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Food irradiation discussion
Irradiation of food has been discussed on RADSAFE from time to time, but I
found a viewpoint from a medical journal to be equally interesting. In the
New England Journal of Medicine (NEJM) October 16, 1997 -- Vol. 337, No.
16, there was a discussion on future irradiation of (imported) raspberries,
through letters to the editor:
http://www.nejm.org/content/1997/0337/0016/1170.asp
Only two of the respondents were definitely biased against irradiation for
sterilization, and their fields of expertise are not stated.
The last letter in the discussion, by a public health official, is a
well-thought defense of irradiation regarding radiolytic decomposition of
foodstuffs, with references. Since the discussion has been copyrighted by
NEJM, I hesitate to post it's text on RADSAFE, but I paste the last letter
here, FYI:
"To the Editor:
Most of my editorial was related to Cyclospora cayetanensis as an emerging
infectious-disease agent, but not surprisingly, the responses are about my
concluding paragraph on food irradiation. Unfortunately, this valuable
public health tool remains a point of great controversy.
Tritsch and Tritsch illustrate the use of inadequate science to suggest
that ionizing irradiation for food pasteurization is unsafe. First, any
process that heats food, including cooking, exposure to light, microwaving,
and irradiation, creates free radicals, or highly reactive molecules, in
the food. However, multiple studies have documented that no radiolytic
products have been found in irradiated foods that have not been found in
much greater amounts in food exposed to ordinary cooking. Anti-irradiation
activists frequently state that irradiation creates unique radiolytic
products that can be toxic, carcinogenic, or mutagenic. No such products
have been found in irradiated foods, despite the ability to detect the
substances down to the part-per-quadrillion level. (1 ) Repeated
irradiation does not create microorganisms that are more resistant to
irradiation or able to produce more toxins than preceding generations.
Evidence from numerous experiments shows that such mutations can occur only
under laboratory conditions and that the mutated microorganisms cannot
survive in competition with unirradiated and concurrent microorganisms. (2)
Lavietes suggests that building irradiation facilities is too costly and
unsafe. More than 40 irradiation facilities in the United States currently
sterilize medical devices and supplies in a cost-effective and safe manner.
Some of the very equipment that Lavietes uses in his own practice probably
has been irradiated for reasons of safety. In most instances, the design of
food irradiators will be very similar to medical-sterilization irradiators
because of the similar requirements for licensing the facilities. The use
of irradiation facilities for processing food may prove to be cost
effective and safe, as shown with the use of such facilities for medical
devices and supplies. Irradiated foods have been sold on a limited basis in
this country and have competed very favorably with nonirradiated foods.
I appreciate Cockerill's reinforcement of the scientific facts surrounding
the use of food irradiation. Both the FDA and the Department of Agriculture
regulate the irradiation of various food products. It is the job of the
public health and medical communities to educate consumers, which in turn
will convince the food wholesalers and retailers that the widespread use of
irradiation or other cold-pasteurization processes is in the best interest
of all of us.
Michael T. Osterholm, Ph.D., M.P.H.
Minnesota Department of Health
Minneapolis, MN 55440
References
1. Murano EA. Food irradiation: a sourcebook: Ames: Iowa State University
Press, 1995.
Return to Text
2.Food and Agriculture Organization. The microbiological safety of
irradiated food. Rome: Codex Alimentarius Commission, 1982. CX/FH 83/9."
Richard P. Petit, Jr.
Radiation Safety Office
Marshall University
Huntington WV 25704