Volume 7, Number 7—June 2001
THEME ISSUE
International Conference on Emerging Infectious Diseases 2000
Conference Presentations
Food Safety and Irradiation: Protecting the Public from Foodborne Infections 1
Table 2
Irradiation approved for foods in the United States
| Year | Food | Dose (kGy) | Purpose |
|---|---|---|---|
| 1963 | Wheat flour | 0.20-0.50 | Control mold |
| 1964 | White potatoes | 0.05-0.15 | Inhibit sprouting |
| 1986 | Pork | 0.30-1.00 | Reduce cases of Trichinosis |
| 1986 | Fruits & vegetables | 1.00 | Increase shelf life and control insects |
| 1986 | Herbs and spices | 30.00 | Sterilize |
| 1990 (FDA) | Poultry | 3.00 | Reduce bacterial pathogens |
| 1992 (USDA) | Poultry | 1.50-4.50 | Reduce bacterial pathogens |
| 1997 (FDA) | Fresh meat | 4.50 | Reduce bacterial pathogens |
| 2000 (USDA) | Fresh meat | 4.50 | Reduce bacterial pathogens |
1Adapted from a talk given on July 19, 2000 at the 2nd International Conference on Emerging Infectious Diseases, Atlanta, GA.
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