Low dose ionizing irradiation has proven to be effective in reducing pathogenic and spoilage microorganisms in a variety of seafood products. Although irradiation processing has not yet been approved for use in seafood products in the United States of America, there has been extensive research conducted on molluscan shellfish, crustaceans, and finfish since the 1950's. Petitions have been submitted to the US-FDA Office of Food Additive Safety (previously the Office of Premarket Approval) for approval for irradiation processing of molluscan shellfish and crustaceans; a petition for finfish is being finalized.
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