Food Irradiation

Food irradiation is ionizing radiation on foods, in the form of gamma rays. This process is used to delay the ripening and extend the shelf life of fruits; destroy harmful bacteria and inhibit the sprouting of certain vegetables like potatoes.

Food irradiation is an extremely controversial practice; proponents say food irradiation is safe and necessary to make the food supply safer. It may also reduce the risk for foodborne illness and food losses due to spoilage.

Contrary to the proponents, the opponents argue irradiation produces altered food molecules, destroys most of the vitamins, and alters the fatty acid structures in that food.

Other concerns by the opponents is that food irradiation be used to hide poor sanitation practices by the food processors who may want to hide contaminated meat and poultry products in addition to poorly sanitized food production facilities.

According to Federal Law retail stores that sell irradiated food must identify irradiated products with the green symbol. The labeled products must include the words “Treated with radiation” or “Treated by irradiation” Although, some would like to use the term “cold pasteurization”. Establishments selling prepared foods are excluded from the Federal Law identifying irradiated products when prepared foods contain irradiated foods.

• 1963 Food Irradiation was approved by the FDA to rid wheat and flour of insects and to control sprouting of potatoes.
• 1983 the FDA approved irradiation of spices and seasonings.
• 1985 the FDA approved irradiation to prevent trichinosis in pork.
• 1986 approval was extended to fruits and vegetables.
• 1990, the FDA approved irradiation of poultry to prevent Salmonella and other foodborne bacterial pathogens.
• December 1997, the FDA approved irradiation use for red meat to kill E. coli.

It is important to remember food irradiation does not make the food radioactive.