FOOD IRRADIATION - CURRENT PROBLEMS AND FUTURE POTENTIAL

Food irradiation is one of a set of processing technologies that can b e used to increase the microbiological safety and shelf-life of a wide range of foods. Ionizing radiation is used to generate highly active chemical species within the food, which react with DNA. Under nor mal usage conditions, the food receives a pasteurizing treatment that give s a valuable reduction in common food-spoilage organisms and food path ogens. This review describes how the process is used in practice, incl uding the benefits and limitations. The nature of changes to food comp onents ave outlined, together with the development of detection method s practical that utilize these changes. The legislative position of fo od irradiation is outlined, with the specific example of the introduct ion of the technology within the UK. The reasons for the slow uptake i n the use of the technology are discussed, and the problem of consumer acceptance is addressed. Copyright (C) 1996 Elsevier Science Ltd