Foreword
The multidisciplinary nature of food irradiation, involv-
ing branches of science such as microbiology, chemistry,
physics and nuclear technology, toxicology and nutri-
tion, has made food irradiation into a complex issue even
to specialists in any of these disciplines. In addition to
these sciences are the disciplines related to regulatory
aspects, economics, marketing and consumer science. In
short, there is no known food technology which is more
studied but less understood than food irradiation.
The lack of understanding of the safety, benefits and
limitations of food irradiation has led several advocacy
groups to oppose the introduction of this technology in
the past few decades. These groups often inspire the fear
of the public concerning ‘unknown’ risks of anything
associated with nuclear technology. The apprehension
web has put food irradiation on the defence almost from
the start. However, after decades of research on the
various aspects mentioned above, food irradiation has
emerged not only as a safe technology but it is beginning
to demonstrate its effectiveness as a method of food
processing/preservation for a wide variety of foods and
in increasing numbers of countries.
There are a number of issues which have propelled
food irradiation to the centre stage of food processing/
preservation along with several other technologies.
Among these issues are the increasing public awareness
of the risks of food-borne diseases, especially from food
of animal origin; the increasing restrictions and prohibi-
tions on the use of a number of chemicals in food,
especially fumigants; the risks from increasing global
trade in certain food which harbour pests and diseases;
and the increasing need for food for the fast growing
population in developing countries. The technology has
been approved by some 40 countries to date and some 30
countries are using it, on a varying scale, for treating food
for commercial purposes.
This reference guide is an ABC on food irradiation on
the one hand and an encyclopedia of food irradiation on
the other. The authors have painstakingly compiled all
terminologies related to this technology and have listed
items ranging from ‘Aeromonas’ to ‘Yersinia’ for
microbiological aspects; from ‘Apple’ to ‘Poultry’ to
‘Wheat’ which can benefit from irradiation; vitamins in
food which may be affected by irradiation; regulatory
aspects including various methods of detection of
irradiated food; consumer acceptance and commercial
applications to date, etc. With its uniform format and full
references throughout, the reference guide is most
valuable to policy makers in governments, the food
industry, research institutions, academia, and trade and
consumer organizations. No library will be complete
without this book.
The road to commercial application of food irradiation
must not be paved by misunderstanding and emotion but
by scientific evidence, co-operation and understanding
by all concerned. This reference guide will contribute to
a better understanding of the complex issues of food
irradiation. With the growing interest in the application
of food irradiation in many countries, the publication of
this book is not only most timely but urgently needed to
provide the food industry and consumers with accurate
information on this safe and highly effective technology
to combat food problems in this demanding world.
Paisan Loaharanu
Head, Food Preservation Section
Joint FAO/IAEA Division of Nuclear Techniques in
Food and Agriculture
A- 1400 Vienna, Austria