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dc.contributor.advisorHutt, Peter Bartonen_US
dc.contributor.authorPrejean, Jonathan E.en_US
dc.date.accessioned2012-06-07T04:48:31Z
dc.date.issued2001en_US
dc.identifier.citationFood Irradiation: Why Aren't We Using It? (2001 Third Year Paper)en
dc.identifier.urihttp://nrs.harvard.edu/urn-3:HUL.InstRepos:8846796
dc.description.abstractDespite its conceded effectiveness against foodborne pathogens, the use of irradiation is still uncommon in the food industry. The question is why a technology that is both extremely effective and safe by any scientific measure would be greeted with such hesitancy by the food industry. The goal of this paper is to provide some insight into that question. The first part of this paper provides background on the technology of food irradiation, the problem of foodborne microbial pathogens, and the effectiveness of food irradiation on that problem. The second part turns to the arguments against food irradiation, including scientific and economic arguments as well as "irrational" arguments (i.e., those arguments implicating concerns apart from safety or economic efficiency). The paper concludes with a discussion of the implications of these arguments for the future of food irradiation technology.en
dc.language.isoen_USen
dash.licenseLAAen_US
dc.subjectFood and Drug Lawen
dc.subjectfooden
dc.subjectirradiationen
dc.titleFood Irradiation: Why Aren't We Using It?en
dc.typePaper (for course/seminar/workshop)en_US
dc.date.available2012-06-07T04:48:31Z
dash.authorsorderedfalse


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