Irradiated food for food, want to know what is irradiated food?

Irradiated food refers to food processed by irradiation of rays produced by cobalt 60 and cesium 137 or electron beams below 10 mev generated by electron accelerators, including irradiated food raw materials and semi-finished products. The state implements a licensing system for irradiation processing of food, and issues an approval number for irradiated food varieties after being reviewed and approved by the Ministry of Health, and the approval number is "Wei Shi Spoke Zi (XX) No. X". Irradiated food must be labeled with the irradiated food label uniformly formulated by the Ministry of Health on the packaging.

Before the latest national mandatory standard GB18524-2016 came out, food irradiation sterilization was widely used, and a large number of expired food was repackaged and irradiated and sterilized and re-put into the market, but the biggest consequence of irradiated food is excessive irradiation and biological DNA changes caused by irradiation, which destroys the nutrients of the food itself, and may cause consumers' genetic mutations and cell mutations to cause cancer. It has been reported that about 1 3 of China's food products use irradiation, so China's high incidence of cancer ranks first in the world, which is very likely to be related to the large-scale use of irradiation process to sterilize processed foods.

Based on the above consequences, the state has issued a relatively strict irradiation food standard GB18524-2016, which only stipulates that 8 types of food are allowed to be irradiated and has made a strict irradiation process. In the three years since the implementation of the national mandatory standards, many enterprises are still illegally producing food, especially prepackaged food for solid beverages, and most of them have a shelf life of more than one year. At the same time, in order to pursue sales, illegal companies deliberately conceal the truth that has been irradiated, and do not label it on the packaging, for the health of us and the next generation, please refuse to use illegal irradiated food!

Irradiated foodRefers to the use of irradiation to help preserve food, which kills food and insects as well as their eggs and larvae.

Irradiated food eliminates foodborne diseases that endanger human health worldwide.

Make food safer, extend the shelf life of food, irradiation can kill bacteria, yeast, yeast.

These microorganisms can cause the decay of fresh foods such as fruits and vegetables. Irradiated food can maintain the original taste for a long time, and can maintain its original taste.

Food irradiation technology is a sterilization and preservation technology that was patented in 1905 and developed in the 20th century.

or ionizing radiation such as high-speed electron beams.

The high-energy rays produced are processed to achieve the purpose of insecticide, sterilization, inhibition of physiological processes, improvement of food hygiene quality, maintenance of nutritional quality and flavor, and extension of shelf life.

Main role

Gamma rays. Handling food, like cooking, canning or freezing, will result in only minor changes in the number of food balances except for molecules. And this change is harmless.

Irradiation processing is a "cold treatment" that does not significantly increase the temperature of the food being processed. This keeps the food fresher. And it doesn't leave harmful residues like chemical treatments.

In addition, the irradiated food can be transported, stored, or eaten immediately. Gamma-irradiated food is never radioactive.

It is also not harmful to the body.

The above content reference: Encyclopedia - irradiated food.

Irradiated food refers to the use of radioactive elements [cesium-137 (137CS) or cobalt-60 (60CO) radiation], X-rays or high-energy electron beams and other irradiation processing to help preserve food, irradiation can kill insects and their eggs and larvae in food, eliminate foodborne diseases that endanger global human health, make food safer, and prolong the shelf life of food.

Food irradiation technology is a kind of sterilization and preservation technology developed in 1905 and developed in the 20th century, based on radiation processing technology, the use of X-rays, rays or high-speed electron beams and other ionizing radiation generated by high-energy rays to process food, to achieve insecticide, sterilization, inhibition of physiological processes, improve food hygiene quality, maintain nutritional quality and flavor, and extend the shelf life. At present, 70 countries and regions around the world have approved 548 kinds of food and condiments for irradiation treatment, more than 40 countries have entered the stage of large-scale commercial production, and the total amount of irradiation processing in the world is more than 300,000 tons per year.

Food irradiation refers to the use of radiation to irradiate food (including raw materials) to delay the development of certain physiological processes (germination and maturation) of fresh food, or to carry out insecticide, disinfection, sterilization, mildew prevention and other treatments on food to achieve the purpose of extending the storage time, stabilizing and improving the quality of food.

In the research of irradiation technology, more attention is paid to the physical methods of screening food for radiation damage protection and improving the effect of enhanced irradiation. For example, irradiation at low temperatures, adding free radical scavengers, using sensitizers, and other preservation methods are used in combination with other irradiation devices.

Spore-form bacteria, such as rod bacteria and clostridium, are more sensitive to heat after irradiation, and even if the actual amount of radiation received is only a Pap radiation dose, the non-spore forms that survive a small amount of radiation have been severely damaged and have become more sensitive to heat. So they are completely different from the germs that survive cooking.

Have you ever bought garlic that doesn't sprout? Have you ever eaten pickled pepper chicken feet? In addition to being very "spicy", they also have a common feature - they have all been treated with irradiation technology and belong to irradiated food.

The use of irradiation technology to treat food began in the 40s of the last century. People use electronic rays, X-rays, rays and other irradiation to irradiate food, which can sterilize, inhibit certain metabolic reactions and biological activities in food, and prolong food storage time and preservation.

