Benefit or Risk

2. Benefit or Risk? There is a limit to the extent that people across the world can have access to fresh, uncontaminated food. Insects, pests, and invisible microorganisms can contaminate food products. Throughout history, it has been vital to find ways of treating food to reduce or destroy these naturally occurring harmful contaminants and to store food after harvesting for use throughout the year. With increasing populations and the growth of the world�s markets, it is even more important to be able to preserve food and ensure its safety until it reaches the consumer. The relentless pressure to supply food to mass markets has led to major contamination problems in recent years. The food industry has responded by developing new methods to treat food to maintain safety. Food irradiation is one of these methods. To some in the food industry, irradiation is a wonderful new technology that could solve many contamination problems without any apparent effects on the treated food. To the consumer, it is a new process with unknown costs and benefits. There is a limit to the extent that people across the world can have access to fresh, uncontaminated food. Insects, pests, and invisible microorganisms can contaminate food products. Throughout history, it has been vital to find ways of treating food to reduce or destroy these naturally occurring harmful contaminants and to store food after harvesting for use throughout the year. With increasing populations and the growth of the world�s markets, it is even more important to be able to preserve food and ensure its safety until it reaches the consumer. The relentless pressure to supply food to mass markets has led to major contamination problems in recent years. The food industry has responded by developing new methods to treat food to maintain safety. Food irradiation is one of these methods. To some in the food industry, irradiation is a wonderful new technology that could solve many contamination problems without any apparent effects on the treated food. To the consumer, it is a new process with unknown costs and benefits.

3. Food irradiation is the process of exposing food to controlled levels of ionizing radiation to kill harmful bacteria, pests, or parasites, or to preserve its freshness. The process of food irradiation is often called cold pasteurization, because it kills harmful bacteria without heat. Research worldwide over the past 50 years has shown that irradiation can be used to: Destroy insects and parasites in grains, dried beans, dried fruits and vegetables, and meat and seafood. Inhibit sprouting in vegetables such as potatoes and onions. Delay ripening of fresh fruits and vegetables. Decrease the number of microorganisms in foods. Hence, the incidence of foodborne illness and disease can be decreased and the freshness of food can be extended. Like pasteurization of milk and pressure canning of canned foods, treating food with ionizing radiation can kill bacteria and parasites that could otherwise cause foodborne disease. Research worldwide over the past 50 years has shown that irradiation can be used to: Destroy insects and parasites in grains, dried beans, dried fruits and vegetables, and meat and seafood. Inhibit sprouting in vegetables such as potatoes and onions. Delay ripening of fresh fruits and vegetables. Decrease the number of microorganisms in foods. Hence, the incidence of foodborne illness and disease can be decreased and the freshness of food can be extended. Like pasteurization of milk and pressure canning of canned foods, treating food with ionizing radiation can kill bacteria and parasites that could otherwise cause foodborne disease.

4. Why Allow Food Products to Be Irradiated? The use of irradiation can: Decrease the loss of food due to insect infestation, foodborne pathogens, and spoilage. Decrease consumer concern over foodborne illness. Help governments respond to the growing international trade in food products. Irradiating food can: Decrease the loss of food due to insect infestation and spoilage. Economic losses due to insects and microbes have been estimated to fall between $5 billion and $17 billion yearly in the United States alone. Food irradiation can help reduce the losses and can also reduce our dependence on chemical pesticides, some of which are harmful to the environment. Decrease consumer concern over foodborne illness. Deaths attributed to foodborne illness in the United States hover around 5,000 annually. Diarrheal disease strikes tens of millions of Americans each year. Food irradiation can help to alleviate human suffering. Help governments respond to the growing international trade in food products. As our economies become more global, food products must meet high standards of quality and quarantine in order to move across borders. Irradiation is an important tool in the fight to prevent the spread of harmful insects and microorganisms.Irradiating food can: Decrease the loss of food due to insect infestation and spoilage. Economic losses due to insects and microbes have been estimated to fall between $5 billion and $17 billion yearly in the United States alone. Food irradiation can help reduce the losses and can also reduce our dependence on chemical pesticides, some of which are harmful to the environment. Decrease consumer concern over foodborne illness. Deaths attributed to foodborne illness in the United States hover around 5,000 annually. Diarrheal disease strikes tens of millions of Americans each year. Food irradiation can help to alleviate human suffering. Help governments respond to the growing international trade in food products. As our economies become more global, food products must meet high standards of quality and quarantine in order to move across borders. Irradiation is an important tool in the fight to prevent the spread of harmful insects and microorganisms.

5. Significant Dates in Food Irradiation History 1895 � First paper published with the idea of irradiating food 1920 � Discovery that irradiation could be used to preserve food Early 1950s � �Atoms for Peace� studies performed 1957 � First commercial use to kill insects and insect eggs in spices in Germany 1963 � Approved to eliminate insect infestation for wheat and wheat flour 1964 � Approved to prevent sprouting in potatoes 1970s � NASA uses irradiated food for astronauts Henry Becquerel discovered radioactivity in 1895. The first scientific paper to suggest that it might be used to preserve food was published in that same year. The first patent application for food preservation by irradiation was filed in 1905. A French scientist discovered that irradiation could be used to preserve food, but the technology was not studied extensively in the United States until after World War II. Food irradiation research resulted from the �Atoms for Peace� program in the 1950s. The surgeon general of the U.S. Army performed numerous studies determining that irradiated food was safe for human consumption. The first Food and Drug Administration approval to use irradiation on a food product came in 1963, when it was approved for wheat and wheat flour to eliminate insect infestations. It was approved in 1964 to prevent sprouting in white potatoes. In the early 1970s, the National Aeronautics and Space Administration adopted the process to sterilize meat for astronauts to consume in space. Henry Becquerel discovered radioactivity in 1895. The first scientific paper to suggest that it might be used to preserve food was published in that same year. The first patent application for food preservation by irradiation was filed in 1905. A French scientist discovered that irradiation could be used to preserve food, but the technology was not studied extensively in the United States until after World War II. Food irradiation research resulted from the �Atoms for Peace� program in the 1950s. The surgeon general of the U.S. Army performed numerous studies determining that irradiated food was safe for human consumption. The first Food and Drug Administration approval to use irradiation on a food product came in 1963, when it was approved for wheat and wheat flour to eliminate insect infestations. It was approved in 1964 to prevent sprouting in white potatoes. In the early 1970s, the National Aeronautics and Space Administration adopted the process to sterilize meat for astronauts to consume in space.

