Consumer acceptance of irradiated foods: dawn of a new era?

Frances Elizabeth DeRuiter, Johanna Dwyer
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引用次数: 51

Abstract

Irradiation of meat, poultry, and other foods helps to preserve food quality and to prevent foodborne disease. This review examines current acceptance and use of irradiated foods in consumer food products and institutional food service applications. In the United States food irradiation is currently used in the space program, in some commercial food applications and in therapeutic diets fed to immunosuppressed patients in health care facilities. In spite of the potential benefits of food irradiation in the United States controversy remains, considerable consumer resistance con-tinues, and adoption of food irradiation for consumer products has been slow des-pite regulatory approval and endorsements by scientific organizations. However, consumer attitudes may be shifting. Experience gathered from the recent uses of irradiation for inactivating anthrax spores in contaminated mail after the terrorist attacks of September 2001 will undoubtedly make irradiation a more familiar process. Possible strategies for improving acceptance are discussed. Consumer education and information about food irradiation are key to greater acceptance.

Abstract Image

消费者接受辐照食品:新时代的曙光?
辐照肉类、家禽和其他食品有助于保持食品质量和预防食源性疾病。本文综述了目前在消费食品和机构食品服务应用中辐照食品的接受和使用情况。在美国,食品辐照目前用于空间方案、一些商业食品应用和保健设施中免疫抑制病人的治疗性饮食。尽管食品辐照的潜在好处在美国仍存在争议,但相当大的消费者抵制仍在继续,尽管有监管机构的批准和科学组织的支持,消费者产品对食品辐照的采用进展缓慢。然而,消费者的态度可能正在转变。2001年9月恐怖袭击后,最近利用辐照灭活受污染邮件中的炭疽孢子所积累的经验无疑将使辐照成为一种更为熟悉的方法。讨论了提高接受度的可能策略。对消费者进行有关食品辐照的教育和信息是提高消费者接受度的关键。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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