The average person may confuse the concepts of irradiated food and nuclear-contaminated food with each other. Nuclear-contaminated food refers to food that has been contaminated with radioactive materials and has radioactive residues. Irradiated food, on the other hand, is only irradiated by electromagnetic waves of a specific frequency and is not radioactive.

For example, if there are zombies, nuclear-contaminated food is like a person who has been bitten by a zombie and is infected by a zombie virus, which will attack healthy people. Irradiated food is like a person who has been glanced at by a zombie, as long as he is not scared to death, he will not die.

There are many types of food that are allowed to use irradiation technology in China, such as cooked livestock and poultry meat, pollen, dried fruits and preserved fruits, spices, fresh fruits, vegetables, pork, frozen packaged livestock and poultry meat, beans, cereals and their products.

And there are strict regulations on the dose of irradiation, as long as the irradiated food produced in accordance with the relevant standards will not have safety problems.

This is a food product that has been treated with radiation and it can be stored for a long time without freezing. In the United States, a kind of meat packaged in silver foil was juicy chicken, beef and lean pork specially prepared for astronauts, and stored for six years, but the color, aroma, taste and nutrition of the food were as fresh as fresh.

When the food is irradiated, the food should be packed into a multi-layer plastic film bag, and the air in the bag should be pumped out with a vacuum pump, and then put in liquid nitrogen to cool down. This is done to minimise the loss of colour, taste, meat quality and nutrients in the food during subsequent processing.

Radiation treatment is carried out in a huge room surrounded by meters thick walls, and the commonly used rays are gamma rays and electron beams. Gamma rays cause electrons to escape from food molecules or atomic structures and become ions. The newly produced ions react with proteins in bacteria, molds, or other eggs to kill the microorganisms and eggs, or to prevent them from growing.

It also kills pathogens and bacteria that cause gastrointestinal problems.

Different doses of irradiation can be used to achieve different effects. Low-dose irradiation is generally used to inhibit plant germination and over-maturity, as well as to kill pathogens and parasites. Moderate doses of irradiation are mostly applied to meat, eggs, fish, shellfish, fruits, and vegetables to prolong the shelf life and kill Salmonella.

The purpose of large doses of irradiation is complete sterilization, such as extremely low-temperature frozen meat, fish, bacon, etc.

Irradiated food refers to the use of radioactive elements [cesium-137 (137CS) or cobalt-60 (60CO) rays], X-rays or high-energy electron beams and other irradiation processing to help preserve food, irradiation can kill insects and their eggs and larvae in food, eliminate foodborne diseases that endanger global human health, make food safer and better, and prolong the shelf life of food. <

Irradiated food refers to the use of radioactive elements [cesium-137 (137CS) or cobalt-60 (60CO) radiation], X-rays or high-energy electron beams and other irradiation processing to help preserve food, irradiation can kill insects and their eggs and larvae in food, eliminate foodborne diseases that endanger global human health, make food safer, and prolong the shelf life of food. Food irradiation technology is a kind of sterilization and preservation technology developed in 1905 and developed in the 20th century, based on radiation processing technology, the use of X-rays, rays or high-speed electron beams and other ionizing radiation generated by high-energy rays to process food, to achieve insecticide, sterilization, inhibition of physiological processes, improve food hygiene quality, maintain nutritional quality and flavor, and extend the shelf life. At present, 70 countries and regions around the world have approved 548 kinds of Youzhouhui foods and condiments that can be irradiated, more than 40 countries have entered the stage of large-scale commercial production, and the total amount of irradiation processing in the world is more than 300,000 tons per year.

1. Irradiated food refers to the food that is processed by irradiation to help preserve, specifically refers to the food that has been irradiated with a certain amount of gamma rays, X-rays or electron beams.

2. The method of irradiation can eliminate bacteria and parasites in food, so as to achieve the purpose of preservative and freshness. It makes food safer and extends the shelf life of food.

3. Irradiation can kill bacteria, yeast and yeast, and these microorganisms can cause the decay and deterioration of fresh food such as fruits and vegetables. Irradiation can also keep the original taste of food for a long time, and can maintain its original taste for the rest of the world.

1. Irradiated food refers to the use of irradiation processing to help preserve food, which can kill insects and their eggs and larvae in food. Eliminate foodborne diseases that threaten human health around the world, make food safer, and extend the shelf life of food. Irradiation kills bacteria, yeast and yeast attack mothers, which can cause the rotting of fresh foods such as fruits and vegetables.

Irradiated food can maintain its original taste for a long time, and it can maintain its original taste.

2. Food irradiation technology is a kind of sterilization and preservation technology that was patented in 1905 and developed in the 20th century, based on radiation processing technology, using high-energy rays generated by ionizing radiation such as X-rays, rays or high-speed electron beams to process food, so as to achieve insecticide, sterilization, inhibition of physiological processes, improve food hygiene quality, maintain nutritional quality and flavor, and extend the shelf life. Irradiation also kills insects in food, as well as their eggs and larvae. After more than four decades of research, about 50 types of irradiated food irradiation are now recognized in about 36 countries.

As the World Health Organization has concluded, the food of the Radial Feast is as safe and healthy as the food sterilized by Pasteur.