transcription, транскрипция: [ ɪˌreɪdɪˈeɪʃən ]
noun (Environment) (Health and Fitness) (Lifestyle and Leisure) The treatment of food with a small dose of radiation (in the form of gamma rays) as a means of arresting the development of bacteria and so extending the food's shelf-life. (Frequently in the longer form food irradiation.) Etymology: A specialized application of the standard sense of irradiation, 'the process of irradiating'. History and Usage: The technique of irradiation for preserving food is not new (it was discovered in the fifties), but the sale of irradiated food was the subject of considerable debate in the second half of the eighties, bringing the already emotionally-loaded words irradiation and irradiated into the public eye. 'Now we've got irradiation to worry about, too,' points out Francesca Annis, shaking her head in disbelief that later this year it will become legal to 'zap' food with radiation, to kill off bacteria and prolong its safe shelf life. 'But nobody knows what the long term risks of eating irradiated food will be.' She Oct. 1989, p. 18 See also Dutching