Food Irradiation is it the Global Food Preservation Method for Future? | ||||
| JES. Journal of Engineering Sciences | ||||
| Article 13, Volume 35, No 3, May and June 2007, Page 795-800 PDF (245.22 K) | ||||
| Document Type: Research Paper | ||||
| DOI: 10.21608/jesaun.2007.114010 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Zohair Khalaf Ismail* | ||||
| , Ph.D. REM. Department of Chemical Engineering; Faculty of Engineering Technology Al-Balqa Applied University; Marka-Amman, Box: 15008, Jordan | ||||
| Abstract | ||||
| Although the food supply in the United States has achieved a high level of safety, in recent years there has been an increase of illness and deaths related to unsafe food. With scientists in government, professional organizations, and industry all pointing to food borne illness as their largest food safety concern, consumers are becoming aware of the microbiological hazards that may be associated with their food. One solution to the problem of unsafe food is food irradiation. Food irradiation may solve the problem of harmful bacteria that causes foodpoisoning and also preserve food to prolong shelf life and retard spoilage. The method has been researched and approved by the U.S. Food and Drug Administration (FDA), but are consumers ready for food irradiation? Is the process safe? What are the risks involved in this process to both the food we eat and to the environment? | ||||
| Keywords | ||||
| Irradiation; Food Preservation; harmful bacteria | ||||
|
Statistics Article View: 81 PDF Download: 220 |
||||
