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Volume 7, Number 7—June 2001
THEME ISSUE
International Conference on Emerging Infectious Diseases 2000
Conference Presentations

Food Safety and Irradiation: Protecting the Public from Foodborne Infections 1

Robert V. Tauxe
Author affiliation: Centers for Disease Control and Prevention, Atlanta, Georgia, USA

Main Article

Table 2

Irradiation approved for foods in the United States

Year Food Dose (kGy) Purpose
1963 Wheat flour 0.20-0.50 Control mold
1964 White potatoes 0.05-0.15 Inhibit sprouting
1986 Pork 0.30-1.00 Reduce cases of Trichinosis
1986 Fruits & vegetables 1.00 Increase shelf life and control insects
1986 Herbs and spices 30.00 Sterilize
1990 (FDA) Poultry 3.00 Reduce bacterial pathogens
1992 (USDA) Poultry 1.50-4.50 Reduce bacterial pathogens
1997 (FDA) Fresh meat 4.50 Reduce bacterial pathogens
2000 (USDA) Fresh meat 4.50 Reduce bacterial pathogens

Main Article

1Adapted from a talk given on July 19, 2000 at the 2nd International Conference on Emerging Infectious Diseases, Atlanta, GA.

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Page updated: April 27, 2012
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The conclusions, findings, and opinions expressed by authors contributing to this journal do not necessarily reflect the official position of the U.S. Department of Health and Human Services, the Public Health Service, the Centers for Disease Control and Prevention, or the authors' affiliated institutions. Use of trade names is for identification only and does not imply endorsement by any of the groups named above.
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