Regulation and Supervision of Food Irradiation

Food irradiation consists of a physical process that subjects food to doses ionizing radiation, which are high enough energy eliminate or neutralize harmful microbial contaminants without changing the taste texture and leaving residues. With this we can prevent diseases transmitted by food, such as Salmonella Escherichia coli, prolong shelf life foods, control pests harm fruits delaying germination ripening, finally sterilization, allows their storage for years refrigeration. The use radiation preservation has been studied several decades is regulated in USA Drug Administration –FDA. In 1997, World Health Organization - WHO released technique all types food. Brazil, first studies on were carried out Center Nuclear Energy Agriculture Cena, 50's. Currently, Brazilian legislation follows international recommendations suggested FAO, International Atomic Agency IAEA Codex Alimentarius. scope work survey, analysis evolution national related practices For preparation research, bibliographical reviews out, consultations legislation, Internet sites, documentation Gamma Irradiation Laboratory Technology Development CDTN