Detection of food treated with ionizing radiation

被引：152

作者：

Delincee, H ^{[1
]}

机构：

[1] Fed Res Ctr Nutr, Inst Nutr Physiol, D-76131 Karlsruhe, Germany

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1998年 / 9卷 / 02期

关键词：

D O I：

10.1016/S0924-2244(98)00002-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Treatment of food with ionizing energy-'food irradiation'-is finally becoming reality in many countries. The benefits include an improvement in food hygiene, spoilage reduction and extension of shelf-life. Although properly irradiated food is safe and wholesome, consumers should be able to make their own free choice between irradiated and non-irradiated food. For this purpose labelling is indispensable. In order to check compliance with existing regulations, detection of radiation treatment by analysing the food itself is highly desirable. Significant progress has been made in recent years in developing analytical detection methods utilizing changes in food originating from the radiation treatment. (C) 1998 Elsevier Science Ltd. All rights reserved.

引用

页码：73 / 82

页数：10

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