| 摘要 |
Hermetically sealed containers of food are subjected to radiation capable of sterilizing the food, e.g. are subjected to electron bombardment of at least 1.5 X 106 rep (1.5 X 108 erg/g.), after the containers have been stored at 0 DEG C. or below for a period long enough to convert oxygen in the container and absorbed in the food to compounds which do not produce radiation activated oxygen and nitrogen products on subjection to the radiation.ALSO:Hermetically sealed containers of food, e.g. beef steak, veal, lamb, pork, poultry, fish, shelled eggs, dairy products and blanched vegetables and fruits, are subjected to radiation capable of sterilizing the food, e.g. are subjected to electron bombardment of at least 1,5 x 106 rep (1,5 x 108 erg/g.), after the containers have been stored at 0 DEG C. or below for a period long enough to convert oxygen in the container and absorbed in the food to compounds which do not produce radiation activated oxygen and nitrogen products on subjection to the radiation. Storing for at least 72 hours is usually required; a storing temperature in the range -15 DEG C. to -180 DEG C. is preferred. The food may be vacuum packed or may be packed in an inert liquid or gas. |
