EVALUATING THE SAFETY OF IRRADIATED FOODS

被引：0
|
作者：
PAULI, GH
机构：
来源：
RADIATION AND PUBLIC PERCEPTION: BENEFITS AND RISKS | 1995年 / 243卷
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暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
Health agencies throughout the world have evaluated the safety of irradiated foods by considering the likelihood that irradiation would induce radioactivity, produce toxic radiolytic products, destroy nutrients, or change the microbiological profile of organisms in the food. After years of study, researchers have concluded that foods irradiated under the proper conditions will not produce adverse health effects when consumed.
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页码：89 / 101
页数：13
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