This brochure is based on an article that appeared in FDAConsumer, the official magazine of the U.S. Food and DrugAdministration. It is intended to serve as a consumereducation tool on the process of food irradiation.

“Food Irradiation: A Safe Measure” is also available on theFDA website at http://www.fda.gov/. Or you can call 1-888-SAFEFOOD for more information on food safety.

The organizations listed below have contributed to thecontent and printing of this brochure:

American Meat InstituteDepartment of Health and Human Services

(U.S. Food and Drug Administration)Food Marketing InstituteGrocery Manufacturers of AmericaNational Cattlemen’s Beef AssociationNational Food Processors AssociationThe American Dietetic Association

January 2000Publication No. (FDA) 00-2329

F ood safety is a subject of growingimportance to consumers. Onereason is the emergence of new

types of harmful bacteria or evolvingforms of older ones that can causeserious illness. A relatively new strain ofE. coli, for example, has caused severe,and in some cases life-threatening,outbreaks of food-borne illness throughcontaminated products such as groundbeef and unpasteurized fruit juices.Scientists, regulators and lawmakers,

working to determine how best to com-bat food-borne illness, are encouragingthe use of technologies that can enhancethe safety of the nation’s food supply.

Many health experts agree that using aprocess called irradiation can be aneffective way to help reduce food-bornehazards and ensure that harmful organ-isms are not in the foods we buy. Duringirradiation, foods are exposed briefly toa radiant energy source—such asgamma rays or electron beams—withina shielded facility. Irradiation is not asubstitute for proper food manufactur-ing and handling procedures. But theprocess, especially when used to treat

meat and poultry products, can killharmful bacteria, greatly reducingpotential hazards.The Food and Drug Administration

has approved irradiation of meat andpoultry and allows its use for a varietyof other foods, including fresh fruits andvegetables, and spices. The agencydetermined that the process is safe andeffective in decreasing or eliminatingharmful bacteria. Irradiation alsoreduces spoilage bacteria, insects andparasites, and in certain fruits andvegetables it inhibits sprouting anddelays ripening. For example, irradiatedstrawberries stay unspoiled up to threeweeks, versus three to five days foruntreated berries.

Food irradiation is allowed in nearly 40countries and is endorsed by the WorldHealth Organization, the AmericanMedical Association and many otherorganizations.

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“Irradiation should be our nextstep in food safety and should playan integral part in our continueddemand for safer food.”—David Kessler, M.D., dean of Yale MedicalSchool and former FDA commissioner

Irradiation does not make foods radio-active, just as an airport luggage scannerdoes not make luggage radioactive. Nordoes it cause harmful chemical changes.The process may cause a small loss ofnutrients but no more so than with otherprocessing methods such as cooking,canning, or heat pasteurization. Federalrules require irradiated foods to belabeled as such to distinguish them fromnon-irradiated foods.

Studies show that consumers are be-coming more interested in irradiatedfoods. For example, the University ofGeorgia created a mock supermarketsetting that explained irradiation andfound that 84 percent of participatingconsumers said irradiation is “somewhatnecessary” or “very necessary.” Andconsumer research conducted by avariety of groups—including the Ameri-can Meat Institute, the InternationalFood Information Council, the

Food Marketing Institute, the GroceryManufacturers of America, and theNational Food Processors Association—has found that a large majority of consum-ers polled would buy irradiated foods.Some special interest groups oppose

irradiation or say that more attentionshould be placed on food safety in theearly stages of food processing such asin meat plants. Many food processorsand retailers reply that irradiation canbe an important tool for curbing illnessand death from food-borne illness. Butit is not a substitute for comprehensivefood safety programs throughout thefood distribution system. Nor is irradia-tion a substitute for good food-handlingpractices in the home.

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“The American Medical Associa-tion affirms food irradiation as asafe and effective process thatincreases the safety of food whenapplied according to governingregulations. Irradiation can be abeneficial addition to the tech-niques available to maintain andincrease the safety of the U.S.food supply.”—Thomas R. Reardon, M.D., AMA president

Questions and AnswersAbout Irradiation

Q.A.

Q.A.

What is food irradiation?

Food irradiation is a process inwhich food products are

exposed to a controlled amount ofradiant energy to kill harmful bacteriasuch as E. coli O157:H7, Campylo-bacter, and Salmonella. The processalso can control insects and parasites,reduce spoilage, and inhibit ripeningand sprouting.

Is irradiated food safe?

Yes. The Food and Drug Admin-istration has evaluated the safety

of this technology over the last 40 yearsand has found irradiation to be safe undera variety of conditions and has approvedits use for many foods. Scientific studieshave shown that irradiation does notsignificantly reduce nutritional quality orsignificantly change food taste, texture orappearance. Irradiated foods do not be-come radioactive. Irradiation can producechanges in food, similar to changes causedby cooking, but in smaller amounts.

