Consumer acceptance of irradiated foods: dawn of a new era?

Abstract

Irradiation of meat, poultry, and other foods helps to preserve food quality and to prevent foodborne disease. This review examines current acceptance and use of irradiated foods in consumer food products and institutional food service applications. In the United States food irradiation is currently used in the space program, in some commercial food applications and in therapeutic diets fed to immunosuppressed patients in health care facilities. In spite of the potential benefits of food irradiation in the United States controversy remains, considerable consumer resistance continues, and adoption of food irradiation for consumer products has been slow despite regulatory approval and endorsements by scientific organizations. However, consumer attitudes may be shifting. Experience gathered from the recent uses of irradiation for inactivating anthrax spores in contaminated mail after the terrorist attacks of September 2001 will undoubtedly make irradiation a more familiar process. Possible strategies for improving acceptance are discussed. Consumer education and information about food irradiation are key to greater acceptance.