La radiación a la mesa

Abstract

Radiation on the dining table Zero tolerance to bacterial contamination means considering the acceptance of "radiation on the table". The process of food irradiation has been extensively studied, nevertheless its use remains a matter of some controversy. Despite unanimous agreement within the medical community of the safety of this procedure, occasional concerns arise from the consumers. A common consumer misconception is that irradiation may turn the food "radioactive". A significant number of scientific studies on the topic were analyzed. We found no scientific study demonstrating that consumption of irradiated food might pose a risk to consumers. All studies conclude that food irradiation at the appropriate dose required to reduce contamination is safe and does not affect its nutritional value. In order to emphasize the issue we discuss the potential benefit vs harm of irradiation of food contaminated with E. coli 0157: H7. The association of this bacteria with severe disease and death has been clearly established in contrast with the lack of a demonstrated risk due to meat irradiation. We conclude that the risks of food irradiation remains "unknown" simply because, after four decades of research, none has been identified. In contrast to the risks of acquiring a food transmitted bacterial disease, the risk of irradiation is negligible.

Thoughts, attitudes and profile of Brazilian consumers regarding food irradiation

“…The consumers of Britain were more fearful than U.S. consumers; surveys conducted in 1986 and 1988 showed that a large proportion of consumers in Britain would not buy irradiated foods (Thomas, ). In 1989, a survey by Neilson/Henry Prediction Center in the United Kingdom showed that 70% of consumers did not buy irradiated products and 20% were not sure (Rossi, Watson, Escandarani, Miranda, & Troncoso, ).…”

Tratamiento postcosecha con radiación gamma para extender la vida útil de papa chaucha amarilla (Solanum phureja)

“…Los resultados permiten inferir que las características nutricionales de la papa chaucha amarilla se conservaron en ambos tratamientos durante el almacenamiento [38]. El incremento en el porcentaje de carbohidratos totales se debe a la pérdida de humedad, ya que dicho parámetro fue calculado por la diferencia del 100% y los porcentajes de los otros componentes.…”

“…Existió una buena aceptación de la papa chaucha amarilla irradiada por parte de los panelistas; algunas personas manifestaron que observaron un color amarillo más intenso en la pulpa y un sabor dulce agradable al momento de la degustación en ambas muestras tratadas (física o químicamente), lo cual indica que las características organolépticas no se vieron perjudicadas en ninguno de los dos casos [38].…”

Efecto de la radiación ultravioleta (UV) en animales domésticos. Revisión

“…Este método ayuda a mantener los alimentos de manera más segura, hace posible conservar los mismos durante más tiempo en mejores condiciones, evita que se deterioren y echen a perder o que se produzcan condiciones no deseadas como sería la aparición de tubérculos. Destruyen algunos insectos, hongos y bacterias (63) .…”