Radicidation
Encyclopedia
Radicidation is a specific case of food irradiation
where the dose of ionizing radiation applied to the food is sufficient to reduce the number of viable specific non-spore-forming pathogenic bacteria to such a level that none are detectable when the treated food is examined by any recognized method. The required dose is in the range of 2 - 8 kGy. The term may also be applied to the destruction of parasites such as tapeworm and trichina in meat, in which case the required dose is in the range of 0.1 - 1 kGy. When the process is used specifically for destroying enteropathogenic and enterotoxinogenic organisms belonging to the genus Salmonella
, it is referred to as Salmonella
radicidation.
The term Radicidation is derived from radiation and 'caedere' (Latin for fell, cut, kill).
Food irradiation
Food irradiation is the process of exposing food to ionizing radiation to destroy microorganisms, bacteria, viruses, or insects that might be present in the food. Further applications include sprout inhibition, delay of ripening, increase of juice yield, and improvement of re-hydration...
where the dose of ionizing radiation applied to the food is sufficient to reduce the number of viable specific non-spore-forming pathogenic bacteria to such a level that none are detectable when the treated food is examined by any recognized method. The required dose is in the range of 2 - 8 kGy. The term may also be applied to the destruction of parasites such as tapeworm and trichina in meat, in which case the required dose is in the range of 0.1 - 1 kGy. When the process is used specifically for destroying enteropathogenic and enterotoxinogenic organisms belonging to the genus Salmonella
Salmonella
Salmonella is a genus of rod-shaped, Gram-negative, non-spore-forming, predominantly motile enterobacteria with diameters around 0.7 to 1.5 µm, lengths from 2 to 5 µm, and flagella which grade in all directions . They are chemoorganotrophs, obtaining their energy from oxidation and reduction...
, it is referred to as Salmonella
Salmonella
Salmonella is a genus of rod-shaped, Gram-negative, non-spore-forming, predominantly motile enterobacteria with diameters around 0.7 to 1.5 µm, lengths from 2 to 5 µm, and flagella which grade in all directions . They are chemoorganotrophs, obtaining their energy from oxidation and reduction...
radicidation.
The term Radicidation is derived from radiation and 'caedere' (Latin for fell, cut, kill).