Development of Food Irradiation Technology and Consumer Attitude toward Irradiated Food in Korea.
Development of Food Irradiation Technology and Consumer Attitude toward Irradiated Food in Korea.
复制标题
韩国食品辐照技术的发展和消费者对辐照食品的态度。
DOI：
10.3769/radioisotopes.41.12_654
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发表时间：
1992
期刊：
影响因子：
--
通讯作者：
Han
中科院分区：
文献类型：
--
作者：
J. Kwon;M. Byun;Han
辐照是一种加工食品的物理方法，可以与加热和冷冻等方法相比较。食品工业中使用的任何工艺都没有像食品辐照那样对其安全性和有效性进行过如此彻底和长时间的研究。它对人类的健康和福祉有两个主要好处：一是消除某些食源性病原体，从而使食品更安全;二是通过破坏有害生物和延缓变质过程延长食品的保质期，从而增加食品供应。食品辐照的商业应用，虽然数量不多，但近年来稳步增长1）。37个国家的卫生和安全当局已批准对50多种不同种类的食品进行辐照，其中24个国家正在商业化利用辐照工艺2）。
Irradiation is a physical method of processing foods which can be compared with methods such as heating and freezing. No process used in the food industry has been investigated for its safety and efficacy as thoroughly and over such a long period as food irradiation. It has two main benefits to the health and wellbeing of mankind; one is the elimination of certain food-borne pathogens, thereby making the food safer and the other is the extension of shelf-life of food by destroying harmful organisms and by delaying the deterioration process, thus increasing food supply. Commercial applications of foods irradiation, though small in number, have been steadily increased in recent years1). Health and safety authorities in 37 countries have approved irradiation of more than 50 different kinds of foods and 24 of these countries are commercially utilizing the irradiation process2).