Abstract
This review is a part of “history of study on the wholesomeness of irradiated foods”.Clostridium botulinum in irradiated seafood have been of great concern at the beginning of development of irradiated food. This review describes the studies on Clostridium botulinum by US. Atomic Energy Commission in 1960's with their data and what they recognized it as a risk factor of irradiated foods. In 1999 FAO/IAEA/WHO reported that Clostridium botulinum type A and B spors are apparently the most resistant and thus of great concern in the radiation sterilization of food, whereas the less radiation-resistant type E spores are important in low dose irradiation of foods, particularly fishery products.This review also describes current break-through application by NASA and Canadian irradiator.
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