Introduction 3 power and its straightforward kinetics make it much the extensive losses that now occur. Food irradiation mpler, in practice, to use than heat. It does bring about could fulfil these requirements for some foods if wider serious organoleptic changes in some foods, but very understanding and acceptance of the treatment could be tle change in others. In this respect, it is analogous to most of the other means of food preservation that alter the quality attributes of different foods to some extent. References The toxicological aspects of food irradiation have Anon(1993)Report and recommendations of a working en studied more extensively than for any group, in Cost-benefit Aspects of Food irradiation reservation technique. As a result of these studies, the Processing Proceedings of an IAEA/FAO/WHO xicological safety and wholesomeness'of foods irradiated up to specified doses, have been judged to Codex Alimentarius Commission(1984) Codex general satisfactory and to introduce no special or nutritiona standard for irradiated foods and recommended inter problems(WHO, 1981). This has led to acceptance by national code of practice for the operation of radiation 30 governments of a Codex General Standard for facilities used for the treatment of foods Codex Irradiated Foods (Codex Alimentarius Commission Alimentarius volume Xv lst edition. Food and 984)and to approval by 37 countries of over 40 foods Agriculture Organization of the United Nations/world or groups of foods for consumption. Currently, full-scale Health Organization, Rom plementation is inhibited by issues concerning eco- Dillon, V.M. and Board, RG.(eds)(1994) Natural nomic viability and the levels of consumer acceptance of Antimicrobial Systems and Food Preservation, CAB the process(Lagunas-Solar, 1995) International, Wallingford, Oxon Gould, Gw.(1989) Introduction, in Mechanisms of Conclusions Action of Food Preservation Procedures, (ed. G w Substantial advances have been made in understanding Gould) Elsevier Applied Science, London, pp 1-10 the basis of efficacy of food irradiation for the reduction Gould, G.w.(ed )(1995) New Methods of Food of food spoilage and for the improvement in food safety Preservation. Blackie Academic and Professional However, although a surge in application was expected n in the use of food irradiation has been Lagunas-Solar, MC.(1995) Radi rocessing of slow. without doubt, a major reason for this has been the foods: an overview of scientific current reluctance by consumers in many countries to accept that status, Journal of Food Protect (2),186-92 the process is satisfactorily safe, in spite of the extensive Roberts, J.A. and Sockett, PN. (1994)The socio scientific evidence that now exists economic impact of human Salmonella enteritidis safely supplement the use of heat, and other more severe biology, 21, 117-29 reservation procedures, for the improvement of food WHo(1981)Report of a Joint FAO/WHO/AEA Expe Comm life of commodity foods are necessary in order to reduce World Health OrganizationIntroduction 3 the extensive losses that now occur. Food irradiation could fulfil these requirements for some foods if wider understanding and acceptance of the treatment could be achieved. power and its straightforward kinetics make it much simpler, in practice, to use than heat. It does bring about serious organoleptic changes in some foods, but very little change in others. In this respect, it is analogous to most of the other means of food preservation that alter the quality attributes of different foods to some extent. The toxicological aspects of food irradiation have been studied more extensively than for any other food preservation technique. As a result of these studies, the toxicological safety and ‘wholesomeness’ of foods, irradiated up to specified doses, have been judged to be satisfactory and to introduce no special or nutritional problems (WHO, 1981). This has led to acceptance by 130 governments of a Codex General Standard for Irradiated Foods (Codex Alimentarius Commission, 1984) and to approval by 37 countries of over 40 foods or groups of foods for consumption. Currently, full-scale implementation is inhibited by issues concerning eco￾nomic viability and the levels of consumer acceptance of the process (Lagunas-Solar, 1995). Conclusions Substantial advances have been made in understanding the basis of efficacy of food irradiation for the reduction of food spoilage and for the improvement in food safety. However, although a surge in application was expected, the expansion in the use of food irradiation has been slow. Without doubt, a major reason for this has been the reluctance by consumers in many countries to accept that the process is satisfactorily safe, in spite of the extensive scientific evidence that now exists. New inactivation techniques are urgently needed to safely supplement the use of heat, and other more severe preservation procedures, for the improvement of food quality and safety. New techniques to extend the storage life of commodity foods are necessary in order to reduce References Anon (1993) Report and recommendations of a working group, in Cost-benefit Aspects of Food Irradiation Processing, Proceedings of an IAEA/FAO/WHO International Symposium, Aix-en-Provence, p. 48 1. Codex Alimentarius Commission (1984) Codex general standard for irradiated foods and recommended inter￾national code of practice for the operation of radiation facilities used for the treatment of foods, Codex Alimentarius Volume Xv 1st edition, Food and Agriculture Organization of the United Nations/Wor€d Health Organization, Rome. Dillon, V.M. and Board, R.G. (eds) (1994) Natural Antimicrobial Systems and Food Preservation, CAB International, Wallingford, Oxon. Gould, G.W. (1989) Introduction, in Mechanisms of Action of Food Preservation Procedures, (ed. G.W. Gould) Elsevier Applied Science, London, pp. 1-10, Gould, G.W. (ed.) (1995) New Methods of Food Preservation, Blackie Academic and Professional, Glasgow. Lagunas-Solar, M.C. ( 1995) Radiation processing of foods: an overview of scientific principles and current status, Journal of Food Protection, 58(2), 186-92. Roberts, J.A. and Sockett, P.N. (1994) The socio￾economic impact of human Salmonella enteritidis infection, International Journal of Food Micro￾biology, 21, 117-29. WHO (1981) Report of a Joint FAO/WHO/IAEA Expert Committee, WHO Technical Report Series, No. 659, World Health Organization