ABSTRACT
The irradiation of food may be achieved by three different methods: gamma irradiation using radioactive isotopes, electrons produced by electron accelerators, or X-rays produced by X-ray machines. Irradiation has several potential applications in the food system, which range from reduction of overall microbial load, through complete elimination of pathogens, and finally to complete sterilization of foods. Problems relating to industrial applications and public education could be addressed in a manner similar to the solving of the toxicological and wholesomeness questions during the 1970s. Significant quantities of food are currently being irradiated in seven different countries, with two more countries scheduled to commence irradiating food in 1986. In view of the many potential benefits that could result from the utilization of the food irradiation process, several concerns need to be addressed relating to its commercialization. These can be grouped generally into the regulatory, public health, nutritional, and educational areas.
