> Environmental and Health Concerns > Irradiated Foods

Effective February 22, new US Department of Agriculture (USDA) rules will allow US meat processing plants to use low levels of irradiation on raw red meat products.

The use of irradiation for red meat products was initially approved by the Food and Drug Administration (FDA) in December of 1997. The USDA spent two years developing new regulations that go into effects this month. Under these new rules, red meat treated with irradiation must be packaged with the international radura symbol prominently displayed on the package labeling, so consumers will know they are purchasing an irradiated product. When used as ingredients in food, however, the label does not have to describe the ingredients as irradiated and irradiation labelling does not apply to restaurant foods.

Maximum Dose

The FDA sets the maximum dose of gamma rays any product can be exposed to, measured in units called kiloGray (kGy). According to the FDA Consumer Magazine (May-June 1998) the following is a list of approved uses of radiation on foods to date along with the radiation dose allowed:

Spices and dry vegetable seasoning 30 kGy
Dry or dehydrated enzyme preparations 10 kGy
Fresh foods 1 kGy
Poultry 3 kGy
Red meat 4.5 kGy
Red meat (frozen) 7 kGy

Canada Close to Irradiation

Health Canada is in favor of following the US lead to approve the use of gamma rays or electron beams on frozen or fresh beef, mutton or pork. Dr Graham Clarke, chief of red meat inspection with the Canadian Food Inspection agency, says that Health Canada is considering "voluntary" approval of irradiation of red meat. Irradiation is already approved for use on some spices, onions, potatoes and whole-wheat flour.

Radiation destroys bacteria, insects and parasites. It also inhibits sprouting and delays the ripening process in fruits and vegetables in order to give them longer shelf life. Irradiated products already sold in the US to date have cost "slightly more" than non-radiated food, according to the FDA’s on-line newsletter, because of the "extra step" irradiation adds to food processing. "These costs could be offset by improved shelf life."

A Louis Harris poll released in 1986 found that 76 percent of Americans considered irradiated food a hazard. Since that time the corporate food industry and government agencies on both sides of the border have stepped up their educational strategies to convince consumers that gamma rays are good for you.

Irradiated American products are still resisted by the European Union.

Source: alive #211, May 2000