6. Significant Dates in Food Irradiation History 1983 � Approved for herbs, spices, and seasonings 1985 � Approved to control trichinella spiralis in pork 1986 � Approved to control insects and maturation of fruits and vegetables 1990 � Approved by FDA to control bacteria in poultry (approved by USDA in 1992) 1997 � Approved by FDA to control microorganisms for red meats (approved by USDA in 2000) 2000 � Approved for shell eggs 2002 � Petition pending for irradiation of seafood, sprouts, and ready-to-eat foods A variety of foods have been approved for irradiation in the United States, for several different purposes. For meats, separate approval is required from both the FDA and the USDA. Herbs, spices and seasonings. 1983, to kill insects and control microorganisms. Pork. 1985, to prevent trichinosis. Fruits and vegetables. 1986, to eliminate insect infestation and to delay maturation of produce. Fresh or frozen uncooked poultry. 1990, to control bacteria. Fresh or frozen red meats such as beef, veal, lamb, and goat. FDA in 1997 and USDA in 2000, for elimination of microbial contamination. Fresh shell eggs. 2000, for elimination of microbial contamination. Seafood, sprouts, and ready-to-eat foods (RTE). 2001, FDA petitioned for approval. Petition pending. Irradiation, within approved dosages, has been shown to destroy at least 99.9 percent of common foodborne pathogens, such as Salmonella, Campylobacter jejuni, E. coli 0157:H7, and Listeria monocytogenes. (General Accounting Office, 2000)A variety of foods have been approved for irradiation in the United States, for several different purposes. For meats, separate approval is required from both the FDA and the USDA. Herbs, spices and seasonings. 1983, to kill insects and control microorganisms. Pork. 1985, to prevent trichinosis. Fruits and vegetables. 1986, to eliminate insect infestation and to delay maturation of produce. Fresh or frozen uncooked poultry. 1990, to control bacteria. Fresh or frozen red meats such as beef, veal, lamb, and goat. FDA in 1997 and USDA in 2000, for elimination of microbial contamination. Fresh shell eggs. 2000, for elimination of microbial contamination. Seafood, sprouts, and ready-to-eat foods (RTE). 2001, FDA petitioned for approval. Petition pending. Irradiation, within approved dosages, has been shown to destroy at least 99.9 percent of common foodborne pathogens, such as Salmonella, Campylobacter jejuni, E. coli 0157:H7, and Listeria monocytogenes. (General Accounting Office, 2000)

7. How Does Irradiation Work? Food is packaged in containers and moved by conveyer belt into a shielded room. There the food is exposed briefly to a radiant-energy source. The amount of energy depends on the food. Energy waves passing through the food break the molecular bonds in the DNA of bacteria, other pathogens, and insects. These organisms either die or are rendered unable to reproduce. Food is left virtually unchanged, but the number of harmful bacteria, parasites, and fungi is reduced, and in some cases eliminated. Food is packaged in containers and moved by conveyer belt into a shielded room. There the food is exposed briefly to a radiant-energy source. The amount of energy depends on the food. Energy waves passing through the food break the molecular bonds in the DNA of bacteria, other pathogens, and insects. These organisms either die or are rendered unable to reproduce. Food is left virtually unchanged, but the number of harmful bacteria, parasites, and fungi is reduced, and in some cases eliminated.

8. Several Energy Sources Can Be Used to Irradiate Food Gamma Rays Electron Beams X-rays Gamma rays are produced by radioactive isotopes such as Cobalt-60 or Cesium-137. Cobalt-60 is the most common radioisotope source used in gamma ray radiation. Gamma rays can penetrate foods to a depth of several feet, making them useful for treating pallets of food and thick cuts of meat. These particular substances do not give off neutrons, which means they do not make anything around them radioactive. This technology has been used routinely for 30 years to sterilize medical, dental, and consumer products (e.g., syringes, bandages, dairy and juice containers, cosmetics, feminine hygiene products, and baby bottle nipples). Electron beams or e-beams are generated by a linear accelerator, which is powered by electricity. The e-beam is a stream of high-energy electrons, propelled out of an electron gun. This electron beam generator can be switched on or off. No radioactivity is involved. The electrons can penetrate food only to a depth of three centimeters, or a little over an inch, so the food to be treated must be no thicker than that. E-beam medical sterilizers have been in use for at least 15 years. Electron beam facilities are irradiating beef and poultry for commercial sale. The newest technology is X-ray irradiation. To produce X-rays, a beam of electrons is directed at a heavy metal target, producing a stream of X-rays coming out the other side. Like gamma rays, X-rays can pass through thick foods. X-rays are used to take fast pictures of our bodies to diagnose diseases, and to diagnose tooth decay or impacted wisdom teeth. X-rays can be dangerous if we receive too much radiation, but we never worry that our teeth will become radioactive. X-rays that are used at airports to see through our carry-on luggage will not make our clothes, or an apple in a purse, radioactive. The greatest drawback at present to the use of X-rays in food preservation is the low efficiency and consequent high cost of their production. X-ray technology is being used to disinfect tropical fruit. Gamma rays are produced by radioactive isotopes such as Cobalt-60 or Cesium-137. Cobalt-60 is the most common radioisotope source used in gamma ray radiation. Gamma rays can penetrate foods to a depth of several feet, making them useful for treating pallets of food and thick cuts of meat. These particular substances do not give off neutrons, which means they do not make anything around them radioactive. This technology has been used routinely for 30 years to sterilize medical, dental, and consumer products (e.g., syringes, bandages, dairy and juice containers, cosmetics, feminine hygiene products, and baby bottle nipples). Electron beams or e-beams are generated by a linear accelerator, which is powered by electricity. The e-beam is a stream of high-energy electrons, propelled out of an electron gun. This electron beam generator can be switched on or off. No radioactivity is involved. The electrons can penetrate food only to a depth of three centimeters, or a little over an inch, so the food to be treated must be no thicker than that. E-beam medical sterilizers have been in use for at least 15 years. Electron beam facilities are irradiating beef and poultry for commercial sale. The newest technology is X-ray irradiation. To produce X-rays, a beam of electrons is directed at a heavy metal target, producing a stream of X-rays coming out the other side. Like gamma rays, X-rays can pass through thick foods. X-rays are used to take fast pictures of our bodies to diagnose diseases, and to diagnose tooth decay or impacted wisdom teeth. X-rays can be dangerous if we receive too much radiation, but we never worry that our teeth will become radioactive. X-rays that are used at airports to see through our carry-on luggage will not make our clothes, or an apple in a purse, radioactive. The greatest drawback at present to the use of X-rays in food preservation is the low efficiency and consequent high cost of their production. X-ray technology is being used to disinfect tropical fruit.

