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as having been established and that the cytotoxicity was observed at concentrations of some 0.30 31.25 mg/mL medium, which were about three orders of magnitude greater than the levels of 17 g/g reported in the lipids of chicken irradiated at 59 kGy (38). SCF also noted that in contrast to the work of Burnouf and coworkers (49), no mutagenic activity was detected in studies with D. melanogaster and mice fed chicken irradiated at 55.8 and 59 kGy reported in the Raltech studies. Lastly, another group of compounds that have generated some concern with regard to irradiated food is benzene and its derivatives. The results of studies carried out by the Federation of American Societies for Experimental Biology, as reported by Chinn (64), reached the conclusion that the small amounts of benzene generated in irradiated beef, i.e., 15 ppb in beef irradiated with a dose of 56 kGy compared with the 3 ppb measured in nonirradiated beef, did not constitute a signi cant risk. Experimental work undertaken by Health Canada (65) measured approximately 3 ppb benzene in beef treated with an irradiation dose of 1.5 4.5 kGy. It was noted that this amount of benzene was signi cantly lower than the naturally occurring concentrations of 200 ppb found in haddock and 62 ppb in eggs as reported by McNeal et al. (66). Thus, the risk of benzene exposure from irradiated foods is considered negligible (61).
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Food can be classi ed as one of life s risks although food-related risks are incredibly low in context of many other daily living risks (67). Risks most commonly associated with the consumption of food include those related to (i) food-poisoning microorganisms; (ii) viruses such as the norovirus infection, which has been known to occur on cruise ships; (iii) human-related transmissible spongiform encephalopathies (TSEs) such as Creutzfeldt Jakob disease (CJD); (iv) natural toxins in foods such as mycotoxins or a atoxins; (v) agrochemical residues including pesticides, veterinary residues, or fertilizers the list could go on. As pointed out by Sommers et al. (68) the carcinogens in foods, such as acrylamide, benzene, formaldehyde, furan, and nitrosamines, are naturally occurring, or formed as a result of thermal processing. It should, however, be borne in mind that the bene ts of consuming food are great and as well as providing sustenance, essential micronutrients, and so on, certain foods also contain other compounds such as antioxidants, which help ght against illnesses such as heart disease and cancer. Thus, the risks and bene ts must be weighed. The same philosophy can be applied to food irradiation as there are pros and cons to treating food with ionizing radiation (69, 70). Given the signi cant amount of research undertaken on the application and safety of the technology, along with the fact that it is considered safe by national and international bodies such as the WHO, FAO, and others including the American Medical Association and the Institute of Food Technologists, it can be concluded that
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consuming irradiated foods as part of a healthy balanced diet would be dif cult to conceive as a risk (68, 71). REFERENCES
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1. Farkas, J. (2001). Food irradiation. A technique for preserving and improving the safety of food, in Food Microbiology: Fundamentals and Frontiers, 2nd edn (eds M. O. Doyle, L.R. Beuchat, T.J. Montville), ASM Press, Washington, DC, pp. 567 592. 2. Ehlermann, E. (2001). Process control and dosimetry in food irradiation, in Food Irradiation Principles and Applications (ed. R. Molins), John Wiley & Sons, Inc., Ch. 15, pp. 387 414. 3. Stevenson, M.H. (1990). The practicalities of food irradiation. Food Technology International Europe, 2, 73 77. 4. Molins, R. (ed.) (2001). Food Irradiation Principles and Applications, John Wiley & Sons, Inc. 5. Sommers, C.H., Fan, X. (eds) (2006). Food Irradiation and Technology, IFT Press, Blackwell Publishing. 6. Patterson, M. (2001). Combination treatments involving food irradiation, in Food Irradiation Principles and Applications (ed. R. Molins), John Wiley & Sons, Inc., Ch. 12, pp. 313 328. 7. Stewart, E.M. (2001). Food irradiation chemistry, in Food Irradiation Principles and Applications (ed. R. Molins), John Wiley & Sons, Inc., Ch. 14, pp. 37 76. 8. WHO (1994). Safety and Nutritional Adequacy of Irradiated Food, World Health Organization, Geneva. 9. Dauphin, J-F., Saint-L be, L.R. (1977). Radiation chemistry of carbohydrates, in Radiation Chemistry of Major Food Components (eds P.S. Elias, A.J. Cohen), Elsevier Scienti c Publishing Company, Amsterdam, Oxford, New York, Ch. 5, pp. 131 220. 10. Farkas, J., Sharif, M.M., Koncz, A. (1990). Detection of some irradiated spices on the basis of radiation induced damage of starch. Radiation Physics and Chemistry, 36, 621 627. 11. Delinc e, H. (1983). Recent advances in radiation chemistry of proteins, in Recent Advances in Food Irradiation (eds P.S. Elias, A.J. Cohen), Elsevier Biomedical Press, Amsterdam, the Netherlands, pp. 129 147. 12. Nawar, W.W. (1986). Volatiles from food irradiation. Food Reviews International, 2, 45 78. 13. Nawar, W.W. (1978). Reaction mechanisms in the radiolysis of fats: a review. Journal of Agricultural and Food Chemistry, 26, 21 25. 14. Delinc e, H. (1983). Recent advances in radiation chemistry of lipids, in Recent Advances in Food Irradiation (eds P.S. Elias, A.J. Cohen), Elsevier Biomedical Press, Amsterdam, the Netherlands, pp. 89 114. 15. Dubravic, M.F., Nawar, W.W. (1968). Radiolysis of lipids: mode of cleavage of simple triglycerides. Journal of the American Oil Chemists Society, 45, 656 660. 16. LeTellier, P.R., Nawar, W.W. (1972). 2-Alkylcyclobutanones from radiolysis of triglycerides. Lipids, 7, 75 76.
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