One of the most successful market trials of irradiated foods was carried out in 1991 in a small food store in Chicago, USA.
Clearly labelled irradiated strawberries, oranges and grapefruits outsold their non-irradiated counterparts by a ratio of 9:1.
In the following season, irradiated strawberries became the number one seller with the ratio expanding to 20:1 over the unirradiated product.
This positive experience encouraged approximately 60 stores in Indiana, Illinois and Ohio to sell a variety of irradiated foods (Pszczola, 1992).
PROFESSIONAL AND MEDIA RECOGNITION OF FOOD IRRADIATION
The upsurge in support of food irradiation in the USA has been reflected in Position Statements from a number of professional bodies and media.
Bodies such as the American Dietetic Association and American Medical Association support the use of irradiation to enhance the safety and quality of food and see their role as assisting in the education of consumers about the technology.
Many sectors of the food industry, such as the Grocery Manufacturers of America, are speaking in favour of food irradiation.
The American media has also become increasingly positive towards the technology with newspapers such as the New York Times and the Wall Street Journal running stories in support of the process.
In most cases, the main benefit is seen as making food safer to eat.