radicidationn.

Brit.

/ˌradᵻsʌɪˈdeɪʃn/, U.S.

/ˌrɛɪdᵻsəˈdeɪʃ(ə)n/,

/ˌrædᵻsəˈdeɪʃ(ə)n/

Origin: A borrowing from Latin, combined with an English element. Etymons: Latin radiāre , occīdere , -ation suffix.

Etymology: < classical Latin radiāre radiate v. + -cīd- (in classical Latin occīdere occide v.) + -ation suffix (see quot. 1964). Compare radappertization n., radurization n.

Manufacturing Technology.

The treatment of food with ionizing radiation in doses sufficient to reduce the number of viable pathogenic microorganisms to an undetectable level.The dose of radiation used is typically 3 to 10 kilograys (cf. radappertization n., radurization n.).

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preserving or pickling > [noun] > preserving by radiation treatment

irradiation1954

radiosterilization1954

radio-pasteurization1956

radappertization1964

radicidation1964

radurization1964

1964 H. E. Goresline et al. in Nature 17 Oct. 237/2 Type II is the application to foods of doses of ionizing radiation sufficient to reduce the number of viable specific non-spore-forming pathogenic micro-organisms (other than viruses) so that none is detectable in the treated food by any standard method... The following are the names we suggest for these types of treatment:... Type II, radicidation.

1973 N. F. Lewis et al. in Radiation Preservation of Food (Internat. Atomic Energy Agency, Vienna) 203 ‘Radicidation’ is synonymous with a ‘bactericidal’ effect of radiation where a specific pathogenic species is eliminated. Thus, when the process is used solely for destroying enteropathogenic and enterotoxinogenic organisms belonging to the genus Salmonella, it is referred to as ‘Salmonella radicidation’.

2001 Food Chem. 75 174/1 A trained taste panel gave high score for irradiated meat products with 4 kGy in terms of odour, colour and texture, so 4 kGy was conceded to be an optimum radicidation dose for meat products.

This entry has been updated (OED Third Edition, June 2008; most recently modified version published online March 2022).

单词	radicidation
释义	radicidationn. Brit. /ˌradᵻsʌɪˈdeɪʃn/, U.S. /ˌrɛɪdᵻsəˈdeɪʃ(ə)n/, /ˌrædᵻsəˈdeɪʃ(ə)n/ Origin: A borrowing from Latin, combined with an English element. Etymons: Latin radiāre , occīdere , -ation suffix. Etymology: < classical Latin radiāre radiate v. + -cīd- (in classical Latin occīdere occide v.) + -ation suffix (see quot. 1964). Compare radappertization n., radurization n. Manufacturing Technology. The treatment of food with ionizing radiation in doses sufficient to reduce the number of viable pathogenic microorganisms to an undetectable level.The dose of radiation used is typically 3 to 10 kilograys (cf. radappertization n., radurization n.). ΘΚΠ the world > food and drink > food > food manufacture and preparation > preserving or pickling > [noun] > preserving by radiation treatment irradiation1954 radiosterilization1954 radio-pasteurization1956 radappertization1964 radicidation1964 radurization1964 1964 H. E. Goresline et al. in Nature 17 Oct. 237/2 Type II is the application to foods of doses of ionizing radiation sufficient to reduce the number of viable specific non-spore-forming pathogenic micro-organisms (other than viruses) so that none is detectable in the treated food by any standard method... The following are the names we suggest for these types of treatment:... Type II, radicidation. 1973 N. F. Lewis et al. in Radiation Preservation of Food (Internat. Atomic Energy Agency, Vienna) 203 ‘Radicidation’ is synonymous with a ‘bactericidal’ effect of radiation where a specific pathogenic species is eliminated. Thus, when the process is used solely for destroying enteropathogenic and enterotoxinogenic organisms belonging to the genus Salmonella, it is referred to as ‘Salmonella radicidation’. 2001 Food Chem. 75 174/1 A trained taste panel gave high score for irradiated meat products with 4 kGy in terms of odour, colour and texture, so 4 kGy was conceded to be an optimum radicidation dose for meat products. This entry has been updated (OED Third Edition, June 2008; most recently modified version published online March 2022). < n.1964
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