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ISO’s new standard for irradiation to help improve food quality, safety
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Tuesday, 07 February, 2012, 08 : 00 AM [IST]
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A new ISO standard—ISO 14470:2011—provides state-of-the-art requirements for food irradiation, commonly used to improve quality and safety in food processing.
According to a press note by the International Organisation for Standardisation (ISO), a developer and publisher of international standards, the standard will benefit manufacturers, irradiation operators, regulators, customers and, ultimately, consumers.
The new standard pertains to requirements for the development, validation and routine control of the process of irradiation using ionising radiation for the treatment of food, not only providing requirements, but also guidance for meeting them.
The note adds, food irradiation is the process where food is exposed to ionising radiation in order to improve its safety and quality. It is intended to be used only on food that has been produced under good manufacturing practice (GMP) principles. The irradiation of food can be used for different purposes including control of pathogenic microorganisms and parasites, reduction of the number of spoilage microorganisms, inhibition of the sprouting of bulbs, tubers and root crops, extension of product shelf life or phytosanitary treatment.
The main objectives of ISO 14470:2011 are - Provide requirements for the irradiation of food consistent with current standards and practices; Provide directions for a technical agreement between the customer and the irradiator operator; and Establish documentation system to support the controls on the food irradiation process.
Mariana Funes and Noelia Antonuccio, two project leaders of the committee that developed the standard, comment: "ISO 14470 will contribute to confidence and transparency among the different stakeholders operating in the food sector and will help provide regulators and consumer representatives with improved information on products, enabling better choices.”
ISO 14470:2011, Food irradiation -- Requirements for the development, validation and routine control of the process of irradiation using ionising radiation for the treatment of food was developed by Technical Committee ISO/TC 34, Food products.
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