Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

EFSA backs safety of food irradiation

The European Food Safety Authority (EFSA) has declared there are no microbiological risks linked to the use of food irradiation, but has said a more sophisticated approach was needed to make its application more effective.

In a far-reaching assessment of the technology, the food safety body also appeared to conclude that chemicals formed in food as a result of irradiation were not a major concern. This is due to the low levels of the substances formed and the fact that the same chemicals are produced by other widely-used processing methods.

The significance of recent studies linking irradiated food to neurological problems in cats was unclear given the limited data, said the body. Further research was necessary to assess its relevance to human health but that the small amount of food irradiated in Europe meant there was no “immediate cause for concern”.

The food safety watchdog’s update is the latest in a string of evaluations of irradiation in food, with the most recent assessment carried out by the Scientific Committee on Food (SCF) in 2003.

The latest opinion, published yesterday, was a combination of two EFSA committees. The Biological Hazards (BIOHAZ) Panel looked at the safety and efficacy of the method, while its chemical safety was scrutinised by the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF).

Experts from BIOHAZ backed the safety of irradiating foods but stressed it should be considered only as one of several food safety tools to be integrated into a full risk management plan.

“When integrated into an overall food safety management programme that includes Good Agricultural, Manufacturing and Hygienic Practices and HACCP, and depending on the dose applied, food irradiation can contribute to improved consumer safety by reducing food-borne pathogens in all the food categories and food commodities previously evaluated by the SCF,” said the committee.

The SCF previously had previously assessed the acceptable radiation doses – measured in KiloGrays (kGy) – for18 major food categories. The overall average dose ranged from a maximum of 1kGy for vegetables and cereals and 7kGy for camembert cheese to 10kGy for blood products.

But crucially both panels concluded that the efficacy of the irradiation dose to inactivate pathogens would be improved if a more refined approach was adopted. This should factor in not just the food type but also such aspects as the pathogen(s) being targeted and the reduction required. The physical state of the food – its water activity, fresh or frozen status and composition – was also key…..

Food Production Daily: Read more

Spread the love