The concept of using irradiation
to destroy bacteria and to improve food safety has existed for a century.
Although research has shown that food irradiation is a safe food technology
effective in reducing pathogenic microorganisms, prolonging shelf-life
and controlling pests such as fruit flies to avoid quarantine, this
technology has not been widely adopted by the food industry. In August
2004, Texas A&M researchers conducted a shortcourse and follow-up
study to find out if knowledge, attitudes and perceptions of food
irradiation could be positively impacted. The shortcourse targeted
food industry regulators, Extension agents and food industry professionals
and employed experiential education components such as presentations
by experts in food irradiation technology, tours of food irradiation
facilities, group activities, and a taste-test of irradiated produce
and meat.
Data were collected which assessed participants’ knowledge,
perceptions, and concerns about food safety and food irradiation,
using Likert-type scales in both a pre-test and a post-test. This
study found that the short course produced significant knowledge gains.
Respondents’ perceptions of food safety and food irradiation
issues were improved significantly as a result of participation in
the short course. Also, respondents’ perceived knowledge and
understanding of food safety, food irradiation, and the technology
behind food irradiation improved significantly upon completion of
the short course and post-test. This study has shown that effective
educational programs can positively influence persons’ knowledge
and perceptions of food irradiation.
