Ionising and non ionising radiation

• Articles & Issues • Current Issue • Previous Issues • Published Ahead-of-Print • ORS • Collections • Environmental and Radon • External Dosimetry • Highly Cited Content • Homeland Security and Emergency Response • Internal Dosimetry • Medical Countermeasures Against Radiological Threats • Medical Health Physics • Nonionizing Radiation • Operational Health Physics • Press Releases • Radiation Biology/Epidemiology • Videos • For Authors • Submit a Manuscript • Information for Authors • Language Editing Services • Author Permissions • Journal Info • About the Journal • Editorial Board • Affiliated Society • Advertising • Open Access • Subscription Services • Reprints • Rights and Permissions 1ICNIRP, c/o BfS, Ingolstaedter Landstr 1, 85764, Oberschleissheim, Germany. The International Commission on Non-Ionizing Radiation Protection (ICNIRP) collaborators are listed in the Acknowledgement section. ICNIRP receives funds from public and non-commercial bodies only. All information concerning the support received by ICNIRP throughout the years is available at For correspondence contact: Gunde Ziegelberger, ICNIRP, Ingolstaedter Landstr. 1, 85764 Oberschleissheim, Germany, or email at [emailprotected]. ( Manuscript accepted 4 December 2019) This is an open-access article distributed under the terms of the In this statement, the International Commission on Non-Ionizing Radiation Protection (ICNIRP) presents its principles for protection against adverse health effects from exposure...

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Conclusions Studies have revealed the positive effects of irradiation on physical and nutritional properties of different fruits and vegetables followed by significant reduction in during storage. Food irradiation can be seen as a promising, safe and well-established technology but still underutilized at large scale. The buying behaviour of consumers poses a significant challenge with innovating food processing technologies like food irradiation. Thus, on the basis of the current review, scientific proofs of irradiated food safety is still needed and work needs to be accomplished to increase technological appeal for food safety. Data collected from existing studies revealed that UV-C has the potential to be proved better than other preservation techniques at an acceptable dose that can be helpful in maintaining the desirable quality, enhancing the Introduction New food technologies are a strong way to avoid worldwide food borne outbreaks that have caused major disruptions to society's health and economic systems. The key causes of these food borne diseases are post-harvest losses and microbial contamination, because processors struggle to prolong their shelf life and make them available mainly in the off-season for future use (Wakholi et al., 2015). The World Health Organization estimates that 600 million people around the world will be ill from food use and death rates of some 42 000 per year (WHO, 2015). In addition, almost 25% of food losses are caused by spoilage after...

Main navigation • Open Events × Close Events • • • • • Open Projects × Close Projects • • • • • • Open Educational Resources × Close Educational Resources • • • • • • • Open Professional Learning × Close Professional Learning • • • • • Open Volunteer × Close Volunteer • • • • • Open Support Us × Close Support Us • • • • • Open About Us × Close About Us • • • • • • • • Search Radiation is a type of energy that can travel through space. Sometimes it travels in the form of a wave. That’s called electromagnetic radiation. Sometimes, it travels as a beam of fast-moving particles. That’s called particle radiation. Radiation is all around you! And it’s been there all your life. What is electromagnetic radiation? Electromagnetic radiation (EMR) consists of waves. The waves contain electric and magnetic energy. The electromagnetic spectrum (EMS) includes different types of energy waves. At one end of the spectrum, there are very low energy waves. Radio waves are an example of low energy waves. At the other end of the spectrum, there are very high energy waves. Gamma rays are an example of high energy waves. The electromagnetic spectrum. High-energy gamma rays are on the far left and low-energy radio waves are on the far right (Let's Talk Science using an image by Inductiveload [CC BY-SA 3.0] via Frequency and wavelength are used to describe EMR. Frequency refers to the number of waves per second. Wavelength refers to the distance between two adjacent wave peaks. The higher a wave’s...