### condition:

Irradiation
* Most irradiations take place in air in the external beam.
* also breaks down amino acids and essential fatty acids
  - can lengthen shelf life, particularly in fruits and vegetables
  - causes cosmetic changes
  - destroys vitamins, enzymes, and beneficial bacteria
  - extends the shelf life of certain foods by preventing spoilage
  - inactivates food spoilage organisms, including bacteria, molds, and yeasts
  - inhibits the spoilage of foods, stretching the world's available food supply
  - kills insects and parasites without the use of chemical pesticides
  - stimulates aflatoxin production
  - tears into the enzyme profile
* can add more color to colored diamonds, certain other gemstones and pearls
  - affect the nutritional value of foods
* can also kill T. spiralis
  - make food safer to eat
  - be the answer to the current woes of the herbal industry in Malaysia
  - extend the shelf-life of foods in a number of ways
  - improve the quality, variety and safety of foods for the consumer
  - make contaminated food safer by killing harmful micro organisms
  - provide a means to reduce food loss and the risk of food-borne diseases
  - reduce vitamin and nutrient content
  - treat raw foods
* causes chemical changes
  - some minor changes in food, all of which have been found to be benign
* changes the vinyl from a thermoplastic to a thermosetting material.
* compounds vitamin loss from cooking.
* controversial practice.
* creates free radicals, damaged DNA, damaged vitamins and enzymes.
* depletes anti-oxidant vitamins in food, which help regenerate the liver.
* destroys disease-causing bacteria like salmonella
  - essential vitamins and creates carcinogenic chemicals in food
  - insects, fungi or bacteria that cause human disease or cause food to spoil
  - the healthful bacteria in food
* different form of energy.
* differs drastically from sunlight and microwave ovens.
* does cause changes in food, all of which have been found to be benign.
* eliminates urinary incontinence as a post-treatment effect.
* exposes foods to tiny amounts of electron beams or gamma rays that kill deadly bacteria
  - electron beams or gamma rays that kill deadly bugs
* extends the shelf life of half- ripe pineapples by about one week.
* food preservation technology whereby food is exposed to ionizing energy
  - safety tool above and beyond regulatory requirements
* forms new chemicals in food called radiolytic products.
* generates color centers.
* harmful result of many imported items.
* has advantages for the industry, including a longer shelf life for food
  - the potential to adversely effect the health of our family
* helps strawberries stay good to eat
  - to keep our food safer, and also helps to prevent it from spoiling or sprouting
* induces a characteristic odor in meat known as irradiation odor.
* involves bombarding the ingots with neutrons for precise periods
  - passing food through an enclosed chamber where it is exposed to high energy
* is also environmentally dangerous.
* is an effective tool for reducing or eliminating foodborne bacteria and other organisms
  - established process with clearly documented safety and efficacy
* is another term being touted in the media
  - word for radiant energy, which is energy moving through space in waves
  - done at room temperature with all inputs shorted
  - exposure to radiant energy or radiation
  - generalization
  - illusion
  - ineffective against viruses
* is just like other forms of cooking
  - one part of a comprehensive strategy for improving food safety
  - known as a cold process
  - only one of many processes that can be used to prevent foodborne illness
  - produced in one of two ways
  - recommended upon tumor progression despite hormonal analogue blocking agents
  - seen as the silver bullet for the future
  - similar to sending luggage through an airport scanner
  - simply a pasteurization process
  - something new in the ongoing fight against food poisoning
  - spread
* is the best way to kill salmonella bacteria in fresh chicken
  - cheapest insurance a food establishment can buy
  - practice of using low levels of radiation to increase the shelf life of food
  - process of exposing products to gamma energy to kill bacteria
  - use of ionizing energy on foods
  - used as a type of pasteurization to kill bacteria that can contaminate meat
* is used in food production and processing to promote food safety
  - some countries to kill food bacteria and extend shelf life
  - on a small portion of U.S. foods, mostly spices and some poultry products
* is used to kill bacteria on produce and meats
  - sterilize medical products like syringes and surgical gloves
  - to.kill insects and bacteria, and to prevent sprouting and slow ripening
  - very effective inactivating all kinds of harmful bacteria
* kills bacteria and parasites that can cause disease in humans
  - lethal bacteria in food and keeps it fresher longer
* kills microorganisms by different mechanisms than does conventional heating
  - that spoil food
* makes food radioactive no more than a dental X-ray makes teeth radioactive
  - it possible to keep food longer and in better condition
  - no changes in the fruit except for killing the fly larvae and retarding spoilage
  - the nutrition of raw food similar to that of cooked food
* occurs when all or part of the body is exposed to radiation from an unshielded source.
* pasteurizes food by using energy, just as milk is pasteurized using heat.
* penetrates food to kill bacteria and extends the shelf life of food.
* prevents sprouting in potatoes and onoion.
* process of exposing food to high energy gamma rays
  - which uses a short microwave blast to kill harmful bacteria
* produces almost no discernable changes in the food itself
  - both types while chemical carcinogens only produce the former
  - virtually no heat within food and changes flavor and texture very little
* promotes carelessness and discourages the efforts to produce clean food.
* reduces the nutritional value of food as well.
* results in a safe and high-quality processed foodproduct.
* runs metal detectors in food processing facilities.
* safe and effective technology that can prevent foodborne illnesses
  - efficient process for electronically pasteurizing food and other products
  - process for eliminating harmful bacteria in or on meats
* significantly depletes some key nutrients and vitamins
  - lowers the nutritive value of food
* sterilization tool.
* suppresses proliferation of lymphocytes contained in the transfused blood.
* technology that is fraught with problems.
* useful tool for reducing disease risk.
* uses tiny doses of gamma rays or X-rays to kill bacteria.
* well known anti-angiogenic therapy.