Is radurisation commercially feasible

In November 1980 an international expert committee, convened by the three organisations sponsoring the International Food Irradiation Project, viz the World Health Organisation, the Food and Agricultural Organization and the International Atomic Energy Agency, declared all radurised foods irradiated up to a dose of 10 kGy (1 Mrad) as unconditionally safe and nutritionally adequate (ie wholesome) for humans. However, the application of this new food-processing technique on a full commercial scale will undoubtedly be determined by factors such as the efficacy of the process in comparison with existing techniques, cost of operation, and finally, acceptance by the food handler and consumer. Studies in various countries, including South Africa, during the past decade have demonstrated that radiation in most cases in combination with pre-irradiation heat treatment or post irradiation cold storage, could play an important role in improving the quality of fresh produce by extension of shelf life (sometimes dramatic), by hygienisation (eg the elimination of harmful pathogens or a reduction of potentially harmful chemical residues) and lastly by improved quarantine control. Cost and energy-comsumption analyses indicate that radurisation is an energy-saving process in comparison with both heating and cooling and, even though the process is capital intensive, that substantial cost benefits can accrue when large quantities of certain foodstuffs are processed. Consumer acceptance trials, both locally and abroad, have shown that if the consumer is properly informed, he can be convinced of the advantages which radurised foods could offer. A National Steering Committee was recently consituted. This committee acts in an advisory capacity to the Minister of Agriculture and Fisheries and co-ordinates all aspects of the test marketing of radurised food on a national level