| 释义 |
radicidation|ˌrædɪsaɪˈdeɪʃən|
[f. L. radi-āre to furnish with rays, shine + oc-cid-ere to strike down, kill + -ation.]
The treatment of food with ionizing radiation so as to reduce the number of micro-organisms in it to an undetectable level (see quot. 1964). Cf. radappertization, radurization.
1964H. E. Goresline et al. in Nature 17 Oct. 237/2 Type II is the application to foods of doses of ionizing radiation sufficient to reduce the number of viable specific non-spore-forming pathogenic micro-organisms (other than viruses) so that none is detectable in the treated food by any standard method... The following are the names we suggest for these types of treatment:.. Type II, radicidation. 1972Poultry Sci. LI. 277 (heading) Poultry feed radicidation. 1973N. F. Lewis et al. in Radiation Preservation of Food (Internat. Atomic Energy Agency, Vienna) 203 ‘Radicidation’ is synonymous with a ‘bactericidal’ effect of radiation where a specific pathogenic species is eliminated. Thus, when the process is used solely for destroying enteropathogenic and enterotoxinogenic organisms belonging to the genus Salmonella, it is referred to as ‘Salmonella radicidation’. |