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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FRESH AND MINIMALLY PROCESSED PRODUCE AND SOLID PLANT-DERIVED FOODS

Location: Food Safety and Intervention Technologies

Title: Food irradiation: regulations and acceptance

Author
item NIEMIRA, BRENDAN

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: September 20, 2009
Publication Date: October 14, 2009
Citation: Niemira,B. 2009. Food irradiation regulations and acceptance [abstract].2009 Beijing International Conference on Non-Thermal Processing Technologies. Beijing,China. p.1.

Technical Abstract: Food irradiation is an effective technology for reducing harmful pathogens and insect pests on meats, poultry, seafood and fruits and vegetables. Although it is one of the most extensively researched nonthermal food processing technologies, its commercial adoption remains relatively limited. Regulators, food processors and consumers need accurate information about food irradiation to make appropriate decisions. This presentation will describe the technological basis of food irradiation using the three major systems: electron beams, X-rays and gamma rays. The efficacy of food irradiation for food safety and phytosanitary purposes will be described. The status of food irradiation regulations in the U.S. and in select other nations will be presented. Finally, consumer acceptance issues will be highlighted, along with specific topics for potential future research related to food irradiation. This data in this presentation will support science-based decisions in the arenas of regulations, commercial applications and consumer acceptance.

Last Modified: 8/19/2014
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