Accession Number : AD0850293

Title :   Food Preservation by Irradiation.

Descriptive Note : Interim rept.

Corporate Author : GOVERNMENTAL AFFAIRS INST WASHINGTON DC RESEARCH DIV

Report Date : JAN 1969

Pagination or Media Count : 29

Abstract : A research and development program conducted by the Army's Natick Laboratories has as its objectives the improvement of rations and the simplification of logistics by the use of irradiation-sterilized and pasteurized foods. The introduction of such foods into the supply system would decrease the need for refrigeration, contribute to the development of a unitized meal, and facilitate the provision of acceptable foods when troops are highly mobile and so widely dispersed that it is not practicable for field kitchens to serve them. Irradiated foods are not radioactive, have prolonged shelf life, are free from dangerous bacteria, and have acceptable taste, odor, and appearance. Each irradiated food must be approved by the US Food and Drug Administration (FDA) and, in the case of meat and poultry products, by the US Department of Agriculture before it can be released for general consumption. Bacon has been commercially produced for test use in Army and Air Force messes, which have received it favorably. Petitions for the approval of various foods have either been submitted to FDA or are planned for submission. (Author)

Descriptors :   (*FOOD, PRESERVATION), IRRADIATED FOOD, MILITARY RATIONS, BACTERIA, ACCEPTABILITY, STORAGE, MEAT, ODORS, PORK, FLOUR, STERILIZATION, GAMMA RAYS, POTATOES, PASTEURIZATION, STANDARDS, COBALT, RADIOACTIVE ISOTOPES.

Subject Categories : Food, Food Service and Nutrition
      Fabrication Metallurgy

Distribution Statement : APPROVED FOR PUBLIC RELEASE