by Dr. Christine Gonzalez (Integrative PharmD, CHC)
Food irradiation involves exposing food to ionizing radiation in order to destroy bacteria, viruses, molds, and insects. In essence, this damages the DNA of these microorganisms so they can no longer proliferate. Food irradiation can kill up to 99% of pathogens, including E. coli, Salmonella, and Listeria. These bacteria can cause serious or even fatal food poisoning. An example is the September 2006 recall of spinach and lettuce linked to E. coli, which resulted in three deaths and over 200 people getting sick. On August 22, 2008, the FDA amended the food additive regulations to allow for the safe use of ionizing radiation for control of food-borne pathogens and the extension of shelf-life in fresh iceberg lettuce and spinach. The FDA claims that this technology will not have a negative effect on the safety of these food products. But are we being told the whole story?
Irradiation can affect the flavor and texture of the food and reduce its nutritional value through changes in the food’s chemistry. The treatment of foods high in protein, fats, and water leads to the creation of “radiolytic products”. The FDA says that these compounds are not unique to irradiated foods and claims these are also found in raw, heated, and stored foods. They also say there is no evidence to suggest it is harmful to health. BUT the reality is there aren’t adequate studies of the long-term effects of eating large amounts of these modified foods over time. The results of long-term animal studies do suggest that irradiation can cause genetic damage and cancer. As previously mentioned, that is how irradiation works.
The next chapter in the food irradiation story involves the issue of public food safety. But food irradiation may not be the only strategy to optimize public food safety. Some food safety experts have concerns that it simply provides a way to avoid dealing with the problem at the source, specifically the unsanitary conditions of industrial agriculture. According to Caroline Smith Dewaal, The Center for Science in the Public Interest (CSPI) Food Safety Director, "produce safety must become a priority for the FDA, starting at the farm." CSPI has suggested some common-sense food safety control measures starting at the farm to control food-borne pathogens. These were outlined in a 2006 petition to the FDA.
The U.S. regulator allows irradiation for safety of meat, poultry, molluscan shellfish, dried spices, and now fresh iceberg lettuce and fresh spinach (even bagged versions of the packaging material is approved for this use). Irradiation is used at the end of production and should not be viewed as a silver bullet treatment. Irradiated food must bear the radura logo with the words ‘treated with radiation’ or ‘treated by irradiation’. But keep in mind that there are exceptions, including plant-food ingredients that have been processed again (applesauce), multiple ingredient products where not all of the individual ingredients have been irradiated, spices, herb teas, and ingredients in supplements. Organic foods cannot be irradiated and may be your best option to avoid food irradiation products. Be sure to read all product labels if you do not wish to consume foods that have undergone these 'treatments'. The food irradiation story comes down to accountability for public food safety, in addition to the concerns of the effects of the irradiation process on food quality and human health. The final chapter has yet to be written.