9. Ionizing radiation is a type of energy similar to radio and television waves, microwaves, and infrared radiation.The nature of the energy is defined by the wavelength of the energy. As the wavelength gets shorter, the energy of the wave increases.As with all types of radiation, when considering possible health effects, you must consider the dose. All radiation is energy moving through space in invisible waves. Microwaves have relatively long wavelengths, so they have lower energy. Their energy is strong enough to move molecules and cause heat through friction, but not strong enough to structurally change atoms in the molecules. That kind of structural change is necessary to cause exposed objects to become radioactive. Ionizing radiation from gamma rays, accelerated electrons, or X-rays has a shorter wavelength and therefore higher energy. At small radiation doses, properties of the food, such as sprouting and ripening, can be modified (usually inhibited). Higher doses can alter molecules in microorganisms so they can no longer cause spoilage or human illness. The microorganisms may be killed or genetically altered so they can�t reproduce. It takes a lower dose to damage microorganisms and insects than to alter enough molecules in the food to damage it. The high energy produced by ionizing radiation allows it to penetrate deeply into food, killing microorganisms without significantly raising the food�s temperature. Irradiation is analogous to sunlight passing through a window or teeth being X-rayed; the energy passes through the food and leaves no residue or residual effect. We interact with all of these previously discussed types of radiation every day, but at doses that do not cause harm to our bodies. X-rays come from televisions and computer monitors; smoke detectors contain minute amounts of radioactive material; gas ranges emit traces of radon gas; cosmic radiation (radiation more powerful than gamma rays) comes from the sun and bombards the Earth; and X-rays and gamma rays are used to diagnose diseases and treat cancers. As with all types of radiation, when considering possible health effects, you must consider the dose.All radiation is energy moving through space in invisible waves. Microwaves have relatively long wavelengths, so they have lower energy. Their energy is strong enough to move molecules and cause heat through friction, but not strong enough to structurally change atoms in the molecules. That kind of structural change is necessary to cause exposed objects to become radioactive. Ionizing radiation from gamma rays, accelerated electrons, or X-rays has a shorter wavelength and therefore higher energy. At small radiation doses, properties of the food, such as sprouting and ripening, can be modified (usually inhibited). Higher doses can alter molecules in microorganisms so they can no longer cause spoilage or human illness. The microorganisms may be killed or genetically altered so they can�t reproduce. It takes a lower dose to damage microorganisms and insects than to alter enough molecules in the food to damage it. The high energy produced by ionizing radiation allows it to penetrate deeply into food, killing microorganisms without significantly raising the food�s temperature. Irradiation is analogous to sunlight passing through a window or teeth being X-rayed; the energy passes through the food and leaves no residue or residual effect. We interact with all of these previously discussed types of radiation every day, but at doses that do not cause harm to our bodies. X-rays come from televisions and computer monitors; smoke detectors contain minute amounts of radioactive material; gas ranges emit traces of radon gas; cosmic radiation (radiation more powerful than gamma rays) comes from the sun and bombards the Earth; and X-rays and gamma rays are used to diagnose diseases and treat cancers. As with all types of radiation, when considering possible health effects, you must consider the dose.

10. Dose and Effect of Radiation The dose is the amount of radiation used to expose food. The dose is controlled by the intensity of the radiation and the length of time the food is exposed to the source. The dose permitted for use in food varies according to the type of food and the desired action. Treatment levels have been approved by FDA as follows: The absorbed dose (the amount of energy absorbed by a food) is measured in units called kilograys (kGy). When radiation energy is absorbed by food, it causes a variety of chemical and physical reactions. The amount of energy the food is exposed to is controlled to produce desired food preservation effects while maintaining the safety, quality, and wholesomeness of the food. The food itself does not become radioactive.The absorbed dose (the amount of energy absorbed by a food) is measured in units called kilograys (kGy). When radiation energy is absorbed by food, it causes a variety of chemical and physical reactions. The amount of energy the food is exposed to is controlled to produce desired food preservation effects while maintaining the safety, quality, and wholesomeness of the food. The food itself does not become radioactive.

11. Dose and Effect of Radiation �Low� doses, < 1 kGy Control insects in grains and fruits Inhibit sprouting in tubers Delay the ripening of some fruits/vegetables Reduce the problems of parasites in products of animal origin, (e.g., trichinella spiralis in pork) At �low� doses, irradiation could be used on a wide variety of foods to eliminate insect pests, thereby eliminating or reducing the use of toxic or environmentally harmful fumigants and pesticides. At �low� doses, irradiation could be used to prolong the freshness of many fruits and vegetables by reducing spoilage bacteria and mold and by inhibiting sprouting and maturation. As a result, products can be harvested when fully ripened, transported and displayed for longer periods while maintaining desirable sensory qualities longer than nonirradiated products. The softening and browning associated with the ripening of certain fruits and vegetables, such as bananas, mangoes, and mushrooms, can be delayed with irradiation. (NOTE: Most fresh and frozen meat that is irradiated is treated with medium doses of irradiation, which is explained on the next slide.) At �low� doses, irradiation could be used on a wide variety of foods to eliminate insect pests, thereby eliminating or reducing the use of toxic or environmentally harmful fumigants and pesticides. At �low� doses, irradiation could be used to prolong the freshness of many fruits and vegetables by reducing spoilage bacteria and mold and by inhibiting sprouting and maturation. As a result, products can be harvested when fully ripened, transported and displayed for longer periods while maintaining desirable sensory qualities longer than nonirradiated products. The softening and browning associated with the ripening of certain fruits and vegetables, such as bananas, mangoes, and mushrooms, can be delayed with irradiation. (NOTE: Most fresh and frozen meat that is irradiated is treated with medium doses of irradiation, which is explained on the next slide.)

