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History of the Irradiation Preservation of Food
Early in the 1920s, a French scientist discovered that irradiation could be used to preserve food. This technology was not adopted in the United States until World War II. At this time there was a need to feed millions of men and women in uniform. The U.S. Army sponsored a series of experiments with fruits, vegetables, dairy products, fish and meats. In 1963, the United States saw its first approval of food irradiation when FDA approved its use to control insects in wheat and wheat flour. In 1964, additional approval was given to inhibit the development of sprouts in white potatoes.