Irradiation as a cold pasteurization process of fish and seafood.

There is clearly a significant increase in awareness of the risks from food-borne diseases among consumers in western countries in the past decade. The concern about the quality and safety of food appears to be driven by increased affluence, new scientific discoveries, by more sophisticated measurements and analyses, by new information about linkages between diet and health, by new food technologies and by mass communication (Kinsey, 1993). No doubt, growing demand for higher quality and safer food leads, also, to higher demand for effective government regulations of food quality and safety.