How does irradiation work?

Food is packed in containersand moved by conveyer belt

into a shielded room. There the food isexposed briefly to a radiant-energy

source—the amount of energy dependson the food. Energy waves passingthrough the food break molecular bondsin the DNA of bacteria, other patho-gens, and insects. These organisms dieor, unable to reproduce, their numbersare held down. Food is left virtuallyunchanged, but the number of harmfulbacteria, parasites and fungi is reducedand may be eliminated.

How do I know if food hasbeen irradiated?

FDA currently requires thatirradiated

foods includelabeling with eitherthe statement“treated withradiation” or“treated by irradia-tion” and the interna-tional symbol for irra-diation, the radura.

Are irradiated foods availablenow?

Not widely yet. Some stores havesold irradiated fruits and veg-

etables since the early 1990s. Irradiatedpoultry is available in some grocerystores—mostly small, independent mar-kets—and on menus of a few restaurants.On the other hand, some spices sold

wholesale in this country are irradiated,

Q.A.

Q.A.

The Radura

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Q.A.

Q.A.

which eliminates the need for chemicalfumigation to control pests. Americanastronauts have eaten irradiated foods inspace since the early 1970s. Patients withweakened immune systems are sometimesfed irradiated foods to reduce the chanceof a life-threatening infection.

Are food irradiation facilitiessafe for workers and sur-rounding communities?

Yes. The transport and han-dling of radioactive material is

strictly regulated, and irradiationfacilities are made to withstand naturaldisasters such as earthquakes. Theradioactive cobalt commonly used ismade specially to serve as a safe radia-tion source for hospitals and irradia-tion facilities. Workers in irradiationplants are protected by thick wallssurrounding the radiation source. Ifworkers need to enter the irradiatingroom, the energy source is lowered intoa pool of water that absorbs the radia-tion and protects the workers from anyexposure. In electron beam facilities,the energy source is turned off. Thereare about 30 licensed irradiationfacilities in the United States, usedmainly to sterilize medical equipment,many consumer products, and, in somecases, food.

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Q.A.

Will irradiated foods costmore?

Irradiated products sold todate have cost slightly more

than their conventional counterparts.Some industry experts estimate theincrease at two to three cents per poundfor fruits and vegetables and three tofive cents a pound for meat and poultryproducts. But these costs may be offsetby advantages such as keeping a prod-uct fresh longer and enhancing itssafety. Food trade groups say that asirradiated foods become more wide-spread, their cost is likely to drop.

“When the public finally sees a needfor irradiation and realizes its value, Ithink people will accept it, maybeeven demand it.”—George Pauli, food irradiation safety coordinator,U.S. Food and Drug Administration.

Proper Food Handling Still Needed

Experts emphasize that though foodirradiation can reduce food-borne illnessrisk, the process complements, butdoesn’t replace, proper food handlingpractices by producers, processors andconsumers. For example, a few bacteriamay survive the irradiation process inmeats and poultry and could multiply ifthe meat is left unrefrigerated. Also,bacteria from other foods can be carriedto irradiated foods if care isn’t taken toavoid cross-contamination. So consum-ers should continue to follow these foodsafety precautions:✓ Clean—Wash hands in hot, soapywater before preparing food and afterusing the bathroom,changing diapers andhandling pets. Washcutting boards, knives, utensilsand countertops in hot, soapywater after preparing each food item andbefore going on to the next one.✓ Separate —Avoid cross-contaminationby keeping raw meat, poultry and sea-food separate fromother foods in thegrocery cart and inthe refrigerator. Ifpossible, use onecutting board for raw meat products andanother for salads and other foods thatare ready to be eaten. Don’t placecooked food on a plate that has held raw

meat, poultry, seafood, or uncookedmarinades.✓ Cook —Use a meat thermometer tomeasure the internal temperature ofcooked meat and poultry to ensurethorough cooking. Ground poultry shouldbe cooked to at least 165degrees F; ground meat,160 degrees F; roastsand steaks, 145 degreesF; and poultry (wholebird), 180 degrees F. Cook eggsuntil the yolk and white are firm,and cook fish until it is opaque and flakeseasily. Boil sauces, soups and gravywhen reheating, and heat other leftoversto 165 degrees F.✓ Chill —Refrigerate or freeze perish-ables, prepared foods, and leftoverswithin two hours.

Never defrost or mari-nate foods on the counter.Use the refrigerator, coldrunning water, or a micro-wave oven. Divide largeamounts of leftovers intosmall, shallow containers for quickcooling in the refrigerator. Removestuffing from poultry and other stuffedmeats after cooking and refrigerate in aseparate container.Don’t pack therefrigerator full.Cool air mustcirculate to keepfood safe.

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