Emilia Bustos-Griffin has worked over 30 years in research on food irradiation as a phytosanitary treatment. Her work has resulted in irradiation doses that have been globally adopted for fruit pests. Her research on free radicals was important for the evaluation of quality in spices and dried food. She has served as an expert in Dosimetry standards with the American Society for Testing and Materials (ASTM) as well as a member of the national expert committee for the Official Mexican Standard establishing doses for the irradiation of food in Mexico. She has been an expert in working groups for the North American Plant Protection Organization (NAPPO) and the International Plant Protection Convention (IPPC) for the elaboration of regional and international standards for the use of irradiation as a phytosanitary treatment. She represented Mexico for more than 10 years in the International Consultative Group for Food Irradiation with the International Atomic Energy Agency. Emilia Bustos-Griffin has worked over 30 years in research on food irradiation as a phytosanitary treatment. Her work has resulted in irradiation doses that have been globally adopted for fruit pests. Her research on free radicals was important for the evaluation of quality in spices and dried food. She has served as an expert in Dosimetry standards with the American Society for Testing and Materials (ASTM) as well as a member of the national expert committee for the Official Mexican Standard establishing doses for the irradiation of food in Mexico. She has been an expert in working groups for the North American Plant Protection Organization (NAPPO) and the International Plant Protection Convention (IPPC) for the elaboration of regional and international standards for the use of irradiation as a phytosanitary treatment. She represented Mexico for more than 10 years in the International Consultative Group for Food Irradiation with the International Atomic Energy Agency.

irradiation of food