Obsevanje živil - doprinos k večji varnosti živil ali razlog za preplah?

Jevšnik Podlesnik, Mojca (author), Repič, Mojca (author), Doganoc, Darinka Z. (author)

Novejša metoda v tehnologiji ohranjanja živil je ionizirno sevanje, ki ima kar nekaj prednosti v primerjavi z običajnimi metodami. Z obsevanjem namreč lahko obdelamo že zapakirana živila in s tem znižamo verjetnost okužbe. Še več, živila ostanejo sveža in imajo daljši rok trajanja, brez vidnega nazadovanja v kvaliteti. Obsevanje živil ne pusti nobenih ostankov, spremembe hranilne vrednosti so primerljive s tistimi, ki nastanejo tudi pri drugih metodah. Obsevanje je metoda, s katero se živilom dovaja energija z namenom uničenja vseh mikroorganizmov in drugih škodljivcev oziroma služi za podaljšanje roka uporabnosti živil. Za obsevanje se uporabljajo gama žarki, snopi elektronov in rentgenski žarki. Kljub temu, da je metoda v svetu že uveljavljena, pri potrošnikih prihaja do zadržkov. Zavračanje živil, obdelanih s postopkom obsevanja, izhaja iz nerazumevanja in neznanja.

• Language: Slovenian
• Keywords: obsevanje živil, varnost živil, zakonodaja
• Typology: 1.01 - Original Scientific Article
• Organization: ZF - Faculty of Health Sciences
• Year: 2007
• Number of pages: Str. 9-17
• Numbering: Vol. 1, no. 1
• PID: 20.500.12556/RUL-113093
• UDC: 613.2
• ISSN on article: 1854-0678
• URN: URN:NBN:SI:DOC-TOC9JOXP
• COBISS.SI-ID: 2676075
• Publication date in RUL: 02.12.2019

JEVŠNIK PODLESNIK, Mojca, REPIČ, Mojca and DOGANOC, Darinka Z., 2007, Obsevanje živil - doprinos k večji varnosti živil ali razlog za preplah? Sanitarno inženirstvo [online]. 2007. Vol. 1, no. 1, p. 9–17. [Accessed 15 April 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=113093

Record is a part of a journal

• Title: Sanitarno inženirstvo
• Publisher: Inštitut za sanitarno inženirstvo, Zbornica sanitarnih inženirjev Slovenije
• ISSN: 1854-0678
• COBISS.SI-ID: 216969216

Licences

• License: CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
• Link: http://creativecommons.org/licenses/by-nc-nd/4.0/
• Description: The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
• Licensing start date: 02.12.2019

Secondary language

• Language: English
• Title: Food irradiation - a contribution to safer food or grounds for alarm?

Abstract

A recent addition to food preservation technologies is the use of ionizing radiation, which has some distinct advantages over conventional methods. With irradiation, foods can be treated after packaging, thus eliminating postprocessing contamination. In addition, foods are preserved in a fresh state and can be kept longer without noticeable loss of quality. Food irradiation leaves no residues, and the changes in the nutritional value due to irradiation are comparable with those produced by other processes. Irradiation is the process of applying high energy to a material, such as food, to sterilize or extend its value by killing microorganisms, insects and other pests residing in it. Sources of ionizing radiation that have been used include gamma rays, electron beams and X-rays. Despite the fact that the method is widely known, consumers refuse to accept it. Rejection of foodstuff treated with irradiation derives from lack of understanding and lack of knowledge as well.

• Keywords: food irradiation, food safety, legislation