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Irradiation of Foods: A Better Alternative in Controlling Economic Losses

机译:辐照食物:控制经济损失的更好选择

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摘要

Food irradiation as a better alternative to other food processing methods is discussed. Irradiation is a promising new food safety technology that can eliminate disease-causing microorganisms such as E.coli 0157:H7. Camplyobacter and Salmonellae from foods; delay maturation of fruits and inhibit sprouting of bulbs and onions. The yearly and cyclic scarcity of fruits and vegetables during their non-productive period is a known phenomenon in most developing countries. Post-harvest losses are due to microorganisms, which destroy these foods. The process, consumer acceptance, nutritional and microbiological safety are highlighted in this paper.
机译:讨论了食品辐照作为其他食品加工方法的更好替代方法。辐照是一种有前途的新食品安全技术,可以消除引起疾病的微生物,例如大肠杆菌0157:H7。食物中的弯曲杆菌和沙门氏菌;延缓水果成熟,抑制鳞茎和洋葱发芽。在大多数发展中国家,水果和蔬菜在非生产时期的年度和周期性稀缺是一种已知现象。收获后的损失归因于微生物,这些微生物破坏了这些食物。本文重点介绍了该过程,消费者接受度,营养和微生物安全性。

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