12. Dose and Effects of Radiation �Medium� doses, (1-10 kGy) Control Salmonella, Shigella, Campylobacter, Yersinia, Listeria and E. coli in meat, poultry, and fish Delay mold growth on strawberries and other fruits A major benefit of �medium� doses of irradiation is its effectiveness in reducing foodborne pathogens, according to numerous studies conducted worldwide for over 50 years. Irradiation, within approved dosages, has been shown to destroy at least 99.9 percent of common foodborne pathogens, such as Salmonella, Campylobacter, E coli, and Listeria which are associated with meat and poultry, according to the U.S. General Accounting Office (GAO, 2000 report to Congressional Requesters). These harmful bacteria can cause serious illness and even death, and are particularly dangerous for the elderly, young children, and individuals with weak immune systems. Viruses, bacterial spores, some molds and yeasts, mycotoxins produced by certain types of bacteria and mold, and prion particles (the agent thought to be responsible for bovine spongiform encephalopathy, or �mad cow� disease) are highly resistant to irradiation. (GAO, 2000) Irradiation at the approved dosage does not sterilize food nor make it shelf-stable (i.e., capable of being stored without refrigeration). FDA officials and others emphasize that foods must still be properly handled, refrigerated, and cooked prior to consumption. Like freezing, canning, and drying, irradiation can extend the shelf life of perishable food products. For example, irradiated strawberries stay unspoiled in the refrigerator up to three weeks versus only three to five days for untreated berries.A major benefit of �medium� doses of irradiation is its effectiveness in reducing foodborne pathogens, according to numerous studies conducted worldwide for over 50 years. Irradiation, within approved dosages, has been shown to destroy at least 99.9 percent of common foodborne pathogens, such as Salmonella, Campylobacter, E coli, and Listeria which are associated with meat and poultry, according to the U.S. General Accounting Office (GAO, 2000 report to Congressional Requesters). These harmful bacteria can cause serious illness and even death, and are particularly dangerous for the elderly, young children, and individuals with weak immune systems. Viruses, bacterial spores, some molds and yeasts, mycotoxins produced by certain types of bacteria and mold, and prion particles (the agent thought to be responsible for bovine spongiform encephalopathy, or �mad cow� disease) are highly resistant to irradiation. (GAO, 2000) Irradiation at the approved dosage does not sterilize food nor make it shelf-stable (i.e., capable of being stored without refrigeration). FDA officials and others emphasize that foods must still be properly handled, refrigerated, and cooked prior to consumption. Like freezing, canning, and drying, irradiation can extend the shelf life of perishable food products. For example, irradiated strawberries stay unspoiled in the refrigerator up to three weeks versus only three to five days for untreated berries.

13. Dose and Effects of Radiation �High� doses, (> than 10 kGy) Kill microorganisms and insects in spices Commercially sterilize foods, destroying all microorganisms of public health concern (i.e., special diets for people with weakened immune systems) Irradiation at �high� doses is an effective means to decontaminate spices, herbs, and dry vegetable seasonings, thereby eliminating or reducing the use of toxic or environmentally harmful fumigants. These food products are the most commonly irradiated food products in the United States. Hospitals have used irradiation for many years to sterilize food for cancer patients and others with weakened immune systems. Some perishable food taken into space by astronauts is irradiated with �high� doses because the food must be guaranteed free of disease-causing organisms.Irradiation at �high� doses is an effective means to decontaminate spices, herbs, and dry vegetable seasonings, thereby eliminating or reducing the use of toxic or environmentally harmful fumigants. These food products are the most commonly irradiated food products in the United States. Hospitals have used irradiation for many years to sterilize food for cancer patients and others with weakened immune systems. Some perishable food taken into space by astronauts is irradiated with �high� doses because the food must be guaranteed free of disease-causing organisms.

14. Minimal Changes Associated with Food Irradiation Not all fresh produce is suitable for irradiation. Some treated foods may taste slightly different. Nutritional value of food is virtually unchanged. Some chemical changes occur. The shelf life of mushrooms, potatoes, tomatoes, onions, mangoes, papayas, bananas, apricots, strawberries, and figs can be extended with low-dose irradiation with no loss in quality. However, the quality of some citrus fruits and avocados, pears, cantaloupes, and plums is actually degraded by irradiation. Some foods are very sensitive to irradiation and their skins are damaged, and other foods (such as cucumbers, grapes, and some tomatoes) turn mushy. Milk and certain other dairy products react unfavorably even to low doses of irradiation, causing flavor changes. Oysters and other raw shellfish can be irradiated, but the shelf life and quality decreases markedly because the live oyster inside the shell is also damaged or killed by the irradiation. Nutritional losses are less than those associated with cooking or many food-processing methods. There is no change in the nutritional value of proteins, fats, and carbohydrates as a result of irradiation. There is some vitamin loss associated with irradiation with thiamin (B1), vitamin C, and vitamin E. However, according to the Institute of Food Technologists, it is highly doubtful that a vitamin deficiency could result from eating irradiated food. The adverse effects of irradiation on vitamins can be reduced by excluding oxygen and light, by keeping the food at a low temperature, and by using the lowest dose needed for treating food. As with all food preservation or cooking methods, some chemical changes occur in irradiated foods. However, these changes do not put consumers at risk. These changes may be referred to as newly formed creations of free radicals or radiolytic products. The FDA has concluded that �very few of these radiolytic products are unique to irradiated foods; approximately 90% of the radiolytic products � are known to be natural components of food� (FDA, 1986). Free radicals are also formed when food is fried, baked, ground, and dried. More free radicals are created during the toasting of bread than through irradiation of food products. Worldwide, studies show no toxic or mutagenic effects from irradiated food; and irradiation doesn�t leave chemical residues in food. The shelf life of mushrooms, potatoes, tomatoes, onions, mangoes, papayas, bananas, apricots, strawberries, and figs can be extended with low-dose irradiation with no loss in quality. However, the quality of some citrus fruits and avocados, pears, cantaloupes, and plums is actually degraded by irradiation. Some foods are very sensitive to irradiation and their skins are damaged, and other foods (such as cucumbers, grapes, and some tomatoes) turn mushy. Milk and certain other dairy products react unfavorably even to low doses of irradiation, causing flavor changes. Oysters and other raw shellfish can be irradiated, but the shelf life and quality decreases markedly because the live oyster inside the shell is also damaged or killed by the irradiation. Nutritional losses are less than those associated with cooking or many food-processing methods. There is no change in the nutritional value of proteins, fats, and carbohydrates as a result of irradiation. There is some vitamin loss associated with irradiation with thiamin (B1), vitamin C, and vitamin E. However, according to the Institute of Food Technologists, it is highly doubtful that a vitamin deficiency could result from eating irradiated food. The adverse effects of irradiation on vitamins can be reduced by excluding oxygen and light, by keeping the food at a low temperature, and by using the lowest dose needed for treating food. As with all food preservation or cooking methods, some chemical changes occur in irradiated foods. However, these changes do not put consumers at risk. These changes may be referred to as newly formed creations of free radicals or radiolytic products. The FDA has concluded that �very few of these radiolytic products are unique to irradiated foods; approximately 90% of the radiolytic products � are known to be natural components of food� (FDA, 1986). Free radicals are also formed when food is fried, baked, ground, and dried. More free radicals are created during the toasting of bread than through irradiation of food products. Worldwide, studies show no toxic or mutagenic effects from irradiated food; and irradiation doesn�t leave chemical residues in food.

