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At least 19 recordsLinked to original sources
PubMed2000

Position of the American Dietetic Association: food irradiation.

Food irradiation has been identified a sa safe technology to reduce the risk of foodborne illness as part of high-quality food production, processing, handling, and preparation. Food irradiation's history of scientific research , evaluation, and testing spans more than 40 countries around the world and it has been endorsed or support by numerous national and international food and organizations and professional groups. Food irradiation utilizes a source of ionizing energy that passes through food to destroy harmful bacteria and other organism. Often referred to as "cold pasteurization," food irradiation offers negligible loss of nutrients or sensory qualities in food as it does not substantially raise the temperature of the food during processing. Food irradiation does not replace proper food production, processing, handling, or preparation, nor can it enhance the quality of or prevent contact with foodborne bacteria after irradiation. In the United States, manufacturers are required to identify irradiated food sold to consumers with an international symbol (Radura) and and terminology describing the process on product labels. In addiction, food irradiation facilities are thoroughly regulated and monitored for worker and environmental safety. Members of The American Dietetic Association (ADA) and other food, nutrition, and health professionals have a responsibility to educate consumers, food processors, manufacturers and retailers about the safety and application of the technology. When consumers are educated about food irradiation, many prefer irradiated products because of their increased safety. It is the position of ADA that food irradiation enhances the safety and quality of the food supply and helps protect consumers from foodborne illness. The ADA encourages the government, food manufactures, food commodity groups, and qualified food and nutrition professionals to work together to educate consumers about this additional food safety tool and make this choice available in the marketplace.

Consumer Product Safety↗
PubMed1985

[Food irradiation].

Food irradiation has become a matter of topical interest also in the Federal Republic of Germany following applications for exemptions concerning irradiation tests of spices. After risks to human health by irradiation doses up to a level sufficient for product pasteurization were excluded, irradiation now offers a method suitable primarily for the disinfestation of fruit and decontamination of frozen and dried food. Codex Alimentarius standards which refer also to supervision and dosimetry have been established; they should be adopted as national law. However, in the majority of cases where individual countries including EC member-countries so far permitted food irradiation, these standards were not yet used. Approval irradiation technique for industrial use is available. Several industrial food irradiation plants, partly working also on a contractual basis, are already in operation in various countries. Consumer response still is largely unknown; since irradiated food is labelled, consumption of irradiated food will be decided upon by consumers.

Dairy Products↗
PubMed1991

Wholesomeness and safety of irradiated foods.

Irradiation with gamma-rays, X-rays or fast electrons can be used to change foodstuffs in beneficial ways or to destroy harmful organisms. Gamma rays do not induce radioactivity in foods, but X-rays and fast electrons can induce short lived radioactivity if sufficiently energetic. This imposes limitations on the energies which can be used, and a short wait between irradiation and consumption may be advisable. Irradiation produces chemical changes in foodstuffs, and some foods are unsuitable for irradiation. With appropriate foods, trials with animals and human volunteers generally show that the product is safe. Some loss in nutritional quality can take place, which could be significant for some individuals, but are unlikely to be important for those on a balanced diet. Irradiation does not eliminate all risk from microbial contamination. Foods to be irradiated should be good quality, and need to be kept under proper conditions after irradiation. Irradiated foods should be appropriately labelled. Tests for radiation would help to enforce necessary controls. If the process is properly carried out on appropriate foods, and all due precautions are taken, irradiated foods are wholesome and safe.

Animals↗
PubMed1999

High-dose irradiation: wholesomeness of food irradiated with doses above 10 kGy. Report of a Joint FAO/IAEA/WHO Study Group.

