Food irradiation: Key research needs
- Food and Drug Administration, Washington, DC (United States)
Treatment of foods with ionizing radiation reduces microbial infection and insect infestations, inhibits sprouting, and delays maturation, thereby extending the shelf life of foods. The treatment of different types of foods with ionizing radiation for specific purposes is accepted in several countries, although it is prohibited in others. The US Food and Drug Administration has established regulations to allow the treatment of several different foods with ionizing radiation and has received petitions for the approval of radiation treatment of additional foods. When carried out according to established good manufacturing practices, food irradiation yields safe, wholesome foods. The irradiated product may be often chemically or microbiologically [open quotes]safer[close quotes] than the nonirradiated product. This paper presents several areas of scientific research in which more information would facilitate the expansion of this technology and points out major areas of concern. The question of the public acceptance of foods that have been treated with ionizing radiation is discussed only briefly in order to make the presentation complete.
- OSTI ID:
- 5694888
- Report Number(s):
- CONF-930601-; CODEN: TANSAO
- Journal Information:
- Transactions of the American Nuclear Society; (United States), Vol. 68; Conference: American Nuclear Society (ANS) annual meeting, San Diego, CA (United States), 20-24 Jun 1993; ISSN 0003-018X
- Country of Publication:
- United States
- Language:
- English
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