Even though most of the foods readily available in our supermarkets are cooked using preserving chemicals and undergo a different kind of cooking process than the home cooked or restaurant cooked foods, very little is known about the irradiation process of cooking foods. …
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Since irradiation of food products is fast becoming a norm in the 21st century due to our slowly dwindling world wide food supply, we need, as the consuming public, to have an excellent grasp of this food technology, in order to insure that it is exactly what we need in the name of sustenance. My paper will focus on the history of food preservation and the discovery of irradiation, its development over time, and its future as a method of preserving food. More importantly, I will devote a significant amount of the research to the effects that irradiation has on the final food product and the benefits and consequences of the cooking method on public health. I hope to produce a highly informative, well rounded, and hopeful research paper on the value of irradiation on our food supply at the end of the paper. Working Thesis: Although food irradiation has been an important part of our food manufacturing process, little is known about its history, advantages, disadvantages, and future outlook as a food technology. This paper will strive to educate the public in those important areas of food irradiation technology. Outline 1. History of Food Irradiation A. What is food irradiation? B. Food irradiation development and methods through the years 2. Food Irradiation and Consumer Health A. Why are irradiated foods so popular? B. Health effects C. What countries allow irriadiated foods and why? 3. How Does Food Irradiation Work? A. Can the method really destroy food microbes? B. Effects of the gamma ray on foods C. Effects of food irradiation on disease causing agents D. Does food irradiation make for an effective preservation method ? 4. To Irradiate or Not Irradiate the Food A. Is it a consumer or industry decision? B. Does the food become radioactive? C. Factors to consider I. Disadvantages II. Advantages 5. The Future of Food Irradiation Bibliography Barnes, Anna.” Food Irradiation: Industry Decision or Consumer Choice?”. New Vegetarian and Natural Health. 2005. p. 16-17 Cohen, David. “Gone With the Wind”. New Scientist. 3/30/2002, Vol. 173, Issue 2336 “Food Irradiation”. Environmental Encyclopedia. 2011. “Food Irradiation: Zapping Our Troubles Away”. Nutrition Action Healthletter. 1992. Gray, Daryl. “Killer Rays”. Current Science 4/10/98, Vol. 83 Issue 14, p8 “Is Food Irradiation Dangerous?” Natural Life. 2011 Komolprasert, Vanee. & Morehouse, Kim M. “Irradiation of Food and Packaging: An Overview”. American Chemical Society. 2004 Annotated Bibliography Barnes, Anna.” Food Irradiation: Industry Decision or Consumer Choice?”. New Vegetarian and Natural Health. 2005. p. 16-17 Summary: Examines the popularity of the production of irradiated foods. Claim of others that irradiated food causes serious health effects; Approval of the consumption of irradiated food in several countries; Concern of consumers on the safety of the food; Problem of promoters of food irradiation on the lack of consumer acceptance of the products. Evaluation: I will be using most of the information contained within this article because it focuses on the serious effects of irradiation on food which is one of the main topics that my research will touch on. I have yet to choose which quotes I will be including at this point as it is too soon to tell where the compilation of information I have will lead me. Gray, Daryl. “Killer Rays”. Current Science 4/10/98, Vol. 83 Issue 14, p8 “Is Food Irradiation Dangerous?” Natural Life. 2011 Summary: Questions whether food irradiation can safely destroy microbes which cause diseases. Approval of irradiation by the United States Food and Drug Administration for red meats; How food irradiation works; Effects of gamma rays on food; Concern of the public over irradiation; Effects of irradiat
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