Rogan A, Glaros G
Chemistry Department, Russell Sage College, Troy, New York.
J Am Diet Assoc. 1988 Jul;88(7):833-8.
Despite the limited use of irradiation for food preservation in the United States to date, the process provides an alternative to the use of some chemical pesticides and sprout inhibitors. The formation of random and varied radiolytic products (RPs) in foods that have been irradiated is the focus of criticism of the process, because RPs may affect the sensory and nutritive quality of foods processed with ionizing radiation. The FDA has deemed the process safe, within specified doses, for use on spices, some meats, fruits, and vegetables. Dietitians should be prepared to answer consumer questions related to irradiation as the process becomes more widespread.
尽管迄今为止辐照在美国用于食品保鲜的情况有限，但该工艺为一些化学农药和发芽抑制剂的使用提供了一种替代方法。食品经辐照后会形成随机且多样的辐射分解产物（RPs），这是该工艺受到批评的焦点，因为辐射分解产物可能会影响经电离辐射处理的食品的感官和营养品质。美国食品药品监督管理局（FDA）认为，在规定剂量内，该工艺用于香料、某些肉类、水果和蔬菜是安全的。随着辐照工艺的应用越来越广泛，营养师应准备好回答消费者有关辐照的问题。
