In the US a two-day symposium, entitled "Food Irradiation and Packaging for Irradiated Food," will be held in Boston, August 19-20.
The vast majority of the scientific and medical community, including the World Health Organization, the Centres for Disease Control and Prevention, the US Food and Drug Administration and the US Department of Agriculture, agree that irradiation of food is a safe way to reduce or eliminate harmful bacteria. But despite this endorsement, consumers have been slow to accept irradiated food products. Meanwhile, researchers continue to investigate the practice.
The symposium will examine several areas related to irradiation, including: changes in meat flavor, color and smell; antioxidant increases in fruit juices and new packaging materials used in irradiation It will also includes presentations by scientists from Canada, France, Germany, Greece, Japan and the United States, is part of the weeklong meeting of the American Chemical Society, the world's largest scientific society.
Presentations will cover a variety of areas including: ill-effects of irradiation on meat; electrobeam irradiation and an evaluation of packaging materials for irradiated foods.For further details contact Charmayne Marsh at the American Chemical Society, tel: (001) 202-872-4445.