NDLI: Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods

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Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods

Content Provider	Springer Nature Link
Author	Stefava, Rayna Vasilev, Nikola V. Spassov, Stefan L.
Copyright Year	2010
Abstract	The review covers description of food irradiation process, the current status of global legislation background in the field of irradiated foodstuffs, and the state of detection methods up-to-date available based on physical, chemical, biological, and microbiological changes in irradiated foods. Special emphasis was put on European Standards for the detection of irradiated foods adopted by the European Committee for Standardization, CEN (known as CEN Standards). These standards concerning the correct application of different techniques for the identification of various kinds of food and food ingredients treated with ionizing radiation have been accepted by Codex Alimentarius as Codex Standards. Analytical methods are necessary to control irradiated food products, therefore making enforcement of accurate labeling regulations. Labeling will enhance consumer confidence by providing assurance of the consumer’s right to choose. In addition, the knowledge of radiation-induced physicochemical changes in foodstuffs provides scientific basis for the wholesomeness estimation of irradiated foods. The technology of food irradiation is a valuable means for ensuring microbiological food safety, therefore extending the shelf-life of a wide range of foods and reducing losses from spoiling and pests. Decreasing losses is particularly essential from the global distribution and food storage point of view. Food irradiation is applicable to fresh, dried or frozen foods with the purpose of antimicrobial treatments for spices, herbs, and dried vegetable seasonings, insect disinfestations, and control of pathogenic bacteria in poultry meat, red meat, shell eggs, seafood, and sprouting of tubers and bulbs like potatoes and onions. However, the utility of the technology of food irradiation remains still controversial because of negative public and industry perception of “nuclear technology” and the wholesomeness of irradiated foods. For that reason, this review is intended to provide proper scientific information on the safety, advantages, and limitations of food irradiation compared to the existing conventional food processing techniques, legal backgrounds, including labeling regulations for identifying irradiated foods based on the detection methods. Scientifically documented information could increase the level of education and acceptance of irradiated foodstuffs by consumers, food processors, and government agencies.
Starting Page	225
Ending Page	252
Page Count	28
File Format	PDF
ISSN	19369751
Journal	Food Analytical Methods
Volume Number	3
Issue Number	3
e-ISSN	1936976X
Language	English
Publisher	Springer-Verlag
Publisher Date	2010-02-10
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Irradiated Foods Legislation Analytical Methods Review Analytical Chemistry Microbiology Chemistry/Food Science Food Science
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Safety Research Safety, Risk, Reliability and Quality Applied Microbiology and Biotechnology Food Science

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