Terminology for Radiation Treatment of Foods

Food Preservation Storage

Lesson 13: Food irradiation

Terminology for Radiation Treatment of Foods

Radurization
Radurization process involves irradiation applied to obtain a substantial reduction in number of spoilage organisms, thereby extending the shelf life of food 3 to 4 fold. It is applied at dosage of 0.5-10 kGy. Irradiation of 5 kGy eliminates most of the spoilage organisms.

Radicidation
Radicidation aims at reducing considerable number of non-spore forming pathogenic microorganisms (other than viruses) and parasites. It is applied at dosage of 3.0-10 kGy and improves the hygienic quality of the food and also reduces the risk of public exposure to pathogens.

Radappertization
Radappertization refers to irradiation applied to prepackaged, enzyme-inactivated foods to reduce the number and/or activity of microorganisms. For example - 12D reduction in C. botulinum spores. It is applied at dosage of 25-60 kGy. The process renders the food shelf stable without refrigeration.

Index
Previous
Home
Next
Last modified: Tuesday, 13 March 2012, 8:10 AM