Irradiation Improves Safety of Food Supply, Report Notes

Food irradiation is a proven, beneficial method of improving the safety of the food supply and poses no human health threat.
This, according to the latest Scientific Status Summary Irradiation and Food Safety, published by the not-for-profit Institute of Food Technologists and included in a recent issue of Food Technology magazine.

The report specifically addresses and counters what it describes as misleading claims that irradiation produces worrisome carcinogenic byproducts, is harmful to the environment, substantially reduces food macro- and micro-nutrients or that it use allows for sloppy practices elsewhere in the food processing line. The summary supports the use of this technology as a means to inactivate pathogens, maintain quality and increase shelf life as part of an effective overall food processing management system.

The report calls for further research to focus on: pathogen reduction prot9ocols allowing for standards in pathogen control levels; inactivation of viruses in ready-to-eat foods and minimally processed fruits and vegetables; irradiating packaged meals; packaging advancements affecting sensory attributes and more.

Approved for use since 1963 to control mold and insect infestation in wheat and to inhibit growth of sprouts on potatoes, irradiation is also used today on fruits, vegetables, meats, poultry and seafood to delay ripening and control microbiological pathogens.
For more information, check Food Technology online at www.ift.org/foodtechnology. This and other recent IFT Scientific Status Summaries also can be accessed directly via the Web at www.ift.org/science.

© 2005 Columbia Publishing