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Industrial Applications
Published in Vlado Valković, Low Energy Particle Accelerator-Based Technologies and Their Applications, 2022
Food irradiation is a process in which food products are exposed to a controlled amount of radiant energy to kill harmful bacteria such as Escherichia coli, Listeria and Salmonella. The process can also control insects and parasites, reduce spoilage and inhibit ripening and sprouting. Since 2011, food irradiation has come into greater focus because many other pathogen intervention technologies have been unable to provide sustainable solutions to address pathogen contamination in foods, see for example (Machi 2011).
Safeguarding Musculoskeletal Structures from Food Technology’s Untoward Metabolic Effects
Published in Kohlstadt Ingrid, Cintron Kenneth, Metabolic Therapies in Orthopedics, Second Edition, 2018
Radioactivity is not retained in the food. Decades ago the U.S. government assessed the safety of food irradiation with the s cience available. At that time they concluded that the benefits outweigh the risks and took steps to reduce the perceived risks (Figure 7.7). The FDA’s website emphasizes that sterilized foods make space travel safer [27]. Ironically another government website details the detrimental musculoskeletal effects of space travel [28]. These are attributed to the microgravity environment, but may also be mediated in part by the radiation exposures of space travel which may include the irradiated food products.
Food Irradiation: Microbiological, Nutritional, and Functional Assessment
Published in Michael Pöschl, Leo M. L. Nollet, Radionuclide Concentrations in Food and the Environment, 2006
Paula Pinto, Sandra Cabo Verde, Maria João Trigo, Antonieta Santana, Maria Luísa Botelho
The goal of food irradiation is the destruction of certain microorganisms, specifically those causing food spoilage and human diseases. Fundamental research in radiation biology and applied research beyond the enhancement of hygiene and the reduction of food losses have contributed to the present knowledge.
The role of women scientists in the development of ultrashort pulsed laser technology-based biomedical research in Armenia
Published in International Journal of Radiation Biology, 2022
Gohar Tsakanova, Elina Arakelova, Lusine Matevosyan, Mariam Petrosyan, Seda Gasparyan, Kristine Harutyunyan, Nelly Babayan
An international research team headed by a woman scientist Astghik Pepoyan from Armenian National Agrarian University has studied the AREAL ultrashort pulsed electron beam irradiation effects on the hydrophobicity of cell surface and the abilities of biofilm-formation of the commercial strain and the putative probiotic. Using the ultrashort pulsed electron beam technology and probiotic lactobacilli resistant to ultrashort pulsed electron beam and maintaining their probiotic characteristics after treatment, they could show that this type of irradiation can be used to achieve higher efficiency in the processes of food sterilization and packaging, also taking into account its low-cost and ‘cleaner’ features compared to high dose conventional food irradiation (Pepoyan et al. 2020).