by Noel Cleland
In the U.S. we are irradiating fruits, meats and other foods to kill dangerous bacteria. But wait a minute – shouldn’t our food be safe to eat in the first place? How did the human race ever survive if nuking food is the only thing that keeps us from getting sick from what we eat? Aren’t we supposed to think of food as what nourishes us and sustains us, and not something to avoid due to the risk of bacteria, pesticides, hormones, antibiotics, and other contaminants that aren’t supposed to be there? Wait a minute, didn’t we already have this discussion years ago?
The theory is, by irradiating food, depending on the dose, some or all of the harmful bacteria and other pathogens present are killed. This prolongs the shelf-life of the food in cases where microbial spoilage is the limiting factor. Some foods (e.g., herbs and spices) are irradiated at sufficient doses (five kilograys or more) to reduce the microbial counts by several orders of magnitude; such ingredients will not carry over spoilage or pathogen microorganisms into the final product. It has also been shown that irradiation can delay the ripening of fruits or the sprouting of vegetables. So, what’s the catch?
Well, we might have to wait to find out, because the long term effects are unknown. And so the experiment continues…
But that is not the only way to make our food supply safer. As Michael Jacobsen, executive director of the Center for Science in the Public Interest points out, “Irradiation is a high-tech end-of-the-line solution to contamination problems that can and should be addressed earlier. Consumers prefer to have no filth on meat than to have filth sterilized by irradiation.”
Dosage can also vary from ‘low’ for controlling insects in grains, fruits and vegetables, to ‘medium’ for controlling Salmonella and E. Coli, to ‘high’, for killing microorganisms in spices. The FDA’s justification for the higher allowable dosage for spices is that they comprise less than 0.01% of the daily diet (so go easy on the spices!).
As the public relations campaign continues for the food industry, so does the criticism. “The U.S. is rushing toward food irradiation as a panacea for preventing food poisoning. Recent outbreaks of E. coli bacteria in lettuce, spinach, and onions have reinvigorated interest in irradiation as a way to prevent food borne illness. At the same time, the Food and Drug Administration (FDA) is considering a new rule that would weaken labeling of irradiated food and prevent consumers from knowing that their food has been exposed to large doses of radiation.” excerpt from “Zapped! Irradiation and the Death of Food” a new book by Wenonah Hauter that sheds light on the human health, food safety, and economic consequences of irradiating our food.
Rather than deceive the public that “zapping” food will make them safer, Hauter and her co-author Mark Worth urge the food industry and government to address the real problems in food production: fast processing lines, long distances for food to travel, and dirty conditions at plants.
Americans have a right to know what is happening to their food and to speak out against unsafe and unhealthy practices. Reading Zapped! will empower citizens to do just that.