Many in the food industry believe that an alternative wording, e. In , Congress attempted to resolve this issues in two ways. First, it mandated that the FDA could not require print size on a label statement to be larger than that required for ingredients and second, it directed the FDA to reconsider the label requirement and to seek public comment on possible changes.
The FDA had not in fact mandated a type size but did require a statement that would be "prominent and conspicuous. This leading office for labeling policy has not yet determined whether there will be a change in labeling requirements. Consumer advocacy groups have expressed their perception that consumers do not want irradiated food products Consumer acceptance is based on a complex decision-making process weighing the perceived risks and benefits of food irradiation compared to the existing alternatives.
The acceptance is related to the needs, beliefs and attitudes of the individual consumer and the nature of the economic, political and social environment in which food choices take place Even though the benefits and safety of food irradiation have been scientifically documented, public awareness of such information has been limited.
Consumers consequently reject food irradiation due to consumer confusion over what food irradiation is Lack of knowledge of food irradiation and how it works generates fear that irradiated food is radioactive. Another concern is that irradiated food contains free radicals and radiolytic products. Food and health professionals could take an instrumental role in educating the consumer about the advantages and limitations of food irradiation and thus facilitate consumer acceptance of irradiated food products The advantages of food irradiation process safety, reduction of chemical use, and improved quality and safety of foods over other food preservation techniques such as canning, freezing, or chemical treatment far outweigh the drawbacks - a slight reduction in nutrients vitamins Though the levels of consumer acceptance vary among countries, consumers in North America are rapidly increasing their acceptance of irradiated foods 19 , Consumer education has resulted in an appreciation of the benefits of irradiated foods.
Survey results indicated that consumers develop a positive attitude toward food irradiation after receiving information on product benefits; safety and wholesomeness; environmental safety issues; and endorsement by recognized health authorities.
A positive response to irradiated foods can be enhanced if the consumer is allowed to compare irradiated and nonirradiated foods side by side. Increasing numbers of consumers are willing to purchase irradiated food because they prefer the advantages irradiation processing provides. Further promotion of irradiated food has been achieved by marketing tests in various countries Governmental regulation of irradiation of food varies considerably from country to country.
Where irradiation is permitted, regulations are needed to license the plant, radioactive materials or process; to ensure radiation safety, environmental security, and general health and safety during plant operation; and to provide for safe disposal of any hazardous materials at the end of the operation.
Each country has adopted its own unique approach to the introduction, approval, and regulation of the technology for food production. Although there is an agreement among international committee experts that food is safe and wholesome for consumption after irradiation up to a dose of 10 kGy, there is no approval for irradiation of all foods up to this limit in any country. Most countries approve food irradiation on a case-by-case basis. It is because of this act that the FDA regulates food irradiation as a food additive and not a food process.
Congress explicitly defined a source of radiation as a food additive when it stated that "Sources of radiation including radioactive isotopes, particle accelerators, and X-ray machines intended for use in processing food are included in the term 'food additive' as defined in this legislation.
For clarification, the statute does not define the form of energy or the process as an additive, but rather the equipment used to irradiate the food as it may affect the characteristics of the food. A food additive regulation, in general, may be established or amended in one of two ways: by the FDA's own initiative to propose a regulation, or in response to petitions filed by proponents of an additive's use.
A petition, the more common method of regulatory alteration, is a scientific and legal document that forms the basis for the administrative record under-pinning the Agency's decision. This decision must be based on an explicit, complete, and unassailable record. The record must contain adequate information to demonstrate that the additive is safe under all conditions of use that would be permitted.
When authorized, the regulation is granted generically; anyone can use the additive in conformance with the specified conditions of use permitted under the regulation. The Food Additives Amendment does not exempt the foods that are regulated by other authorities. Meat or meat food products are subject to the Federal Meat Inspection Act. Poultry products are subject to the Poultry Products Inspection Act. Irradiation is one quarantine treatment method that can be used with some foods to protect US agriculture from the import of exotic pests; therefore, such a use must also meet the requirements of APHIS.
At the recent international conference on ensuring the safety and quality of food through radiation processing 22 , it was evident that food irradiation regulations in several countries have been or are being harmonized through compliance with the Codex General Standard for Irradiated Foods and the relevant recommendations of the International Consultative Group on Food Irradiation ICGFI.
The participants of the Conference agreed that national regulations need not stipulate maximum dose limits from a toxicological and nutritional perspective under good manufacturing and irradiation practices. The regulations should focus on the production of microbiologically safe products that meet the stated technical purposes, should provide appropriate flexibility for processors, and should be in conformity with Codex as well as the World Trade Organization WTO agreement on the sanitary and phytosanitary measures.
These measures are required to protect human, animal and plant health and must be based on the standards and recommendations of the recognized international authorities including the Codex Alimentarius Commission. Distinct epidemiological patterns of Norwalk-like virus infection. Hannan, R. Food Investigation Report No. IAEA Food Technology 58 Johnson, Adrienne M.
