date:Apr 16, 2014
The U.S. Food and Drug Administration will allow irradiation on crab, shrimp, lobster, crayfish and prawns to control foodborne pathogens and extend shelf life.
After a safety assessment considered potential toxicity, the effect of irradiation on nutrients, and potential microbiological risk, the agency decided to amend current food additive regulations to allow the safe use of ionizing radiation on crustaceans.
The change applies to raw, frozen, cooked, partially cooked, shelled, or dried cru