Food irradiation is not something new. However, it is being used more often and as result is being more closely examined as a public health issue. Research on food irradiation began as early as 1905.
1905 |
Scientists receive patents for a food preservative process that uses ionizing radiation to kill bacteria in food |
1921 |
U.S. patent is granted for a process to kill Trichinella spiralis in meat by using X-ray technology |
1953 |
Research accelerated in 1953 as part of the US government ‘s “Atoms for Peace” effort. |
1963 |
The U.S. Food and Drug Administration (FDA) began approving food irradiation – first to rid wheat and flour of insects and to control sprouting of potatoes |
1983 |
FDA approves irradiation of spices and seasonings |
1985 |
FDA approves irradiation at specific doses ton control Trichinella spiralis in pork |
1986 |
FDA approves irradiation at specific doses to delay maturation, inhibit growth, and disinfect foods, including vegetables and spices |
1990 - 1992 |
FDA / USDA approves irradiation for poultry to control salmonella and other food-borne bacteria |
1992 |
The World Heath Organization endorsed food irradiation, calling it a “perfectly sound food-preservation technology”. |
1993 |
The U.S. Department of Agriculture advocated research on the benefit of irradiating ground beef. |
1997 |
The U.S. Senate passed the FDA Modernization Act, which, according to the National Food Processors Association, would “advance the use of food irradiation as a food safety tool” |
1997 |
The World Health Organization again endorsed the use of food irradiation, and this time was joined by the United Nations Food and Agriculture Organization (FAO), and the International Atomic Energy Agency. |
1997-1999 |
The FDA and the U.S. Department of Agriculture approved irradiation of red meat, including beef, lamb and pork to kill E. coli |
2000 |
Petition to the FDA to allow the use of irradiation treatment for crustacean seafood products, including shrimp, crab, lobster, crawfish and molluscan shellfish. |
2000 |
Over 40 nations have a approved the use of food irradiation. In addition to the United States, they include France, China, Germany, great Britain, Israel, Japan, the Netherlands and South Africa |
2000 |
FDA’s regulations are amended to permit the irradiation of fresh shell eggs to control salmonella |
2004 |
FDA amended a new maximum permitted energy level of X-rays for treating food of 7.5 MeV provided that the X-rays are generated from machine sources that use tantalum or gold as the target metal. |
2005 |
FDA’s regulation to use irradiation to treat fresh and frozen molluscan shellfish |