This report presents the recommendations of an international group of experts convened by the World Health Organization, in association with the Food and Agriculture Organization of the United Nations and the International Atomic Energy Agency to consider the implications of food irradiated to doses higher than those recommended in 1980 by the Joint Expert Committee on the Wholesomeness of Irradiated Food. Irradiation ensures the hygienic quality of food and extends shelf-life. The public perception of the safety of food irradiation has generally precluded its widespread use. However, current applications of food irradiation to doses over 10 kGy have been in the development of high-quality shelf-stable convenience foods for specific target groups such as immunosuppressed individuals and those under medical care, astronauts and outdoor enthusiasts. The Study Group reviewed data relating to the toxicological, nutritional, radiation chemical and physical aspects of food irradiated to doses above 10 kGy from a wide range and number of studies carried out over the last forty years. This report presents a comprehensive summary, along with references, of the effectiveness and safety of the irradiation process. It concludes that foods treated with doses greater than 10 kGy can be considered safe and nutritionally adequate when produced under established Good Manufacturing Practice.

Food↗
PubMed1977

Mutagenicity tests with irradiated food in the mouse.

Male and female mice from BALB/c strain received normal food or food irradiated with a mean dose of about 2.85 Mrad of gamma-rays. Three different tests were performed on mice fed for one month with control or irradiated pellets: estimation of prenatal loss and examination of somatic and male germ cells for the presence of chromosome aberrations. The negative results obtained in the three tests demonstrate that ingestion of irradiated food has no mutagenic effects large enough to be detected by the methods which were used.

Animals↗
PubMed2004

Health concerns regarding consumption of irradiated food.

Food irradiation is being promoted as a simple process that can be used to effectively and significantly reduce food-borne illnesses around the world. However, a thorough review of the literature reveals a paucity of adequate research conducted to specifically address health concerns that may directly result from the consumption of irradiated food. Consequently, there is considerable debate on the issue of health concerns from irradiated food among international agencies and between different nations. This report presents a critical review of scientific data and recommendations from different agencies and consumer groups. The objective of this review is to provide the scientific community and the general public with a balanced discussion on irradiated food from the viewpoint of an environmental or public health professional. As a result of this review, the authors conclude that current evidence does not exist to substantiate the support or unconditional endorsement of irradiation of food for consumption. In addition, consumers are entitled to their right of choice in the consumption of irradiated versus un-irradiated food. Different countries should further evaluate their local and global risks and benefits prior to developing and recommending national and international food irradiation policies.

Animals↗
PubMed1987

Food irradiation.

Explore the source record for details and available documents.

Food Irradiation↗
PubMed1994

Food irradiation.

Large amounts of food, perhaps as much as one quarter of the world's agricultural production, is lost due to spoilage or contamination by harmful bacteria and other parasitic life forms. Food irradiation is an energy-efficient, non-chemical method of food processing that can help reduce these huge losses. Properly treated, irradiated foods retain their fresh appearance, flavour, and nutritional value, while most foods can be pre-packaged before irradiation, reducing the risk of recontamination. The technology for food irradiation is now well developed and irradiated foods are gaining public acceptance as they become more widely available.

Cobalt Radioisotopes↗
PubMed2001

Food irradiation: unresolved issues.

Food-associated diarrheal disease is a major problem in the United States. One approach offered as virtually a panacea is food irradiation. Irradiating our food would have some unequivocal benefits, but there are some important unresolved issues that must be addressed before we commit our society to a technology that could be harmful.

Food Irradiation↗
PubMed1989

Microbiological safety of irradiated foods.

This paper attempts to summarize relevant information on microbiological safety of irradiated foods in the light of previous reports of expert committees and current literature references. After a brief survey of the relative radiation resistance of food-borne microorganisms, the importance of microbial load for dose requirement, and the role of post-irradiation conditions, it addresses the following questions: Could selective changes in the microflora, caused by non-sterilizing radiation doses, make known pathogens more likely to occur, or bring into prominence unfamiliar pathogens? Is it probable that 'mutational' (including adaptive) changes might make pathogens more virulent, more harmful, or more difficult to recognize, and could new pathogens arise in this way? Is it possible that development of radiation-resistant strains might render the antimicrobial irradiation processes ineffective? The present survey of relevant scientific evidence related to these questions reaffirms the basic conclusion of earlier reviews, that microbiological safety of irradiated food is fully comparable with that of foods preserved by other acceptable preservation methods. Similar to other preservation processes, gains in microbiological or keeping quality attained by food irradiation can be and must be safeguarded by proper control in the food irradiation facilities and by proper care of the product before and after processing.

