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Title: Current status and regulation of food irradiation

Conference ·
OSTI ID:5131868

It is estimated by the Food and Agricultural Organization (FAO) of the United Nations that 25 to 35 percent of world food production is lost through natural causes such a pests, microbes, and insects. In the ASEAN countries alone, postharvest losses of cereals are estimated at 30 percent, fruits and vegetables at 20 to 40 percent, and up to 50 percent for fish. Some products in Africa suffer postharvest losses as high as 50 percent. One of the best responses to the problem of world hunger is preservation of what has already been grown. If postharvest losses worldwide could be minimized, food supply gains could be made without allocation of additional resources. The problems of food production, processing and storage require a continuing search for effective, technically and economically feasible alternative methods of food preservation. Food irradiation is not a panacea for this problem, however. Alone, it cannot change conditions or solve the problems of world hunger, but it can become a factor in the improvement of conditions where improved human nutrition is an immediate need. Food irradiation has progressed steadily over the past 40 years in terms of research, development, and legislative or regulatory activities.

OSTI ID:
5131868
Report Number(s):
CONF-870822-; TRN: 88-020399
Resource Relation:
Conference: American Institute of Chemical Engineers summer national meeting, Minneapolis, MN, USA, 16 Aug 1987; Other Information: Technical Paper 29A
Country of Publication:
United States
Language:
English