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Title Toxicity and health physics aspects of irradiated food
Creator/Author Lafontaine, A.
Publication Date1972 Jan 01
OSTI IdentifierOSTI ID: 4366908
Report Number(s)INIS-mf--455
Resource TypeTechnical Report
Research OrgInstitut Belge de l`Alimentation et de la Nutrition `Iban`, Brussels
SubjectN47321 --Isotope & Radiation Source Technology--Radiation Sources--Industrial Uses--Food Processing; BIOLOGICAL RADIATION EFFECTS;CARCINOGENESIS;CEREALS;ELECTRONS;GAMMA RADIATION;HAZARDS;MUTAGENESIS;NUTRITION;ONIONS;PHOTON BEAMS;POTATOES;RADIATION DOSES;RADIOACTIVITY;TERATOGENESIS;TOXICITY
Description/Abstract Various aspects of the toxicity and wholesomeness of irradiated foods are considered.Precautions are taken that irradiated food can be consumed for a long period of time without risk.In order to insure the absence of induced radioactivity it is recommended that /sup 60/Co gamma, /sup 137/Cs gamma, or electrons of less than 10 MeV be used.If the dose is less than one Megarad, the risk to the nutritional value does not appear to exceed that of heat treatment.The absence of toxic, carcinogenic, teratogenic, and mutagenic properties is assured.Due to a lack of convincing experiments, the World Health Organization has accepted only three foods, i.e., cereals, potatoes, and onions, irradiated with weak doses of 0.01 to 0.075 Megarad.This acceptance is provisory only; it is estimated that the data are insufficient to establish complete absence of risk; it will be necessary to obtain supplementary proof in a maximum period of five years.(HLW)
Country of PublicationFrance
LanguageFrench
FormatPages: 10
AvailabilityINIS
System Entry Date2001 Jun 03

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