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32.4 Food Irradiation
Chemo uses drugs that interfere with cell division and is effective against cancer.
It has the same side effects, such as nausea and hair loss, as well as the risk of another cancer.
Medical supplies, such as bandages and consumer products, can be ionized.
It is also used to irradiate food, an application that promises to grow in the future.
It is used to prevent illness caused by organisms.
Food irradiation is controversial.
Proponents think it's better than pasteurization and other dangerous chemicals.
Opponents think that its safety is questionable and that it may leave worse toxic residues as well as presenting an environmental hazard at treatment sites.
In developing countries, food irradiation can increase crop production by 25.0% or more.
In some countries, it is used to treat red meat, poultry, and vegetables.
Food irradiation has been approved by over 40 countries.
Food is exposed to large amounts of rays, x-rays, or electrons.
No nuclear reactions can be created by these electrons and photons.
The rays with the highest average of 1.25 MeV are the ones with the lowest penetrating.
The photon energies of the X-rays used for food irradiation can be up to 5 MeV.
Food irradiation can be done with 10 MeV electron beams.
The higher the energy per particle, the more penetrating the radiation is.
A food irradiation plant has a conveyor system to move items through a radiation field.
When not in use, the source is lowered into a deep pool of water.
Food can be exposed to doses up to an hour.
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