is a form of food irradiation
which applies a dose of ionizing radiation
sufficient to reduce the number and activity of viable microorganisms
to such an extent that very few, if any, are detectable in the treated food by any recognized method (viruses
being excepted). No microbial
spoilage or toxicity
should become detectable in a food so treated, regardless of the conditions under which it is stored, provided the packaging remains undamaged. The required dose is usually in the range of 25-45 kiloGrays
Radappertization is derived from the combination of radiation and Appert, the name of the French scientist and engineer who invented sterilized food for the troops of Napoleon.