Wholesomeness of Irradiated Foods: A Review

Brynjolfsson, Ari

doi:10.1111/j.1745-4565.1985.tb00502.x

Cited by 16 publications

(6 citation statements)

References 38 publications

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“…Ingestion of a diet containing high concentration of free radicals from irradiated (45 kGy) milk powder did not reveal any adverse effect in a 3-year multigeneration study with 716 rats (171). The wholesomeness of meat, poultry, fish, and shellfish products irradiated to extend shelf-life or to control pathogens has been reported by many workers (172,173).…”

Section: Foods Of Animal Originmentioning

confidence: 97%

Food irradiation‐chemistry and applications∗

Thakur

Singh

1994

Food Reviews International

133

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Food irradiation is one of the most extensively and thoroughly studied methods of food preservation. Despite voluminous data on safety and wholesomeness of irradiated foods, food irradiation is still a "process in waiting." Although some countries are allowing the use of irradiation technology on certain foods, its full potential is not recognized. Only 37 countries worldwide permit the use of this technology. If used to its full potential, food irradiation can save millions of human lives being lost annually due to food-borne diseases or starvation and can add billions of dollars to the world economy. This paper briefly reviews the history and chemistry of food irradiation along with its main applications, impediments to its adoption, and its role in improving food availability and health situation, particularly in developing countries of the world.

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Section: Foods Of Animal Originmentioning

confidence: 97%

Food irradiation‐chemistry and applications∗

Thakur

Singh

1994

Food Reviews International

133

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“…The wholesomeness of meat, poultry, fish, and shellfish products irradiated either to extend shelf-life or to control pathogens was reviewed (Brynjolfsson 1985: CAST 1986JECFI 1980;. One of the objections to the consumption of irradiated foods is that ionizing radiation produces free radicals and that their subsequent ingestion in the food may cause toxic effects (Federal Register 1986b).…”

Section: Extension Of Shelf-life and Elimination Of Bacterial Pathogementioning

confidence: 99%

Food Irradiation: Benefits and Concerns

Thayer¹

1990

Journal of Food Quality

135

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The benefits and concerns about treating foods with ionizing radiation are reviewed. Radioactivity cannot be induced in foods by treatment with gamma rays from 137Cs or 60Co, X-ray sources of 5 MeV or lower energy, or electrons of 10 MeV or lower energy. The evidence supports the safety and eficacy of using ionizing radiation for insect disinfestation of grains; dried spices, vegetables and fruits; and fresh fruit. Species and dose dependent phytotoxic and vitamin changes may occur in some fruits at greater doses than currently approved by the US. Food and Drug Administration. Irradiation can inactivate protozoan or helminth parasites and signijicantly decrease the probability of viable food-borne bacterial pathogens in fish, poultry, and red meats. The titers of amino acids, fatty acids, and vitamins of chicken meat sterilized by thermal, electron-beam, or gamma radiation are presented. On the whole, the data support the safety and eficacy of the process.

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“…According to Mulder (1982), the main reason for irradiation not becoming widely used for poultry is the consumers' resistance to any process in which atomic energy is involved, even though some authorities believe that the irradiation process as applied to food does not induce radioactivity (Anon., 1986c). Indeed, some of the radiolytic products formed in meat may also be found in nonirradiated products (Brynjolfsson, 1985).…”

Section: (C) Feasibility and Acceptance Of Food Irradiationmentioning

confidence: 99%