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FROM: POL9 FaX NO.: 18089747670
<br /> 05-05-97 03:46P P.03
<br /> The duration of exposure to gamma energy, density of food, and amount of energy emitted
<br /> by the irradiator determine the amount or dose of irradiation to which the food is exposed
<br /> (8,10,11, l3). Regulated doses are set at the minimum levels necessary to achieve specified
<br /> purposes or benefits Fi re 3 . Radiation doses allowed by the US Food and Drug
<br /> Administration (FDA) are the most restrictive of all countries in which irradiation is allowed
<br /> (10). Low doses (up to 1 kiloGray [kGy]) control the trichina parasite in fresh pork, inhibit
<br /> maturation in fruits and vegetables; and control insects, mites, and other arthropod pests in
<br /> food. Medium doses (up to 10 kGy) control bacteria in poultry, and high doses (above ]0
<br /> kGy) control microorganisms in herbs, spices, teas, and other dried vegetable substances
<br /> (14).
<br /> Food irradiation does not replace proper food handling. The lower doses of irradiation
<br /> permit microorganisms to survive (8). Therefore, the handling of foods processed by
<br /> irradiation should be governed by the same food safety precautions as all other foods. Food
<br /> irradiation cannot enhance the quality of a food that is not fresh, or prevent contamination
<br /> that occurs after irradiation during storage or preparation.
<br /> Historical Summary of Food Irradiation
<br /> Food irradiation has the longest history, more than 40 years, of scientific research and testing
<br /> of any food technology before approval (10)- Research has been comprehensive, and has
<br /> included wholesomeness, toxicological, and microbiological evaluation. [n 1955, [he Army
<br /> Medical Department began to assess the safety of types of foods commonly irradiated in the
<br /> US diet (15) Petitions to the FDA for approval of specific foods for ircadiation soon
<br /> followed -wheat and wheat powder received the first approval in 1963 i ure 3 In the
<br /> early 1970s, the National Aeronautics and Space Administration adopted the process to
<br /> sterilize meats for astronauts to consume in space, and this practice continues today (16).
<br /> The first products approved by the FDA were wheat and white potatoes in the 1960s. During
<br /> the 1980s, FDA approved petitions for irradiation of spices and seasonings, pork, fresh
<br /> fruits, and dry or dehydrated substances- Poultry received approval in 1990. Curcently,
<br /> petitions for seafood, ground beef, and eggs are pending approval. Worldwide, 38 countries
<br /> permit irradiation of food, and more than 28 billion Ib of food is irradiated annually in
<br /> Europe (6,17). The United States has 40 licensed irradiation facilities; most are used to
<br /> sterilize medical and pharmaceutical supplies, but 16 also irradiate spices for wholesale use,
<br /> and several others irradiate food. Food irradiation has an impressive list of national and
<br /> international endorsements: ADA, American Council nn Science and Health, American
<br /> Medical Association, Council for Agricultural Science and Technology, International Atomic
<br /> Energy Agency, Institute of Food Technologists, Scientific Committee of the European
<br /> Union, United Nations Food and Agricultural Organization (FAO), and the World Health
<br /> Organization (WHO).
<br /> Benefits of Food Irradiation
<br /> Treating foods with gamma rays offers benefits to consumers, retailers, and food
<br /> manufacturers such as improved microbiological quality, replacement of chemical treatments,
<br /> and extended shelf life. The benefits depend on the treatment used (Figure 2). The microbial
<br /> count in spices can be lowered through irradiation, and the process substitutes for use of the
<br /> fumigant ethylene oxide. Compared with other quarantine treatments, irradiation results in a
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