Radiation Pasteurization of Food
DOI:
https://doi.org/10.62300/y7q1fr11Palabras clave:
Pasteurization, Food, Foodborne Bacteria, Radiation PasteurizationResumen
Foodborne bacteria cause as many as 9,000 deaths in the United States annually; yet scientifically proven safe, low doses of pasteurizing radiation can kill over 99% of most foodborne bacteria. Radiation pasteurization safely controls foodborne pathogens on beef, pork, lamb, and seafood. Long-term animal feeding studies have demonstrated that radiation pasteurized or sterilized foods are safe and nutritious for humans. The process has been endorsed by the U.S. FDA, the USDA, the World Health Organization, the health authorities of 40 countries, and many other associations.Descargas
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Publicado
1996-04-21
Número
Sección
Issue Papers
Licencia
Derechos de autor 1996 Council for Agricultural Science and Technology (CAST)
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial 4.0.
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Cómo citar
Thayer, D. W., Josephson, E. S., Brynjolfsson, A., & Giddings, G. G. (1996). Radiation Pasteurization of Food. Council for Agricultural Science and Technology (CAST). https://doi.org/10.62300/y7q1fr11