15. The Extent of Use of Food Irradiation Worldwide, almost 40 countries permit the use of irradiation on over 50 different foods, and an estimated 500,000 tons of food are irradiated annually. A worldwide standard for food irradiation was accepted in 1983.The standard is based on the results of a Joint Expert Committee on Food Irradiation study that stated irradiation of any food commodity up to 10kGy presents no toxicological or nutritional hazards in food. Decades of research by reputable scientists around the world and review by the U.S. government and other governments worldwide indicates irradiation will not cause changes in food that would make it unwholesome It is the most extensively studied food processing technology available. A worldwide standard for food irradiation was accepted in 1983.The standard is based on the results of a Joint Expert Committee on Food Irradiation study that stated irradiation of any food commodity up to 10kGy presents no toxicological or nutritional hazards in food. Decades of research by reputable scientists around the world and review by the U.S. government and other governments worldwide indicates irradiation will not cause changes in food that would make it unwholesome It is the most extensively studied food processing technology available.

16. Food and Drug Administration U.S. Department of Agriculture Animal and Plant Health Inspection Service Food Safety and Inspection Service Nuclear Regulatory Commission Occupational Safety and Health Administration Department of Transportation The U.S. Food and Drug Administration (FDA) is the primary regulatory agency involved with food irradiation. FDA sets criteria for the safe use of irradiation on all foods. FDA�s involvement is mandated by the 1958 Food Additive Amendment to the Food, Drug, and Cosmetic Act, which specifically defines sources of irradiation as food additives. The use of irradiation on some specific foods is regulated by agencies of the U.S. Department of Agriculture (USDA). - The Animal and Plant Health Inspection Service (APHIS) regulates irradiation used as a quarantine treatment for fresh produce coming into the U.S. from other counties to prevent the establishment of exotic pests that could harm U.S. agriculture. - The Food Safety and Inspection Service (FSIS) regulates the implementation of the process for meat and poultry to ensure that those foods remain safe and wholesome. The Nuclear Regulatory Commission regulates the safe use of radioactive materials. The Occupational Safety and Health Administration regulates the safety of the workers in irradiation facilities. The Department of Transportation regulates the safe transportation of radioactive material.The U.S. Food and Drug Administration (FDA) is the primary regulatory agency involved with food irradiation. FDA sets criteria for the safe use of irradiation on all foods. FDA�s involvement is mandated by the 1958 Food Additive Amendment to the Food, Drug, and Cosmetic Act, which specifically defines sources of irradiation as food additives. The use of irradiation on some specific foods is regulated by agencies of the U.S. Department of Agriculture (USDA). - The Animal and Plant Health Inspection Service (APHIS) regulates irradiation used as a quarantine treatment for fresh produce coming into the U.S. from other counties to prevent the establishment of exotic pests that could harm U.S. agriculture. - The Food Safety and Inspection Service (FSIS) regulates the implementation of the process for meat and poultry to ensure that those foods remain safe and wholesome. The Nuclear Regulatory Commission regulates the safe use of radioactive materials. The Occupational Safety and Health Administration regulates the safety of the workers in irradiation facilities. The Department of Transportation regulates the safe transportation of radioactive material.

17. The International Food Irradiation Symbol � The Radura The international symbol for irradiation is called the radura. There is no specific color required for the radura. Government regulations require irradiated food at the retail level to be labeled �Treated with Radiation� or �Treated by Irradiation� and to bear an internationally agreed upon logo (the radura) for irradiated food products. FDA and USDA labeling regulations are similar. However, FDA�s and USDA-FSIS� labeling requirements differ in at least one respect. FSIS� regulations require that irradiated meat and poultry ingredients in multi-ingredient meat and poultry products be identified on the list of ingredients. FDA does not have a similar requirement for multi-ingredient products. For irradiated foods sold at the wholesale level, the symbol and wording is still required and the statement �do not irradiate again� must also be stated. However, if these foods are incorporated into other foods as ingredients, the resulting products are not required to be labeled. FSIS has reviewed and approved the following statements: �Treated with irradiation for your food safety� �Treated with irradiation for food safety� �Treated with irradiation to improve food safety� �Treated with irradiation to reduce the potential for foodborne illness� �Treated with irradiation to reduce E. coli bacteria� �Treated with irradiation to reduce pathogens such as E. coli and Salmonella� �Irradiated for your food safety� �Irradiated for food safety�The international symbol for irradiation is called the radura. There is no specific color required for the radura. Government regulations require irradiated food at the retail level to be labeled �Treated with Radiation� or �Treated by Irradiation� and to bear an internationally agreed upon logo (the radura) for irradiated food products. FDA and USDA labeling regulations are similar. However, FDA�s and USDA-FSIS� labeling requirements differ in at least one respect. FSIS� regulations require that irradiated meat and poultry ingredients in multi-ingredient meat and poultry products be identified on the list of ingredients. FDA does not have a similar requirement for multi-ingredient products. For irradiated foods sold at the wholesale level, the symbol and wording is still required and the statement �do not irradiate again� must also be stated. However, if these foods are incorporated into other foods as ingredients, the resulting products are not required to be labeled. FSIS has reviewed and approved the following statements: �Treated with irradiation for your food safety� �Treated with irradiation for food safety� �Treated with irradiation to improve food safety� �Treated with irradiation to reduce the potential for foodborne illness� �Treated with irradiation to reduce E. coli bacteria� �Treated with irradiation to reduce pathogens such as E. coli and Salmonella� �Irradiated for your food safety� �Irradiated for food safety�

