Review reveals growing support for food irradiation
Acceptance of food irradiation seems to increase, according to an analysis of previous research.
In total, 27 items evaluated by peers in English covering 24,474 people in 15 countries provided survey -based data.
The results showed a sharp increase in the acceptance of irradiated foods of 33% in 1992 to 67% in 2024. The refusal to buy irradiated food decreased from 19% to 16% during the same period. Familiarity with technology has remained relatively unchanged at around 50%.
Food irradiation uses ionizing radiation to kill bacteria, viruses and other pathogens in food, helping to extend the shelf life. The process does not make radioactive food.
According to the results, published in the Italian Journal of Food Safety, some consumers think that irradiation is used as a solution for bad production practices, reflecting distrust for both technology and industry.
Acceptance against déuuse desire to buy
Uncertainty about food security is a main factor in the consideration of people to consume such foods.
For most articles examined, high acceptance and awareness rates were reported after having been part of an educational program or obtained positive information on irradiated foods.
Familiarity with irradiated food labels is still low. On average, only 34% of all those questioned said they were familiar with labels in studies that have reported such statistics.
In the United States, acceptance and familiarity seem to be higher compared to other countries. Studies from Mexico, Brazil and Chile have reported low familiarity rates. The economies developed had higher awareness and acceptance rates compared to developing countries.
Food and Drug Administration has approved a variety of irradiation foods in the United States. Like beef and pork, fresh fruits and vegetables, poultry, shell eggs, as well as spices and seasonings. Foods and ingredients allowed for irradiation in Europe include fruits and vegetables, cereals, cereal flakes and rice flour, fish, crustaceans, frog legs and raw milk camembert.
Although some may accept the irradiated food sold, they would not necessarily buy it. One of the reasons is the availability of cheaper alternatives.
“The results underline the need for targeted educational campaigns to respond to false ideas and improve consumer confidence in irradiated foods, providing precious information to political decision -makers and stakeholders aimed at promoting food irradiation as a safe and viable technology.
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