Food Radiation
The use of radiation for preserving foods has been declared an additive, and whether or not it should be approved by the FDA makes it the prime example of extreme opposition and extreme favor.
Quite often, the tendency to take strong position for the use of an additive might make a proponent overlook or rationalize undesirable investigative facts concerning the additive.
On the other hand, opponents tend to make irrational demands of investigators to prove safety of an additive: for example, opponents to the use of radiation for preserving foods have suggested that radiation should not approved for preserving foods until all possible chemical effects of the process have been identified.
This without going into detail is an impossible task. It would be just as impossible to identify all the chemical effects of frying foods and of baking food.
Given present capabilities, our most reasonable evaluation of an additive for safety can be made through conventional animal feeding studies.
The overall physiological effects that an additive may have on animals of two of three different species over a specific number of generations is the most comprehensive, as well as the most reliable, way to evaluate the safety of a food additive.
Food Radiation
The Versatile Role of Carrageenan in Food Production
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Carrageenan, extracted from red seaweeds, stands as a leading hydrocolloid
in the realm of food technology. Its applications span a variety of
culinary are...