Food irradiation: a public health challenge for the 21st century. 2000 Food Safety 33:376

Although the United States food supply is generally considered one of the safest in the world, foodborne illnesses remain a concern. Each year, millions of Americans become ill and as many as 5000 die from foodborne infections. The United States Department of Agriculture estimates that medical treatment and productivity losses associated with foodborne illnesses cost as much as $37 billion annually. Irradiation, which involves exposing food briefly to radiant energy, can reduce or eliminate microorganisms that contaminate food or cause spoilage. So far, only limited quantities of irradiated foods—spices, herbs, dry vegetable seasonings, and some fresh fruits, vegetables, and poultry—have been available in the United States. Major purchasers are health care and food service establishments. The World Health Organization reviewed 500 studies and concluded that food irradiation poses no toxicological, microbiological, or nutritional problems. In more than 40 years, there have been no accidents in North America involving transport of the types of radioactive isotopes used for irradiation. Pasteurization or sterilization of food by irradiation is a tech-nology useful for all classes of food, especially meat and poultry. The international unit for the dose of radiation absorbed is the gray (Gy), which is equal to 100 rads or 10,000 ergs per gram. A kilogray is equal to 1000 Gy. In general, doses!10 kGy are pasteurization doses, and doses 110 kGy are sterilization doses