World Market Development and Consumer Acceptance of Irradiation Technology
Abstract
:1. Consumers’ Acceptance of Novel Agri-Food Technologies
2. Factors Driving Consumer Response to Emerging Technologies
3. Overcoming Aversion of Novel Foods: Communication
4. Food Irradiation as a Safe Technology
5. Wholesomeness of Irradiated Food
5.1. Nutritional Aspects
5.2. Sensory Aspects
5.3. New Perspectives
6. Food Irradiation around the World
6.1. Food Irradiation in America
6.2. Food Irradiation in Asia
6.3. Food Irradiation in Australia
6.4. Food Irradiation in Africa and Other Regions
6.5. Food Irradiation in the European Union
7. Global Perceptions of Food Irradiation
- 1
- Set up a public education campaign to address needs.
- 2
- Develop a knowledge translation strategy for health care professionals.
- 3
- Develop risk communication strategies to address risk perceptions.
- 4
- Identify a strategy and focus of ongoing research and surveillance related to pathogen reduction.
- 5
- Explore society’s willingness to pay attention to pathogen-reduction technology, by considering the economic impacts associated with this technology, including direct and indirect costs and the potential for offsetting additional costs by eliminating redundancy.
- 6
- Consider the issue of choice.
7.1. America
7.1.1. South America
7.1.2. North America
7.2. Europe
7.3. Africa
7.4. Asia
7.5. Oceania
8. Communication: An Important Factor in Consumer Acceptance of Irradiated Food
8.1. Teaching
8.2. Labeling; RADURA Symbol
9. Food Retailers
10. Future Directions for Gamma Irradiation
- Highlight the advantages of the technology rather than pointing out the technology. Consumers value “freshness” more than increased shelf life, which can be seen as “unnatural.”
- Take into account the positive and negative aspects that will coexist in any food debate.
- Use labels to show advantage information, thus offsetting the warnings that labels are perceived to bring with them. A labeled product will be assured. , thus decreasing consumer opposition to irradiated food. This fact was observed in Australia and New Zealand.
- Create a partnership with food retailers so they can promote the marketing of irradiated food, especially to those who are small or medium-sized.
- It can be worthwhile to have stakeholders that believe in the value of food irradiation, thus food retailers will be seen as less biased and consumer trust will increase.
11. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Food | Purpose | Dose |
---|---|---|
Fresh, non-heated processed pork | Control of Trichinella spiralis | 0.3 kGy min. to 1 kGy max. |
Fresh foods | Growth and maturation inhibition | 1 kGy max. |
Foods | Arthropod disinfection | 1 kGy max. |
Dry or dehydrated enzyme preparations | Microbial disinfection | 10 kGy max. |
Dry or dehydrated spices/seasonings | Microbial disinfection | 30 kGy max. |
Fresh or frozen, uncooked poultry products | Pathogen control | 3 kGy max. |
Frozen packaged meats (solely NASA) | Sterilization | 44 kGy min. |
Refrigerated, uncooked meat products | Pathogen control | 4.5 kGy max. |
Frozen uncooked meat products | Pathogen control | 7 kGy max. |
Fresh shell eggs | Control of Salmonella | 3.0 kGy max. |
Seeds for sprouting | Control of microbial pathogens | 8.0 kGy max. |
Fresh or frozen molluscan shellfish 1 | Control of Vibrio species and other foodborne pathogens | 5.5 kGy max. |
High Sensitivity | Low Sensitivity |
---|---|
Vitamin C * | Carotene |
Vitamin B1 (thiamin) * | Vitamin D |
Vitamin E | Vitamin K |
Vitamin A | Vitamin B6 (pyridoxine) * |
Vitamin B2 (riboflavin) * | |
Vitamin B12 (cobolamin) * | |
Vitamin B3 (niacin) * | |
Vitamin B9 (folate) * | |
Pantothenic acid * |
© 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
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Maherani, B.; Hossain, F.; Criado, P.; Ben-Fadhel, Y.; Salmieri, S.; Lacroix, M. World Market Development and Consumer Acceptance of Irradiation Technology. Foods 2016, 5, 79. https://doi.org/10.3390/foods5040079
Maherani B, Hossain F, Criado P, Ben-Fadhel Y, Salmieri S, Lacroix M. World Market Development and Consumer Acceptance of Irradiation Technology. Foods. 2016; 5(4):79. https://doi.org/10.3390/foods5040079
Chicago/Turabian StyleMaherani, Behnoush, Farah Hossain, Paula Criado, Yosra Ben-Fadhel, Stephane Salmieri, and Monique Lacroix. 2016. "World Market Development and Consumer Acceptance of Irradiation Technology" Foods 5, no. 4: 79. https://doi.org/10.3390/foods5040079