[en] Interest in the process of food irradiation is reviewed once again internationally. Although food irradiation has been thoroughly investigated, global acceptance is still lacking. Factors which impede the progress of the technology are discussed here. (author)

[en] Radiation processing of food was introduced to the public and to industry during the 1950s. The food industry has come to realize that the radiation processing of food offers more than just a technique to comply with infestation or hygiene regulations. It also offers a new processing technique that meets some of the food industry's own needs. The needs of the food industry are discussed, together with the international status of food irradiation

[en] The present project was intended to ascertain the efficacy of irradiation both in the decontamination and storeability of mixed condiments for convenience food and in the long-term preservation of a Kimchi. Based upon the preliminary studies, irradiated sample with doses at 1-3 kGy were evaluated during the storage for 30 days at 10 deg C from the points of view of microbiological (total aerobic bacteria, lactic acid bacteria, yeasts and molds, and coliforms), physicochemical (pH, total acidity, volatile acid, reducing sugar, ascorbic acid, and texture) and organoleptic qualities. Besides, the combined effect of irradiation with heating on the storeability was investigated for five species of the lactic acid bacteria associated with the Kimchi fermentation. Under the room temperature storage conditions, physicochemical qualities of the irradiated samples were evaluated by determining pH, rancidity (TBA number), proximate composition, amino nitrogen, amino acid, and color changes. In the overall evaluation of sensory quality for the irradiated Kimchi, the nonirradiated control group was inedible after 15 days of storage, whereas 2-3 kGy irradiation could prolong the storage-life of the Kimchi over 2 times compared with the nonirradiated control, showing the good sensory quality even after 30 days of storage. In comparative effects of irradiation and ethylene oxide both treatments affected more or less rancidity, color, and amino acid content, but less than 10 kGy irradiation was shown to be safer than ethylene oxide fumigation. Form the foregoing results, it can be concluded that if a selective method could be applied to the radiation sterilization of minor ingredients capable of mainly contaminating the mixed condiments, even lower doses of irradiation should be effective for the microbial control. (Author)

[en] The irradiation of food by X- and gamma-rays and by electron beams is a technological process which may be used for food preservation in addition to heat or chemical treatment. The role of the Community Bureau of Reference - the BCR programme - in this area is to support the development and the improvement of analytical methods required for the preparation and implementation of the European legislation. In this context, after consultation of specialists in the Member States and the EFTA countries, it was decided that the BCR should undertake a collaborative project for the identification of irradiated food. The aim of the Cadarache workshop was to examine the development of new methods of detection and to set up a concerted research action covering four areas: DNA based methods; microbiological and biological methods; physical methods; chemical methods

[en] Research and development in the past 30 years have clearly demonstrated that food irradiation is a safe, effective and environmentally clean process of food preservation. Twenty-seven countries have approved over 40 irradiated foods or groups of related food items for human consumption, either on an unconditional or a restricted basis. The technology is beginning to play an important role in reducing post-harvest losses of food in facilitating wider distribution of food in the trade. Its wide application in solving microbial spoilage loss of food, insect disinfestation, improving hygenic qualities, slowing down physiological processes of foods is reviewed. Special emphasis is placed on applications of direct relevance to countries in Asia and the Pacific region. (author)

[en] Short communication

[en] This project has been carried out to study the devitalization of pork meat cysticerci, using ionizing radiation with doses in the order of 5 KGy, a Co-60 source of 8000 Ci, beloging to Nuclear Science Institute, E.P.N., was use for irradiations. To make the vitality test the cysticerci were prepared by carefully removing the connective tissue of the cysts and then placing them in an isotonic bile solution. Combined treatments were studied in order to reduce requirement of radiation. Organoleptic tests showerd no significant difference al p=0.05 between the treated and untreated samples

[en] Irradiation is a physical process for treating food and as such it is comparable to other processing techniques such as heating or freezing foods for preservation. The energy level used in food irradiation is always below that producing radioactivity in the treated food, hence this aspect can be totally excluded in wholesomeness evaluations. Water is readily ionized and may be the primary source of ionization in foods with secondary effects on other molecules, possibly more a result of water ionization than of direct hits. In the presence of oxygen, highly reactive compounds may be produced, such as H, H₃0+ and H₂O₂. Radiation at the energy flux levels used for food (<2 MeV) does not induce radioactivity. Food irradiation applications are already technically and economically feasible and that food so treated is suitable for consumption. Food irradiation techniques can play an important role for an improved preservation, storage and distribution of food products. (author)

[en] Food irradiation technology has recently been developed and has already gained preliminary regulatory approval. This report discusses the potential of food irradiation and possible consumer reaction to its increased use. (author)

[en] The U.S. Food and Drug Administration is in the process of considering radiation technology as a safe process for treatment of any food at doses less than 1.0kGy, while higher doses of up to 35kGy are allowed for treatment of a wide variety of dried spices. However, radiation preservation of fresh fish and dozen/packaged fish products requires selections of doses ranging from 1.0kGy up to 10kGy to achieve the intended effect. The treatment needs to be accompanied by good handling and manufacturing practices. Studies have showed that irradiated food is wholesome while the process itself possesses economic and health benefits. (author)