In any case, anyone desiring to avoid irradiated foods could easily do so because by law such foods have to be labeled with the symbol known as the radura. The latter is a serious concern with ready- to-eat meat products such as sausages, luncheon meats and cooked ham. The real potential benefit, though, would be in treating fresh and frozen meat to reduce the risk of Salmonella, E. ![]() ![]() The technique can be used to prevent sprouting in potatoes, extend the shelf life of strawberries and reduce insect infestation in mangoes and papayas. Food irradiation technology has been around a longtime and today most of the spices, herbs and dried vegetables we import are treated in this fashion without any problem ever having appeared. This does not make the food radioactive or dangerous in any way. The needed free radicals are generated by bombarding the food with gamma rays released from a cobalt-60 source. ![]() The idea behind food irradiation is to destroy bacteria by exposing them to free radicals which are highly reactive and can interrupt cell division. Too bad because food irradiation can reduce the risk of bacterial food poisoning, but public fear keeps the technology from being more widely applied than it currently is. It’s a safe bet that many would rather take their chances with bacterial food poisoning than with food irradiation. Irradiated foods need to be stored, handled, and cooked in the same way as non-irradiated foods, because they could still become contaminated with disease-causing organisms after irradiation if the rules of basic food safety are not followed.Try asking people what they are more scared of, exposing food to nuclear radiation or eating food contaminated by E. It is important to remember that irradiation is not a replacement for proper food handling practices by producers, processors, and consumers. The FDA does not require that individual ingredients in multi-ingredient foods (e.g., spices) be labeled. Bulk foods, such as fruits and vegetables, are required to be individually labeled or to have a label next to the sale container. Look for the Radura symbol along with the statement “Treated with radiation” or “Treated by irradiation” on the food label. The FDA requires that irradiated foods bear the international symbol for irradiation. How Will I Know if My Food Has Been Irradiated? (e.g., oysters, clams, mussels, and scallops) Seeds for Sprouting (e.g., for alfalfa sprouts).Crustaceans (e.g., lobster, shrimp, and crab).The FDA has approved a variety of foods for irradiation in the United States including: Department of Agriculture (USDA) have also endorsed the safety of irradiated food. The World Health Organization (WHO), the Centers for Disease Control and Prevention (CDC) and the U.S. The FDA has evaluated the safety of irradiated food for more than 30 years and has found the process to be safe. Foods that are sterilized by irradiation are exposed to substantially higher levels of treatment than those approved for general use. Sterilized foods are useful in hospitals for patients with severely impaired immune systems, such as patients with AIDS or undergoing chemotherapy. Sterilization – irradiation can be used to sterilize foods, which can then be stored for years without refrigeration.Delay of Sprouting and Ripening – to inhibit sprouting (e.g., potatoes) and delay ripening of fruit to increase longevity.Irradiation also decreases the need for other pest-control practices that may harm the fruit. Control of Insects – to destroy insects in or on tropical fruits imported into the United States.Preservation – to destroy or inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods. ![]() Prevention of Foodborne Illness – to effectively eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli ( E.The FDA approves a source of radiation for use on foods only after it has determined that irradiating the food is safe. The Food and Drug Administration (FDA) is responsible for regulating the sources of radiation that are used to irradiate food. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer. In fact, any changes made by irradiation are so minimal that it is not easy to tell if a food has been irradiated.įood irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Irradiation does not make foods radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of food.
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