Food irradiation is safe, says WHOBMJ 1994; 309 doi: https://doi.org/10.1136/bmj.309.6962.1110 (Published 29 October 1994) Cite this as: BMJ 1994;309:1110
- N Craft
Irradiated food products are safe, according to a report published recently by the World Health Organisation. Exposure to low dose ionising radiation increases shelf life and safety by reducing the micro-organisms present in food. The report says that a wide range of foods can be treated, including meat, poultry, seafood, spices, fruit, and vegetables. Irradiation of food has been approved by 40 countries, including Britain, about 30 of which are already using the technique on a limited commercial scale.
The WHO's research into …
Log in using your username and password
Log in through your institution
Register for a free trial to thebmj.com to receive unlimited access to all content on thebmj.com for 14 days.
Sign up for a free trial