![]() ![]() To provide a more in-depth understanding of the market, the report offers profiles of the competitive landscape, key competitors, and their respective market ranks. This report covers a research time span from 2018 to 2028, and presents a deep and comprehensive analysis of the global Cobalt-60 market, with a systematical description of the status quo and trends of the whole market, a close look into the competitive landscape of the major players, and a detailed elaboration on segment markets by type, by application and by region. As of 2022, the global Cobalt-60 market was estimated at USD million, and itâs anticipated to reach USD million in 2028, with a CAGR during the forecast years. Irradiated foods need to be stored, handled, and cooked in the same way as non-irradiated foods, because they could still become contaminated with disease-causing organisms after irradiation if the rules of basic food safety are not followed.Market Overview of Global Cobalt-60 market: According to our latest research, the global Cobalt-60 market looks promising in the next 5 years. It is important to remember that irradiation is not a replacement for proper food handling practices by producers, processors, and consumers. The FDA does not require that individual ingredients in multi-ingredient foods (e.g., spices) be labeled. Bulk foods, such as fruits and vegetables, are required to be individually labeled or to have a label next to the sale container. Look for the Radura symbol along with the statement “Treated with radiation” or “Treated by irradiation” on the food label. The FDA requires that irradiated foods bear the international symbol for irradiation. How Will I Know if My Food Has Been Irradiated? ![]() (e.g., oysters, clams, mussels, and scallops) Seeds for Sprouting (e.g., for alfalfa sprouts).Crustaceans (e.g., lobster, shrimp, and crab).The FDA has approved a variety of foods for irradiation in the United States including: Department of Agriculture (USDA) have also endorsed the safety of irradiated food. The World Health Organization (WHO), the Centers for Disease Control and Prevention (CDC) and the U.S. The FDA has evaluated the safety of irradiated food for more than 30 years and has found the process to be safe. Foods that are sterilized by irradiation are exposed to substantially higher levels of treatment than those approved for general use. Sterilized foods are useful in hospitals for patients with severely impaired immune systems, such as patients with AIDS or undergoing chemotherapy. Sterilization – irradiation can be used to sterilize foods, which can then be stored for years without refrigeration.Delay of Sprouting and Ripening – to inhibit sprouting (e.g., potatoes) and delay ripening of fruit to increase longevity.Irradiation also decreases the need for other pest-control practices that may harm the fruit. Control of Insects – to destroy insects in or on tropical fruits imported into the United States.Preservation – to destroy or inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods.Prevention of Foodborne Illness – to effectively eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli ( E.The FDA approves a source of radiation for use on foods only after it has determined that irradiating the food is safe. The Food and Drug Administration (FDA) is responsible for regulating the sources of radiation that are used to irradiate food. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer. In fact, any changes made by irradiation are so minimal that it is not easy to tell if a food has been irradiated.įood irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Irradiation does not make foods radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of food. ![]()
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