meat irradiation

Home » Modern Medicine » Nutrition and Diet » meat irradiation
meat irradiation2016-12-26T18:03:06+00:00

meat irradiation 

meat irradiation image from New Medical Terms

Radura logo for food that has been irradiated


The use of ionising radiation–at several orders of magnitude higher Gy than that delivered by diagnostic x-rays–to kill food-borne bacteria–e.g., Escherichia coli and beef parasites.

Despite the process’s FDA blessing, it is not in current use, largely due to fear mongering by the natural food movement. 

Doses for food irradiation

• Spices and dry vegetable seasoning 30 kGy

• Dry or dehydrated enzyme preparations 10 kGy

• Fresh foods 1 kGy

• Poultry 3 kGy

• Red meat 4.5 kGy

• Red meat (frozen) 7 kGy 

Synonyms Cold pasteurisation, electron beam pasteurisation 


Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.