FAQ

Home › FAQ

Browse Topics Notify Me On Update Email This Question

Ask a Question

Notify Me On Question Update

Fill out the following form to be notified when this question or the answers to it are added or changed.

Name:

Email:

Verification:

(Please enter the letters and numbers that appear below)

Email this Question

Fill out the following form to email a link of this page to yourself or a friend. The message you type will appear on the email along with the link.

From Name:

From Email:

To Name:

To Email:

Personal Message:

Verification:

(Please enter the letters and numbers that appear below)

Question

What is the effect of irradiation on food packaging, especially on p.v.c?

Rate This Question

Rate This FAQ

Was this faq helpful?

<< Not Helpful - Average - Extremely Helpful >>

Answer(s)

Many people have been concerned with microwave and irradiation effects on packaging plastics. Most of this concern originates from a hoax email that relates microwaving plastic and cancer. You can read information about this hoax on my Web site:

All packaging materials in direct contact with food must be safe for their intended use under the Federal Food, Drug and Cosmetic Act (FFDCA). The manufacturer of a new material must petition the U.S. FDA and provide data proving the material is safe to use if it is not already regulated for the proposed use. Packaging for irradiation must be separately approved. The packaging comes into direct contact with food so it cannot be composed of substances that might migrate into the food as a consequence of the irradiation process.

In addition, these packaging materials cannot demonstrate detectable radioactivity as a result of irradiation. FDA regulations specify a maximum absorbed dose level of irradiation that the packaging material can be safely subjected to. The package label must exhibit the irradiation logo and a statement such as, "Treated with (or by) irradiation."

Brian A. Nummer, PhD.

Extension Food Safety Specialist

Utah State University

8700 Old Main Hill

Logan, Utah 84322-8700

briann@ext.usu.edu

435-797-2116

http://foodsafety.usu.edu/news/USU-fs-news.htm

Posted on 18 Jan 2007

Brian Nummer
Food Safety Specialist

Send a Suggestion

Submit Your Suggestion

Have something that you think needs to be added to this answer?
Submit the following form to make a suggestion to the author about this answer.

Name:

Email:

Comment:

Verification:

(Please enter the letters and numbers that appear below)

Other Questions In This Topic

I am making candy and it isn't working. I heard you need to make an altitude adjustment to your thermometer, how do I do that?
I left a pot of soup out after dinner last night; I went to bed and forgot about it. Is it safe to eat if I boil the soup really hard for a long time?
I live in Provo Canyon and want a peach tree that grows big, wonderful, juicy, beautiful peaches (not so much for canning but for deserts). Do you have a recommendation?
I made an apple pumpkin butter and processed it as instructed for 10 minutes in a water bath. There are air bubbles that appeared after processing. The lids have sealed and there were no other problems. Should it still be safe to store and eat?
Do you have suggestions for nutritious brown bag lunches?
How can I eat healthier at fast food restaurants?
Should I worry about pesticides on fruits and vegetables?
Is it safe to defrost meat on the counter?