Preserving food throughout the ages

Article Abstract:

Food irradiation is a relatively new food preservation technique. Prior to this innovation, people used salting, smoking and fermentation to help preserve food. When research showed that smoking and fermentation increased unsafe chemicals in food, other food preservation techniques were developed. French chemist Nicholas Appert pioneered food storage in sealed containers while Louis Pasteur established relationship between microorganisms and food spoilage. In the 1920s, Clarence Birdseye developed freezing techniques while freeze-drying became widely used after the 1940s.

History, Canning and preserving, Canning (Food)

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In search of alternatives

Article Abstract:

Opponents of food irradiation state that use of the technology is simply a matter of choice. They argue for other alternative technologies to food irradiation which are safer, cheaper and more effective. Some alternatives include a systems approach towards controlling bacterial infection, proper inspection and grading of food and chemical treatment of poultry. Dr. Donald B. Louria of Rutgers University also feels that genetic engineering can render the same benefits which food irradiation offers.

Public opinion, Irradiated foods

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