Author Description

Abstract: An international committee of experts reviewed aspects of good irradiation and its effect on food wholesomeness, safety, and nutrition losses for food producers, food scientists, and nutritionists. Food irradiations can range from less than 1 kGy (low dose) to 50kGy (high dose) for a variety of applications, range from delaying ripening to sterilization. Major attention is givento the technical aspects of irradiation, radiation chemistry and nutritional, microbiological, and toxicological aspects. Applications towards a re-evaluation for certain foods (fish, onion, rice) and new evaluations for other foods (cocoa beans, dates, mangoes, pulses, spice condiments) are explored. It is recommended that the technology and economic feasibility of food irradiation be established on an industrial scale, and a wider variety of foods evaluated for irradiation suitability. (wz).