Food Preservation Using Ionizing Radiation

  • L. S. Andrews
  • M. Ahmedna
  • R. M. Grodner
  • J. A. Liuzzo
  • P. S. Murano
  • E. A. Murano
  • R. M. Rao
  • S. Shane
  • P. W. Wilson
Part of the Reviews of Environmental Contamination and Toxicology book series (RECT, volume 154)


Radiation “refers to a physical phenomenon in which energy travels through space or matter” (Radomyski et el. 1994). Irradiation, as used in food science, is the application of this energy to a specific material, such as food product, with the purpose of increasing storage stability through reduction of microorganisms, elimination of parasites or insects, or blockage of enzyme activity. Irradiation may also used to reduce the risk of foodborne illness. For preservation of foods, the type of radiation applied is referred to as ionizing radiation because it produces electrically charged ions as the energy interacts with target molecules.


Gamma Irradiation Brown Rice Refrigerate Storage Ground Beef Poultry Meat 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  • L. S. Andrews
    • 1
  • M. Ahmedna
    • 1
  • R. M. Grodner
    • 1
  • J. A. Liuzzo
    • 1
  • P. S. Murano
    • 2
  • E. A. Murano
    • 2
  • R. M. Rao
    • 1
  • S. Shane
    • 3
  • P. W. Wilson
    • 4
  1. 1.Department of Food Science, Louisiana Agricultural Experiment StationLouisiana State University Agricultural CenterBaton RougeUSA
  2. 2.Department of Animal Science and Institute of Food Science & EngineeringTexas Agricultural and Mechanical UniversityCollege StationUSA
  3. 3.Department of Epidemiology and Community Health, School of Veterinary MedicineLouisiana State UniversityBaton RougeUSA
  4. 4.Department of Horticulture, Louisiana Agricultural Experiment StationLouisiana State University Agricultural CenterBaton RougeUSA

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