The Department of the Army"s food irradiation program

is it worth continuing? : report by United States. General Accounting Office

Publisher: General Accounting Office in [Washington]

Written in English
Published: Pages: 49 Downloads: 44
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  • United States. -- Dept. of the Army.

Edition Notes

Statementby the Comptroller General of the United States.
The Physical Object
Paginationiv, 49 p. :
Number of Pages49
ID Numbers
Open LibraryOL17818553M

  Food irradiation is a cold, non-chemical process that exposes food to ionizing radiation that can penetrate food to kill, or prevent reproduction of microorganisms, insects and pests. 4. Insects require a lot less irradiation than bacteria and viruses. Many different types of food preservation alter the taste and appearance of food. For irradiation facilities in Southern States, we are proposing in paragraph (a)(1)(vi) of § that APHIS and the irradiation facility would have to agree in advance about all parameters, such as time, routing, and conveyance, by which every consignment would move from the port of entry or points of origin in the United States to the.   The pathogens that account for much of the most severe foodborne illness can be greatly reduced by subjecting food to ionizing radiation, also known as food irradiation. Many experts believe that irradiation can be effectively incorporated into an establishment's food safety program to further ensure the safety of the food against pathogens. Radiation and agriculture Food preservation by irradiation by Kooij* Food and its constant availability are among the basic human rights. Yet one person out of eight in the world today suffers from chronic undernourishment This problem is likely to get worse as the world's population is expected to double during the next thirty to forty File Size: KB.

Most significantly, 21 CFR specifies that the irradiation of both food and packaging materials in contact with food is subject to premarket approval before introduction of the food into interstate commerce. It further specifies that the current good manufacturing . Food Irradiation. Irradiation methods. Food irradiation sparks debate. Resources. Food irradiation refers to a process where food is exposed to a type of radiation called ionizing high-energy of the radiation, which can come from a radioactive or a non-radioactive source, breaks apart the genetic material of microorganisms that are on the surface of the food. Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and. U.S. Food and Drug Administration FdI diti ASfMFood Irradiation: A Safe Measure Isirradiatedfoodsafe?Is irradiated food safe? Yes. The Food and Drug Administration has evaluated the safetyygy of this technology over the last 40 years and has found irradiation to be safe under a variety of conditions and has approved its use for many Size: 1MB.

The following information on food irradiation is courtesy of the Washington, D.C. based Center for Food Safety.. What is Food Irradiation? Food irradiation uses high-energy Gamma rays, electron beams, or X-rays (all of which are millions of times more powerful than standard medical X-rays) to break apart the bacteria and insects that can hide in meat, grains, and other foods. that irradiation is a food process comparable to heating and freezing preservation of food; the safety and effectiveness of irradiation; and that there are no microbiological and nutrition problems caused by irradiation of food. National regulations on food irradiation The IAEA is ready to assist governments to harmonize their national. Examples include changes to the taste, texture, smell or shelf life of a food. Published research on irradiated foods reveals that irradiation does change, and can actually ruin, the flavor, odor, appearance and texture of food. Such research repeatedly finds that irradiated foods smell rotten, metallic, bloody, burnt, grassy and generally off.   Irradiators have been used in this country for more than 50 years. The NRC does not specify what products may be irradiated, nor does it have a position on food irradiation. The U.S. Food and Drug Administration and other agencies have approved the irradiation of meat, poultry, and fresh fruits and vegetables.

The Department of the Army"s food irradiation program by United States. General Accounting Office Download PDF EPUB FB2

Additional Physical Format: Online version: Department of the Army's food irradiation program. [Washington, D.C.]: General Accounting Office, []. Food Irradiation Program-Is It Worth Continuing. in the last 25 years, the Department of Defense has spent $51 million on food irradi-ation research.

The Army's food irradiation program is directed at using high doses of radiation to sterilize meats, thus preserving them from spoilage. The objective is to use. Research on food irradiation dates back to the turn of the century.

The first U.S. and British patents were issued for use of ionizing radiation to kill bacteria in foods in Food irradiation gained significant momentum in when researchers found that meat and other foods could be sterillized by high energy and the process was seen to have potential to preserve food for military.

irradiation have already been approved for foods for NASA's Space Program and for immune-compromised hospital patients. Uses of Food Irradiation Irradiation can be used to sterilize (eliminate all microorganisms) food products at levels above 10 kGy.

In the range of kGy it can be used to pasteurize food (eliminate a significant number ofFile Size: 40KB. Learn more about what food irradiation is and how it works.

The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products.

Food irradiation is the process of exposing food and food packaging to ionizing ng radiation, such as from gamma rays, x-rays, or electron beams, is energy that can be transmitted without direct contact to the source of the energy capable of freeing electrons from their atomic bonds in the targeted radiation can be emitted by a radioactive substance or generated.

Why is food irradiated. Is irradiation used for non-food products. Are irradiated foods being sold now. How can I tell if food has been The Department of the Armys food irradiation program book.

Does irradiated food cost more. Are consumers buying irradiated food. Who endorses the use of food irradiation. Why not just cook food thoroughly to kill bacteria.

BACKGROUNDER: Food Irradiation By Doris Stanley Decem The Food and Drug Administration on Dec. 2 approved irradiation to control microorganisms on fresh and frozen red meats including beef, lamb and pork. This FDA approval--and some previous ones--were based partly on research by chemist Donald W.

Thayer of USDA's Agricultural Research Service. 03/22/ Irradiation Facilities 1 APHIS Certified Irradiation Facilities Facility Name City State Phone Web site Calavo Grower’s Inc.1 Hawaii Operations Hawaii Pride 1 Domestic irradiation only Keaau Hawaii Gateway America Gulfport Mississippi National Center for Electron Beam Research.

