, M. H., Atwood, B. M., Wierbicki, E., and Taub, I. A. 1981A. Effect of radiation and conventional processing on the thiamin content of pork. J. Food Sci. 46(3), 824–828.

    Google Scholar 

  • Thomas, M. H., Atwood, B. M., Ross, E. W. Jr., and Taub, I. A. 1981B. Effects of low and high dose-rate irradiation on thiamin retention. Presented at 41st Ann. Meeting, Inst. Food Technol., Atlanta, GA.

    Google Scholar 

  • U.S. Army Medical Research and Development Command. 1977. Evaluation of the health aspect of certain compounds found in irradiated beef. DAMD-17 – 76-C-6055. Life Sciences Research Office, Federation of American Societies for Experimental Biology, Bethesda, MD.

    Google Scholar 

  • U.S. Army Medical Research and Development Command. 1979. Evaluation of the health aspect of certain compounds found in irradiated beef. Supplement 1 and 2. DAMD-17–76-C-6055. Life Sciences Research Office, Federation of American Societies for Experimental Biology, Bethesda, MD.

    Google Scholar 

  • Urbain, W. M. 1977. Radiation chemistry of proteins. In Radiation Chemistry of Major Food Components, pp. 63–130. P. S. Elias and A. J. Cohen (Editors). Elsevier, Amsterdam.

    Google Scholar 

  • Urbain, W. M. 1978. Food irradiation. In Advances in Food Research, Vol 24, p. 155. C. O. Chichester, E. M. Mrak, and F. F. Stewart (Editors). Academic Press, New York.

    Google Scholar 

  • Vakil, U. K., et al. 1973. Nutritional and wholesomeness studies with irradiated foods: India’s Program. In Radiation Preservation of Food. Proc. Symp. Bombay, 1972. International Atomic Energy Agency, Vienna.

    Google Scholar 

  • Varela, G., and Urbano, G. 1971. Effects of irradiation on the nutritive quality of proteins in potatoes. (Spanish). Atti Simp. Int. Agro-Chim. 8, 563–568.

    Google Scholar 

  • Wells, C. E., Tichenor, D. A., and Martin, D. C. 1963. Ascorbic acid retention and color of strawberries as related to low level irradiation and storage time. Food Technol. 27, 77.

    Google Scholar 

  • Wenkam, N. S., and Moy, A. P. 1968. Nutritional composition of irradiated fruit. I. Mango and papaya. Ann. Rep., June 1, 1967-May 31, 1968. Hawaii Univ. Coll. Tropical Agr. AEC Report UH-235-P-5–4, 126–135.

    Google Scholar 

  • World Health Organization 1981. Wholesomeness of irradiated food. Report of a Joint FAO/IAEA/WHO Expert Committee. Technical Rep. Series 659, Geneva.

    Google Scholar 

  • Zeeuw, D. 1961. Experiments on the preservation of fresh fruit by irradiation. Food Irrad. 1, 5.

    Google Scholar 

Download references

Authors
  1. Miriam H. Thomas
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Food Science, Rutgers University, New Brunwick, New Jersey, USA

    Endel Karmas

  2. Department of Nutritional Biochemistry, Massachusetts Institute of Technology, Cambridge, Massachusetts, USA

    Robert S. Harris

Rights and permissions

Reprints and permissions

Copyright information

© 1988 Van Nostrand Reinhold Company Inc.

About this chapter

Cite this chapter

Thomas, M.H. (1988). Use of Ionizing Radiation to Preserve Food. In: Karmas, E., Harris, R.S. (eds) Nutritional Evaluation of Food Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7030-7_18

Download citation

  • DOI: https://doi.org/10.1007/978-94-011-7030-7_18

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-011-7032-1

  • Online ISBN: 978-94-011-7030-7

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation