Not exact matches
Food irradiation has been a subject of intense investigation for almost half a century and extension of shelf life of
foods by gamma radiation is legally permitted in more than 40 countries covering a number of
foods such
as onion, potato, wheat, spices, flours, meat, poultry, fish, pulses, rice, semolina, fruits, vegetables and dry fruits.
Foods claiming to be organic must be free of artificial
food additives, and are often processed with fewer artificial methods, materials and conditions, such
as chemical ripening,
food irradiation, and genetically modified ingredients.
«Organic» defines
foods produced by methods with no synthetic inputs such
as pesticides, chemical fertilizers, genetically modified organisms,
irradiation, industrial solvents or chemical
food additives.
Dr. Michael Osterholm, the Minnesota - based
food safety authority who I have never met but know about through his expertise and strong support for
irradiation as a beef safety measure
Throughout this website, organic is the absence of synthetic chemicals such
as pesticides, antibiotics,
food additives, and fertilizers, genetically modified organisms,
irradiation, and the use of sewage sludge.
However, this policy was not intended to address
food production methods, such
as the use of pesticides, nor did it explicitly address
food processing or manufacturing methods, such
as thermal technologies, pasteurization, or
irradiation.
The logic for
irradiation as one tool (among many) for expanding and safeguarding
food supplies goes well beyond the potential benefits of killing pathogens.
I was glad to see Mark Bittman offer a solid appraisal of the merits of
irradiation as a means of cutting the chances of outbreaks of
food - borne illness, and to see the followup Big Think post by David Ropeik providing more depth on what he calls the «perception gap» between people's fears of this technology and its risks.