Food irradiation in developing countries: A practical alternative

by Paisan r^mong existing technologies for food preserLoaharanu vation, irradiation of food is recognized as a safe and effective method for a range of specific applications. Through its use, food losses and foodborne diseases can be reduced, and wider trade of many food items can be facilitated. A worldwide standard on food irradiation was adopted in 1983 by the Codex Alimentarius Commission of the Joint Food Standard Programme of the Food and Agriculture Organization (FAO) of the United Nations and the World Health Organization (WHO). Such a standard provides an assurance to governments and consumers of the safety and effectiveness of the technology. As a result, 38 countries have approved the use of irradiation for treating one or more food items, and the number is increasing. Currently 27 countries — half of which are from the developing world — are using the technology for treating food for commercial purposes. (See table.) In light of such developments, the IAEA has developed an action plan directed at the practical utilization of food irradiation in developing countries. The plan was developed in response to an initiative from the Ambassador of India in 1992. It now includes a detailed project proposal for the introduction of commercial-scale food irradiation in developing countries through appropriate technical co-operation channels, and in collaboration' with other United Nations organizations, including the FAO, WHO, and International Trade Centre. The proposal was approved by the IAEA Board of Governors and subsequently endorsed by the IAEA General Conference in September 1993. It included the outcomes of several economic feasibility studies. Four countries — Chile,