The effect of ionizing radiation on the nutritional value of food

The first successful attempt to preserve food by means of irradiation was reported in 1943. In South Africa, research on the application of irradiation in agriculture commenced in 1961. In 1976 a Joint FAO/IAEA/WHO Expert Committee declared five irradiated foods as unconditionally safe for human consumption and provisionally recommended another three commodities. Mangoes, papayas, strawberries, potatoes, chickens, onions and garlic have been granted unlimited clearance for sale in South Africa with provisional clearance being given for dried bananas and avocadoes. In order to evaluate the nutritional aspects of food irradiation the Joint Expert Committee emphasised that it is important to: (1) examine the changes that occur in the nutrient content of foods following irradiation; (2) determine whether the bio-availability of nutrients is in any way altered; and (3) establish whether changes, if they do occur, would have possible adverse nutritional consequences. Numerous investigations have proved that the nutrient content of foods is not significantly affected by irradiation nor the bio-availability of the nutrients impaired. To date, no adverse nutritional consequences as a result of changes caused by irradiation could be detected. A table listing irradiated food items that have been cleared is also given