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Irradiation is a
physical treatment of food with high-energy,
ionising radiation. It can be used to prolong
the shelf life of food products and/or to
reduce health hazards associated with certain
products due to the presence of pathogenic
micro-organisms.
The treatment may be
applied for different purposes, such as:
- Prevention of
germination and sprouting of potatoes, onions
and garlic
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- Disinfestation by
killing or sterilising insects which infest
grains, dried fruit, vegetables or nuts
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- Retardation of
ripening and ageing of fruit and
vegetables
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- Prolongation of the
shelf life and prevention of food-borne
diseases by reducing the number of viable
micro-organisms in meat, poultry and
seafood
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- Reduction of
micro-organisms in spices and herbs.
In practice, the use
of this technique is rather limited although it
is authorised in many countries.
Annual Report from the Commission on food irradiation for 2010
Annual Report from the Commission on food irradiation for 2009
Annual Report from the Commission on food irradiation for 2008
Annual Report from the Commission on food irradiation for 2007
Annual Report from the Commission on food irradiation for 2006
Annual Report from the Commission on food irradiation for 2005
Annual Report from the Commission on food irradiation for 2004
Annual Report from the Commission on food irradiation for 2003
Annual
Report from the Commission on food
irradiation for 2002
Report
from the Commission on food irradiation from
September 2000 to December 2001
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