Benefit or Risk?

What Is Food Irradiation?

Process of exposing food to controlled
levels of ionizing radiation

To kill harmful bacteria, pests, or parasites,

or to preserve its freshness

The process of food irradiation is often

called cold pasteurization, because it kills
harmful bacteria without heat.
 Why Allow Food Products to
Be Irradiated?
The use of irradiation can:
• Decrease the loss of food due to insect
infestation, foodborne pathogens, and spoilage.
• Decrease consumer concern over foodborne
illness.
• Help governments respond to the growing
international trade in food products.
 Significant Dates in Food
Irradiation History
• 1895 – First paper published about
irradiating food
• 1920 – Discovery that irradiation could
be used to preserve food
• Early 1950s – “Atoms for Peace” studies
performed
• 1957 – First commercial use to kill
insects and insect eggs in spices in
Germany
• 1963 – Approved to eliminate insect
infestation for wheat and wheat flour
• 1964 – Approved to prevent sprouting in
potatoes
• 1970s – NASA uses irradiated food for
astronauts
• 1983 – Approved for herbs, spices, and
seasonings
• 1985 – Approved to control trichinella
spiralis in pork
• 1986 – Approved to control insects and
maturation of fruits and vegetables
• 1990 – Approved by FDA to control
bacteria in poultry (USDA-1992)
• 1997 – Approved by FDA to control
pathogens for red meats (USDA-2000)
• 2000 – Approved for shell eggs
• 2004 - Approved for irradiation of
ground beef used in school lunch
programs.
How Does Irradiation
Work?
 Several Energy Sources Can Be Used to
Irradiate Food

• Gamma Rays
• Electron Beams
• X-rays
 Technically Speaking…
Ionizing radiation is a type of energy similar to radio and
television waves, microwaves, and infrared radiation.

The nature of the energy is defined by the wavelength of the

energy. As the wavelength gets shorter, the energy of the
wave increases.

As with all types of radiation, when considering possible

health effects, you must consider the dose.
 Dose and Effect of Radiation

• The dose is the amount of radiation used to expose

food.
• The dose is controlled by the intensity of the
radiation and the length of time the food is exposed
to the source.
• The dose permitted for use in food varies according
to the type of food and the desired action. Treatment
levels have been approved by FDA as follows:
 Dose and Effect of Radiation
“Low” doses, < 1 kGy
 Control insects in grains and fruits
 Inhibit sprouting in tubers
 Delay the ripening of some fruits/vegetables
 Reduce the problems of parasites in
products of animal origin, (e.g., trichinella
spiralis in pork)
 Dose and Effects of Radiation

“Medium” doses, (1-10 kGy)

 Control Salmonella, Shigella,
Campylobacter, Yersinia, Listeria and E.
coli in meat, poultry, and fish
 Delay mold growth on strawberries and
other fruits
 Dose and Effects of Radiation
“High” doses, (> than 10 kGy)
 Kill microorganisms and insects in spices
 Commercially sterilize foods, destroying all
microorganisms of public health concern
(i.e., special diets for people with weakened
immune systems)
 Minimal Changes Associated with
Food Irradiation

• Not all fresh produce is suitable for irradiation.

• Some treated foods may taste slightly different.
• Nutritional value of food is virtually
unchanged.
• Some chemical changes occur.
The Extent of Use of Food Irradiation
Worldwide, almost 40 countries permit the use of irradiation on over 50
different foods, and an estimated 500,000 tons of food are irradiated annually.
Regulators of Food Irradiation
 Food and Drug Administration
 U.S. Department of Agriculture
 Animal and Plant Health Inspection Service
 Food Safety and Inspection Service
 Nuclear Regulatory Commission
 Occupational Safety and Health Administration
 Department of Transportation
The International Food Irradiation
Symbol – The Radura

Treated with Radiation

Treated by Irradiation
Treated by Irradiation
Government Regulations Require Labels on
Irradiated Food at the Retail Level
Organizations that Endorse
Food Irradiation

World Health Organization

American Medical Association
Institute of Food Technologists
American Council on Science and Health
Food and Agriculture Organization
American Dietetic Association
Acceptance of Irradiated Foods
Consumer Attitudes Are Changing

While many consumers are unfamiliar with

food irradiation, consumer research shows
that, as more and more factual information
is provided, the public increasingly views
irradiation in a more positive light.
Consumer Surveys Indicate:
As consumers become more educated about food irradiation,
they are more likely to purchase the foods.
Will Irradiated Food Be More Expensive?
GAO Report: Irradiation
Benefits Outweigh Risks
 Fight BAC! Tips
• Clean: Wash hands and
surfaces often
• Separate: Don’t allow
cross contamination
• Cook: Cook to proper
temperatures
• Chill: Refrigerate
promptly
 In Conclusion:
Consumers are gaining knowledge about the
benefits of food irradiation and its potential to
reduce the risk of foodborne disease, but the
process is not a replacement for proper food
handling practices. Irradiation, like other
prevention methods, is but one method used to
prevent foodborne illness.
Food Irradiation: A Safe Measure

Consumer brochure
available on the Web at these
locations:
• FDA: www.fda.gov/
• FMI: www.fmi.org
 Food Irradiation:
A Global Food Safety Tool

Consumer brochure
available at the following
Web locations:
• IFIC:
www.ific.org/proactive/newsr
oom/
release.vtml?id=20641
• ICGFI: www.iaea.org/icgfi