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$Title{Irradiated Food:  Safe or Not?}
$Subject{irradiate Irradiated Food foods Safe safely radioactive radioactivity
irradiation gamma ray rays germ germs salmonella disease diseases bacteria
bacterial meat meats poultry produce insect insects spoil spoilage spoiling
sterilize sterilizes sterilizing danger dangers dangerous toxic toxin chemical
chemicals illness illnesses cause causes causing molecule molecules cancer
cancers cancerous nutrient nutrients cook cooking process processing fruit
fruits effect effects}
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Copyright (c) 1993  Tribune Media Services, Inc.


Irradiated Food:  Safe or Not?


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QUESTION:  I am interested in learning more about a new process that sounds
like it uses radioactivity to preserve food.  It seems that there is a lot of
controversy about this and if it is safe.  I would like you to settle this for
me, once and for all.  Then I will know if I should buy foods that are treated
by this method.  Thank you for your help.

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ANSWER:  I wish I could "settle" this controversy for you, but it is not as
simple as you might think.  To start with, the process you are interested in
is called "irradiation".  Foods are exposed to gamma rays, which can destroy
some germs, like salmonella, and other disease producing bacteria often found
in meats and poultry.  The same process can rid produce of insects and delay
ripening, which allows the veggies to remain on the shelves for longer periods
of time without spoiling.
     The method is not entirely new, for the same technique has been used to
sterilize medical supplies, such as bandages and syringes, for some time.
While the materials are exposed to the gamma rays for sufficient time to
become sterile, the bandages and other materials do not become radioactive,
nor in any way dangerous to the consumer.
     Sounds like a great idea, say those who feel that this treatment of food
products may reduce the use of toxic chemicals, and reduce the number of food
borne illnesses.  However the opponents point to the fact that irradiation may
cause changes in the chemical structure of the molecules that could eventually
cause cancer.  Possible?  Yes, but there is still no scientific evidence to
back up the fear.  Another criticism of the process is the fact that
irradiation treatment can reduce the nutrients in the food by 10-15 percent.
But then so do other methods of food processing, including ordinary cooking.
     The truth is that irradiation can not be used on all types of food, and
is no cure-all that will solve all the problems in food processing.  It can
not be used on milk or dairy products, as it produces unpleasant odors, and
can actually accelerate the decay of fresh fruits that contain high water
content, such as peaches.  While irradiation does disrupt some of the chemical
bonds in treated food (6 out of every 10 million or .00006 percent), the
percentage is too small to create any harmful effects.  Certainly additional
research is always needed to fully satisfy all who have doubts, but on the
basis of currently available data, it looks like irradiation will be a useful
tool for food processing in the future.

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The material contained here is "FOR INFORMATION ONLY" and should not replace
the counsel and advice of your personal physician.  Promptly consulting your
doctor is the best path to a quick and successful resolution of any medical
problem.