- Radicidation
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 [Goresline, H.E., Ingram, M., Mecuch, P., Mocquot, G., Mossel, D.A.A., Niven, C.F.Jr., Thatcher, F.S., Tentative classification of food irradiation processes with microbiological objectives, Nature; v. 204 (1964) 237-238] . 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 genusSalmonella , it is referred to asSalmonella radicidation.The term Radicidation is derrived derived from radiation and 'caedere' (Latin for fell, cut, kill).
References
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