REVIEW PAPER
Food irradiation – legal, commercial and toxicological aspects
1
Zakład Toksykologii i Ochrony Zdrowia w Środowisku Pracy, Katedra Toksykologii i Uzależnień Wydział Nauk o Zdrowiu w Bytomiu, Śląski Uniwersytet Medyczny, Polska
2
Drugie Koło Naukowe przy Zakładzie Toksykologii i Ochrony Zdrowia w Środowisku Pracy Katedra Toksykologii i Uzależnień Wydział Nauk o Zdrowiu w Bytomiu, Śląski Uniwersytet Medyczny, Polska
3
Szkoła Doktorska Śląskiego Uniwersytetu Medycznego w Katowicach, Wydział Nauk o Zdrowiu w Bytomiu, Śląski Uniwersytet Medyczny, Polska
Corresponding author
Marta Buczkowska
Zakład Toksykologii i Ochrony Zdrowia w Środowisku Pracy Katedra Toksykologii i Uzależnień Wydział Nauk o Zdrowiu w Bytomiu, Śląski Uniwersytet Medyczny, Polska
Zakład Toksykologii i Ochrony Zdrowia w Środowisku Pracy Katedra Toksykologii i Uzależnień Wydział Nauk o Zdrowiu w Bytomiu, Śląski Uniwersytet Medyczny, Polska
Med Og Nauk Zdr. 2020;26(2):106-117
KEYWORDS
TOPICS
ABSTRACT
Introduction and objective:
Food irradiation is a preservation technique, the main purpose of which is to extend shelf life of food products by using ionizing radiation. Today, food irradiation technology is used worldwide. The aim of this study is to discuss the process of food irradiation, especially from the aspect of safety of irradiated products and legal regulations applicable to this process in Poland and worldwide
Brief description of the state of knowledge:
The food irradiation process is subject to numerous legal regulations, including the dose levels used, irradiation purposes, or labelling of irradiated products. Currently, more than 50 countries worldwide allow the use of ionizing radiation in relation to food, 7 in the countries of the European Union, including Poland. The safety of irradiated products has been confirmed by key international and national organizations; however, there are also reports concerning their potential hazardous effect on health, e.g. as a result of the occurrence of 2-alkylcyclobutanones or free radicals. Much attention has been paid to the possibility of deterioration of food quality, especially by reducing the amount or loss of some nutrients, or changing the physical properties of the product.
Conclusions:
Irradiation still remains a relatively controversial method of food preservation. It seems that the key to changing this opinion is making the average consumer more aware of the potential role, that food irradiation can play a part in controlling and even eliminating food-borne diseases, or reducing financial losses associated with its spoilage
Food irradiation is a preservation technique, the main purpose of which is to extend shelf life of food products by using ionizing radiation. Today, food irradiation technology is used worldwide. The aim of this study is to discuss the process of food irradiation, especially from the aspect of safety of irradiated products and legal regulations applicable to this process in Poland and worldwide
Brief description of the state of knowledge:
The food irradiation process is subject to numerous legal regulations, including the dose levels used, irradiation purposes, or labelling of irradiated products. Currently, more than 50 countries worldwide allow the use of ionizing radiation in relation to food, 7 in the countries of the European Union, including Poland. The safety of irradiated products has been confirmed by key international and national organizations; however, there are also reports concerning their potential hazardous effect on health, e.g. as a result of the occurrence of 2-alkylcyclobutanones or free radicals. Much attention has been paid to the possibility of deterioration of food quality, especially by reducing the amount or loss of some nutrients, or changing the physical properties of the product.
Conclusions:
Irradiation still remains a relatively controversial method of food preservation. It seems that the key to changing this opinion is making the average consumer more aware of the potential role, that food irradiation can play a part in controlling and even eliminating food-borne diseases, or reducing financial losses associated with its spoilage
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