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Foods 2016, 5(1), 8; doi:10.3390/foods5010008

Phytosanitary Irradiation

Joint FAO/IAEA Programme on Nuclear Techniques in Food and Agriculture, P.O. Box 100, A-1400 Vienna, Austria
These authors contributed equally to this work.
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Author to whom correspondence should be addressed.
Academic Editor: Monique Lacroix
Received: 15 December 2015 / Revised: 4 January 2016 / Accepted: 18 January 2016 / Published: 20 January 2016
(This article belongs to the Special Issue Food Irradiation)
View Full-Text   |   Download PDF [569 KB, uploaded 20 January 2016]   |  

Abstract

Phytosanitary treatments disinfest traded commodities of potential quarantine pests. Phytosanitary irradiation (PI) treatments use ionizing radiation to accomplish this, and, since their international commercial debut in 2004, the use of this technology has increased by ~10% annually. Generic PI treatments (one dose is used for a group of pests and/or commodities, although not all have been tested for efficacy) are used in virtually all commercial PI treatments, and new generic PI doses are proposed, such as 300 Gy, for all insects except pupae and adult Lepidoptera (moths). Fresh fruits and vegetables tolerate PI better than any other broadly used treatment. Advances that would help facilitate the use of PI include streamlining the approval process, making the technology more accessible to potential users, lowering doses and broadening their coverage, and solving potential issues related to factors that might affect efficacy. View Full-Text
Keywords: phytosanitary treatment; food irradiation; insects; pests; fruits phytosanitary treatment; food irradiation; insects; pests; fruits
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Hallman, G.J.; Blackburn, C.M. Phytosanitary Irradiation. Foods 2016, 5, 8.

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