[en] The authors first outline the principle of sterilization by radiation of foodstuffs and describe the techniques used to process cereals, fruit and vegetables, meat products and spices

[en] The use of energy in food production is increasing, and the cost of that energy use is a very significant part of the cost of food. It is important, therefore, to minimize food losses. It is shown that the energy used to produce raw food, such as grain, pulses, and vegetables, to feed the increasing population is about 17-25 MJ per person per day. (The energy of one litre petrol is 35 MJ.) Owing to increasing cost of energy, any food losses are very expensive. Irradiation processing of food, which uses very little energy, can be used to reduce the losses significantly. Irradiation kills microorganisms, parasites and insects and stops sprouting of tubers. But, more is needed to preserve food. Irradiation is usually most effective, therefore, if used in combination with other processes. (author)

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[en] The conference was organized to evaluate the application directions of radiation technology in Vietnam and to utilize the Irradiation Centre in Hanoi with the Co-60 source of 110 kCi. The investigation and study of technico-economic feasibility for technology development to various items of food and non-food objects was reported. (N.H.A)

[en] Food Irradiation is a process ready for use. Backing that statement are more than four decades of research and development that have provided the extensive knowledge necessary to proceed confidently with its utilization. Research done since 1943 has demonstrated that treating foods with irradiation can provide considerable advantages: preserves foods; decontaminates food; controls maturation; alters chemical composition for quality improvement; produces no toxic residues in foods; maintains full nutritive value of foods; and maintains sensory quality. Yet, despite government approval, the United States food industry has not made a significant use of food irradiation. This article also discusses government actions that have affirmed its safety and utility

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[en] Studied was the effect of a strong electric field and charged particle (aerions) flow on Bac. mesentericus and Ps. fluorescens cultures causing the spoiling of foodstuffs and food raw materials. It has been found, that under the effects of the electric field and positive or negative ions reduced is the Bac. mesentericus and Ps. fluorescens viability, cultivated on a solid nutrient medium; the effect of the electric field only does not affect the Bac. mesentericus viability

[en] In view of the great variety of foods on the market today, and because of the differences in composition of foodstuffs, various preservation methods have to be used to meet specific requirements. Each method may thus be regarded as having a limited field of application. However, by combining these processes it is possible to greatly increase the usefulness of these methods. The ways in which irradiation could contribute to that, are discussed

[en] Low-dose irradiation of the seeds results in an increase of sprouting, growth and quantity of the crop. This method is successfully applied in Hungary for wheat, corn, potato, sugar-beet, sunflower and vegetables. Middle-dose irradiation is applied in the radiomutation techniques; in Hungary the improvement of rice, wheat, barley, corn and peas is studied intensively. High-dose irradiations are important in the sterilization of fodder, outlet water and liquid manure. Negotiations are in progress on the establishment of factories for these purposes. The problems of the sterilization and application in human medicine of pig skin have been solved. However, the radiosterilization of food - a heavily debated area - is only in experimental state. (L.E.)