Preservation of food by irradiation

Porter, Donna V. (Author)

1986

Abstract -- Introduction -- Scientific and Technical Aspects of Food Irradiation. The Irradiation Process ; Radiolytic Products -- Food Irradiation Research Programs. Department of Defense (DOD) ; Department of Energy (DOE) ; Department of Agriculture (USDA) ; Department of Commerce (DOC) -- International Programs and Regulations. Joint FAO/IAEA/WHO Activities ; Codex Alimentarius Commission ; Other International Activities ; Commercial Experience in Other Countries. U.S. Legislative and Regulatory Activities. Current Regulatory Approvals ; Legislative Activities -- Potential Applications and Uses. Costs of Using Food Irridation ; Control of Insect Infestation ; Other Potential Uses of Low Dose Irradiation -- Risks/Benefits/Safety. Environmental Hazards Associated with Irradiation ; Radioactivity ; Irradiation as a Replacement for Fumigation ; Reduction of Microbiological Load ; Nutritional Aspects ; Toxicological Effects -- Barriers and Problems Related to Acceptance of Irradiated Foods.

The phrase "irradiation of food" refers to the treatment of food with one of several types of radiation processes. This report focuses on only one type of food irradiation -- the process of using ionizing radiation to preserve food. The paper includes a discussion of the technical aspects of irradiation, the potential uses of irradiation for food preservation, and the issues of food safety, wholesomeness and labeling of irradiated foods.

Donna V. Porter, Specialist in Life Sciences, Science Policy Research Division

CRS 86-1046 SPR

"Updated December 1, 1986."

SuDoc # LC 14. 18/3

eng

1986-01-01T00:00:00Z

66 pages

book

text