Bacteria↗
PubMed1989

Safety evaluation of irradiated foods in China: a condensed report.

Eight trials, with 439 human volunteers who consumed irradiated foods including rice, potatoes, mushrooms, peanuts, and Chinese sausages, as well as diets composed of multiple irradiated foods (irradiated at dosages of 0.2 to 8 kGy) that accounted for 60-66% of the entire diet, were carried out for 2-3 months according to a unified protocol. No adverse effects on body weight, blood pressure, ECG, hematology, blood enzyme activities, serum lipids or blood or urine 17-hydroxycortisol contents and no chromosomal aberration of peripheral blood lymphocytes were found. It is especially worthwhile to note that there was no change in the polyploidy after consumption of irradiated diets. On the basis of these results and a comprehensive analysis of the physical and chemical characteristics of irradiated foods, temporary hygienic standards for irradiated rice, potatoes, onions, garlic, Chinese sausages, peanuts, and mushrooms were promulgated by the Chinese Ministry of Public Health.

Adolescent↗
PubMed1978

Food irradiation in practice, present status in the Netherlands.

When an irradiated human food item is considered to be feasible for commercialization, two obstacles are still to be taken: governmental approval and consumer acceptance. The present Dutch situation is compared to recent developments towards approval of the technique by international authorities. The effect of this approval and of the remaining problems with respect to consumer acceptance on the Dutch market for food items is discussed. Three commodities are used as examples to demonstrate the present Dutch situation.

Consumer Behavior↗
PubMed1997

[Food irradiation with ionizing radiation; an overview].

Irradiation of food in the Netherlands may only be performed by a company that works according to the (Dutch) law on nuclear energy. Irradiation is used to reduce the number of pathogenic and spoilage micro-organisms in food. Thus the use of preservatives can be diminished. The use of this technique for the decontamination of food is sustained by the FAO/WHO. Codex Alimentarius Committee and other organisations like the Dutch Public Health Council. It should be accepted world wide and used in every country. Irradiation of food is at the moment allowed in 38 countries and practically performed in 28 countries. Gamma radiation from the cobalt-60 isotope is the commonly used source of radiation. The treatment causes in most foodstuffs no organoleptic changes. On the other hand, organoleptic deteriorations provoked by micro-organisms rest unchanged by the treatment. An inferior lot can not be 'irradiated' into an impeccable food. In the Netherlands it is only allowed to irradiate foodstuffs mentioned in the (Dutch) Irradiated Food Products Act which-is part of the (Dutch) Food and Commodities Act.

Food Irradiation↗
PubMedDate not supplied

Determining the food irradiation beliefs of community nutrition educators: do beliefs influence educational outreach?

OBJECTIVE: To develop an instrument to measure the food irradiation beliefs of community nutrition educators and to determine the influence of those beliefs on food irradiation educational outreach. DESIGN: Survey development, cross-sectional telephone survey. SETTING: Cooperative Extension Program. PARTICIPANTS: All Family and Consumer Sciences (FCS) county extension agents serving in the most populated counties in Texas (n = 134, response rate = 99%). These participants may not be representative of all FCS extension agents. VARIABLES MEASURED: Food irradiation beliefs and educational outreach as well as selected demographic variables. ANALYSIS: To determine validity and reliability of the instrument, factor analysis and Cronbach's alpha were conducted, respectively. To determine if food irradiation beliefs influenced food irradiation educational outreach, logistic and multiple regression analyses were conducted, with significance set at P < .05. RESULTS: The instrument had adequate reliability; two belief scales were identified through factor analysis, referred to as Safety Beliefs and Understanding Beliefs. Additionally, regression analysis suggested that educators' beliefs about food irradiation influenced the amount of food irradiation education they provided. CONCLUSIONS AND IMPLICATIONS: Results suggest that educators' beliefs about the safety and their understanding of food irradiation are predictors of the educational outreach they provide about it, indicating the potential value of professional development regarding food irradiation.

Community Health Services↗