Our work aim is to produce an overview of food irradiation technology at European Union level, with a focus on the Italian context, by specifying the legislative background, detection methods and labelling obligations. We highlight how consumers are too often misinformed about this technology and its benefits. For this purpose, a series of tools aimed at improving the amount of information have been proposed, allowing the consumer to make a free choice about whether or not to buy irradiated food based on the correct information received, independent from socio-economic factors. Finally, we show the common effort at EU and International level, represented by the ISO 14470:2011 quality standard.

Parlato, A., Giacomarra, M., Galati, A., Crescimanno, M. (2014). ISO 14470:2011 and EU legislative background on food irradiation technology: The Italian attitude. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 38(1), 60-74 [10.1016/j.tifs.2014.04.001].

ISO 14470:2011 and EU legislative background on food irradiation technology: The Italian attitude

PARLATO, Aldo;GIACOMARRA, Marcella;GALATI, Antonino;CRESCIMANNO, Maria
2014-01-01

Abstract

Our work aim is to produce an overview of food irradiation technology at European Union level, with a focus on the Italian context, by specifying the legislative background, detection methods and labelling obligations. We highlight how consumers are too often misinformed about this technology and its benefits. For this purpose, a series of tools aimed at improving the amount of information have been proposed, allowing the consumer to make a free choice about whether or not to buy irradiated food based on the correct information received, independent from socio-economic factors. Finally, we show the common effort at EU and International level, represented by the ISO 14470:2011 quality standard.
Settore AGR/01 - Economia Ed Estimo Rurale
Parlato, A., Giacomarra, M., Galati, A., Crescimanno, M. (2014). ISO 14470:2011 and EU legislative background on food irradiation technology: The Italian attitude. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 38(1), 60-74 [10.1016/j.tifs.2014.04.001].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/96211
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