Food irradiation: is it an alternative to chemical preservatives?

Generalizations about effects of irradiation may be misleading if the dose and commodities are not specified. Irradiation could be used for inhibition of sprouting, disinfestation, destruction of parasites in meat, to delay maturation of fruit and for pasteurization and sterilization. In some applic...

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Bibliographic Details
Published inFood additives and contaminants Vol. 9; no. 5; pp. 409 - 416
Main Author Diehl, J.F
Format Journal Article
LanguageEnglish
Published England 01.09.1992
Subjects
agricultural law
antimicrobial agents
chemical preservation
consumer information
Food - standards
food irradiation
Food Irradiation - adverse effects
food misinformation
food preservation
Food Preservatives
food safety
food sanitation
Humans
laws and regulations
literature reviews
nutrient retention
Nutritive Value
Public Opinion
Online AccessGet more information

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Summary:Generalizations about effects of irradiation may be misleading if the dose and commodities are not specified. Irradiation could be used for inhibition of sprouting, disinfestation, destruction of parasites in meat, to delay maturation of fruit and for pasteurization and sterilization. In some applications it could replace chemical sprout inhibitors, fumigants and chemical preservatives; in other cases it may have unique advantages e.g. in eradication of non-spore-forming pathogens in dry or frozen foods. Toxicological and nutritional evaluation has repeatedly confirmed the safety of irradiated foods. Effects on nutritional quality are frequently comparable with heat treatment and sometimes more conservative, particularly if oxygen is excluded. While food irradiation could be an alternative to chemical preservatives, misinformation has led to uncertainties as to its future.
ISSN:0265-203X
1464-5122
DOI:10.1080/02652039209374092