18. Treated by Irradiation Spices, herbs, and dry vegetable seasonings are the most commonly irradiated food products in the United States. Irradiated spices sold in the U.S. do not need to carry the logo if they are in packaged foods where they constitute one small ingredient. (Most packaged spices sold in retail stores are treated by chemical fumigation, not by irradiation.) The labels on all single-ingredients products made from an irradiated animal carcass must bear the radura and either the term �irradiated� as part or the product name or the inclusion of a statement, such as, �Treated with Radiation� or �Treated by Irradiation.� Such labeling is also required at the grocery store for such products that are packaged and placed in the display counter for customers. Spices, herbs, and dry vegetable seasonings are the most commonly irradiated food products in the United States. Irradiated spices sold in the U.S. do not need to carry the logo if they are in packaged foods where they constitute one small ingredient. (Most packaged spices sold in retail stores are treated by chemical fumigation, not by irradiation.) The labels on all single-ingredients products made from an irradiated animal carcass must bear the radura and either the term �irradiated� as part or the product name or the inclusion of a statement, such as, �Treated with Radiation� or �Treated by Irradiation.� Such labeling is also required at the grocery store for such products that are packaged and placed in the display counter for customers.

19. Government Regulations Require Labels on Irradiated Food at the Retail Level Point-of-purchase identification of an irradiated product can be by a label on the package or by the use of placards or brochures located next to the product. For unpackaged fruits and vegetables, labels could be on each piece of produce, on the shipping container, placed so they can be viewed by the consumer, or on a sign near the display of the produce identifying the use of the treatment. Manufacturers are allowed to add a phrase that truthfully describes the purpose of the treatment, such as �treated with radiation to control spoilage.� Point-of-purchase identification of an irradiated product can be by a label on the package or by the use of placards or brochures located next to the product. For unpackaged fruits and vegetables, labels could be on each piece of produce, on the shipping container, placed so they can be viewed by the consumer, or on a sign near the display of the produce identifying the use of the treatment. Manufacturers are allowed to add a phrase that truthfully describes the purpose of the treatment, such as �treated with radiation to control spoilage.�

20. Organizations that Endorse Food Irradiation World Health Organization American Medical Association Institute of Food Technologists American Council on Science and Health Food and Agriculture Organization American Dietetic Association Many prominent health and scientific organizations have agreed that food irradiation is an effective tool for enhancing food safety. Trade groups, such as the American Meat Institute, the Grocery Manufacturers of American, and the National Food Processors Association, also support irradiation. Following are some of the major scientific and health-related organizations that consider food irradiation to be safe: U.S. government agencies FDA Department of Agriculture Public Health Service Centers for Disease Control and Prevention U.S. scientific and health-related organizations American Medical Association Institute of Food Technologists American Council on Science and Health American Dietetic Association American Veterinary Medical Association Council for Agricultural Science and Technology National Association of State Departments of Agriculture International scientific and health-related organizations Food and Agriculture Organization International Atomic Energy Agency World Health Organization Major U.S. consumer food groups � including the Center for Science in the Public Interest, Safe Tables Our Priority, the National Consumer League, and the Consumer Federation of America � cautiously support or are neutral regarding the limited use of food irradiation.Many prominent health and scientific organizations have agreed that food irradiation is an effective tool for enhancing food safety. Trade groups, such as the American Meat Institute, the Grocery Manufacturers of American, and the National Food Processors Association, also support irradiation. Following are some of the major scientific and health-related organizations that consider food irradiation to be safe: U.S. government agencies FDA Department of Agriculture Public Health Service Centers for Disease Control and Prevention U.S. scientific and health-related organizations American Medical Association Institute of Food Technologists American Council on Science and Health American Dietetic Association American Veterinary Medical Association Council for Agricultural Science and Technology National Association of State Departments of Agriculture International scientific and health-related organizations Food and Agriculture Organization International Atomic Energy Agency World Health Organization Major U.S. consumer food groups � including the Center for Science in the Public Interest, Safe Tables Our Priority, the National Consumer League, and the Consumer Federation of America � cautiously support or are neutral regarding the limited use of food irradiation.

