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New prospects, old fears: food irradiation.

Nuove prospettive e vecchie paure: l'irridiazione degli alimenti.

Author(s) : DI LUCH R., ZUCH C.

Type of article: Article

Summary

Food irradiation in the process of exposing food to radiant or corpuscular energy: microwaves, ultraviolet light, gamma- and beta-rays. The treatment of foodstuffs with ionizing radiations is utilized to extend their shelf life, to inhibit vegetable germination and sprouting, to delay the ripening of tropical fruit, to eliminate pest insects, to reduce or eliminate micro-organisms, sporeforming bacteria and parasites. Enzymes are more resistant and are not inactivated by treating products with usual irradiation doses. This article summarizes the EU and Italian legislation about the matter and the list of authorized irradiation establishments and irradiated foods. In addition, it gives some information on the state-of-the-art of the official controls in the EU. About 30% of integrators in certain European states are irradiated but not adequately labelled. The European Committee for Standardization has selected the most important analytical methods used to verify which foods have been treated with ionizing radiation.

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Format PDF

Pages: 399-406, 413

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Details

  • Original title: Nuove prospettive e vecchie paure: l'irridiazione degli alimenti.
  • Record ID : 2006-2980
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 45 - n. 457
  • Publication date: 2006/04

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