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FOOD IRRADIATION. A LOOK AT REGULATORY STATUS, CONSUMER ACCEPTANCE AND ECONOMIES OF SCALE.

Author(s) : MORRISON R. M.

Type of article: Article

Summary

THE PAPER DISCUSSES THE PRESENT REGULATORY STATUS OF FOOD IRRADIATION IN THE USA. ALTHOUGH THIS TECHNIQUE HAS BEEN EXPERIMENTED WITH OVER THE PAST 40 YEARS, THE PROCESS IS STILL IN ITS INFANCY AND HAS BEEN USED MAINLY FOR SPICES FOR INGREDIENTS, DISINFESTATION OF GRAIN AND SALMONELLAE REDUCTION IN SHRIMP AND FROGS LEGS. ALTHOUGH 22 COUNTRIES ALLOW FOOD IRRADIATION, LESS THAN 10 COUNTRIES USE THIS PROCESS COMMERCIALLY AND INVARIABLY COMBINE IT IRN TABLES SHOW THE VARIOUS FOOD PRODUCTS WHICH HAVE BEEN APPROVED FOR IRRADIATION AND THE DOSAGE RATES FOR EACH ITEM.

Details

  • Original title: FOOD IRRADIATION. A LOOK AT REGULATORY STATUS, CONSUMER ACCEPTANCE AND ECONOMIES OF SCALE.
  • Record ID : 1987-0820
  • Languages: English
  • Subject: Regulation
  • Source: J. Food Distrib. Res. - vol. 17 - n. 1
  • Publication date: 1986/02
  • Document available for consultation in the library of the IIR headquarters only.

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