Irradiation, a new sterilization and preservation technology, uses (cesium 137, cobalt 60, etc. Acting on DNA) to sterilize and inactivate grains, vegetables, fruits, meat, condiments, medicines, etc. China's grain production has accounted for one third of the global total. Irradiated food refers to the use of irradiation processing to help preserve food. Radiation can kill food and insects in it, as well as their eggs and larvae. Eliminate food-borne diseases that endanger human health on a global scale, make food safer and extend the shelf life of food.
Extended data:
Irradiation sterilization of certain types of food;
1) was completely sterilized by irradiation.
Irradiation of sealed food with a dose of 25 ~ 50 Gy can kill all pathogenic microorganisms that damage food, thus achieving the purpose of commodity disinfection. Salt and sodium tripolyphosphate can be added to food before irradiation, which can reduce the water loss of food and enhance the sterilization ability of radiation to bacteria. Beef, chicken, ham, pork, sausage, fish and shrimp completely sterilized by irradiation can be stored at room temperature (2 1℃ ~ 38℃) for more than 2 years, and can maintain good color, fragrance and taste.
2) radiation disinfection and sterilization
The dosage of 4 ~ 10 kgy can effectively limit the growth of organisms and abortive microorganisms that are harmful to public health, and can effectively eliminate salmonella that is extremely harmful to high-protein foods such as meat, dairy products and egg products. Irradiation with 5KGy can reduce it by hundreds of millions of times, and can also kill Salmonella deep in frozen food. At present, more than 20 countries in the world have approved the application of irradiated sterilized foods for human consumption, such as chicken, pork, fresh fish, mushrooms, condiments, potatoes, rice, onions and wheat.