Irradiation
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Rules From US FDA for Food Irradiation
Rules From US FDA for Food Irradiation
| Rules From US FDA for Food Irradiation* | |||
|---|---|---|---|
| Food | Purpose of Irradiation | Dose Permitted, kGy | Date of Rule |
| Spices, dry vegetable seasoning | Decontamination/disinfest insects | 30 (maximum) | 7/15/63 |
| Wheat, wheat powder | Disinfest insects | 0.2-0.5 | 8/21/63 |
| White potatoes | Extend shelf life | 0.05-0.15 | 11/1/65 |
| Dry or dehydrated enzyme preparations | Control insects and microorganisms | 10(maximum) | 6/10/85 |
| Pork carcasses or fresh noncut processed cuts | Control Trichinella spiralis | 0.3(minimum)-1.0?(maximum) | 7/22/85 |
| Fresh fruit | Delay maturation | 1 | 4/18/86 |
| Dry or dehydrated enzyme preparations | Decontamination | 10 | 4/18/86 |
| Dry or dehydrated aromatic vegetable substances | Decontamination | 30 | 4/18/86 |
| Poultry | Control pathogens | 3 | 5/2/90 |
| Red meat | Control pathogens and prolong shelf life | 4.5(fresh)-7(frozen) | 12/3/97 |
| Fresh shell eggs | Control Salmonella species | 3 | 7/12/00 |
| * USDA rules may have a different timeline. | |||
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