World Market Development and Consumer Acceptance of Irradiation Technology

Maherani, Behnoush; Hossain, Farah; Criado, Paula; Ben Fadhel, Yosra; Salmieri, Stéphane et Lacroix, Monique (2016). World Market Development and Consumer Acceptance of Irradiation Technology Foods , vol. 5 , nº 4. pp. 79-1. DOI: 10.3390/foods5040079.

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Résumé

Food irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life. The process could be applied to fresh or frozen products without affecting the nutritional value. Presently more than 60 countries have adopted the technology. However, the technology adaptation differs from one country to another and, in some cases, consumers' misunderstanding and lack of acceptance may hinder the technology adaptation process. This review summarizes the development of irradiation treatment worldwide and consumer attitudes towards the introduction of this technology. Also, the wholesomeness, beneficial effects, and regulation of irradiation are assessed.

Type de document:	Article
Mots-clés libres:	bacterial radiosensitivity; consumer acceptance; consumer communication; consumer response; food quality; global perception; irradiated foods; nutritional value
Centre:	Centre INRS-Institut Armand Frappier
Date de dépôt:	05 oct. 2017 21:10
Dernière modification:	28 janv. 2021 22:14
URI:	https://espace.inrs.ca/id/eprint/5552

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