OCTOBER 23, 2014

CONTROVERSY PRESENTATION

MAGGIE CAPRON
TIFFANY CRAIG
DAWN DAILIDENAS

IRRADIATION
what is irradiation?
Lets settle one myth right from the
beginningfood that has been treated
with irradiation is NOT radioactive.

IRRADIATION IS
THE APPLICATION OF IONIZING RADIATION TO FOOD
TO REDUCE AND/OR ELIMINATE MICROORGANISMS AND INSECTS

FROM FOODS TO IMPROVE SAFETY AND TO EXTEND THE SHELF LIFE

irradiation sources. There are three
OF FOOD (1)
types of irradiation machines used for
food safety procedures (see image below).
Gamma rays are also used for radiation
cancer treatment and sterilization of medical and dental supplies. X-rays are commonly used for medical
imaging, and electron beam has limited other applications, but does emit ozone as a waste product.
Additionally, there are only a handful of facilities in the United States that have these machines and are
equipped for irradiating food. However, irradiation of food is not commercially viable at this time, therefore
most facilities use irradiation machines for their other applications (1,21).

Gamma Rays
RADIOACTIVE RAYS
EMITTED FROM COBALT
60 OR CESIUM 137

X-Rays
HIGH ENERGY
ELECTRONS REFLECTED
OFF HEAVY METALS AND
ONTO THE OBJECT
122

supporting agencies. According to policy and

decision makers on food and agriculture such as
the: Food and Drug Administration (FDA), U.S.
Department of Agriculture (USDA), World Health
Organization (WHO), Center for Disease Control
(CDC), and the American Medical Association
(AMA) food irradiation is a promising technology
that will increase food safety by elimination of
food-related illnesses resulting from
microorganisms that plague about 3,000 people in
the United States each year (22).

Electron Beam
HIGH ENERGY ELECTRONS
FROM AN ELECTRON
ACCELERATOR ARE
EMITTED ONTO THE
OBJECT.

J. Farkas, C. Mohacsi-Farkas / Trends in Food Science & Tec

Table 1. Main potential applications and general dose requirements of food irradiation (Farkas, 2004).
Application

Dose requirement
(kGy)

Inhibition of sprouting
Insect disinfestation
Parasite disinfestation
Shelf-life extension (radurization)
Elimination of non-sporeforming pathogenic
bacteria (radicidation)
Reduction of microbial population in dry
food ingredients
Production of meat, poultry and fishery
products shelf-stable at ambient temperature
(radappertization)

0.03e0.12
0.2e0.8
0.1e3.0
0.5e3.0
1.5e7.0
3.0e20

The foods that have been approved for irradiation

25e60
include: molluscan shellfish (oysters, clams,
mussels, scallops), shell eggs, fish, meat, poultry,
fresh fruit and vegetables, lettuce, spinach, seeds
for sprouting, wheat, wheat flour, herbs and
Table 1 Describes the dosage required for the application of
irradiation to food for the desired outcome (22).
spices(1). However, the most commonly irradiated
food available for purchase are spices in a spice
experience, it was important and necessary to also clarify
mixture. Labeling laws are not comprehensive enough the wholesomeness (toxicological and microbiological
to require labeling of an irradiated food if it is included in
a food
such
as a spice
mixture. food.
It is not
safety
andproduct,
nutritional
adequacy)
of irradiated
This recurrently commercially viable for industry to produce and
sell irradiated
foods such
as meat
poultry. effort
quired
an unprecedentedly
careful
and and
wide-ranging
of such testing, which was beyond even the capability of
irradiation labeling. The Radura is the universal symbol for irradiation treatment. Current labeling
the most
developed
countries.
Therefore,
research
practices require not only the presence of this image on foods
that
have been
irradiated,
but thespecific
following
programmes
and
international
projects
supported
by
specistatement must also accompany Radura on the food or food package, treated with irradiation. The exception
alised
agencies
of
the
United
Nations
such
as
the
Food
and
to this rule is for foods with multiple ingredients, such as spices, which do not require this labeling
Agricultural Organization (FAO), the International Atomic
Energy Agency (IAEA) and the World Health Organization
(WHO) were important partners in assisting progress. The !1
most extensive one of such international cooperations was
the International Project in the Field of Food Irradiation
(IFIP, Karlsruhe) with the involvement of up to 24 countries

presents n
testing of
.irradiat
10 kGy int
cal proble
that higher
cations (see
evaluation
insufficient
time. In 19
Dose Irrad
carried ou
25e60 kGy
of radapper
both safe
2002; WHO
The JEC
by the FAO
developed
and a Rec
Operation o
Foods. Th
2003a, 200
member sta
It is an
and Codex
world trade
for adoptio
of the inte
2003).

