The installation of new and larger desalting plants will in itself require extensive additional oceanographic research. By the nature of their operation these plants will be discharging considerable volumes of heated water with a salt content higher than that of the sea. Throughout the ocean, but particularly in the estuaries, sea life is sensitive to the concentration of ocean salts and temperature. Studies of the effect of such discharges will be an essential part of any large-scale desalination program.
Radiation Preservation of Seafood
The use of nuclear radiation for the preservation of food is a new process of particular importance for seafood. The ocean constitutes the world’s largest source of animal protein food. Yet the harvests of the sea can be stored safely, even with refrigeration, for far shorter periods than can most other foods. In many parts of the world, this tendency to spoil makes fish products available only to people who live near seacoasts.
Many types of seafood, however, when exposed to radiation from radioisotopes or small accelerators, can be stored under normal refrigeration for up to four weeks without deterioration. The process does not alter the appearance or taste of the seafood; it merely destroys bacteria that cause spoilage. This fact holds promise not only for the world’s protein-starved populations, but also for the economic well-being of commercial fishermen, whose markets would be much expanded.
In support of this program, the AEC has built and is operating at Gloucester, Massachusetts, a prototype commercial seafood irradiator plant capable of processing 2000 pounds of seafood an hour. The radiation is supplied by a cobalt-60 source. Private industry is cooperating with the AEC in the evaluation of this facility.[18]
The first shipboard irradiator was on The Delaware, a research fishing vessel. Fish, preserved through irradiation soon after they are caught, have a refrigerated storage life two or three times longer than nonirradiated fish.
The first shipboard irradiator.