EFSA assesses the safety of food irradiation

06.04.2011
EFSA’s scientific experts have updated scientific advice on the safety of irradiation of food – a process which can be used to destroy bacteria that cause food poisoning. In its comprehensive advice to EU policy makers, EFSA’s BIOHAZ Panel[1] looked at the efficacy and microbiological safety of the process, and EFSA’s CEF Pane[2] looked at possible risks arising from the formation of several chemical substances as a result of food irradiation.
EFSA’s experts conclude that there are no microbiological risks for the consumer linked to the use of food irradiation. The practice of irradiation, although effective, should be considered only as one of several processes which can reduce the presence of pathogens in food. They say irradiation should be part of an integrated food safety management programme to protect consumers, which includes good agricultural, manufacturing and hygienic practices.
The experts state that most of the substances formed in food by irradiation are also formed during other types of food processing, with levels comparable to those arising, for instance, from the heat treatment of foods.
The Panels recommend that decisions on foods which can be irradiated and on the doses used[3] should not be based only on predefined food categories, as is currently the case, but also on factors such as: the bacteria concerned, the level of bacterial reduction required, whether the food is fresh, frozen, dried, or on the food’s fat or protein content. They also say that decisions on the type of food which can be irradiated should also take into account the diversity of food products nowadays available to consumers such as ready-to-eat foods.
 
Reference: http://www.efsa.europa.eu/en/press/news/cef110406.htm