You need JavaScript to view this

Public health aspects of food irradiation

Abstract

Post-harvest losses due to sprouting, insect infestation and spoilage by microorganisms is a serious problem in many countries and commonly aggravates the problem of food shortages. In addition, many developing countries also depend largely on agricultural produce, such as grain, tuber and tropical fruit, as major export crops to earn foreign exchange. The use of ionizing radiation as an effective means of disinfecting and/or prolonging the self-life of several food products has been well documented in a number of developing countries. The World health organization (WHO) encourages its Member States to consider all measures to eliminate or reduce food borne pathogens in food and improve their supplies of safe and nutritious food. In regard to its contribution to food safety, food irradiation may be one of the most significant contributions to public health to be made by food science and technology since the introduction of pasteurization. Because the promotion of a safe, nutritious and adequate food supply is an essential component of its primary health care strategy, WHO is concerned that the unwarranted rejection or limitation of this process may endanger public health and deprive consumers of the choice of foods processed for safety. (Author)
Authors:
Kaferstein, F [1] 
  1. Director, Programme of Food Safety and Food Aid, WHO, CH-1211, Geneva 27, (Switzerland)
Publication Date:
Dec 31, 1997
Product Type:
Conference
Report Number:
INIS-MX-121; CONF-9710315-
Reference Number:
SCA: 290600; PA: AIX-30:031630; EDB-99:095750; SN: 99002117790
Resource Relation:
Conference: 2. National seminar on acceptance and trade of irradiated foods, Toluca (Mexico), 27-29 Oct 1997; Other Information: PBD: 1997; Related Information: Is Part Of 2. National Seminar on Acceptance and Trade of Irradiated Foods. Proceedings; PB: 152 p.; 2. Seminario Nacional Aceptacion y Comercio de Alimentos Irradiados. Memorias
Subject:
29 ENERGY PLANNING AND POLICY; AVAILABILITY; ENTERITIS; HEALTH HAZARDS; INFECTIOUS DISEASES; PASTEURIZATION; PATHOGENS; PUBLIC HEALTH; PUBLIC OPINION; RADIATION DOSES; RADICIDATION; RADIOPRESERVATION; TYPHOID; WHO
OSTI ID:
689561
Research Organizations:
Instituto Nacional de Investigaciones Nucleares (Mexico)
Country of Origin:
Mexico
Language:
English
Other Identifying Numbers:
Other: ON: DE99626784; TRN: MX9900099031630
Availability:
INIS; OSTI as DE99626784
Submitting Site:
MXN
Size:
pp. 9-18
Announcement Date:

Citation Formats

Kaferstein, F. Public health aspects of food irradiation. Mexico: N. p., 1997. Web.
Kaferstein, F. Public health aspects of food irradiation. Mexico.
Kaferstein, F. 1997. "Public health aspects of food irradiation." Mexico.
@misc{etde_689561,
title = {Public health aspects of food irradiation}
author = {Kaferstein, F}
abstractNote = {Post-harvest losses due to sprouting, insect infestation and spoilage by microorganisms is a serious problem in many countries and commonly aggravates the problem of food shortages. In addition, many developing countries also depend largely on agricultural produce, such as grain, tuber and tropical fruit, as major export crops to earn foreign exchange. The use of ionizing radiation as an effective means of disinfecting and/or prolonging the self-life of several food products has been well documented in a number of developing countries. The World health organization (WHO) encourages its Member States to consider all measures to eliminate or reduce food borne pathogens in food and improve their supplies of safe and nutritious food. In regard to its contribution to food safety, food irradiation may be one of the most significant contributions to public health to be made by food science and technology since the introduction of pasteurization. Because the promotion of a safe, nutritious and adequate food supply is an essential component of its primary health care strategy, WHO is concerned that the unwarranted rejection or limitation of this process may endanger public health and deprive consumers of the choice of foods processed for safety. (Author)}
place = {Mexico}
year = {1997}
month = {Dec}
}