This is because some micro-organisms and spores are particularly resistant to radiation. They include the most serious food poisoning micro-organism, Clostridium, botulinum.

这是因为一些微生物和孢子对辐照有特别强的抵抗,这些微生物中包括对食物最具毒害性的微生物――肉毒梭菌及腊肠毒菌。

属类：化学及生命科学-化学-

Thus, at the irradiation doses likely to be permitted most irradiated food will not be sterile and will continue to spoil.

因此,在可允许的辐照剂量下,大多数被辐照的食物仍不能被完全灭菌并会继续腐坏。

属类：化学及生命科学-化学-

It must therefore be stored as fresh food. However it will be potentially safer and will usually keep longer.

因此,食物应趁其新鲜时就加以储存。但是,(与不加处理相比,)辐照食物还是更安全并且能保存得更长久。

属类：化学及生命科学-化学-

There are a number of concerns regarding the safety of irradiation. In the first place many members of the public are ill informed about the nature of radioactivity and are unsure if food which has been irradiated may itself be made radioactive.

人们很关注辐照的安全性。首先,许多公众在对放射性的本质的认识上被误导了并且怀疑经过辐照处理的食物本身可能具有了放射性。

属类：化学及生命科学-化学-

There is also the possibility that the unusual chemical reactions that occur during irradiation may lead to the formation of chemicals that may be harmful to humans.

还有一种可能性就是在辐照过程会发生异常的化学反应,这些化学反应可能会形成对人类有害的化学物质。

属类：化学及生命科学-化学-

Concern has also been expressed about the possible loss of nutritional value of some irradiated foods.

另一种顾虑是怀疑一些经辐照处理的食品的营养价值可能会降低。

属类：化学及生命科学-化学-

Finally it has been suggested that the small numbers of micro-organisms that do survive irradiation might in time mutate to resistant forms and so pose greater hazards to food safety.

最后一种顾虑认为,少数在辐照后存活下来的微生物可能会及时转变为具有抵抗辐照的形式并对食品的安全构成更大的危害。

属类：化学及生命科学-化学-

The World Health Organization (WHO)has concluded that foods irradiated up to an overall average dose of 10 KGy (Kilogray)are nutritionally sound and safe for human consumption.

世界卫生组织已经得出结论:对人类的消费而言,经平均剂量不超过10千居里辐照的食品在营养上是正常和安全的。

属类：化学及生命科学-化学-

When foods are irradiated at the maximum levels recommended by the WHO, vitamins B1, B6 ,C and to a less significant extent A and E, may be partially destroyed.

当食品在世界卫生组织推荐的最大剂量下被辐照时,维生素B1、B6、C、A以及E可能会被部分破坏,其中维生素A及E的被破坏程度较小。

属类：化学及生命科学-化学-

The effects are highly variable from food to food and it is common to encounter serious disagreements between investigators considering the same foods.

这些维生素的损失程度因食品的不同而存在较大差异,而且在对同一食品进行研究的学者中也常有严重的分歧。

属类：化学及生命科学-化学-

One obvious problem is the loss of vitamin C from potato, over and above that lost in subsequent cooking. Potato is an important source of vitamin C in the British diet although the vitamin is also obtained from other fruits and vegetables.

一个明显的问题是土豆中的维生素C在辐照中的损失以及在随后进行的烹饪中的损失。而土豆是英国人饮食中维生素C的重要来源,虽然他们也从其它水果与蔬菜中获取维生素C。

属类：化学及生命科学-化学-

In some special instances where the vitamin C is lost (e.g. the irradiation of fruit juices)the loss may be allowed for by fortification with the vitamin.

在一些特殊的情况下,例如对果汁的辐照,这种维生素C的损失可通过添加维生素C来弥补。

属类：化学及生命科学-化学-

As far as is known vitamin C is not converted to substances which may prove harmful to man but the entire range of substances to which vitamins are converted has not yet to be identified.

就目前所知,维生素C经辐照后不会转变成一些可以证明是对人类有害的物质,但是,由各种维生素转变而成的所有物质仍然未被完全鉴定清楚。

属类：化学及生命科学-化学-

It should be noted that food irradiation is not the only way in which nutrients such as vitamins B1 and C may be destroyed.

应该注意,辐照食物并不是唯一可能会破坏如维生素B1和C等营养的方法。

属类：化学及生命科学-化学-

For example it is well known that cooking vegetables in water leads to the loss of these vitamins as a result of the heat treatment and their solubility in the water used for cooking.

例如,众所周知,在水中煮蔬菜会导致这些维生素的损失,这是由于烹调时的热处理及这些维生素在烹饪用水中有一定溶解度的结果。

属类：化学及生命科学-化学-

The substances to which vitamins are converted as a result of irradiation or such thermal treatments are generally unknown.

维生素经辐照或这种热处理后究竟变成了一些什么物质通常还是末知的。

属类：化学及生命科学-化学-

The way in which irradiated food spoils is likely to be different from the way fresh food spoils because the populations of micro-organisms are modified by irradiation.

辐照食物变质的方式,很可能与新鲜食物变质的方式不同,这是因为辐照减少了食品中微生物的种类及数量。

属类：化学及生命科学-化学-

Thus micro-organisms which are normally suppressed by others present in fresh foods may flourish once their competitors have been destroyed by irradiation.

因此,一些在正常情况下被其它存在于新鲜食物中的微生物所抑制的微生物,一旦它们的竞争对手被辐照所消灭,就可能迅速繁殖。

属类：化学及生命科学-化学-

However the same consideration applies to the use of conventional methods of food preservation such as heat or chemical food preservatives.

然而,同样的情况在加热或使用化学防腐剂等其它常规的食物保鲜法中也存在。

属类：化学及生命科学-化学-

There is no evidence so far to suggest that micro-organisms which survive the irradiation process undergo mutations to form radiation-resistant species that are more dangerous to human health.

到目前为止,还没有证据证明,在辐照过程中存活下来的微生物会转变成耐辐照并对人类的健康更危险的变种。

属类：化学及生命科学-化学-