《加利福尼亚戴维斯大学消费者研究中心食品放射专题》

• 来源专题：食物与营养
• 编译者： 潘淑春
• 发布时间：2004-12-24
• 原文来源：http://ccr.ucdavis.edu/irr/

Food irradiation has been identified as a safe technology with numerous advantages for the consumer and the agricultural industry. Irradiation can extend the shelf life of many perishable foods, increase the quality of fruits grown in areas that require insect quarantine measures. The most important advantage is the destruction of microorganisms which could otherwise lead to illness or death. These web pages provide science-based information on this technology and links to other sources of information, both those that support and oppose the use of irradiation.