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May 21, 2013
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Nutrition Article
IRRADIATION OF FOODS
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In NUTRITION, baby boomers receive healthy eating tips from health reporters and dietitians, many of whom are boomers, too.  Judy Swancutt Registered Dietitian |
 death for pests |
(50PlusPrime) SOUTHFIELD, MICHIGAN --
The food supply in the United States is the safest in the world, however, we periodically hear about Salmonella, E-Coli and other bacteria causing outbreaks, sometimes fatal, of food poisonings. Irradiation of foods would all but eliminate many of these events.It involves the use of radiation in a controlled setting to eliminate food pathogens and disease causing bacteria and microbes. The technology has been used for over 30 years to sterilize medical and dental tools. The FDA approved irradiation for wheat flour in 1963 to control mold, for potatoes in 1964 to inhibit sprouts, for pork in 1986 to kill trichina parasites, for fruits and vegetables in 1986 to control insects and increase shelf life, for poultry in 1990 to control bacteria, and for beef in 2000; but, this process is still not widely used in the U.S. The reason is that the food industry is still unsure about consumer reaction to irradiated foods.
This consumer reaction seems to be based primarily on the fear that the food will become radioactive. Numerous tests have repeatedly demonstrated that at the level of exposure needed for food safety does not make the food radioactive therefore there is absolutely no increased risk for radiation exposure. Positive reasons for the irradiation of foods include: Decrease in food borne illness, longer shelf life, reduction in the use of pesticides which tend to pose their own health risks and the delay in the ripening of certain foods.
Major concerns about the widespread use of this process include:
- Changes in the molecular composition of food and possible formation of new substances such as radiolytic products that are feared to be carcinogenic. Some radiolytic products are naturally occurring and the grilling of meat produces some but studies have not found radiolytic products unique to the irradiation process. Some changes of taste, texture and quality have been noted.
- Decrease in the vitamin and mineral content especially vitamin A, B, C and E. Research has shown that the loss is minimal and can be compared to other food processing procedures such as canning or freezing.
- Reduced sanitation procedures due to increased reliance on irradiation to make the product safe. The authorized doses do not sterilize food and cleanliness in handling must be practiced!
- Transfer of package material to the product. Prior to irradiation the food product is packaged and tests are needed to adequately ensure that the transfer of package material to the product will not happen. Packaging materials are limited. Since the food is packaged before irradiation it does eliminate the potential for contamination during the packaging process.
The FDA has studied the safety of irradiation for over 50 years and finds it to be safe. Irradiated foods have been fed to animals for many years and NASA astronauts eat food that has been irradiated to the point of sterilization which is greater than what is recommended for the general population.
In response to public concern over food borne illness several major food chains have begun to introduce irradiated foods. Labeling for irradiated foods include the Radura a distinctive international logo of a green flower in a broken circle as well as a description “Treated with radiation” or “Treated by Irradiation.” In 1997 the FDA stated that this disclosing statement does not have to be any more prominent than the ingredient list. This has caused problems with some consumer groups who still view this process as being harmful
In addition to the FDA endorsement, irradiated foods have been approved by the World Health Organization (WHO), The Center for Disease Control and Prevention, U.S. Department of Agriculture (USDA) and the American Medical Association. It is has been approved in over 40 countries. Now consumer acceptance must be obtained.
