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Irradiation of food involves exposing it to controlled levels of ionizing radiation, which effectively kills bacteria, parasites, and other pathogens that can cause foodborne illnesses. This process also helps to slow down the ripening and spoilage of food, extending its shelf life. By reducing microbial load and inhibiting spoilage, food irradiation enhances food safety and reduces waste. Additionally, the method is considered safe and is endorsed by various health organizations when applied correctly.

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2d ago

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Why is some meat cryovac packed?

Some meats are cryovac packed to keep harmful bacteria & pathogens out to prevent the meat from spoiling.


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Food can be preserved by putting into sealed cans. Or frozen, or kept cool in a refrigerator. Vacuum packing, freeze drying, salting, air or oven drying, pickling in vinegar, can also be used.


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Mucus, produced by the body's mucous membranes, is a sticky substance that can trap microbes like bacteria and viruses. This helps to prevent harmful pathogens from entering and infecting the body.


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