Ionizing radiation and food - Part 1

STANDARDS AND REGULATIONS

The use of ionizing radiation for food safety has been widely adopted as an effective tool to kill harmful microorganisms.

Ionizing radiation on food enables:

• Prevention of Foodborne Illness
• Preservation – extend the shelf life of foods
• Control of Insects
• Delay of Sprouting and Ripening
• Sterilization – used only for astronauts or hospitals

With over 50 years of use, it has been deemed safe by the International Atomic Energy Agency, which is working towards strengthening its use.

Food irradiation is approved in more than 55 countries worldwide. The regulations refer to the Codex Alimentariusⁱ but vary by country: each country approves which food can be irradiated, and how. In many countries, including the United States, Australia, Canada, France, and the Netherlands, it is widely accepted as a safe method of food sterilization. However, in some other countries, such as the European Union, the use of ionizing radiation for food sterilization is regulated and only allowed for a limited number of products (currently they are fruit and vegetables including root vegetables, cereals, cereal flakes, rice flour, spices, condiments, fish, shellfish, fresh meats, poultry, frog legs, raw milk camembert, gum arabic, casein/caseinates, egg white, blood products).