OCTOBER 23, 2014

CONTROVERSY PRESENTATION

MAGGIE CAPRON
TIFFANY CRAIG
DAWN DAILIDENAS

benefits of irradiation.
Public health would be the primary benefit if irradiation was
implemented more commonly and welcomed into use on the food supply.
Irradiation destroys the DNA of harmful bacteria such as E. coli,
salmonella, and listeria as well as parasites (20). Irradiation would
decrease the impact these illnesses have on the economy and could
potentially save lives.
Often referred to as cold pasteurization irradiation kills harmful bacteria
without the use of heat. The radiation passes through the product and does
not leave harmful residue. Irradiation kills microbes as well as bacteria which increases the shelf life of
fresh produce. The ripening process is halted making it possible to pick fruit that has fully ripened that
will remain viable for consumption for longer than non-irradiated foods.
Products that have been irradiated enjoy a longer shelf life. Strawberries have been shown to survive up
to 3 weeks if refrigerated and meat products can last twice as long. Vacuum packed pork for example
can double its shelf life from 40 days to 80 days with minimal nutrient loss.

consequences of irradiation.
Taste and texture changes in irradiated food have been noted in some
foods such as dairy, peaches, nectarines, and grapes.
A false sense of security could lead to less stringent food handling
practices which could increase the outbreaks of viruses. Food irradiation
only kills 99.9% of dangerous bacteria and therefore is not a sterilization
process. Processing can be overwhelmed by too much bacteria, or nullified
by improper food handling. Thus the primary goal of making food safe
through irradiation does not confidently prevent outbreaks. Beyond
bacteria, viruses are not affected by irradiation so diseases such as
norovirus, hepatitis A, and botulism will not be impacted.
Increase shelf life of produce means greater potential for nutrient loss. Decreases in micronutrients
(5,6,7) are also a concern for irradiated food. While the level of vitamins lost is comparable to losses
from cooking and processing the compounded effect of irradiation and cooking should be considered.
There are other concerns about changes in some physicochemical properties and fatty acid
compositions of irradiated meatballs during storage. (16). Findings from this meatball study showed
increased oxidation of lipids through the formation of free radicals, decreased polyunsaturated and
monounsaturated fats and increased saturated fats. Other molecules formed as a result of irradiation
processing included radiolytic chemicals that have yet to be proven safe
through application of a fully irradiated diet for humans (8, 15).
Additionally, composition changes in food that is high in fat, such as
peanut butter, can lead to a rancidity after treatment with irradiation.
Irradiated foods are not commonly available in the food supply for
monetary reasons as well. In fact, to irradiate 100% of the 8 billion pounds
of hamburger eaten a year, an additional 80, 3-5 million dollar plants,
would need to be built (11,12).
The cost of irradiation of food would account for an additional 3-10 cents
per pound of food purchased compared to non-irradiated foods (10).
Environmental concerns about an increased number of irradiation plants,
include the increased transport of radioactive material (14) as well as
increased environmental impact due to the distances food must travel.

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OCTOBER 23, 2014

CONTROVERSY PRESENTATION

MAGGIE CAPRON
TIFFANY CRAIG
DAWN DAILIDENAS

conclusion.
Pro. Irradiation is a safe and efficacious method that can optimize food safety on a mass scale. It is a
way to extend the shelf life of many products that might otherwise be wasted. With minimal nutrient
loss it is comparable to other food preservation methods that are currently in practice.
Con. Enforcing our current system would be a cheaper, safer, and more sustainable way to keep
pathogens out of our food supply. Food irradiation is an unnecessary sanitation method that
encourages poor food handling, increases the cost of food for consumers, depletes nutrients, and
comprises food quality, all while putting the environment at risk . The money spent on food irradiation
would be better spent on enforcing the food safety laws already in place.
Final position. We believe the process of irradiation is safe. However a diet of fully irradiated foods
could possibly have negative impacts that have not yet been shown in research, such as nutrient
deficiencies, leading to an overall negative outcome for irradiated foods.

