Formation of free radicals is a normal oxidation process in foods and are formed during food treatments such as toasting, frying, freeze drying, and irradiation. They are generally very reactive, unstable structures that continuously react with substances to form stable products. Free radicals disappear by reacting with each other in the presence of liquids, such as saliva in the mouth. Consequently, their ingestion does not create any toxicological or other harmful effects. Fungi Plural of fungus.
Examples are yeasts, molds, and mushrooms.
One gray equals one joule of energy absorbed per kilogram of food being irradiated. I - Ionizing radiation Rays of energy that move in short, fast wave patterns and can penetrate cells. Irradiate To expose to, or treat, with radiation. A fungus that can grow in food. It often shows up as a furry growth on food.