Wholesomeness of Irradiated Foods

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Abstract
The history and applications of food irradiation are reviewed. The term wholesomeness when applied to food irradiation, embodies the concepts of microbiological and toxicological safety, and nutritional adequacy. The status of these areas of concern is reviewed. Nutritional studies have addressed the effects of irradiation on nutrient content and bioavailability, and evaluation of potential consequences of changes in either. Results of rat studies are presented in which we tested for the presence of anti-thiamin and anti-pyridoxine activity in radappertized chicken and beef. Test meats were analyzed for thiamin and pyridoxine to establish a basis for incorporation into repletion diets. Thiamin levels in gamma- and electron-irradiated, and thermally processed (commercial canning) chicken were 74, 34 and 78%, respectively, of the vitamin level in a frozen meat reference; the levels in beef were 77, 56 and 79%, respectively. Pyridoxine levels in chicken were 50, 38 and 17%, respectively, of the reference level. Rats were depleted in each vitamin, then repleted at two vitamin levels with diets containing test meats. Activities of transketolase, aspartate aminotransferase and alanine aminotransferase in erythrocytes from these rats provided no consistent evidence of antivitamin presence. It was concluded that these irradiated meats pose no problem regarding vitamins B1 and B6 if part of a complete diet.