Food irradiation: The past fifty years as prologue to tomorrow

Journal Article · Sat Jul 01 00:00:00 EDT 1989 · Food Technology; (USA)

OSTI ID:6808724

Urbain, W M ^[1]

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1. Michigan State Univ., East Lansing (USA)

Food Irradiation is a process ready for use. Backing that statement are more than four decades of research and development that have provided the extensive knowledge necessary to proceed confidently with its utilization. Research done since 1943 has demonstrated that treating foods with irradiation can provide considerable advantages: preserves foods; decontaminates food; controls maturation; alters chemical composition for quality improvement; produces no toxic residues in foods; maintains full nutritive value of foods; and maintains sensory quality. Yet, despite government approval, the United States food industry has not made a significant use of food irradiation. This article also discusses government actions that have affirmed its safety and utility.

• OSTI ID: 6808724
• Journal Information: Food Technology; (USA), Vol. 43:7; ISSN 0015-6639
• Country of Publication: United States
• Language: English

Related Subjects

60 APPLIED LIFE SCIENCES
FOOD
RADICIDATION
COMMERCIALIZATION
CONSTRAINTS
FAILURES
FOOD INDUSTRY
FOOD PROCESSING
RADIATION PROTECTION
INDUSTRY
IRRADIATION
PASTEURIZATION
PROCESSING
553004* - Agriculture & Food Technology- Food Protection & Preservation- (1987-)