Editing Food irradiation (section)

====United States====
The U.S. Food and Drug Administration (FDA) is the agency responsible for regulation of radiation sources in the United States.<ref name=fda/> Irradiation, as defined by the FDA is a "[[food additive]]" as opposed to a food process and therefore falls under the food additive regulations. Each food approved for irradiation has specific guidelines in terms of minimum and maximum dosage as determined safe by the FDA.<ref name=fda/><ref>{{cite web | url=https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=179&showFR=1&subpartNode=21:3.0.1.1.10.2 | title=CFR - Code of Federal Regulations Title 21 | access-date=July 25, 2022 | archive-date=October 25, 2021 | archive-url=https://web.archive.org/web/20211025182753/https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?CFRPart=179&showFR=1&subpartNode=21:3.0.1.1.10.2 | url-status=live }}</ref> Packaging materials containing the food processed by irradiation must also undergo approval. The [[United States Department of Agriculture]] (USDA) amends these rules for use with meat, poultry, and fresh fruit.<ref>USDA/FSIS and USDA/APHIS, various final rules on pork, poultry and fresh fruits: Fed.Reg. 51:1769–1771 (1986); 54:387-393 (1989); 57:43588-43600 (1992); and others more</ref>

The United States Department of Agriculture (USDA) has approved the use of low-level irradiation as an alternative treatment to pesticides for fruits and vegetables that are considered hosts to a number of insect pests, including fruit flies and seed weevils. Under bilateral agreements that allows less-developed countries to earn income through food exports agreements are made to allow them to irradiate fruits and vegetables at low doses to kill insects, so that the food can avoid quarantine.

The [[U.S. Food and Drug Administration]] and the [[U.S. Department of Agriculture Cotton Annex|U.S. Department of Agriculture]] have approved irradiation of the following foods and purposes:
* Packaged refrigerated or frozen red meat<ref>anon.,[http://ccr.ucdavis.edu/irr/inus2.shtml Is this technology being used in other countries?] {{webarchive|url=https://web.archive.org/web/20071105014642/http://ccr.ucdavis.edu/irr/inus2.shtml|date=November 5, 2007}} retrieved on November 15, 2007</ref> — to control pathogens (E. Coli O157:H7 and Salmonella) and to extend shelf life<ref name="FMI">{{cite web|url=http://www.fmi.org/docs/media-backgrounder/irradiation.pdf|title=Food Irradiation-FMI Background|date=February 5, 2003|publisher=Food Marketing Institute|archive-url=https://web.archive.org/web/20140714161809/http://www.fmi.org/docs/media-backgrounder/irradiation.pdf|archive-date=July 14, 2014|url-status=dead|access-date=June 2, 2014|df=mdy-all}}</ref>
* Packaged poultry — control pathogens (Salmonella and Camplylobacter)<ref name="FMI" />
* Fresh fruits, vegetables, and grains — to control insects and inhibit growth, ripening and sprouting<ref name="FMI" />
* Pork — to control trichinosis<ref name="FMI" />
* Herbs, spices and vegetable seasonings<ref>{{cite web |url=http://ccr.ucdavis.edu/irr/inus1.shtml |title=Are Irradiated Foods in the Supermarket? |author=<!--Not stated--> |date=7 May 2000 |website=Center for Consumer Research |publisher=[[University of California, Davis]] |archive-url=https://web.archive.org/web/20071105002735/http://ccr.ucdavis.edu/irr/inus1.shtml |archive-date=5 November 2007 |access-date=15 March 2020}}</ref> — to control insects and microorganisms<ref name="FMI" />
* Dry or dehydrated enzyme preparations — to control insects and microorganisms<ref name="FMI" />
* White potatoes — to inhibit sprout development<ref name="FMI" />
* Wheat and wheat flour — to control insects<ref name="FMI" />
* Loose or bagged fresh iceberg lettuce and spinach<ref>{{cite web|url=https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm093651.htm|title=Irradiation: A safe measure for safer iceberg lettuce and spinach|date=August 22, 2008|publisher=US FDA|access-date=December 31, 2009|archive-date=January 12, 2010|archive-url=https://web.archive.org/web/20100112072232/http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm093651.htm|url-status=live}}</ref>
* Crustaceans (lobster, shrimp, and crab)<ref name=fda/>
* Shellfish (oysters, clams, mussels, and scallops)<ref name=fda/>