The government has proposed relaxing rules on how irradiated foods are labeled.If there is no "material change" in the product, i.e. change in taste, texture, smell or shelf life, the proposed rule would not require the product to be labeled as irradiated. THey also proposed letting companies use pasteurized instead of irradiated, if thye can show the FDA that the radiation kills germs as well as the pasteurization prcess does.
Have you noticed irradiated products? Do you buy them? I haven't paid much attention I guess, but haven't noticed the mark indicating foods have been irradiated. I wonder if organic foods can be irradiate? Anyone know?
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--- Carolyn Associate Editor & BB Moderator
Posts: 296 | Location: EatingWell | Registered: December 07, 2005
Thanks for posting those links. Here's some info from the FDA
quote:
Many health experts agree that using a process called irradiation can be an effective way to help reduce food-borne hazards and ensure that harmful organisms are not in the foods we buy. During irradiation, foods are exposed briefly to a radiant energy source such as gamma rays or electron beams within a shielded facility. Irradiation is not a substitute for proper food manufacturing and handling procedures. But the process, especially when used to treat meat and poultry products, can kill harmful bacteria, greatly reducing potential hazards.
The Food and Drug Administration has approved irradiation of meat and poultry and allows its use for a variety of other foods, including fresh fruits and vegetables, and spices. The agency determined that the process is safe and effective in decreasing or eliminating harmful bacteria. Irradiation also reduces spoilage bacteria, insects and parasites, and in certain fruits and vegetables it inhibits sprouting and delays ripening. For example, irradiated strawberries stay unspoiled up to three weeks, versus three to five days for untreated berries.
Food irradiation is allowed in nearly 40 countries and is endorsed by the World Health Organization, the American Medical Association and many other organizations.
--- Carolyn Associate Editor & BB Moderator
Posts: 296 | Location: EatingWell | Registered: December 07, 2005
Bumped into another method of controlling harmful organisms: exposing them to high pressure. Somehow seems like a more benign method than radiation. Very lengthy, quite possobly too scientific article:
I work in a chicken factory where they make all kinds of chicken products, like patties, nuggets, smart shapes, filets and so on. Like any food plant they are always alert and proactive against contamination. Consumer safety is number one. I asked them some years back why they haven't considered irradiating the final product to guarantee safety...they said they have looked into it.
Like when microwave ovens first came out, people were scared of them, afraid of what it would do to the food or residue radiation or the like, but we all have at least one now and do not give it a thought anymore.
Food Irradiation seems is like the fear of microwaves was years ago...seems that is the biggest block for companies...fear of too dramatic a sales drop due to consumer fears.
