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Irradiation:
a controversial food preservation method

Although strongly advocated by international organisations, food irradiation is proving unpopular, mainly because of the hostility of consumer organisations.

Food irradiation is designed to prolong shelf life by preventing germination, destroying insects and reducing the number of dangerous micro-organisms.

Irradiation has been promoted since the 1950s, with the USA taking the lead. In 1980, a report by a committee of experts from several international organisations approved food irradiation as a means of reducing crop losses, combating food poisoning and encouraging international food trade.

In 1999, two EU directives in favour of irradiation were passed. But this technique is not being adopted because of opposition from consumer associations, whose main fear is that irradiation will lead to a loosening of hygiene controls relating to food production.

Some 50 countries authorise irradiation, including France. Irradiated foods in France are mainly spices, herbs, mechanically separated chicken, egg whites and frozen frogs' legs. Quantities of irradiated food in France are low (less than 10,000 tonnes a year), and have diminished since the EU directives made it compulsory to mention irradiation on the label. ©Prescrire May 2005

Source: "L’irradiation des aliments. Première partie : une technique de conservation débattue" Rev Prescrire 2005 ; 25 (261) : 382-387.

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