Abstract
Food irradiation – processing of food by ionizing radiation – is a safe, wholesome, efficient, reliable, and trustworthy technology to enhance the hygienic quality, to satisfy quarantine (for insects) requirements, to effect product improvements, and to achieve changes in technological properties. No other process has ever been studied to such intensity in a world wide joint effort of scientists and food engineers; research into food irradiation for more than six decades has proven that it is safe to apply this technology without any restriction. In other words, irradiated food is wholesome regardless of the dose applied, as long as it remains palatable and maintains its technological properties.
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