How Safe is X-ray Inspection of Food? - Free PDF Download - METTLER TOLEDO
White Paper

How Safe is X-ray Inspection of Food? - Free PDF Download

White Paper

White Paper debunks popular myths about x-ray inspection of food

How Safe is X-ray Inspection of Food?
How Safe is X-ray Inspection of Food?

This popular white paper 'How Safe is X-ray Inspection of Food' has been updated and can be downloaded free of charge. It delivers some astonishing facts about this popular choice of product inspection.

Fears about X-ray Inspection of Food
This paper is essential reading for any food manufacturer with reservations about adopting x-ray inspection, especially those concerned about staff objecting to working with x-rays and consumers switching to competing brands.

The paper addresses some key questions for food manufacturers, including:·        

  • Why use x-rays to inspect food?
  • Do x-rays affect the safety, flavour, texture and nutritional value of food?
  • What's the difference between food inspection and food irradiation?
  • What's the difference between x-ray radiation and radioactivity? and
  • How safe are x-ray systems used in the food industry?

X-ray Systems Protect Against Radiation

The word 'radiation' can provoke various reactions and is often misunderstood. Yes people are right to be cautious of radiation but, as this white paper explains, that doesn't mean food manufacturers should be worried about using x-rays for food inspection.

The radiation dose levels used for x-ray inspection in the food industry are extremely low. What's more, the use of x-ray inspection equipment is highly-regulated and modern x-ray systems are designed to provide a perfectly safe working environment for operators.

Rather than radiation, the paper reveals that the real risk to human health comes from physical contaminants. Since x-ray inspection provides unrivalled detection and rejection of metal, glass, mineral stone, calcified bone, and high-density plastics and rubber compounds, it should therefore be regarded as a force for improving food safety and quality, not reducing it.

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