21. Acceptance of Irradiated FoodsConsumer Attitudes Are Changing While many consumers are unfamiliar with food irradiation, consumer research shows that, as more and more factual information is provided, the public increasingly views irradiation in a more positive light. Consumer Surveys Irradiation: Consumer Perceptions. Sterling-Rice and Talmey-Drake Research and Strategy, Inc. 2002. � 85% of all participants will accept irradiated beef to a greater extent if a number of following improvements are made: �Change the word �irradiation� to sound less like �radiation.� � Explain the irradiation process to consumers. � Provide consumers with a choice between irradiated and nonirradiated beef at grocery stores. �Continue research and improvements in product quality. Consumer Acceptance of Irradiated Meat and Poultry Products. Frenzen, PD, Majchrowicz, A, Buzby, C, Imhoff, B. Agriculture Information Bulletin No. 757. August 2000. � 50% of adult residents of FoodNet sites would buy irradiated meat or poultry. � 25% are willing to pay a premium for irradiated products. � 35% stated insufficient information about risks and/or benefits was the most important reason why they would not buy irradiated foods. � 54% would buy (after irradiation was explained). Consumer Attitudes Toward Food Irradiation. For International Food Information Council by Axiom Research. July 1998. Consumers will accept irradiated food in conjunction with other quality and safety measures. Education improves acceptance of food irradiation, even among initial skeptics. Consumers are willing to provide irradiated foods to their families, including children. Consumers saw benefits to irradiated foods for home use, fast food establishments, and restaurants. Consumers would not compromise on taste. Consumers would be willing to pay more for irradiated foods. Consumers clearly see food safety benefits from irradiation. Consumers want irradiated foods to be identified, and the label statements preferred by consumers are �Irradiated for your safety� and �Irradiated to eliminate harmful bacteria.� The best alternative term to �food irradiation� was �cold pasteurization.�Consumer Surveys Irradiation: Consumer Perceptions. Sterling-Rice and Talmey-Drake Research and Strategy, Inc. 2002. � 85% of all participants will accept irradiated beef to a greater extent if a number of following improvements are made: �Change the word �irradiation� to sound less like �radiation.� � Explain the irradiation process to consumers. � Provide consumers with a choice between irradiated and nonirradiated beef at grocery stores. �Continue research and improvements in product quality. Consumer Acceptance of Irradiated Meat and Poultry Products. Frenzen, PD, Majchrowicz, A, Buzby, C, Imhoff, B. Agriculture Information Bulletin No. 757. August 2000. � 50% of adult residents of FoodNet sites would buy irradiated meat or poultry. � 25% are willing to pay a premium for irradiated products. � 35% stated insufficient information about risks and/or benefits was the most important reason why they would not buy irradiated foods. � 54% would buy (after irradiation was explained). Consumer Attitudes Toward Food Irradiation. For International Food Information Council by Axiom Research. July 1998. Consumers will accept irradiated food in conjunction with other quality and safety measures. Education improves acceptance of food irradiation, even among initial skeptics. Consumers are willing to provide irradiated foods to their families, including children. Consumers saw benefits to irradiated foods for home use, fast food establishments, and restaurants. Consumers would not compromise on taste. Consumers would be willing to pay more for irradiated foods. Consumers clearly see food safety benefits from irradiation. Consumers want irradiated foods to be identified, and the label statements preferred by consumers are �Irradiated for your safety� and �Irradiated to eliminate harmful bacteria.� The best alternative term to �food irradiation� was �cold pasteurization.�

22. Consumer Surveys Indicate: As consumers become more educated about food irradiation, they are more likely to purchase the foods. Consumer Surveys In March 1998, the Food Marketing Institute conducted a national public opinion poll of 1,000 adults to learn their views on food irradiation. Highlights of the survey include: � The information consumers say would be most important to them about irradiation is, by far, irradiation�s effect on the elimination of harmful bacteria. � Among a host of reasons for buying irradiated foods, most consumers (77%) rated �killing disease-causing bacteria� as important. Shelf life extension rated least important. � When asked how necessary irradiation is for various foods, the foods consumers most often rated �very necessary� were: poultry (67.3%), pork (64.9%), and ground beef (63.5). Status: Consumers appear ready and willing to choose irradiated foods for themselves and their children, particularly if those foods are appropriately labeled, accompanied by credible information, and taste good. Attitude studies have demonstrated that when given science-based information, 60% to 90% of consumers prefer the advantages that irradiation processing provides. When information is accompanied by samples, acceptance may increase to 99%. Information on irradiation should include product benefits, safety and wholesomeness, environmental safety issues, and endorsements by recognized health authorities. (Consumer Acceptance of Irradiated Food: Theory and Reality, Bruhn, CM. Radiation Physics and Chemistry, 52: (1-6) 129-133, June 1998. Most consumers have never seen irradiated meat or poultry in their local grocery store, so consumer acceptance of these products has yet to be tested on a large scale. Here are some isolated results: Strawberries � 1992, over 1,000 pints sold in five days in North Miami Beach Poultry � 1993, sold out of boneless breasts in two days in Northbrook, IL Beef � 2000, sold out of ground beef in four days in Minnesota Demand for irradiated food items depends on acceptance by the food service industry as well as by consumers. Some special interest groups oppose irradiation or say that more attention should be placed on food safety in the early stages of food processing.Consumer Surveys In March 1998, the Food Marketing Institute conducted a national public opinion poll of 1,000 adults to learn their views on food irradiation. Highlights of the survey include: � The information consumers say would be most important to them about irradiation is, by far, irradiation�s effect on the elimination of harmful bacteria. � Among a host of reasons for buying irradiated foods, most consumers (77%) rated �killing disease-causing bacteria� as important. Shelf life extension rated least important. � When asked how necessary irradiation is for various foods, the foods consumers most often rated �very necessary� were: poultry (67.3%), pork (64.9%), and ground beef (63.5). Status: Consumers appear ready and willing to choose irradiated foods for themselves and their children, particularly if those foods are appropriately labeled, accompanied by credible information, and taste good. Attitude studies have demonstrated that when given science-based information, 60% to 90% of consumers prefer the advantages that irradiation processing provides. When information is accompanied by samples, acceptance may increase to 99%. Information on irradiation should include product benefits, safety and wholesomeness, environmental safety issues, and endorsements by recognized health authorities. (Consumer Acceptance of Irradiated Food: Theory and Reality, Bruhn, CM. Radiation Physics and Chemistry, 52: (1-6) 129-133, June 1998. Most consumers have never seen irradiated meat or poultry in their local grocery store, so consumer acceptance of these products has yet to be tested on a large scale. Here are some isolated results: Strawberries � 1992, over 1,000 pints sold in five days in North Miami Beach Poultry � 1993, sold out of boneless breasts in two days in Northbrook, IL Beef � 2000, sold out of ground beef in four days in Minnesota Demand for irradiated food items depends on acceptance by the food service industry as well as by consumers. Some special interest groups oppose irradiation or say that more attention should be placed on food safety in the early stages of food processing.

