An Historical Review of Food Irradiation¹

Food irradiation has gone through a long, but exciting period, from its conception at the end of the 19th century and a 50‐year gestation period which ended with its birth following the violent and awesome beginning of the atomic age in the last days of World War II. It witnessed rapid growth during childhood and adolescence, a period where outstanding advances were made in the technology of food irradiation with the development of products meeting organoleptic, nutritional and sanitary standards equal to or exceeding those for foods processed by the established methods. Food irradiation now, with legal approval imminent, is at the threshold of entering adulthood with the realization of commercial application.