What is Food Irradiation?
by Fran Van Geyte
It is a technology that has the potential to eliminate many food -borne
illnesses. In the process, it destroys DNA and unlike plant cells, bacteria
cells need their DNA to repair itself therefore it prevents them from
multiplying. Photons,electrons or x-ray strike the cell membranes in the
product and in the process, the cell dies. There are 3 irradiation technologies
that rely on different kinds of rays: gamma, electron beams and x-rays. The
first of which uses the radiation given off by radioactive Cobalt or Cesium
forms which have been used for years to sterilize medical, dental and household
items. During its processing, the product is placed into a chamber with
concrete walls to prevent rays from escaping and the rays can penetrate to a
depth of several feet. Another process uses the
electron beam which generates a stream of high-energy electrons that are
propelled at the product but unlike the gamma rays it does not involve
radioactivity and can only penetrate a food to a depth of 3 cm. Medical
equipment have used this technology for over the past decade. The most recent
irradiation process is x-ray which employs a more powerful version of the x-ray
machines used in healthcare. The x-rays pass through the food and the dose
depends on the type of food. The FDA reportedly sets a limit of less than
10kilogray for most food. Foods that have been approved by the FDA for
rradiation include wheat flour, white potatoes, pork, poultry, fruits and
vegetables and meat.
Food irradiation has received more consumer
attention recently given the FDA approval for the irradiation on of iceberg lettuce
and spinach in both loose and bagged forms. The intent it is reported is to
protect consumers drom bacteria such as Salmonella and E.coli 0157.H7.
Although many organizations have deemed food
irradiation 'safe' it does have many concerns, questions and criticisms. First
there are studies that identified carcinogenic compounds in irradiated meat
with a tenfold increase in the carcinogen benzene than in cooked meat;
Irradiated food is often treated in its packaging which also brings up the
concern whether the materials such as the plastics the foods are packaged in
transter toxins to food. Finally one must ask if this is should be a substitute
for the root of the problem. With the massive number of food recalls during
Ecoli 0157:h7 and Salmonella outbreaks in our food supply, it begs us to stop
and focus on the problem BEFORE it gets into our food supply. By taking cows
out of feed lots and allowing them to graze on grass and protecting our
vegetables from runoff from feed lot facilities, there may be a more sound
environmental strategy that it being overlooked.
Irradiated Foods must be labeled with the Radura
logo and a statement that the food was treated with or by irradiation. The FDA
however has proposed changing this by only requiring labels on foods that
were shown to cause a change in molecular structure and also permitting terms such
as cold pasteurized or electronically pastuerized instead of the term
irradiated. Currently all foods that are irradiated must carry the Radura logo
except for restaurant foods and organic foods can not be irradiated.
Look for our soon to be page on the website of corn syrup free products!
ed.
