Food Irradiation Fact Sheet
نویسنده
چکیده
Why irradiate food products? Approximately 25% of all food products are lost after harvesting due to insects, vermin, and spoilage. Currently, a significant number of chemicals are used on food products for preserving/preventing insect losses. In roots and tubers, sprouting can be a major cause of losses. In developing countries where handling, transportation, and storage conditions are less adequate than in the United States these losses are significantly greater. In addition, foodborne diseases caused by pathogenic bacteria result in an estimated 9,000 deaths each year and 24 million cases of illness annually in the United States alone. Irradiation has the potential to significantly reduce both food production losses and foodborne illness.
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