Aliments irradiés : les enjeux pour les consommateurs (in French only)

Author

Jean-François Henry

Organization

Union des consommateurs

Published

2006

Summary

Though irradiation is one of the most seriously and thoroughly studied methods of food processing, its use is still mired in controversy. Inadequate information about the technology and its advantages and drawbacks has created confusion, which has tended to impede its adoption, especially in European countries. Consumer groups are still questioning whether this technology is really needed for food and whether food irradiation may have a downside. Are there safety problems associated with irradiation? Are there alternative procedures for reducing food poisoning risks that are safer or have a better cost/benefit ratio? Is irradiation only used to cover negligence in the handling and storage of food, thus reducing costs for industry?

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French only

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OCA Funded Research
This research received funding support through the Office of Consumer Affairs' Contributions Program.

Contact information

Source: Consumer Policy Research Database