23. Will Irradiated Food Be More Expensive? Irradiated products sold to date have cost slightly more than their conventional counterparts. According to food irradiation industry officials, meat and poultry products could be three to eight cents a pound more; fruits and vegetables could cost two to three cents a pound more. (Current State of Irradiation Technologies. Stevens S, Dietz G. Seminar on Irradiation �Fact or Fiction�; February 11, 1998; Chicago, IL.) But these costs may be offset by advantages such as being able to keep a product longer and enhancing its safety. Food trade groups say that as irradiated foods become more widespread, their cost is likely to drop. As a facility irradiates more food, the cost per pound should decline over time. Some studies have shown a consumer willingness to pay premium price for irradiated products. A nationwide survey conducted by Gallup (Gallup Organization et all., 1993) found that 60% of consumers indicated they would pay 10 cents more for irradiated hamburger. USDA estimates that American consumers will receive approximately $2 in benefits such as reduced spoilage and less illness for each $1 spent on food irradiation. (�Irradiated Foods.� Greenberg, R. New York Council on Science and Health, 1996.)Irradiated products sold to date have cost slightly more than their conventional counterparts. According to food irradiation industry officials, meat and poultry products could be three to eight cents a pound more; fruits and vegetables could cost two to three cents a pound more. (Current State of Irradiation Technologies. Stevens S, Dietz G. Seminar on Irradiation �Fact or Fiction�; February 11, 1998; Chicago, IL.) But these costs may be offset by advantages such as being able to keep a product longer and enhancing its safety. Food trade groups say that as irradiated foods become more widespread, their cost is likely to drop. As a facility irradiates more food, the cost per pound should decline over time. Some studies have shown a consumer willingness to pay premium price for irradiated products. A nationwide survey conducted by Gallup (Gallup Organization et all., 1993) found that 60% of consumers indicated they would pay 10 cents more for irradiated hamburger. USDA estimates that American consumers will receive approximately $2 in benefits such as reduced spoilage and less illness for each $1 spent on food irradiation. (�Irradiated Foods.� Greenberg, R. New York Council on Science and Health, 1996.)

24. GAO Report: Irradiation Benefits Outweigh Risks Here are key findings of a U.S. General Accounting Office (GAO) report of September 2000: 50 years of research has found that the potential benefits are great, while the potential risks are minimal. A World Health Organization (WHO) expert panel reviewed the findings of over 500 studies and concluded that food irradiation creates no toxicological, microbiological, or nutritional problems, but has many benefits including reducing foodborne pathogens, shelf life extension, and pest control. Studies have not borne out concerns about the safety of consuming irradiated foods. Chemical compounds in irradiated food are generally the same as those in cooked foods, and any differences do not put consumers at risk. The main components of food � proteins, carbohydrates and fats � undergo minimal change during irradiation, and vitamin loss corresponds to that in foods that are cooked, canned, or held in cold storage. The report, Food Irradiation: Available Research Indicates That Benefits Outweigh Risks, examines lingering concerns about the irradiation process despite recent Food and Drug Administration (FDA) and USDA approval. Specifically, the report looks at the extent and purpose for which food irradiation is used in the U.S. and the scientifically supported benefits and risks of food irradiation. The GAO report (GAO/RCED-00-217) is available at http://www.gao.gov.Here are key findings of a U.S. General Accounting Office (GAO) report of September 2000: 50 years of research has found that the potential benefits are great, while the potential risks are minimal. A World Health Organization (WHO) expert panel reviewed the findings of over 500 studies and concluded that food irradiation creates no toxicological, microbiological, or nutritional problems, but has many benefits including reducing foodborne pathogens, shelf life extension, and pest control. Studies have not borne out concerns about the safety of consuming irradiated foods. Chemical compounds in irradiated food are generally the same as those in cooked foods, and any differences do not put consumers at risk. The main components of food � proteins, carbohydrates and fats � undergo minimal change during irradiation, and vitamin loss corresponds to that in foods that are cooked, canned, or held in cold storage. The report, Food Irradiation: Available Research Indicates That Benefits Outweigh Risks, examines lingering concerns about the irradiation process despite recent Food and Drug Administration (FDA) and USDA approval. Specifically, the report looks at the extent and purpose for which food irradiation is used in the U.S. and the scientifically supported benefits and risks of food irradiation. The GAO report (GAO/RCED-00-217) is available at http://www.gao.gov.

25. Fight BAC! Tips Clean: Wash hands and surfaces often Separate: Don�t allow cross contamination Cook: Cook to proper temperatures Chill: Refrigerate promptly Consumers should know that food irradiation is not a cure-all that relieves them of their responsibility to handle food safety. Irradiation cannot hide spoilage, nor can it prevent cross contamination with other foods during preparation at home, in the restaurant, or within the food service industry. The basic rules of food safety still apply, Fight BAC!Consumers should know that food irradiation is not a cure-all that relieves them of their responsibility to handle food safety. Irradiation cannot hide spoilage, nor can it prevent cross contamination with other foods during preparation at home, in the restaurant, or within the food service industry. The basic rules of food safety still apply, Fight BAC!

26. In Conclusion: Consumers are gaining knowledge about the benefits of food irradiation and its potential to reduce the risk of foodborne disease, but the process is not a replacement for proper food handling practices. Irradiation, like other prevention methods, is but one method used to prevent foodborne illness. Safe food handling practices should be taught from field to plate to ensure a safe product regardless of the methods used to prevent contamination. Safe food handling practices should be taught from field to plate to ensure a safe product regardless of the methods used to prevent contamination.

27. Food Irradiation: A Safe Measure Consumer brochure available on the Web at these locations: FDA: www.fda.gov/ FMI: www.fmi.org Consumer Brochure Food Irradiation: A Safe Measure (January 2000, FDA Publication No. 00-2329) is available from: Food and Drug Administration: http://www.fda.gov/ Food Marketing Institute: www.fmi.org/consumer/irradiation/irradbrochure_instructions.htm The organizations listed below have contributed to the content and printing of this brochure: American Meat Institute U.S. Department of Health and Human Services, Food and Drug Administration) Food Marketing Institute Grocery Manufacturers of America National Cattleman�s Beef Association National Food Processors Association The American Dietetic AssociationConsumer Brochure Food Irradiation: A Safe Measure (January 2000, FDA Publication No. 00-2329) is available from: Food and Drug Administration: http://www.fda.gov/ Food Marketing Institute: www.fmi.org/consumer/irradiation/irradbrochure_instructions.htm The organizations listed below have contributed to the content and printing of this brochure: American Meat Institute U.S. Department of Health and Human Services, Food and Drug Administration) Food Marketing Institute Grocery Manufacturers of America National Cattleman�s Beef Association National Food Processors Association The American Dietetic Association

28. Food Irradiation: A Global Food Safety Tool Consumer brochure available at the following Web locations: IFIC: www.ific.org/proactive/newsroom/release.vtml?id=20641 ICGFI: www.iaea.org/icgfi International Food Information Council Foundation (IFIC) International Consultative Group on Food Irradiation (ICGFI)International Food Information Council Foundation (IFIC) International Consultative Group on Food Irradiation (ICGFI)