Food Irradiation 

Commercial use of irradiation technology began in the 1990s. Since then food irradiation has become an indispensable high-tech solution in China's food processing industry, contributing to an increased variety of processed foods and improved food safety. Regulations and standards on food irradiation covering industrial hygiene, food processing, and qualification testing have been developed and are being implemented, including the revised Hygiene Specifications for Food Irradiation Processing (National Standards for Food Safety) and four sets of revised national standards for irradiated food qualification testing. Experience gained in the use of gamma irradiators for food irradiation over the years, together with new progress in electron accelerator technology, has paved the way for the emergence of the electron beam irradiation technology as an increasingly important tool in food processing. At present, China's irradiated foods, mainly consumed domestically, accounting for more than one-third of the global total, include spices, dehydrated vegetables, and pickled peppers. 

食品輻照

自輻照技術(shù)在20世紀90年代商業(yè)化應(yīng)用以來，食品輻照已成為中國食品加工中不可或缺的高新技術(shù)，為豐富加工食品種類，保障食品安全作出了巨大貢獻。中國已構(gòu)建了包括衛(wèi)生標準、工藝標準和鑒定標準的輻照食品標準體系，并于近年修訂了《食品安全國家標準食品輻照加工衛(wèi)生規(guī)范》和4個輻照食品鑒定檢測方法國家標準。在早期采用γ輻照裝置進行食品輻照加工的基礎(chǔ)上，隨著電子加速器設(shè)備生產(chǎn)技術(shù)的突破，電子束輻照技術(shù)在食品加工中占據(jù)越來越重要的地位。目前中國輻照食品以國內(nèi)消費為主，主要產(chǎn)品有香辛料、脫水蔬菜和泡椒類食品等，輻照食品的產(chǎn)量占全球總量的1/3以上。