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OCTOBER 23, 2014

CONTROVERSY PRESENTATION

MAGGIE CAPRON
TIFFANY CRAIG
DAWN DAILIDENAS

Resources.
1. A Backgrounder on Food Irradiation Facilities. Public Citizen Web Site. http://www.citizen.org/cmep/
article_redirect.cfm?ID=10421. Accessed October 16, 2014.
2. History of Food Irradiation. University of California, Davis Web Site. Available at: http://ccr.ucdavis.edu/irr/
history_new.shtml. Accessed October 16, 2014.
3. The History of Food Irradiation. Nordion Science Advancing Health Web Site. Available at: http://
www.nordion.com/documents/The-History-of-Food-Irradiation. Accessed October 16, 2014.
4. Radiation Information Networks, Food Irradiation, Idaho State University Web Site. Available at: http://
www.physics.isu.edu/radinf/food.htm. Accessed October 21, 2014
5.Kong Q, Wu A, Qi W, et al. Effects of electron-beam irradiation on blueberries inoculated with Escherichia coli
and their nutritional quality and shelf life. Postharvest Biology and Technology .2014;95:28-35
6. Thomas MH, Atwood BM, Wierbicki E, Taub IA. Effect of Radiation and Conventional Processing on the
Thiamin Content of Pork. Journal of Food Science. 1981;3:824-828.
7. Josephson ES, Thomas MH, Calhoun WK. Nutritional Aspects of Food Irradiation: An Overview. Journal of
Food Processing and Preservation 1978;2:299-313.
8.The Dangers of Food Irradiation. Rense.com. Available at: http://www.rense.com/general81/foodr.htm.
Accessed October 21, 2014.
9.Centers For Disease Control and Prevention Web Site. Available at: http://www.cdc.gov/. Accessed October 21,
2014.
10. Palmer S. Irradiation: What IT Is, What It Does, and How It Affects the Food Supply. Todays Dietitian.
2009;11:32.
11.Irradiation: Expensive, Ineffective, and Impractical. Food and Water Watch Website. Available at: http://
www.foodandwaterwatch.org/food/irradiation/irradiation-facts/. Accessed October 21, 2014.
12.The Food Irradiation Process. University of Wisconsin Website. Available at: http://uw-foodirradiation.engr.wisc.edu/Process.html. Accessed October 21, 2014.
13.Hunger in the United States. Hunger Notes Website. Available at: http://www.worldhunger.org/articles/Learn/
us_hunger_facts.htm. Accessed October 21, 2014.
14.Faculty Safety and Environmental Impact. EPA Website. Sapkota B, Gupta GK, Mainali D. Impact of
intervention on healthcare waste management practices in a tertiary care governmental hospital of Nepal. BMC
Public Health. 2014;14(1):1005.
15.Martin A. Spinach and Peanuts, with a Dash of Radiation.New York Times. February 1, 2009
16.Gecgel U. Changes in some physicochemical properties and fatty acid composition of irradiated meatballs
during storage. Journal of Food Science Technology. 2013;50(3):505-13.
17. Shah MA, Mir SA, Pala SA. Enhancing Food Safety and Stability Through Irradiation: A Review. Journal of
Microbiology, Biotechnology and Food Science. 2014;3(5)371-378.
18. Radiation Protection. EPA Website. Available at: http://www.epa.gov/radiation/sources/food_irrad.html .
Accessed October 21, 2014.
19. USDA Irradiation Facts page. Available at: http://ars.usda.gov/is/pr/1997/971210.htm. Accessed on October
21, 2014
20. Food Irradiation: What you need to know. FDA website. Available at: http://www.fda.gov/food/
ingredientspackaginglabeling/irradiatedfoodpackaging/ucm261680.htm. Accessed on October 21, 2014.
21. Farkas J, Mohacsi-Farkas C. History and Future of Food Irradiation. Tends in Food Science & Technology.
2011; 22:121-126.

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