A processing treatment that exposes food to ionising radiation, permitted only for specified foods under Standard 1.5.3 of the Food Standards Code.
A processing treatment that exposes food to ionising radiation, permitted only for specified foods under Standard 1.5.3 of the Food Standards Code. Food irradiation is a processing method in which food is exposed to a controlled dose of ionising radiation to achieve a purpose such as controlling insect pests, delaying ripening or sprouting, or reducing certain microorganisms. The food does not become radioactive. In Australia food irradiation is tightly regulated under Standard 1.5.3 of the Australia New Zealand Food Standards Code, which permits it only for specified foods and purposes and sets the minimum and maximum doses that may be used. Only foods expressly listed in Standard 1.5.3 may be irradiated, for example certain fruits, vegetables and some herbs and spices, and each permission specifies the allowed dose range. Any food that has been irradiated, or that contains an irradiated ingredient, must be labelled to say so, so consumers are informed. Irradiation is one processing option among many and is not permitted as a general treatment for all foods. For a business, using irradiation means confirming the specific food is permitted to be irradiated under Standard 1.5.3, applying only the approved dose at an authorised facility, and labelling the product to declare that it has been treated with ionising radiation. Importers also need to ensure any irradiated imported food carries the required statement. Because irradiation permissions are narrow and labelling is mandatory, businesses handling affected products, such as some imported tropical fruit, check whether a treatment applies and that the declaration appears correctly on the label. Irradiation is often used as a quarantine or phytosanitary measure, and it complements rather than replaces good hygiene and temperature control. An importer bringing in a tropical fruit treated by irradiation for pest control confirms that fruit is a permitted food under Standard 1.5.3, checks the dose was within the approved range at the treating facility, and ensures the label states the food has been treated with ionising radiation so Australian consumers are informed.
Frequently asked questions
Does irradiation make food radioactive?
No. Food irradiation exposes food to a controlled dose of ionising radiation to achieve a defined purpose, but the food itself does not become radioactive.
Which standard regulates food irradiation in Australia?
Standard 1.5.3 of the Food Standards Code permits irradiation only for specified foods and purposes and sets the minimum and maximum doses allowed.
Can any food be irradiated?
No. Only foods expressly listed in Standard 1.5.3 may be irradiated, such as certain fruits, vegetables, herbs and spices, each within an approved dose range.
Does irradiated food have to be labelled?
Yes. Food that has been irradiated, or that contains an irradiated ingredient, must be labelled to state that it has been treated with ionising radiation.
Why is food irradiated?
Common purposes include controlling insect pests as a quarantine measure, delaying ripening or sprouting, and reducing certain microorganisms in permitted foods.
