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.
食品辐照
自辐照技术在20世纪90年代商业化应用以来，食品辐照已成为中国食品加工中不可或缺的高新技术，为丰富加工食品种类，保障食品安全作出了巨大贡献。中国已构建了包括卫生标准、工艺标准和鉴定标准的辐照食品标准体系，并于近年修订了《食品安全国家标准食品辐照加工卫生规范》和4个辐照食品鉴定检测方法国家标准。在早期采用γ辐照装置进行食品辐照加工的基础上，随着电子加速器设备生产技术的突破，电子束辐照技术在食品加工中占据越来越重要的地位。目前中国辐照食品以国内消费为主，主要产品有香辛料、脱水蔬菜和泡椒类食品等，辐照食品的产量占全球总量的1/3以上。
