Food irradiation, Part 2
Description:
Interview continued with Dr. Abner Salant about food irradiation at Army Research and Development Lab in Natick. He affirms absolutely no danger in process, not carcinogenic. More energy efficient and less damaging to food than conventional sterilization and canning methods. He explains process: 1) With heat, deactivate enzymes that catalyze food. 2) Vacuum pack (hermetically seal) to eliminate oxygen that brings about rancidity. 3) Pass through radiation to kill microorganisms that decay the food. Nitrites not needed to control growth of botulism bacteria. Samples of irradiated meat products on plates. reel 2 of 2
