Irradiation update: Pork approval could launch major commercial applications

In review of recent FDA actions and the probability of FDA issuance of basic food low irradiation dose regulations, a brief discussion considers the possible application of irradiation to fruits and vegetables and how irradiated products might be labelled. Irradiation control insect infestation without the human health risk posed by fumigants and their residues. At low dose levels the sprouting of tubers (potatoes, onions) is inhibited and the ripening of certain fruits is delayed, promoting storage quality and life. At higher doses food pasteurization occurs, destroying microbial pathogens such as Salmonella. Important considerations in selecting the irradiation source include cost, availability, penetrating power, maintenance, and special shielding needs. These and other factors are discussed