Food Irradiation: Center For Consumer Research
Wikipedia
It has been found that food spoilage by microorganisms can be prevented by exposing it to gamma radiation from Cobalt-60. Depending on the dose level, irradiated food may last for weeks or even years without refrigeration and with no change in the taste or consistency of the food.
The U.S. Food and Drug Administration has approved cold pasteurization of some foods with dosages up to 10,000 grays.
Internationally, foods such as apples, strawberries, bananas, mangoes, papayas, avocados, onions, potatoes, spices, seasonings, meat, poultry, fish, and grains have been irradiated for many years.
Food irradiation has been endorsed by FAO, WHO, USDA, the American Medical Association (AMA), and the Institute of Food Technologists (IFT) as a safe and practical method for preserving a variety of foods and reducing the risk of foodborne disease.
Which of these has been irradiated?
Nuclear Chemistry Calculations
