NOTE: A number of years ago, CAST published two reports dealing with the irradiation of foods: Report 109, July 1986 and Report 115, June 1989. The Food Science and Agricultural Technology Work Group of the CAST Board of Directors believes that these documents contain a great deal of useful information that is not found easily elsewhere. Therefore, they have recommended that these reports be made available through the CAST website. Readers should be cautious, however, in using information that is obviously dated. Food irradiation can eliminate disease-causing bacterias. High doses produce sterile meat products that can be stored at room temperature in sealed containers without spoilage. Cochairs: Edward S. Josephson, Massachusetts Institute of Technology, Cambridge, and Eugen Wierbicki (deceased), USDA, ARS.
R115, June 1989, 98 pp. OUT OF PRINT, Available as download only.
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