2-Alkylcyclobutanones (ACBs) are specific radiolytic products in irradiated lipid-containing food and can be used to detect irradiation of foodstuffs. EN1785, a European Committee Standardization Method, can detect 2-dodecylcyclobutanone (DCB) and 2-tetradecylcyclobutanone (TCB), which are ACBs, using GC/MS, thereby allowing judgement as to whether foodstuffs have been irradiated. In this study...

4-Methylimidazole (4-MEI) is a simple nitrogen-containing heterocyclic compound, and recently classified as group 2B by International Agency for Research on Cancer (IARC). Caramel coloring is widely applied food coloring in many food products including coffee, carbonated beverages, beer and wine. In present study, ɣ-irradiation was applied to Caramel Color III to reduce the level of 4-MEI witho...

As-may have been mentioned by previous speaker?,'the basic process of food irradiation does not differ in the physical sense from any other food processing techniques which involve the application of radiation energy to food. Thus ordinary or microwave cooking uses longer wavelength radiation while food irradiation employs the shorter wavelength of gamma irradiation produced by Co or Cs or by e...

Food irradiation is being promoted as a simple process that can be used to effectively and significantly reduce food-borne illnesses around the world. However, a thorough review of the literature reveals a paucity of adequate research conducted to specifically address health concerns that may directly result from the consumption of irradiated food. Consequently, there is considerable debate on ...

This research examined how attitudes and subjective norms influence behavioral intentions to eat irradiated food. This inquiry is important because, food irradiation is controversial and the public’s attitude toward it can influence the extent to which it is eventually adopted. The data received from the first, large-scale commercially funded market test of irradiated food in supermarkets locat...

Irradiated foods are abnormal. Based on research compiled directly from the scientific literature, this report describes the strange, sickening impacts on the smell, taste, color, and texture of food exposed to this invasive “treatment.” Whether meat, poultry, shellfish, or vegetable, this quality damage occurs across many food types. This report also presents evidence on the markedly higher co...

Although food irradiation has been used to ensure food safety, most consumers are unaware of the basic concepts of irradiation, misinterpreting information and demonstrating a negative attitude toward food items treated with ionizing radiation. This research is aimed at developing a tool to assess the awareness on the consumption of irradiated food. The sample was composed by employees from dif...

ground beef. This summary briefly addresses the remaining questions about food irradiation. In addition, it provides a useful summary of the regulatory history and the current state of scientific knowledge of the technology as applied to food. Federal regulators, food scientists, food processors, and consumers will write the next chapter in the story of irradiation. New challenges awaiting reso...

Irradiation of fresh meat to control microbial pathogens received approval from the federal government in February 2000. Food irradiation is a useful, albeit underutilized, process that can help protect the public from foodborne illnesses. The objective of this study was to determine consumer knowledge, attitudes, and practices toward irradiated meat products. Data were obtained from a single-s...