Food Technology Service Inc.
Food irradiation is physical means of food treatment comparable to heat pasteurization, canning or freezing. The process involves exposing food, either packaged or in bulk, to one of three types of ionizing energy: gamma rays, machine generated electrons or X-rays. This is done in a special processing room or chamber for a specified duration. The most common source of gamma rays for food processing is the radioisotope cobalt 60. Food is treated by cobalt 60 gamma rays in a facility known as an irradiator.
Food irradiation employs a particular form of electromagnetic energy known as “ionizing radiation.” This term is used to describe these rays because they cause whatever material they contact to produce electrically charged particles called “ions.”
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Executives
Chairman
John T. Sinnott
President, CEO, and Director
Richard G. Hunter