Food irradiation: the process and implications for dietitians.

Abstract

Despite the limited use of irradiation for food preservation in the United States to date, the process provides an alternative to the use of some chemical pesticides and sprout inhibitors. The formation of random and varied radiolytic products (RPs) in foods that have been irradiated is the focus of criticism of the process, because RPs may affect the sensory and nutritive quality of foods processed with ionizing radiation. The FDA has deemed the process safe, within specified doses, for use on spices, some meats, fruits, and vegetables. Dietitians should be prepared to answer consumer questions related to irradiation as the process becomes more widespread.

Cite this paper

@article{Rogan1988FoodIT, title={Food irradiation: the process and implications for dietitians.}, author={Alfred M. Rogan and G Glaros}, journal={Journal of the American Dietetic Association}, year={1988}, volume={88 7}, pages={833-8} }