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This publication includes the results of a Coordinated Research Project and presents data on the effects of ionizing radiation as a preservation method in more than 40 different types of produce and against a variety of pathogenic bacteria. The results show that irradiation proved to be an excellent process to ...
Use of Irradiation to Ensure the Hygienic Quality of Fresh, Pre-Cut Fruits and Vegetables and Other Minimally Processed Food of Plant Origin: Proceedings of a Final Research Coordination Meeting held in Islamabad, Pakistan, 22-30 July 2005
This publication includes the results of a Coordinated Research Project and presents data on the effects of ionizing radiation as a preservation method in more than 40 different types of produce and against a variety of pathogenic bacteria. The results show that irradiation proved to be an excellent process to improve the hygienic conditions and safety of fresh, pre-cut fruits and vegetables and other minimally processed food of plant origin. The doses applied for these purposes also extended the shelf-life of most of the produce studied.
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CD-ROM
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The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may ...
Radiation Processing for Safe, Shelf-Stable and Ready-to-Eat Food
The increasingly busy lifestyles of populations in many countries have driven the demand for safe, convenient and ready-to-eat food. Traditional food processes such as drying, canning or refrigeration offer a partial solution to this demand as the sensory quality of such food may be significantly affected or the products may be contaminated by bacteria during preparation. For developing countries, safe shelf-stable food without the need for refrigeration would offer advantages. Irradiation offers a potential to enhance microbiological safety and quality of food through shelf-life extension. A Coordinated Research Project (CRP) on the Development of Safe, Shelf-Stable and Ready-to-Eat Food through Radiation Processing therefore was implemented by the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture to evaluate the role if irradiation for such food. This publication presents the encouraging research results reported at the final research coordination meeting on this CRP.
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