Tasted sashimi sashimi no one its unique delicious taste of leave deep impression. However, food of parasites and pathogens make know health knowledge and people talk about "students" pale, to completely solve the food source pathogenic microorganism effect, under the conditions of the modern science and technology, the best magic weapon when pushing the irradiation treatment of food. Radiation for the vast number of consumers is both unfamiliar and familiar with the word. Market in the 1980s with irradiated mushrooms sold, but in the early 1960s abroad started by irradiation treatment of potato and wheat to suppress it sprout mildew and prolong its storage time. The RS SA, which has been raging in the near future, gave a profound lesson.

What will happen to the food? After the irradiation of food physical and chemical properties change depending on the irradiation intensity and the composition of food irradiation. Food ingredients to receive the radiation can after the breaking of chemical bonds and all kinds of ionic groups, these groups between components and other chemical components, and further a chain reaction, a variety of new chemical substances, and almost all new substances are human food in general is not of irradiated foods on human health have any form of harm. Irradiated food holds nearly all of the nutrients in the food. Inspection found before and after the disposal of irradiated food protein, amino acid, fatty acid and sugar content is almost constant low temperature and good packing case, irradiation of food in B vitamins, ascorbic acid and ascorbic acid salt, fat soluble little destruction of vitamin AD and so on. Tocopherol and selenium easy failure of cooking, frying and other cooking process, irradiation after disposal deposit rate can be as high as 90%. The body's absorption rate of iron in irradiated meat is far higher than that in the practice of cooking. Country from the mid-1980s began to make a series of irradiated food hygiene standards, including garlic, peanut, apple, braised chicken, cooked meat products, pollen, pork and other. Scope of application of food irradiation in the narrow, such as the scope of irradiated pork Trichinella spiralis pork, rather than the provisions of all pork all available irradiation disposal; cooked meat only binding hoof, brisket etc.. Last year, the U. S. Food and Drug Administration Regulations for beef irradiation dose to 7000 gray, according to the disposal of the dose of meat, you can direct consumption of the American diet structure is due to the typical Western style meat, especially red meat based, the federal regulations undoubtedly to the world declared human fully entered the era of treatment of food irradiation technology. Although food irradiation is Gabriel and no harm, but consumers the attitude is still very ambiguous, because irradiation in the minds of people very easily and the atomic bomb "mushroom cloud" to; at the same time, after the disposal of irradiated food prices to slightly higher than no treatment. With the in-depth understanding of the mass of irradiated food safety and nutrition, will slowly into the tens of thousands of households, as Pasteur invented at the beginning of the milk pasteurization method by wide boycott of popular opinion as, and now all over the world are in drinking it

Friend, when you hotel restaurant dining, if discover some diners gobbling up the bloody steak, please do not surprised or admire him for his courage. The mouth of the meat and brown beef on your plate and the biggest difference is the color, the second is the rich flavor than you. Hobby students eating friends, if you eat lobster, fish is treated with irradiation technology is no longer superstitious mustard, red wine out of thin air sterilization of the force. Eat "and" raw "let you enter a new diet new realm, at the same time, will greatly enhance the body's health.

For example: Global chicken in food bags marked with a label irradiation