Document Detail


Position of the American Dietetic Association: food irradiation.
MedLine Citation:
PMID:  10670403     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Food irradiation has been identified a sa safe technology to reduce the risk of foodborne illness as part of high-quality food production, processing, handling, and preparation. Food irradiation's history of scientific research , evaluation, and testing spans more than 40 countries around the world and it has been endorsed or support by numerous national and international food and organizations and professional groups. Food irradiation utilizes a source of ionizing energy that passes through food to destroy harmful bacteria and other organism. Often referred to as "cold pasteurization," food irradiation offers negligible loss of nutrients or sensory qualities in food as it does not substantially raise the temperature of the food during processing. Food irradiation does not replace proper food production, processing, handling, or preparation, nor can it enhance the quality of or prevent contact with foodborne bacteria after irradiation. In the United States, manufacturers are required to identify irradiated food sold to consumers with an international symbol (Radura) and and terminology describing the process on product labels. In addiction, food irradiation facilities are thoroughly regulated and monitored for worker and environmental safety. Members of The American Dietetic Association (ADA) and other food, nutrition, and health professionals have a responsibility to educate consumers, food processors, manufacturers and retailers about the safety and application of the technology. When consumers are educated about food irradiation, many prefer irradiated products because of their increased safety. It is the position of ADA that food irradiation enhances the safety and quality of the food supply and helps protect consumers from foodborne illness. The ADA encourages the government, food manufactures, food commodity groups, and qualified food and nutrition professionals to work together to educate consumers about this additional food safety tool and make this choice available in the marketplace.
Authors:
O B Wood; C M Bruhn
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of the American Dietetic Association     Volume:  100     ISSN:  0002-8223     ISO Abbreviation:  J Am Diet Assoc     Publication Date:  2000 Feb 
Date Detail:
Created Date:  2000-02-23     Completed Date:  2000-02-23     Revised Date:  2009-11-19    
Medline Journal Info:
Nlm Unique ID:  7503061     Medline TA:  J Am Diet Assoc     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  246-53     Citation Subset:  AIM; IM    
Affiliation:
Purdue University, West Lafayette, Ind., USA.
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MeSH Terms
Descriptor/Qualifier:
Consumer Product Safety*
Dietetics*
Food / standards*
Food Handling / standards
Food Irradiation*
Food Microbiology
Foodborne Diseases / prevention & control*
Humans
Societies*
United States

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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