Radicidation is a specific case of food irradiation where the dose of ionizing radiation applied to the food is sufficient to reduce the number of viable specific non-spore-forming pathogenic bacteria to such a level that none are detectable when the treated food is examined by any recognized method. The required dose is in the range of 2 - 8 kGy....
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http://en.wikipedia.org/wiki/Radicidation
(from the article `food preservation`) ...a dose in the range of 20 to 30 kilograys, necessary to sterilize a food product. Radurization is a dose of 1 to 10 kilograys, that, like ...
Found on
http://www.britannica.com/eb/a-z/r/3
No exact match found.