Food Processing Preservation , 28 , Kilcast D Effects of irradiation on vitamins. Food Chem. Komolprasert, V. Jung H. Han, pp. Koopmans, M. Food Microbiol. McMurray, C. Miller, R. Osterholm, M. New England Journal of Medicine, April 29th. Pszczola, D. Food Technology 46 5 , Food Technology, 51 , Resurreccion, A. Journal of Food Protection, 58 , Satin, M. Schutz, H. Food Technology 43 10 : Scott Smith, J and Suresh Pillai Irradiation and Food Safety.
Food Technology 58 11 Stewart, Eileen M. Biologist 51 1 Part 2. Biologist 51 2 Suresh, D. Tauxe, Robert V. Emerging Infectious Diseases, 7 3 , June Thayer, Donald W. N Engl J Med , HMSO London Guidelines on the Food Control of Irradiation Regulations. Urbain, W. Academic Press Inc. Harcourt Brace Jovanovich Publishers. Journal of Agricultural and Food Chemistry, 56 , Wilkinson, V. Food Irradiation: a reference guide.
Butterworth Heinemann. World Health Organisation Report of the Working Party on Irradiation of Food. Safety and nutritional adequacy of irradiated food WHO,Geneva. High-dose irradiation: Wholesomeness of food irradiated with doses above 10 kGy. Ziebkewicz, Hamilton. Food Protection Trends, 24 10 CDC statement on food irradiation, CEN, FDA statement on food irradiation, IAEA books on food irradiation. ICGFI documents on food irradiation.
International Consultative Group on Food Irradiation. The Institute takes every possible care in compiling, preparing and issuing the information contained in IFST Information Statements, but can accept no liability whatsoever in connection with them.
Nothing in them should be construed as absolving anyone from complying with legal requirements. They are provided for general information and guidance and to express expert professional interpretation and opinion, on important food-related issues.
Skip to main content. Food irradiation. June Irradiation, carried out under conditions of Good Manufacturing Practice, is an effective, widely applicable food processing method judged to be safe on extensive available evidence, that can reduce the risk of food poisoning, control food spoilage and extend the shelf-life of foods without detriment to health and with minimal effect on nutritional or sensory quality.
Food Irradiation Applications. A fundamental principle in the use of radiation processing is that irradiation should never be used as a substitute for good manufacturing practices GMP A number of applications for irradiation have been identified, aimed at improving safety and reducing food spoilage. The application areas include: Low dose less than 1 kGy irradiation for insect control for instance in grain and grain products where a dose of Gy is sufficient.
Poultry and poultry products, including mechanically recovered meat, to reduce numbers of Salmonella, Campylobacter and other food poisoning bacteria.
Doses of up to 3 kGy fresh and up to 7 kGy frozen have been recommended. Red meats, including particularly hamburger meat, to reduce numbers of E. Doses of up to 4. Dried herbs and spices to reduce levels of contaminating microorganisms generally and to reduce or eliminate food poisoning bacteria in particular. Doses up to 10 kGy have been recommended. Herbs and spices are the food materials most commonly irradiated.
These raw agricultural products, grown and harvested by traditional methods are only processed by mild drying which does not reduce the level of microbes present. This has led to a large trade in steam flash pasteurised spices, but which can result in flavour losses.
Doses up to 3 kGy have been recommended. Shrimp in ice have a shelf life of 7 days; treating with 1. Oyster meats treated with 2 kGy have a shelf-life of 21 to 28 days under refrigeration, compared to 15 days for their non-irradiated counterpart Komolprasert, V The Vibrios, most common in crustaceans and bivalve molluscs V. Effective August 16th , the Food and Drug Administration FDA in the USA issued a Final Rule allowing irradiation for control of Vibrio and other foodborne pathogens in fresh or frozen molluscan shellfish oysters, mussels, clams, etc.
The ruling was subsequently confirmed in Certain fruits and vegetables in order to reduce the numbers of microorganisms, particularly those that cause spoilage. Doses of up to 2 kGy have been recommended. Irradiation has been shown to have minimal effect on flavour, aroma and colour but can have an adverse effect on texture Komolprasert,V, Irradiation in combination with modified atmosphere packaging MAP exerts a useful synergistic effect Grant, I.
Irradiation of onions, garlic, mung beans and tamarind is commercially viable in Thailand. Irradiation is also useful in combating rice weevil Sirohilus oryzae and lesser grain borer Rhyzopertha dominice. It is particularly effective against internal feeders. Irradiation does not make foods radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of food. In fact, any changes made by irradiation are so minimal that it is not easy to tell if a food has been irradiated.
Food irradiation the application of ionizing radiation to food is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer. The Food and Drug Administration FDA is responsible for regulating the sources of radiation that are used to irradiate food. The FDA approves a source of radiation for use on foods only after it has determined that irradiating the food is safe.
Press Releases. Healthy Home. About Food Irradiation. Share this:. The FDA announced today that it will allow food producers to start irradiating fresh spinach and iceberg lettuce in an attempt to kill E….
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