Abstract
The result of an experiment with irradiated frozen poultry meat is presented. The purpose of the experiment was to prove the benefit of irradiation treatment for elimination of pathogenic bacteria such as Salmonella and Campylobacter. We found that an average dose of 4.5 kGy kills the bacteria in the meat. Agroster was involved in an EU project on the identification of irradiation treatment of spices and data from this project are presented. Commercial irradiation of spices has been used for more than 15 years in Hungary, proving the benefit of this technology
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Schedule a callMore From: Radiation physics and chemistry (Oxford, England : 1993)
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