Irradiated food refers to the use of irradiation processing to help preserve foods. Irradiation can kill insects in food and their eggs and larvae. Eliminate foodborne diseases that endanger human health worldwide, make foods safer, and extend the shelf life of foods. Irradiation kills bacteria, yeast, and yeast, and these microorganisms can cause deterioration of fresh foods such as fruits and vegetables. Irradiated food can maintain its original flavor for a long time, and it can maintain its original taste.
Food irradiation technology is a sterilization and preservation technology that was patented in 1905 and developed in the 20th century. Based on radiation processing technology, high-energy rays produced by ionizing radiation such as x-rays, gamma rays or high-speed electron beams are applied to foods. Processing and treatment to achieve insecticidal, bactericidal, inhibit physiological processes, improve the quality of food hygiene, maintain nutritional quality and flavor, and extend shelf life. Irradiation can also kill insects in food as well as their eggs and larvae. After more than 40 years of research, about 50 kinds of irradiated food irradiation in about 36 countries are now recognized. As the World Health Organization has concluded, irradiated foods are as safe and healthier as those sterilized with pasteurization.
The main advantage
The Joint Expert Committee on Radioactive Food Hygiene and Safety organized by the UN Food and Agriculture Organization, the World Health Organization, and the International Atomic Energy Agency identified in the early 1980s that any food was radiated within a dose of 10 kGy (1 megarad). A large number of hygienic and safety experiments have proved that after radiation, Food safety is edible and will not cause nutritional and microbiological problems.
The greatest advantage of radiation sterilization is to completely eliminate microorganisms and prevent pests and diseases. The penetrating power of the ray can be disinfected without opening the package. In addition, irradiation sterilization can also prolong the storage time of foods and agricultural products. For example, irradiated foods will not develop insects and mildew within 3 years; potatoes and onions can extend their shelf life by 6 to 12 months after irradiation; meat and poultry Irradiated food can completely eliminate mold, E. coli and other pathogens.
According to the statistics of 2011, there are 70 countries and regions in the world that have approved 548 kinds of food and seasonings that can be irradiated. Among them, the total number of approved foods after 1986 has reached 392. In 1983, the FAO/WHO's Codex Alimentarius Commission (CAC) formally issued the "General Regulations for Irradiated Foods", which legally eliminated the obstacles to the international trade of irradiated foods.
main effect
Irradiation also inhibits the germination of foods such as potatoes, onions, and Garlic. Each year, foodborne diseases have claimed thousands of lives worldwide. The UN report states that: Contaminated food is "an important factor that may reduce the economic vitality of the most popular health problems in the modern world." According to UN estimates, there are about four points in the world due to pests, bacteria, fungi, etc. One to one-third of the food is lost. With the increase of the global population, there is an urgent need for new, more effective food preservation technology - irradiation technology will be the first choice.
Gamma-ray processing of foods, just like cooking, canning, or freezing, can only cause small changes in food molecules. And this change is harmless. Irradiation processing is a "cold treatment" that does not significantly increase the temperature of the food being processed. This keeps food fresh. And it does not leave harmful residues like chemical treatment. In addition, the irradiated food after treatment can be immediately transported, stored, or eaten immediately. Gamma-irradiated foods will never be radioactive and harmful to the body.
Main varieties
1. Special foods: Aseptic foods for patients.
2, dehydrated food: Onion powder, star anise powder, shrimp powder, shallots, chili powder, garlic powder, shrimp and other dehydrated products.
3, to extend the shelf life of food: moon cakes, bags of meat products, preserved fruit and other products.
4, frozen products: frozen squid, frozen shrimp, frozen crab meat, frozen frog legs and other products.
5, health products: slimming tea, ginseng, pollen, Ganoderma products, tea bags, oral beauty health food.
Irradiation standard
The quantity of irradiated food in China has increased rapidly since the 1990s. At present, most of the irradiation technology is used in dehydrated vegetables, spices, pets, food, pollen, cooked poultry meat, instant tea and other foods. In 2002, China's irradiated food had passed 100,000 tons, ranking the first in the world. Irradiated foods that are sterilized and sterilized by the radioactive effect of radioactive elements must be clearly stated in many Chinese regulations.
Each kind of food has a different radiation dose standard, as long as the implementation of a reasonable dose standard, the nutritional content of irradiated food is almost not destroyed. In cooking, frying and other cooking process can easily destroy the tocopherols and selenium, the retention rate after irradiation treatment can be as high as 90%. International demonstrations and tests on the safety of food irradiation have been started as early as the 1960s. After long-term animal experiments and human trials have shown that agricultural and sideline products and their processed products under certain doses do not produce radioactive and toxic substances, Has no effect on nutritional value.
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