The use of irradiation for food quality and safety

摘要

Irradiation, carried out under conditions of Good Manufacturing Practice, is commended as a safe and effective food processing method that can reduce the risk of food poisoning and preserve foods without detriment to health and with minimum effect on nutritional quality. This view has been endorsed by international bodies such as the World Health Organisation, the Food and Agricultural Organisation and Codex Alimentarius. To date, more than 40 countries have given approval for over 60 food products to be irradiated. Currently regulations on food irradiation in the European Union are not harmonised. Some countries, such as Belgium, France, The Netherlands, Portugal and the UK are in favour of a Directive to allow the irradiation of specified foods, whereas other countries such as Denmark, Germany and Luxembourg remain opposed. Within the UK seven categories of foods are cleared for irradiation to specified doses. The regulations also make provision for labelling to ensure that consumers are fully informed whether foods or ingredients within them have been irradiated. Food irradiation appears to be gaining consumer acceptance in the US but it is slow to gain support within many parts of Europe, including the UK. There is a role for respected professional bodies to inform consumers of the advantages and limitations of the technology so that they can make an informed decision on buying and eating irradiated foods.