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How Does Irradiation Work? | Is Irradiation Safe?
How Consumers Can Help | Fast Facts | Resources
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America’s food supply is one of the world’s safest and most wholesome, thanks to the rigorous production, sanitation, and inspection procedures used by food companies. Food processors continue to seek new and effective ways to combat foodborne illness. Harmful pathogens (that is, bacteria or germs) such as Salmonella and E. coli O157:H7 can cause severe illness and even death. Children, the elderly, and people with weakened immune systems are especially vulnerable to foodborne illness. |
| Fortunately, today’s food processors have another safe, proven tool in their arsenal for reducing dangerous pathogens: food irradiation. |
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How Does Irradiation Work? |
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Food is briefly exposed to a controlled amount of radiant energy. Energy waves pass through the food and inactivate bacteria and other pathogens. This process greatly reduces the number of harmful bacteria, parasites, and fungi in the food. Irradiation also slows spoilage. Irradiated strawberries stay fresh up to three weeks; untreated berries go bad in about five days. |
| Is Irradiation Safe? |
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Yes. In fact, many people compare food irradiation to an airport x-ray machine; the x-rays do not make your suitcase radioactive or change its look or feel.
Scientists have studied irradiation for more than 50 years and conclude that it poses no health risk. The U.S. Food and Drug Administration (FDA), American Medical Association, and World Health Organization agree that irradiated foods are safe. Forty countries now permit food irradiation. The U.S. government allows irradiation to be used on a variety of foods, including meat and poultry, fresh fruits and vegetables, eggs, and spices. |
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Food irradiation does not replace safe food handling practices. You can reduce the risk of foodborne illness by following a few simple steps:
- Always thaw meat in the refrigerator.
- Wash your hands well before preparing foods.
- Keep raw meat, poultry, and seafood away from other foods and food-contact surfaces, such as counters or cutting boards.
- Cook food, especially meat and eggs, completely.
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| Fast Facts |
- Irradiation does not make foods radioactive. Irradiated foods look, smell, and taste like traditionally processed foods—and they are equally nutritious!
- Food irradiation does not replace traditional food safety or inspection methods used by modern food processors.
- The FDA requires irradiated foods to be labeled. Look for the international radura symbol (green petals in a broken circle) and a statement that the food has been irradiated.
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| Resources |
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http://www.nfpa-food.org/newsrel.html
(National Food Processors Association) Click on Fact Sheets.
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodirradiation.htm
(Centers for Disease Control)
http://www.eatright.com/adap0200.html
(American Dietetic Association)
http://www.fda.gov/opacom/catalog/irradbro.html
(U.S. Food and Drug Administration) |
Developed by the National Food Processors Association • www.nfpa-food.org |
