Although the World Health Organization recommends food irradiation as one of the most promising methods to fight the increasing trend in the incidence of foodborne diseases, industrial application of this technology is still very limited.
Some consumer initiatives are vigorously opposed to the marketing of irradiated foods, and as a consequence, the food industry in most countries is hesitant to make use of existing legal permissions to irradiate certain foods.
A recurring theme in the argumentation of those opposed to food irradiation is the claim or suspicion that consumption of irradiated foods may entail negative chronic health effects.
The review considers the arguments of opponents and summarizes the scientific evidence demonstrating radiological, microbiological and toxicological safety as well as nutritional adequacy of irradiated foods.
Mots-clés Pascal : Article synthèse, Produit alimentaire, Composition chimique, Qualité, Toxicité, Valeur nutritive, Altération, Microflore, Mycotoxine, Toxine, Décontamination, Ionisation, Irradiation, Vitamine, Produit irradié, Sécurité, Innocuité, Radiolyse
Mots-clés Pascal anglais : Review, Foodstuff, Chemical composition, Quality, Toxicity, Nutritive value, Alteration, Microflora, Mycotoxin, Toxin, Decontamination, Ionization, Irradiation, Vitamin, Irradiated product, Safety, Harmlessness, Radiolysis
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 95-0170823
Code Inist : 002A35E. Création : 09/06/1995.