Effect of irradiation on foods of animal origin

Abstract

The very nature of the technology of irradiating food to reduce microbiological bio-burden and increase shelf-life has given rise to concerns about the effects of the process on the food itself. This article reviews the considerable body of experimental data that have been generated on the subject and shows that, at least at low doses, irradiation of food does not have a significant effect on the food and is harmless to the end-consumer.