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POSSIBLE APPLICATIONS TO FOOD OF IONIZING AND NONIONIZING RADIATIONS

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Goldblith, Samuel A. · 1967

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1967 research showed microwave radiation could sterilize food by destroying organisms, demonstrating EMF's biological effects decades before health concerns emerged.

Plain English Summary

Summary written for general audiences

This 1967 technical review examined how both ionizing radiation and microwave energy could be used to preserve foods like seafood, produce, and grains. Researchers found that relatively low doses of radiation (under 500,000 rad) combined with refrigeration could extend shelf life by destroying spoilage organisms while keeping food safe.

Why This Matters

This historical study reveals how microwave technology was being explored for food preservation decades before we understood EMF health implications. While the radiation doses used for food sterilization (up to 1 million rad) are vastly higher than what we encounter from everyday devices, it demonstrates the long industrial history of using electromagnetic energy to alter biological systems. The science shows that even in 1967, researchers recognized radiation's power to destroy living organisms at the cellular level. What this means for you: if radiation can systematically eliminate bacteria and extend food shelf life, we should take seriously the potential for lower-level EMF exposures from our devices to affect our own biological processes over time.

Exposure Information

Specific exposure levels were not quantified in this study.

Cite This Study
Goldblith, Samuel A. (1967). POSSIBLE APPLICATIONS TO FOOD OF IONIZING AND NONIONIZING RADIATIONS.
Show BibTeX
@article{possible_applications_to_food_of_ionizing_and_nonionizing_radiations_g7053,
  author = {Goldblith and Samuel A.},
  title = {POSSIBLE APPLICATIONS TO FOOD OF IONIZING AND NONIONIZING RADIATIONS},
  year = {1967},
  
  
}

Quick Questions About This Study

Researchers used doses up to 1 million rad, but typically less than 500,000 rad. These extremely high doses were necessary to destroy spoilage bacteria and extend shelf life when combined with refrigerated storage.
Scientists tested seafood like haddock, cod, shrimp, and lobster, plus vegetables including tomatoes and strawberries, fruits like bananas and papayas, poultry, eggs, grains, and potatoes for radiation preservation.
The process destroyed bulk spoilage organisms with radiation doses, while remaining spore-forming bacteria were inhibited from germinating by storing foods at refrigerator temperatures just above freezing (32-35°F).
Radiation alone wasn't enough - it destroyed most spoilage bacteria but left hardy spores intact. Refrigeration prevented these surviving spores from germinating, creating a dual preservation system.
The technology allowed fresh seafood to be distributed to inland areas and extended shelf life in coastal regions, improving economics through reduced spoilage and longer refrigerator storage times.