Cesium 137 dating

It alters the odour, colour, texture and even taste of many meats and vegetables, even to just a slight degree, while also affecting the flavour of dairy products and softening the tissue of fruits such as nectarines and peaches.In terms of nutritional quality, irradiation also affects vitamin levels.The practice also tends to hurt local production and small farmers while benefiting multinational corporations, as long-lasting, irradiated food can be shipped further, even if it’s inferior in taste and nutrition.The fact that it travels longer distances means increases in air pollution and greenhouse gas emissions, which in turn contribute to global warming.Additionally, critics point to the creation of radiolytic products unique to irradiated foods, called unique radiolytic products (URP’s).In particular, 2-alkylcyclobutanone (2-ACB) and 2-dodecylcyclobutanone (2-DCB) are produced only in irradiated fatty foods. ), these URP’s may exhibit toxicity and promote tumours.

Continual consumption of nutrient-depleted foods can result in nutritional deficiencies.

Another concern is that irradiation can kill bacteria that produce warning smells in spoiled food, thus tricking consumers into thinking food is safe to eat.

Also on the subject of masking other problems, irradiation doesn’t sufficiently clean up foods contaminated by unhygienic production lines (this includes fecal contamination), or those rife with pesticides, antibiotics, hormones and other agrichemicals.

The US irradiates minimally processed foods including beef, pork, poultry, seafood, eggs, fruits and vegetables, sprouting seeds, spices and seasonings.

In Canada, it’s wheat, potatoes, onions, spices and seasonings, while .

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