LEADER 02876nam 2200589Ia 450 001 9910825924103321 005 20230422043123.0 010 $a1-280-04124-2 010 $a9786610041244 010 $a92-4-068640-1 035 $a(CKB)1000000000003657 035 $a(EBL)684646 035 $a(OCoLC)714569801 035 $a(SSID)ssj0000280256 035 $a(PQKBManifestationID)11214241 035 $a(PQKBTitleCode)TC0000280256 035 $a(PQKBWorkID)10291730 035 $a(PQKB)10820829 035 $a(OCoLC)647258539 035 $a(MiAaPQ)EBC684646 035 $a(Au-PeEL)EBL684646 035 $a(CaPaEBR)ebr10040302 035 $a(CaONFJC)MIL4124 035 $a(EXLCZ)991000000000003657 100 $a19990924d1999 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aHigh-dose irradiation$b[electronic resource] $ewholesomeness of food irradiated with doses above 10 kGy /$freport of a Joint FAO/IAEA/WHO Study Group 210 $aGeneva $cWorld Health Organization$d1999 215 $a1 online resource (204 p.) 225 1 $aWHO technical report series ;$v890 300 $a"Joint FAO/IAEA/WHO Study Group on High-Dose Irradiation (Wholesomeness of Food Irradiated with Doses above 10 kGy), Geneva, 15-20 September 1997"--P. V. 311 $a92-4-120890-2 320 $aIncludes bibliographical references. 327 $aContents; 1. Introduction; 2. General considerations; 3. Radiation chemistry considerations; 4. Nutritional considerations; 5. Microbiological considerations; 6. Toxicological considerations; 7. Packaging considerations; 8. Processing considerations; 9. Conclusions; 10. Recommendations; Acknowledgements; References; Annex 1High-dose irradiated foods --- practical experience 330 $aThis report presents the conclusions and recommendations of a group of experts convened to assess the safety and nutritional adequacy of food irradiated to doses above 10 kGy. Noting growing concern over the microbiological safety of the food supply, the report responds to the need for average doses higher than 10 kGy to ensure that food items, particularly meat and poultry, are rendered consistently free of pathogens. Other technological objectives of high-dose irradiation include the decontamination of low-moisture products, such as spices, herbs, and dried vegetables, the preparation of ste 410 0$aTechnical report series (World Health Organization) ;$v890. 606 $aIrradiated foods 606 $aRadiation preservation of food 615 0$aIrradiated foods. 615 0$aRadiation preservation of food. 676 $a664.0288 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910825924103321 996 $aHigh-dose irradiation$94071463 997 $aUNINA