WHO wants more use of irradiated food, calls for education programs

Short note. The World Health Organization (WHO) has taken aim at critics of irradiated food, claiming that the process has the potential to reduce the incidence of foodborne diseases such as salmonellosis, to cut postharvest food losses and to provide a wider variety of foods for consumers. 'The unwarranted rejection of this process, often based on lack of understanding of what food irradiation entails, may hamper its use in those countries which may benefit most', Dr. Jean-Paul Jardel, WHO's assistant director-general, argued following a recent international conference on the subject. Critics, including Canadians, has opposed food irradiation for years, claiming that more needs to be known about its effects. WHO said the 'vast majority' of the 54 national delegations at the conference supported use of the technology on foods ranging from grain and potatoes to poultry, tropical fruit and strawberries. WHO wants governments to educate the public on the benefits and safety of irradiation because 'strange as it may seem, at least to the scientific community, this misconception (that irradiated food is radioactive) proves to be a stumbling block in general public acceptance of irradiated food'