Food safety

Food irradiation, a fascinating chapter in the evolution of food safety, traces its roots back to the early 20th century. The concept emerged as scientists sought innovative methods to prolong the shelf life of perishable foods and combat food borne illnesses. The pioneering experiments of French chemist André-Louis Debierne and German scientist Fritz Haber laid the groundwork for understanding the potential of radiation in food preservation.


However, it was during the 1960s and 1970s that food irradiation gained significant traction, spurred by advancements in nuclear science and a growing concern over foodborne pathogens. Governments and international organizations began exploring irradiation as a viable means to eliminate harmful bacteria, insects, and parasites, while also curbing spoilage and extending the shelf life of various food products.



The word “radurization ” is derived from radura, combining the initial letters of the word “radiation” with the stem of “durus”, the Latin word for hard, lasting.

Despite initial skepticism and concerns about irradiated food’s safety and consumer acceptance, extensive research and regulatory scrutiny gradually validated its efficacy and safety. The United States Food and Drug Administration (FDA), alongside other regulatory bodies worldwide, rigorously evaluated the technology, eventually granting approval for its use on a variety of food items.


A History of Food Irradiation 

  • 1895  Wilhelm Conrad Röntgen discovers X-rays (” bremsstrahlung“, from German for radiation produced by deceleration)
  • 1896  Antoine Henri Becquerel discovers natural radioactivity; Minck proposes the therapeutic use
  • 1904 Samuel Prescott describes the bactericide effects  Massachusetts Institute of Technology (MIT)
  • 1906 Appleby & Banks: UK patent to use radioactive isotopes to irradiate particulate food in a flowing bed
  • 1918 Gillett: U.S. Patent to use X-rays for the preservation of food
  • 1921 Schwartz describes the elimination of Trichinella from food
  • 1930 Wuest: French patent on food irradiation
  • 1943 MIT becomes active in the field of food preservation for the U.S. Army
  • 1951 U.S. Atomic Energy Commission begins to co-ordinate national research activities
  • 1958 World first commercial food irradiation (spices) at Stuttgart, Germany
  • 1963 FDA approves food irradiation. NASA begins irradiating astronaut food items to prevent food borne illness during space missions.
  • 1970 Establishment of the International Food Irradiation Project (IFIP), headquarters at the Federal Research Centre for Food Preservation, Karlsruhe, Germany
  • 1980  FAO/ IAEA/ WHO Joint Expert Committee on Food Irradiation recommends the clearance generally up to 10 kGy “overall average dose”
  • 1981/1983 End of IFIP after reaching its goals
  • 1983 Codex Alimentarius General Standard for Irradiated Foods: any food at a maximum “overall average dose” of 10 kGy
  • 1984 International Consultative Group on Food Irradiation (ICGFI) becomes the successor of IFIP
  • 1986 January People’s Republic of China opens their first food irradiation facility in Shanghai
  • 1994 India approves irradiation of spices, potato and onion.
  • 1997 FAO/IAEA/WHO Joint Study Group on High-Dose Irradiation recommends to lift any upper dose limit
  • 1998 The European Union’s Scientific Committee on Food (SCF) voted in favour of eight categories of irradiation applications
  • 1999 The European Union adopts  Directives 1999/2/EC (framework Directive) [85]  and 1999/3/EC (implementing Directive) [86]  limiting irradiation a positive list whose sole content is one of the eight categories approved by the SCF, but allowing the individual states to give clearances for any food previously approved by the SCF.
  • 2000 Germany leads a veto on a measure to provide a final draft for the positive list.
  • 2003 Codex Alimentarius General Standard for Irradiated Foods: no longer any upper dose limit
  • 2003 The SCF adopts a “revised opinion” that recommends against the cancellation of the upper dose limit. [87]
  • 2004 ICGFI ends
  • 2011 The successor to the SCF,  European Food Safety Authority (EFSA), reexamines the SCF’s list and makes further recommendations for inclusion.