Food Preservations
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Food irradiation uses radioactive elements or electron beams to ionize food in order to kill microorganisms and reduce food-borne diseases, while having little effect on taste, texture, and appearance. While irradiation can effectively reduce pathogens and contamination risks, challenges include public concerns about cancer risks and negative perceptions reducing willingness to purchase irradiated foods. Overcoming these challenges may require education, government support, and social activities to increase acceptance of the technology.
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This document summarizes food irradiation, which is the process of eliminating germs and bacteria from food using ionizing radiation. It discusses the three main types of radiation used - gamma rays, electron beams, and x-rays - and explains that irradiation kills bacteria and parasites that cause foodborne illness but does not make the food radioactive or change its nutritional value. The document also lists several types of harmful bacteria and organisms that irradiation can eliminate from foods like meat, produce, and packaged items.
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Food Preservations
- 1. Food Preservations Irradiation – benefits and challenges
- 2. Backgrounds Introduction of food irradiation Benefits of food irradiation Challenges of food irradiation Suggestions and recommendations
- 3. Introduction Modern food processing Radioactive elements or electron beam used Food processed by ionization Little affect in taste, texture and appearance Free from microorganisms
- 4. Benefitof irradiation Reduce pathogenic microorganisms and food-borne diseases effectively Accompany with Good Manufacture Practice (GMP) Reduce risk of food contaminations
- 5. Challenges Risk of cancer People greatly affected by information from scientists or experts Decrease the willingness in purchasing irradiated foods
- 6. Recommendations and suggestions School education Government support Social activity
- 7. THE END
- 8. Q &A section