Physics:Radurization
Radurization, or radurisation, is a process of food irradiation in which certain packaged and non-packaged foods (such as potatoes and spices) are treated with mild ionizing radiation dose, usually less than 10 kGray, but sufficient to eliminate or to significantly reduce the number of pathogens and to extend the shelf life. The process is intended to sterilize foods by destroying or inactivating microorganisms that contribute to spoilage, including vegetative bacteria. The required dose is in the range of 0.4 – 10 kGy.[1]
Radurization risks
The following risks can be mentioned[2] in regards to radurization: impossible to kill germs completely even at high doses, while irradiation removes germs which mark food spoilage; damage or loss of vitamins and proteins; production of potential cancerogenic reactive radicals.
In Australia, following cat deaths[3] after irradiated cat food consumption and producer's voluntary recall,[4] cat food irradiation was banned.[5]
Origin of the word "Radurization"
The word "radurization" is derived from radura, combining the initial letters of the word "radiation" with the stem of "durus", the Latin word for hard, lasting.[6]
See also
References
- ↑ Safety of Irradiated Foods. Marcel Dekker. 1995. pp. 99.
- ↑ see e.g. Claus Grupen. Introduction to Radiation Protection. Springer-Verlag, 2010, pp. 223-224.
- ↑ "Ataxia and paralysis in cats in Australia associated with exposure to an imported gamma-irradiated commercial dry pet food". Australian Veterinary Journal 87 (9): 349–51. September 2009. doi:10.1111/j.1751-0813.2009.00475.x. PMID 19703134.
- ↑ "Origen Cat Food". Champion Pet Foods. 26 November 2008. https://www.ava.com.au/sites/default/files/documents/Other/Orijen_Australia_Consumer_Release.pdf.
- ↑ Burke, Kelly (30 May 2009). "Cat-food irradiation banned as pet theory proved". The Sidney Morning Herald. https://www.smh.com.au/national/catfood-irradiation-banned-as-pet-theory-proved-20090529-bq8h.html.
- ↑ "The RADURA-terminology and food irradiation". Food Control 20 (5): 526–528. 2009. doi:10.1016/j.foodcont.2008.07.023.
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