Food Safety
Irradiation Improves Safety of Food Supply, Report Notes
Fresh Cut
February 2005
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
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