Food Irradiation and the Chemist

This book contains the proceedings of the international symposium entitled "Food Irradiation Challenges for the Chemist" organized by the Food Chemistry Group on 10-11 April 1990 at the Queen's University of Belfast as a part of the Annual Congress of the Royal Society of Chemistry. The objectives of the symposium were to bring together scientists from a range of disciplines involved in the investigation of food irradiation and, through discussion, to more clearly define the chemical challenges facing the food industry. The ability to reliably distinguish between irradiated and unirradiated foods or ingredients is fundamental to providing reassurance to the public that their right to choose can be protected. Reflecting this importance, the greater part of the symposium concentrated on the scope and limitations of the more promising detection techniques currently available. As in the medical field, it is likely that most food will be irradiated "in pack" and this presents another series of challenges and opportunities for the chemist.
The compounds produced by irradiation of food packaging materials may potentially serve as indicators that the pack has been irradiated or may migrate into the food and adversely affect its quality or safety. The most recent work in the area of food contact plastics is also presented. The currently available techniques of dosimetry, which will be essential for the proper management and control of the industrial process, are set out and discussed. A contribution is included on the effects of irradiation on micro-organisms and the fascinating area of biochemistry associated with the irradiation induced changes. Food irradiation has been a permitted process in the Netherlands for some time. The symposium concludes with an account of the development of commercial food irradiation in that country. This paper provides an opportunity to compare approaches and to profit from the Dutch experience.