Analytical procedures to identify foods that have been treated with ionizing radiation
- FDA, Washington, DC (United States)
Foods can be treated with ionizing radiation to reduce microbial infection and insect infestations, inhibit sprouting, and delay 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 U.S. Food and Drug Administration (FDA) 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. Often, the irradiated product may be chemically and/or microbiologically {open_quotes}safer{close_quotes} than the nonirradiated product. An area of great interest in the last several years has been the development of analytical techniques to monitor foods that have been treated with ionizing radiation. A method for the identification of irradiated foods will help to foster compliance with labeling regulations, strengthen national and international regulations for the irradiation of specific foods, and enhance consumer confidence in the safety of food commodities that have been treated with ionizing radiation.
- OSTI ID:
- 88940
- Report Number(s):
- CONF-941102-; ISSN 0003-018X; TRN: 95:004215-0004
- Journal Information:
- Transactions of the American Nuclear Society, Vol. 71; Conference: Winter meeting of the American Nuclear Society (ANS), Washington, DC (United States), 13-18 Nov 1994; Other Information: PBD: 1994
- Country of Publication:
- United States
- Language:
- English
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