Difference between revisions of "Irradiation"
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'''Irradiation''' is the process where [[food]]s, such as [[poultry]], red [[meat]], spices, and fruits and vegetables, are subjected to small amounts of radiant energy including [[gamma ray]]s, [[electron beams]], and [[x-rays]] in amounts approved by the [[Food and Drug Administration]]. USDA’s Food Safety and Inspection Service oversees the irradiation of [[meat]] and [[poultry]]. | '''Irradiation''' is the process where [[food]]s, such as [[poultry]], red [[meat]], spices, and fruits and vegetables, are subjected to small amounts of radiant energy including [[gamma ray]]s, [[electron beams]], and [[x-rays]] in amounts approved by the [[Food and Drug Administration]]. USDA’s Food Safety and Inspection Service oversees the irradiation of [[meat]] and [[poultry]]. | ||
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| + | ==See Also== | ||
| + | * [[Food storage]] | ||
| + | * [[Preservation (food)]] | ||
| + | * [[Dehydration]] | ||
| + | * [[Canning]] | ||
| + | |||
==References== | ==References== | ||
Revision as of 08:41, December 26, 2014
Irradiation is the process where foods, such as poultry, red meat, spices, and fruits and vegetables, are subjected to small amounts of radiant energy including gamma rays, electron beams, and x-rays in amounts approved by the Food and Drug Administration. USDA’s Food Safety and Inspection Service oversees the irradiation of meat and poultry.
See Also