Supporting Irradiation
n about irradiation was right on target ["Irradiation," SN, Sept. 29, Page 2]. Food safety is getting a lot of attention and [efforts are being made] to identify and stop food-safety problems before they begin. Yes, there will be improvements over the old method of meat and poultry inspection that featured government inspectors in every processing plant.
But it's not true that everything that can be done is being done. It's time for government, industry and consumers to get behind food irradiation. It can't replace proper food handling, but it can go a long way toward safety and economically eradicating harmful pathogens like E. coli.
Without getting too technical, irradiated foods are exposed to gamma radiation. Neither the irradiated food nor its packaging is made radioactive by the process. Most of the gamma radiation passes right through; retained energy is dissipated as heat. Irradiating foods is very similar to placing them in a microwave oven, something Americans do every day. Pathogens in raw poultry or meat can be reduced by 99.9% by low doses of irradiation. Microbial counts can be significantly reduced. The use of irradiation to eradicate pests can reduce or eliminate the need for chemical treatments. As a former U.S. Secretary of Agriculture, I can tell you that the potential of irradiation to benefit the consuming public is enormous.
Why isn't irradiation more prevalent in the United States? Several actions are needed to get things moving.
First, the Food and Drug Administration needs to expedite the approval of irradiation for use on beef, seafood and eggs. A request to allow irradiation of beef has been languishing at the agency for three years. The technology is thoroughly proven; it is already approved for use on other foods. Let's get beef, seafood and eggs approved.
Second, and most important, the food industry needs to join hands with governmental agencies to help educate the public about the benefits of food irradiation. We need to make consumers as comfortable with irradiated food products as they are with their microwave ovens.
There are critics of the technology who play upon fears of nuclear radiation. They would have you believe that an irradiated hamburger will have you glowing in the dark. That's absolute nonsense, but companies are afraid to use food irradiation for fear of consumer boycotts and lawsuits.
It won't be easy, but the benefits of greater use and acceptance of food irradiation are clear. They include a safer food supply, a healthier American public and reduced costs stemming from treatment of food-borne illness.
