food irradiation

["J. J. Rozental" <josrozen@netmedia.net.il>]

1) A worlwide standard on food irradiation was adopted in 1983 by the Codex
Alimentarius Commission of the Joint Food Standard Programme of the Food and
Agriculture Organization (FAO) of the United Nations and the World Health
Organization (WHO) . Such a Standard provides an assurance to governments
and consumers of the safety and effectiveness of the tecnology. As a result
38 countries have approved the use of irradiation for treating one or more
items, and the number is increasing. Currently 27 countries -- half of which
are from developing countries -- are using the technology for treating food
for commercial purposes;

2) Most spoilage microorganism of meat, fish and seafood are relatevely
sensitive to low-dose irradiation. Thus irradiating these products with
doses between 1 to 5 kGy after proper packaging results in significant
reduction of spoilage microorganism. Together with proper storage under
refrigeration, the shelf-lives of these products may be extended significantly;

3) Irradiation facilities in EEUU and main products:

a) Rockaway, New Jersey, since 1984
b) Whippany, New Jersey, since 1984
c) Irvine, California, since 1984
d) Ames, Iowa, since 1993
e) Mulberry, Florida, 1992
f) Gainsville, Florinda, in process of licensing

mangoes, papaya, apples, strawberries, oranges, grapefruits, tomatoes,
onions an mushtooms, spices

                        bonne appetite, 

J. J. Rozental <josrozen@netmedia.net.il>