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[Food irradiation].

T Grünewald

    Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
    |May 1, 1985
    PubMed
    Summary
    This summary is machine-generated.

    Food irradiation is a safe and effective method for preserving food, particularly for disinfesting fruits and decontaminating frozen and dried goods. While international standards exist, their adoption varies, and consumer response remains key to its market success.

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    Area of Science:

    • Food science and technology
    • Radiation chemistry
    • Public health

    Context:

    • Growing interest in food irradiation in Germany, driven by spice irradiation tests.
    • Established safety of food irradiation at pasteurization doses, excluding human health risks.
    • International Codex Alimentarius standards for food irradiation, including supervision and dosimetry, exist.

    Purpose:

    • To assess the suitability and industrial viability of food irradiation.
    • To highlight the need for adopting international standards into national law.
    • To examine the current status of industrial food irradiation plants and consumer acceptance.

    Summary:

    • Food irradiation is suitable for fruit disinfestation and decontamination of frozen/dried foods.

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  • Industrial food irradiation techniques are approved and operational globally.
  • Existing international standards for food irradiation are not consistently adopted by permitting countries.

    • Impact:

    • Potential to enhance food safety and reduce spoilage through effective preservation.
    • Highlights the gap between established international standards and national implementation.
    • Consumer acceptance, influenced by labeling, will ultimately determine the market penetration of irradiated foods.