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[en] Food preservation by means of ionizing radiation has been technically feasible for more than a decade. Its utilization could increase food safety, extend the transport and shell life of foods, cut food losses, and reduce dependence upon chemical additives. The prime obstacles have been the strict safety requirements set by health authorities to this preservation method and the high costs of the long-term animal tests necessary to fulfil these requirements. An International Food Irradiation Project, expected to establish the toxicological safety of 10 foods by about 1976, is described in some detail. (author)

[en] An overview is presented of the food irradiation activities in Hungary for preservation purposes. A historical background of this technology is given, and the present practice is outlined. Several food species are presently treated with Co-60 gamma-irradiation for their radurization. (R.P.)

[en] By the end of the 1960's a large number of food items were being considered for irradiation treatment. Because of the potential importance of the process, the cost of biological tests and the danger of unnecessary duplication, international collaboration became desirable. The International Food Irradiation Project (IFIP) was established in 1970. Membership at the present time numbers 25 countries. Objectives of the Project: The basic function has been to facilitate the objective evaluation of the wholesomeness of irradiated foodstuffs. It is not concerned with promoting the use of the process or with assessing or improving its economical feasibility. (a) Wholesomeness Testing: Studies were initiated on irradiated potatoes, wheat and wheat products. Additional foodstuffs were chosen on the basis of certain factors. Products chosen included fish, rice, spices, mangoes, dates and onions. In none of these studies was any significant effect observed which could be attributed to the feeding of irradiated food. (b) Methology Research: IFIP has devoted considerable attention to reviewing and up-dating its testing procedures. A continuous study of the scientific literature and the publications of regulatory bodies has been linked with practical research work in IFIP's laboratory and consultation with many experts in toxicology. (c) Information Activities: The results of scientific investigations sponsored by IFIP, as well as information of more general interest, are published. (d) Assistance to National and International Authorities: IFIP does not judge the acceptability of irradiated foods. However, when requested by regulatory bodies responsible for such decisions, IFIP is willing to provide information and advice

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[en] The possible use of ionizing radiations in food preservation is discussed. It has been recognized that treatment of foods with ionizing radiations not only serves the purpose of stabilizing them in their original state, but may also enhance the hygienic properties of certain foodstuffs. Several examples conerning improvements in food quality and preservation by irradiation in different countries have been reported. The economic viewpoint and the possibilities for use of irradiated products in international trade are discussed. The development of international cooperation in sharing of research results and information and sharing of costs of wholesomeness testing have been pointed out. (G.C.)

[en] An introductory presentation on the status of irradiated foods was delivered by Dr W.J. de Wet, director of the Chemistry Division at the Atomic Energy Board, to a meeting in February 1980. It was decided at this meeting to form a national steering committee to plan and co-ordinate the future trial marketing of irradiated foods in South Africa. Dr de Wet's presentation is outlined in this article

[en] The International Training Workshop on Quality Control and Management of Food Indantrione was hold from 28-30, August, 2004 in Beijing, China and organized by Chinese Society of Nuclear Agriculture and China Isotope and Radiation Association. 10 Articles were collected in this symposium including training lectures. The contents included: international developments in food irradiation, Quality control and magement of food irradiation, industrializing development of irradiated food in China, Food irradiator and its quality management, research in setting standard for enterprise about irradiated products and etc.

[en] Radiation processing of foods has been studied for over 30 years. To a considerable extent this research was carried out in the framework of various international projects. After optimistic beginnings in the 1950s and long delays, caused by uncertainty about the health safety of foods so treated, food irradiation has now reached the stage of practical application in several countries. In order to prepare the way for world-wide accceptance of the new process, the Codex Alimentarius Commission has accepted an 'International General Standard for Irradiated Foods' and an 'International Code of Practice for the Operation of Irradiation Facilities Used for the Treatment of Foods'. Psychological barriers to a process associated with the word 'radiation' are still formidable; it appears, however, that acceptance by authorities, food industry and consumers continues to grow

No abstract available