THE SAFETY AND WHOLESOMENESS OF IRRADIATED FOODS

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Ionizing radiation, e.g. ⁶⁰Co-gamma rays or electrons, can be used to extend the shelf life of certain fruits and vegetables and, more importantly from a public health point of view, kill or reduce significantly the numbers of pathogenic and spoilage organisms in a variety of other products, e.g. fish, shellfish and poultry. It also provides an effective alternative to chemical treatments for .the prevention of sprouting in stored potatoes and onions, and for the control of insect infestation in grain and other stored products. The doses recommended for such treatments are shown in Table 1.