Experiences of food irradiation in Japan

Abstract

In this paper, we shall attempt to present the history and current status of food irradiation research and commercialization in Japan. In 1967 the Japan Atomic Energy Commission decided to promote the research and development of food irradiation, based on research activities since 1954. The national project on food irradiation investigated the following: 1) the inhibition of sprout growth of potatoes and onions, 2) the prevention of infestation of rice and wheat, 3) the extension of shelf life of sausage and fish‐paste products, and 4) the growth inhibition of molds on the surfaces of oranges by using electron beams. As a result of this national project, a commercial potato irradiation plant was constructed and has been operating for 12 years. Market price fluctuations during the off‐season were also successfully reduced. However, a boycott movement by some consumer unions against irradiated potatoes has seriously affected food processors. The technical problems of irradiated potatoes, such as rotting and accumulation of sugar during storage, were solved by conditioning before and after irradiation. After the termination of the national project, studies were carried out on farm animal feeds for the purpose of eliminating pathogens such as salmonellae and extending shelf life by delaying mold growth. The accumulation of sugar in irradiated sweet potatoes, identification methodology of irradiated foods, and radiation‐decontamination of microorganisms in spices have also been studied. The greatest problem now is to overcome the public's resistance to irradiated food.