Food Preservation by Irradiation.

A research and development program conducted by the Armys Natick Laboratories has as its objectives the improvement of rations and the simplification of logistics by the use of irradiation-sterilized and pasteurized foods. The introduction of such foods into the supply system would decrease the need for refrigeration, contribute to the development of a unitized meal, and facilitate the provision of acceptable foods when troops are highly mobile and so widely dispersed that it is not practicable for field kitchens to serve them. Irradiated foods are not radioactive, have prolonged shelf life, are free from dangerous bacteria, and have acceptable taste, odor, and appearance. Each irradiated food must be approved by the US Food and Drug Administration FDA and, in the case of meat and poultry products, by the US Department of Agriculture before it can be released for general consumption. Bacon has been commercially produced for test use in Army and Air Force messes, which have received it favorably. Petitions for the approval of various foods have either been submitted to FDA or are planned for submission. Author