Food Irradiation Research and Technology Gy generic treatment (due to the diversity of insect pests) quality studies should include responses to doses in the range of – Gy. Currently, the FAO and WHO allow only forms of ionizing energy for food irradiation that are unable to cause the food to become radioactive, i.e., x-rays and cobalt or cesium to produce gamma rays.

Cobalt and x-rays have been used many years in medical devices. Cesium is a by-product of the nuclear industry and has become less. Food and Drug Administration, HHS: United States Department of Agriculture, Food Safety and Inspection Service; Filing of Food Additive Petition, Docket 99F ( ) Irradiation of Meat and Meat Products, Docket No.

N, reopening of comment period (Jun 2, ). Food irradiation is a food safety technology that eliminates pathogens, including disease-causing germs, from foods. Like pasteurization of milk, and pressure cooking of canned foods, treating food with ionizing radiation kills bacteria and parasite s that would otherwise.

Irradiating food has the same benefits as when it is heated, refrigerated, frozen or treated with chemicals, but without changing the temperature or leaving residues. The technique controls spoilage and food-borne pathogenic micro-organisms or insect pests without significantly affecting taste or.

The use of high energy irradiation to kill microbes in food was evaluated in this country as early aswhen scientists at the United States Department of Agriculture reported that it would effectively kill trichinae in pork ().Irradiation has become a standard process used to sterilize many consumer and medical products, from adhesive strips to surgical implants.

Food irradiation has been identified as a safe technology with numerous advantages for the consumer and the agricultural industry. Irradiation can extend the shelf life of many perishable foods, increase the quality of fruits grown in areas that require insect quarantine measures.

• Food irradiation is a process of exposing foods, either prepackaged or in bulk to very high-energy, invisible light waves (radiation) such as gamma rays, X-rays or electron beams.

Foods that can be irradiated• Wheat flour• potatoes• Pork• Fruits. Food irradiation is the treatment of food with a type of radiation energy known as ionizing radiation.

Three different types of ionizing radiation can be used on foods sold in Canada; gamma rays, electron beam and x-rays. Ionizing radiation at the levels used for food irradiation contains enough energy to kill bacteria, molds, parasites and insects by damaging their DNA, both directly and by.

food, packaging. The technology of food irradiation is gaining more and more attention around the world. In comparison with heat or chemical treatment, irradiation is more effective and appropriate technology to destroy food borne pathogens.

Radiation technique makes the food safer to eat by destroying bacteria which is very much similar to the.

U.S. Food and Drug Administration New Hampshire Avenue Silver Spring, MD INFO-FDA () Contact FDA. Irradiation has been approved for use on a broad range of foods for different purposes (Table 2). By an historical quirk, the use of irradiation on food was formally approved as though it were something added to food, rather than a process to which the food is subjected.

This means that for meats and. Food irradiation is the process by which energy is used to kill bacteria, including E. coli, in a variety of foods ranging from meats and poultry, to fruits and vegetables, to spices.

It is the. Food preservation - Food preservation - Food irradiation: Food irradiation involves the use of either high-speed electron beams or high-energy radiation with wavelengths smaller than nanometres, or angstroms (e.g., X-rays and gamma rays).

These rays contain sufficient energy to break chemical bonds and ionize molecules that lie in their path. Today, the USDA is a key contributor to the scientific and technical aspects of food irradiation, as well as a regulatory body governing food irradiation’s commercial use for phytosanitary purposes.

Source: U.S. Environmental Protection Agency (EPA) U.S. Department of Agriculture (USDA) inherits the food irradiation program from the U.S. Army. Currently there are no authorised food irradiation facilities in Ireland and thus any irradiated food marketed within Ireland is imported.

Regulation of food irradiation in Ireland is shared by three Government bodies, each with distinct but inter-dependent roles. The Food Safety Authority of Ireland (FSAI) is responsible forFile Size: KB.

Large-scale food irradiation probably makes sense as a safety precaution, but it’s not likely to happen. By Mark Bittman. Mark Bittman More Stomach-Churning Facts about the E.

Coli Outbreak. Food Irradiation focuses on the fundamental aspects and applications of food irradiation. It summarizes efforts to establish the wholesomeness of irradiated foods, and it discusses the nature of ionizing radiation, as well as its interaction with matter, the biological effects it induces in living organisms associated with food such as raw fruits and vegetables, and the application of these Book Edition: 1.

Food Irradiation in the US The US has the most advanced commercial food irradiation program in the world and information on the current status of this practice can be obtained from the Food Irradiation Update Newsletter. Food products irradiated in inclu tons ofFile Size: 72KB.

The US government says food irradiation is beneficial and doesn't change taste, texture or appearance. But are we sure food is safe when exposed to ionising radiation.

What you. Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality.

The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of 4/5(1). In the FDA approved the use of low-dose ionizing radiation to eliminate pathogens in red meat.

This food processing technology can improve the safety of food and extend the shelf life of certain foods by eliminating pathogenic bacteria, parasites, and other microorganisms that cause food-borne disease.

Currently, forty-two countries practice some form of food irradiation.The History of Food Irradiation INTRODUCTION Food irradiation is a technology. that can be safely used to reduce food losses due to deterioration and to control contamination causing illness and death.

Proven as wholesome and toxicologically safe over many years, global. commercialization of the process lags inFile Size: KB.Limited irradiation of food is very useful process for ensuring food safety.

Where it is shown that there is a technical need and the process has been demonstrated to cause no damage to the food (loss of nutrients or production of toxins) and that the food is perfectly safe to eat, then FACS supports the use of the process with proper labelling.