Difference between revisions of "Irradiation"
Jump to navigation
Jump to search
EthanWright (talk | contribs) |
(Undo revision 928413 by EthanWright (talk)) |
||
| Line 4: | Line 4: | ||
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | [http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | ||
| − | [[Category:Food Terms]] | + | [[Category:Food Terms]] |
Revision as of 13:41, October 15, 2011
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.