Radiation processing of foods : an overview of scientific principles and current status.
Despite its scientific and technical label of worldwide approval, acceptance and use of food irradiation in the U.S. has become stagnant and a political and psychological issue.
As a physical process, food irradiation provides opportunities to improve food protection and preservation technologies.
Its use would help solve known public-health problems, as well as minimize the environmental effects caused by chemical and energy-intense processes.
In part, this stagnant situation is due to the lack of an educational program, well focused to address critical public concerns and well coordinated by government, academia, and industry.
This program should explain the scientific basis and rationale, the advantages, and the limitations of radiation processing of foods.
It should also counteract the exploitation by consumer activists who have fostered vocal and seemingly strong opposition.
This work provides a summary of educational information and identifies the goals and objectives for consumer education.
Mots-clés Pascal : Education, Consommateur, Article synthèse, Produit alimentaire, Irradiation, Produit irradié, Traitement physique, Sécurité, Qualité
Mots-clés Pascal anglais : Education, Consumer, Review, Foodstuff, Irradiation, Irradiated product, Physical dressing, Safety, Quality
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 95-0253817
Code Inist : 002A35A04. Création : 01/03/1996.