Gathers the preservation methods that expose food to ionizing radiation to reduce microbes, including food irradiation itself, radappertization and radicidation. A method belongs here when its own cited article describes treating food with ionizing radiation. Browsing this group lets a reader compare closely related methods side by side, and each member is placed here only on the strength of the article cited for that member. The group keeps these methods together under one clear heading in the browse tree, so a visitor looking at one of them can see which others sit beside it.
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Food Irradiation
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Food irradiation (Wikipedia)
Has Member: Food Irradiation, Lead paragraphQuote, Has Member: Food Irradiation, Lead paragraph
Food irradiation (sometimes called radurization in American English, and radurisation in British English) is the process of exposing food and food packaging to ionizing radiation, such as from gamma rays, x-rays, or electron beams.
Radappertization (Wikipedia)
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Radappertization is a form of food irradiation which applies a dose of ionizing radiation sufficient to reduce the number and activity of viable microorganisms to such an extent that very few, if any, are detectable in the treated food by any recognized method (viruses being excepted).
Radicidation (Wikipedia)
Has Member: Radicidation, Lead paragraphQuote, Has Member: Radicidation, Lead paragraph
Radicidation is a specific case of food irradiation where the dose of ionizing radiation applied to the food is sufficient to reduce the number of viable specific non-spore-forming pathogenic bacteria to such a level that none are detectable when the treated food is examined by any recognized method.
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