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Radiation Preservation of Foods and Nature of Microbial Radiation Resistance

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Modern Food Microbiology

Part of the book series: Food Science Texts Series ((FSTS))

Abstract

Although a patent was issued in 1929 for the use of radiation as a means of preserving foods, it was not until shortly after World War II that this method of food preservation received any serious consideration. Although the application of radiation as a food preservation method has been somewhat slow in reaching its maximum potential use, the full application of this method presents some interesting challenges to food microbiologists and other food scientists.

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  1. Wayne State University, USA

    James M. Jay (Professor Emeritus, Adjunct Professor)

  2. University of Nevada Las Vegas, USA

    James M. Jay (Professor Emeritus, Adjunct Professor)

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Jay, J.M. (1998). Radiation Preservation of Foods and Nature of Microbial Radiation Resistance. In: Modern Food Microbiology. Food Science Texts Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7476-7_14

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