Food Irradiation
Food irradiation is the process of exposing food to waves or rays of energy. This energy travels through the food killing potentially life-threatening bacteria. The process also is referred to as "cold pasteurization" because harmful bacteria are destroyed without the use of heat or raising the temperature of the food.
Irradiation technology allows food processors to destroy harmful bacteria that can cause serious illness and even death. The pathogens that irradiation kills, like E. coli 0157:H7, Salmonella, and Campylobacter, are particularly dangerous for the elderly, young children, and individuals with weak immune systems. Food irradiation can improve the safety of food for these individuals and will prolong a food's shelf life, thus reducing spoilage and waste.
Scientists began food irradiation research in the early 1950's. The U.S. Food and Drug Administration (FDA) approved the irradiation of wheat in 1963, and potatoes in 1964. Spices, which are the most commonly irradiated foods, gained FDA approval in 1983. More recently, the FDA has approved the use of irradiation for pork (1985), poultry (1992), and refrigerated or frozen uncooked red meat in December 1997. For decades hospitals have used irradiation to sterilize medical devices-everything from baby bottle nipples to pacemakers and bone replacements. NASA also recognizes the usefulness and safety of irradiation: foods eaten by U.S. astronauts today are irradiated.
Based on a broad spectrum of national and international scientific evidence, the FDA, American Medical Association, and World Health Organization all agree that irradiated food products are safe to consume. Moreover, 35 other countries around the world have approved the use of irradiation on food. Foods irradiated at the levels approved by the FDA present no health risk. Just like the irradiated medical devices hospitals use, the irradiated food U.S. astronauts and consumers eat are not radioactive. That's because the level of irradiation used has just enough energy to kill harmful bacteria. Food irradiation does not have the energy to split atoms, which is what causes exposed objects-in this case, food molecules-to become radioactive. The waves or rays of irradiation simply pass through the food and destroy deadly bacteria like E. coli 0157:H7, Campylobacter, and Salmonella, thus making the food safer to eat.
Irradiated foods can be prepared just like non-irradiated foods. The process does not significantly change a food chemically or physically; its original appearance, taste, smell, and texture are preserved. However, when handling and preparing all food, consumers must take appropriate precautions to ensure food safety. Such safe handling measures include: washing hands and preparation surfaces often, using clean utensils and cutting boards, thoroughly cooking the food, and proper refrigeration and storage.
Consumers will know if a food has been irradiated if it bears the international radura symbol (green petals in a broken circle) and the written statement: "treated by irradiation" or "treated with radiation."
For more information, see FDA's Irradiation Brochure, or the Center for Disease Control's Irradiation FAQ's