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FDA Allows Irradiation Of Shellfish To Control Foodborne Pathogens

April 15, 2014: 12:00 AM EST
The FDA, after extensive testing, has decided that ionizing irradiation of shellfish to control foodborne contamination is safe. The agency tested the technology for potential toxicity and microbiological risk, and for its impact on nutrients. It then decided to amend current regulations to allow the use of irradiation on crab, shrimp, lobster, crayfish and prawns, whether raw, frozen, cooked, partially cooked, shelled or cooked and ready to cook, including those processed with spices and other ingredients. Irradiation reduces, but does not eliminate entirely, pathogenic microorganisms such as Listeria, Vibrio and E. coli. On shellfish.
Lydia Zuraw, "FDA Allows Irradiation in Crustaceans for Foodborne Pathogen Control", Food Safety News, April 15, 2014, © Food Safety News/ Marler Clark
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