Irradiation of Foods: what are the health risks?

Image via WikipediaThe FDA has approved of irradiating of foods to destroy dangerous organisms in chicken, eggs, beef, pork, lamb flour, herbs, spices fruit and vegetables.  In contrast, Europe only permits irradiation only for dried herbs, spices and vegetable based seasonings.

Since the FDA allows irradiation much more liberally, questions arise as to the safety of the food and the potential negative impacts on human health.  This blogpost will examine these concerns.

What is Food Irradiation?

Food irradiation can eliminate disease causing microorganisms such as E. Coli 0157:H7, campylobacter and salmonella from foods. 

The FDA has approved this practice since 1963 with the irradiation of wheat flour.  In 1964 white potatoes were irradiated to prevent sprouting, and in 1986, pork was irradiated to eliminate Trichinosis.  The list continues to grow with many meats, fruits, spices, herbs vegetables being added.

How does irradiation work?

Radiation breaks down bonds in the DNA molecules causing defects in the genetic instructions. This causes the organism to eventually die.

What are the reasons for concern?

Critics warn that this process, which uses X rays, gamma rays,  or electron beams, reduces nutrients in the food.  It may also raise the level of carcinogens in the food.


Proponents state that there is no reason for concern and that many bacteria and microorganisms that could cause disease are eliminated.

Bottom line

The bottom line is that irradiated foods carry the above symbol. Each individual and family would want to weigh the risks and benefits and decide accordingly. 

Sources:

Harrar, Sara "Banned in Europe, Okay here?" "O" Magazine