Radiation Preservation of Food

SOON after WVorld War II, studies sponisored by the Atomnic Einergy Commission dis- closed that ioniizinig rnadiatioin could be uised to pireserv-e foods, and a neiw coincept of food processing appeare(l.Preservation of food promises to be onie of the most important peace- ful uises of atoinic enlerlgy.Sinice food spoilage bacteria cani be destroyed effectively by ra(liatioin with onily a small rise in tem-peratuire, niot imiore tlhain 100 C., anld witl remarkable speed, it is coniceivable that irra(li- ated foo(Is canl be imiade to suirpass in flav-or nld texture, foo(ds pieseived by otlher methliods.Curri enit researelh, sponisored largely by the De- plaLtmnent of the Arny, is directed toward this goal, as wi-ell as the (lemnonstration of safety an(l nutrit ional ad(lequcya.Although mnalny pirobleimis regarding the qii al- ity of certaini irradiated foods remain to be solAed, ra(liationi treatment presently offei.ssevetral interesting possibilities for incr-easinig tlhe stipply of perishable food and safeguiarding health.At levels munch lower tlhan the 2 or 3 ii illioni rel) (roenitgenis equivalenit plhysical) necessary for stei ilizatiomm, radiationi inhliibits sproutinlg of potatoes (10,000-30,000 rep), de- stroys trichina in por'k (30,000 r'ep), increases the keeping quiality of perislhable foods unider refr igerationi (50,000-100,000 rep), anid de- stroys inisect infestat ion (50,000-100,000 rep).Eitlher (ganmila or electroni sources are used for radiationl preseivation of food.Mlixed fis-