The use of nuclear radiation for the preservation of food is a new
process of particular importance for seafood. The ocean constitutes the
world’s largest source of animal protein food. Yet the harvests of the
sea can be stored safely, even with refrigeration, for far shorter
periods than can most other foods. In many parts of the world, this
tendency to spoil makes fish products available only to people who live
near seacoasts.
Many types of seafood, however, when exposed to radiation from
radioisotopes or small accelerators, can be stored under normal
refrigeration for up to four weeks without deterioration. The process
does not alter the appearance or taste of the seafood; it merely
destroys bacteria that cause spoilage. This fact holds promise not only
for the world’s protein-starved populations, but also for the economic
well-being of commercial fishermen, whose markets would be much
expanded.
In support of this program, the AEC has built and is operating at
Gloucester, Massachusetts, a prototype commercial seafood irradiator
plant capable of processing 2000 pounds of seafood an hour. The
radiation is supplied by a cobalt-60 source. Private industry is
cooperating with the AEC in the evaluation of this facility.[18]
[Illustration: _The first shipboard irradiator was on The_ Delaware,
_a research fishing vessel. Fish, preserved through irradiation soon
after they are caught, have a refrigerated storage life two or three
times longer than nonirradiated fish._]
[Illustration: _The first shipboard irradiator._]