ABSTRACT
Throughout the debate on food irradiation, the food industry has remained conspicuously silent. In fact, with few exceptions, even the studies utilizing predictive modeling systems for microbial survival and growth in various foods neglected to include irradiation as a possible treatment. With few exceptions, the food industry’s traditional view towards irradiation has been ambivalent at best. On the operational side, the advantages of irradiated products are quite clear. Products with greater hygienic quality will significantly reduce the risk of recalls, loss of reputation, loss of sales, interruption of business and all other costs associated with legal proceedings arising out of incidents of foodborne disease outbreaks. The introductions of irradiated foods onto the retail markets have taken place without any consumer boycotts. In the retail industry, attracting consumers is the biggest single preoccupation. Full-page flyers, stamp give-aways and loss-leader promotions are examples of the degree of activity devoted to bringing consumers into the store.
