Legislation on Food Irradiation: European Union, United States, Canada, and Australia

Irradiation is a physical treatment in which food is exposed to a defined dose of ionizing radiation; it is used on more than 60 food types in more than 40 countries worldwide. Irradiation of food can control insect infestation, reduce the numbers of pathogenic or spoilage microorganisms, and delay or eliminate natural biological processes such as ripening, germination, or sprouting in fresh food. Food irradiation is the exposure of food to a form of energy called ionizing radiation. The technique is used to reduce the losses of spoilage and to control microbes and other organisms in food. This chapter discusses the legislation on food irradiation in European Union, the United States, Canada, and Australia. For example, Directive 1999/3/EC (entry into force March 10, 1999) laid down the establishment of a Community initial positive list of food and food ingredients which may be treated with ionizing radiation, together with the maximum doses authorized for the intended purpose. Treatment of the products in question with ionizing radiation may be carried out only in accordance with the provisions of the framework directive. The foodstuffs that may be treated with ionizing radiation are dried aromatic herbs, spices, and vegetable seasonings. The maximum overall average absorbed radiation dose should be 10 kilogray (kGy). © 2010 Elsevier Inc. All rights reserved