Consumers are increasingly aware of the potential microbiological hazards in their food and are calling for effective food safety controls. Much recent attention has surrounded outbreaks of Escherichia coli O157:H7, Salmonella species, Listeria monocytogenes or other pathogenic bacteria in food and the need for expanding food safety prevention programs. Government regulators, public health authorities, health professionals, scientists, consumer groups and the food industry all agree that prevention of foodborne illness is a primary food safety goal.
Food irradiation is a safe and effective technology to destroy harmful pathogens sometimes present in food. The U.S. Food and Drug Administration (FDA) approved irradiation for beef, pork, and lamb on December 2, 1997. The FDA approved irradiation of poultry products in 1990 and the U.S. Department of Agriculture (USDA) approved poultry processing guidelines in 1992.
What is food irradiation?
Food irradiation is the process of treating food with approved levels of energy to eliminate harmful bacteria such as E. coli in meat and poultry or to keep fruits and vegetables fresher longer.
Food irradiation is one tool for improving food safety by killing pathogenic microorganisms. It serves as a complement to good manufacturing practices—quality control, pathogen reduction and control—and is part of the overall food safety protection system. The process of food irradiation is often called "cold pasteurization," because it kills harmful bacteria without the use of heat.
Is food irradiation safe?
Yes. The first patents for food irradiation were granted in the United States and United Kingdom in 1905. Since then, the U.S. government and other governments worldwide have reviewed hundreds of studies on the effects of food irradiation. It is the most extensively studied food processing technology available. However, irradiation cannot suppress odors or be used as means to “cover up” spoiled food.
In the United States, the FDA has approved food irradiation to extend shelf-life and to kill microbial pathogens. Food irradiation has been approved for fruits, vegetables, grains, spices, poultry, beef, pork and lamb. After careful review, the USDA concluded that irradiation would also be an acceptable method to enhance the safety of food products for the national school lunch program.
The World Health Organization has approved the safety of food irradiation and its use for a wide range of food products. Worldwide, 37 countries have approved food irradiation for use on more than 40 food products..
Does irradiation make foods radioactive?
No. The food irradiation process moves food through a radiant energy field, but the food never touches the energy source. Think of the irradiation process as the way light passes through a window.
Does irradiation change the nutrient content or flavor of foods?
Irradiation produces virtually no heat within food and does not "cook" foods. Food irradiation provides an extra layer of protection to food without significant changes to taste, nutritional value, color or texture. Foods protected with irradiation at appropriate levels are normally just as nutritious and flavorful as other foods in the marketplace. Changes in nutrient content or flavor from cooking, canning, or freezing are similar to those with processing by irradiation.
Is irradiated food sterile?
Just as any spoilage or potentially harmful bacteria in milk are killed through pasteurization using heat, irradiation kills most harmful bacteria in other foods. Irradiation can be used when food is in its final packaging-fresh or frozen-to prevent spoilage. However, irradiated food can still spoil or foster growth of bacteria that it may come in contact with during food handling and preparation.
As with any food product, food processors, food service workers, restaurants and consumers must follow safe handling and preparation guidelines to ensure food safety. These safe food-handling measures include:
- washing hands and preparation surfaces often;
- separating foods, avoiding cross contamination;
- cooking foods thoroughly; and,
- refrigerating and storing foods properly.
Will consumers accept irradiated food?
Since food irradiation began to be approved in the United States in the early 1960s, there have been numerous surveys and studies on consumer understanding and acceptance of food irradiation. On average, about one-third to half of consumers are aware or somewhat aware of the process of food irradiation. Of those who are aware of the process, about two-thirds indicate they would be willing to purchase food treated with irradiation for its safety and storage benefits.
Recent studies at Purdue University have shown that once consumers understand the food irradiation process through an educational videotape at the point-of-purchase in a supermarket, over 90 percent are willing to purchase foods processed with irradiation.
Consumer focus group research conducted by the International Food Information Council (IFIC) in 1998 and again in 2002 shows that consumers would support the use of irradation of certain food products and would continue to purchase foods irradiated for safety and freshness. Furthermore, consumers believe that food safety benefits and taste are more important than extension of food shelf life. They also showed a preference for irradiated meat and poultry products over irradiated fruits and vegetables. For more information about IFIC's research results, see Consumer Attitudes Toward Food Irradiation.
How are irradiated foods identified in the marketplace?
Federal law requires that all irradiated foods must be labeled with the international symbol for irradiation (the radura), simple green petals in a broken circle. This symbol must be accompanied by the words, "Treated by Irradiation" or "Treated with Radiation."
Alternative terms such as “cold pasteurization” are allowed if consumer research indicates they are understood or preferred by consumers.
Are irradiated foods in the marketplace?
Until 1992, only bulk, dried spices were irradiated in the United States. Since then, irradiated produce and poultry have been sold in some American supermarkets. Subsequently, the USDA developed meat processing, labeling and safety guidelines. In September of 2002, irradiated ground beef was approved and introduced into the marketplace.
The FDA approved food irradiation for beef, pork, and lamb in December 1997. In Europe, over 40 types of irradiated food are being marketed to consumers.
