Food Irradiation

History of Food Irradiation

June 28, 2017

Research on food irradiation dates back to the turn of the century. The first U.S. and British patents were issued for use of ionizing radiation to kill bacteria in foods in 1905. Food irradiation gained significant momentum in 1947 when researchers found that meat and other foods could be sterillized by high energy and the process was seen to have potential to preserve food for military troops in the field. To establish the safety and effectiveness of the irradiation process, the U.S.

Collaborators

June 28, 2017

Dr. Christine M. Bruhn
Project Leader
Director, Center for Consumer Research &
Consumer Food Marketing Specialist
Department of Food Science & Technology
UC Davis
Phone (530) 752-2774
Fax (530) 752-3975
E-mail cmbruhn@ucdavis.edu

Delaware