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Foods 2016, 5(4), 79; doi:10.3390/foods5040079

World Market Development and Consumer Acceptance of Irradiation Technology

INRS-Institut Armand-Frappier, Research Laboratories in Sciences Applied to Food, Canadian Irradiation Centre, 531 des Prairies, Blvd. Laval City, QC H7V 1B7, Canada
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Academic Editor: J. Scott Smith
Received: 12 October 2016 / Revised: 11 November 2016 / Accepted: 18 November 2016 / Published: 24 November 2016
(This article belongs to the Special Issue Food Irradiation)
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Abstract

Food irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life. The process could be applied to fresh or frozen products without affecting the nutritional value. Presently more than 60 countries have adopted the technology. However, the technology adaptation differs from one country to another and, in some cases, consumers’ misunderstanding and lack of acceptance may hinder the technology adaptation process. This review summarizes the development of irradiation treatment worldwide and consumer attitudes towards the introduction of this technology. Also, the wholesomeness, beneficial effects, and regulation of irradiation are assessed. View Full-Text
Keywords: irradiated foods; food quality; nutritional value; bacterial radiosensitivity; consumer acceptance; consumer response; consumer communication; global perception irradiated foods; food quality; nutritional value; bacterial radiosensitivity; consumer acceptance; consumer response; consumer communication; global perception
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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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MDPI and ACS Style

Maherani, B.; Hossain, F.; Criado, P.; Ben-Fadhel, Y.; Salmieri, S.; Lacroix, M. World Market Development and Consumer Acceptance of Irradiation Technology. Foods 2016, 5, 79.

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