Strictly from the scientific point of view, no ceiling should be set for food irradiated with doses greater than the currently recommended upper level of 10 kGy by the Codex Alimentarius Commission. The food irradiation technology itself is safe to such a degree that as long as sensory qualities of food are retained and harmful microorganisms are destroyed, the actual amount of ionizing radiation applied is of secondary consideration. The participants reviewed all relevant data related to the toxicological, microbiological, nutritional, radiation chemical, and physical aspects of food exposed to doses greater than 10 kGy and came to the unanimous conclusion that the food is safe for consumption. The focus of the meeting was on considering the generic wholesomeness of foods, appropriately treated and packaged, that are irradiated in the range of 10-100 kGy to eliminate all spoilage and pathogenic microbial contaminants.
Food irradiation is perhaps the most thoroughly investigated food processing technology.
In an attempt to reduce or eliminate the resulting risks, national regulations on food safety are being tightened up in many countries. In the Unites States of America, for example, the Department of Agriculture has recently issued new regulations for meat and poultry requiring that testing for Escherichia coli begin in January 1997 and that raw meat and poultry processed by large firms be virtually free of Salmonella beginning in January 1998. For some of these products, food irradiation may well be the best method to ensure the absence of these microorganisms. However, in some instances, an upper limit of 10 kGy for the overall average dose could preclude the effective use of the technology. In the case of irradiation of spices, this need for a greater average dose has already been recognized in several countries.