Food Irradiation: Friend or Foe?
Food additives and preservatives have long been an issue of dispute
among industry and consumers alike.
Substances such as Red Dye #3, saccharin, monosodium
glutamate and others,
while they have been developed and used in the name of food
enhancement and preservation, have raised serious questions and concerns.
No less
controversial is a relatively new development in the food game—Irradiation,
The
process by which food is exposed to radiation
to prolong its shelf life and or to kill
bacteria.
Like processes before it, Irradiation is pitting economic motives against
consumer fears.
Food Preservative vs. Health Hazard
According to the article entitled "Irradiation Foes Plan Media
Blitz to Block Plant" which appeared in the December 19, 1991 Wall Street Journal,
"The U.S. Agricultural Department see irradiation as a promising weapon against
salmonella and other pathogens that have caused a surge in food-borne illnesses."
The
FDA has given irradiation its official OK for use in certain products.
Further, the
process is currently being used throughout the world today to protect food from insect
infestations, spoilage and harmful bacteria.
But still opposition mounts.
Despite its inherent advantages and government acceptance, food irradiation is not heralded as a tasteful technological advance by everyone.
Consumer groups abhor the thought of exposing food to cobalt 60 and other radioisotopes. New Jersey, New York and Maine have all banned irradiated food sales completely. Even certain food manufacturers and food processors—who would stand to benefit from the advantages of irradiation—have publicly taken a stand against the process.
The fiercest battle rages among consumer groups, scientists and irradiation advocates as to whether or not irradiated foods have been linked to cancer or other serious health problems.
FDA scientists say "NO."
But opponents of the process, such as Michael Colby, director of
Food and Water Inc., a New York-based consumer group, say "YES." In the
previously cited Wall Street Journal article, Colby says "…there is solid
scientific evidence that irradiation creates so-called radiolytic products in foods, some
of which are carcinogenic."
His concern is echoed by scientists as well.
According to the article entitled "Report of the U.K. Government’s Advisory Committee on Irradiated and Novel Foods," from the June 1986 issue of The International Journal of Radiation Biology, "Some feeding studies have shown adverse effects—lower birth weights, lower growth rates, kidney damage in animals, and polyploidy (a chromosome imbalance) in animals and children fed irradiated food."
Who’s right? Who’s wrong? Perhaps we will not know for some time but that the risk of cancer and other health hazards is even fathomable, should instill some apprehension. This in itself should invoke precaution toward the consumption of irradiated food products but… it is not the only concern.
Good Looks Aren’t Everything
Exposing food to irradiation can eliminate the "surface signals" of spoilage, such as foul odor, discoloring, bugs, etc., however the food itself could still be spoiled.
The previously cited article from The International Journal of Radiation Biology states, "Late state irradiation can eliminate this ‘bug count’, but leave untouched toxins created by bacterial contamination at an earlier stage in processing. It is these toxins that can present a more serious hazard."
The article " the (irradiated) food may be poisonous
without the usual sensory warnings.
In chicken, a real possibility of a hazard
remains."
The irradiation process has been found to diminish the vitamin content of foods as well.
According to the article "Wholesomeness of Irradiated Foods:
Report of a Joint FAO/IAEA/WHO Expert Committee"
from the 1981 WHO Technical Report
Series,
"…after irradiation (of fish) at 3kGy,
about 15% of thiamine and 25% of
pyridoxine is lost."
Additionally, according to the article "Radioactivity and Foods"
from the 1991 Bulletin of PAHO.
"…irradiation …may also prompt
undesirable organoleptic changes
(of color, taste, and physical properties),"
Natural Foods are Still Best Choice
Like any type of artificially induced food process, it appears food irradiation best be avoided whenever possible. Research has long suggested that organic, all-natural foods are the best choice of all. In light of all the possible health risks, concerns and fears surrounding the food irradiation issue, this seems to remain good advice.
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