FOOD IRRADIATION

Abstract

Any new method of food preservation which reduces the need for chemical additives must be regarded with interest. Susan Holmes, BSc, SRN, explains how irradiation can be used to control bacterial contamination and extend the shelf life of a wide variety of foods

Citation

Holmes, S. (1984), "FOOD IRRADIATION", Nutrition & Food Science, Vol. 84 No. 5, pp. 16-18. https://doi.org/10.1108/eb059031