Food Irradiation Seminar

["Wesley M. Dunn" <WDUNN@brc1.tdh.texas.gov>]

For your information:  A couple of staff members attended a Food
Irradiation Semininar last week, and this is their write-up:


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Last week Ray Jisha and David Fogle attended a Food Irradiation
Seminar sponsored by UT-Hou. School of Public Health, Houston Dept.
of Health and the Houston Fresh Fruit & Vegetable Assoc.

Morning presentations included a discussion on E. Coli (particularly
the serotype known as O157:H7) and HUS (Hemolytic Uremic Syndrome).
E. Coli O157:H7 is the bacteria responsible for six deaths and 400
illnesses on the West coast from undercooked hamburger patties.
These unfortunate individuals (primarily children) developed HUS due
to E. Coli O157:H7 which cannot be detected by conventional
techniques.  HUS is characterized by mild diarrhea, progressing to
severe diarrhea with bloody discharge.  The onset of symptoms can be
as long as 2 days making it difficult to identify the source.

E. Coli forces the stomach lining to metamorphasize and produce
toxins which can lead to patient death in 5% of all cases.  In the
Washington state (Jack-In-The-Box) outbreak fewer than 100 organisms
per meat patty were found which means that any inspection program
would be frivolous.  Treatment for patients is uncertain at best.
Belief now is that current treatment might actually do more harm than
good.  Prevention is still the best way to fight E. Coli deaths and
illnesses.  Annually 8,000 deaths and 8-9 million illnesses occur
from foodborne contaminants.

Agriculture Commissioner Rick Perry spoke on his agency's approach to
food irradiation which basically is support of the concept.  Mr.
Perry mentioned that other traditional food preservation methods are
currently under fire from certain advocate groups; irradiation is not
alone.  All new methods of food preservation lack initial acceptance.
He also mentioned that the Ag. Dept. will begin a public education
program within the current year to advise Texans about food
irradiation.

The next discussion focused on the history of food irradiation.
Research of food irradiation began in the U.S. in 1915.  In 1958 the
Army began conducting extensive research lasting several decades
largely prompted by concern for population survival after nuclear
attack.  In 1983, FDA approved irradiation of spices and seasonings
which are typically heavily infested with insects and micro-organisms.
Poultry was approved in 1992.

Results of all research earned the governments general approval for
human consumption of irradiated foods which is now approved to some
degree in 33 countries with Israel, South Africa and The Netherlands
permitting the more extensive approvals.  The current effort underway
is to gain approval for the irradiation of all animal feeds to reduce
the occurrence of salmonella poisoning by keeping the food stock from
contracting it.  Texas has a low prevelance of salmonella which is
usually produced in the recycling of infected animals into animal
feed.

Next an overview-type video was next presented.  Highlights include:
irradiation kills bacteria and parasites and delays the ripening
process, nutritional loss is minimal compared to canning, radiolytic
compounds are the same as produced by cooking, with government
approval potatoes and grains have been treated by irradiation for 30
years, spices and some fruit were approved in 1984 and poultry since
1992.  50 years of intensive study supports the utilization of food
irradiation, irradiation extends shelf-life, eliminates 99.9% of the
source of foodborne illness, reduces use of pesticides, and kills
insects which destroy crops.  Immune compromised (i.e., chemo and
AIDS) patients and astronauts are served irradiated meals on a
regular basis.

Dr. Jack Krohmer, chair of TRAB, discussed typical doses administered
during food irradiation which is in the 10,000 to 100,000 rad range.
Irradiation is ineffective at killing viruses.  He indicated that
irradiation facilities are basically safe and worker exposure
potential very low.

The final speaker of the morning was a registered dietician turned
media consultant.  Her main points centered around how to effectively
inform the public of the advantages of food irradiation.  She
stressed to emphasize the presentation, not facts solely, don't be
too technical as the audience is typically at a 7th grade level,
point-out the health and human side of the subject and never
disregard the consumer pocket-book effect.  She claims the average
person retains only 10% of the information received.  She further
indicated that it is good practice to ask questions of the reporter
and take time to understand the media.

After lunch, the keynote speaker emphasized that local health
departments must educate the public objectively, be aware of their
sensitivities and take our issues to state and national legislators.

The next speaker was a key researcher involved in shellfish
irradiation at LSU in Baton Rouge.  His ongoing research began in
the early 1970's funded by what is now the DOE.  He emphasized that a
10,000 rad dose to most shellfish will destroy lysteria, a major
bacteria that causes illness and kills approximately 15 people
annually.  The petition to approve shellfish irradiation is still
pending government approval 20 years after it was initially presented.
Irradiation will essentially double the shelf-life of shellfish (on
ice) for an additional 7 - 10 days.

A discussion of food irradiation in the space program followed.
Since 1972, astronauts have been consuming irradiated food while on
space missions.  First use was ham (Apollo 17 - 1972), which was
followed by steak (Apollo-Soyoz Program - 1975) and currently on all
space shuttle missions to provide for long shelf-life needed to wait
for lift-offs and to not contaminate space with foreign organisms.
Further advantages are that food does not need to be refrigerated
which is very expensive in space, disease control is limited and the
astronauts appear to like it.  Water content is also reduced which
can cause big problems in weightless environments.  The process
includes cooking the food, packaging and sealing, freeze or freeze
dry, irradiate, and then store at ambient temperature.

The next speaker (from the Food Science department of the U. of Hou.)
represented the prevailing thoughts on food irradiation; "How many
more people must die before we irradiate more food stuffs?".  He noted
that all major cities maintain food safety inspections on restaurants
and those records may be viewed by the public.  He urged us to check
into the health history of our favorite eatery.  He mentioned that
irradiation is not a cure-all in the food service industry.
Cleanliness during preparation must also be observed.  He asserted
that the primary reason that irradiation of food is not widespread in
the U.S. today is because it was initially and mistakenly determined
to be an additive making it subject to the Delaney Clause of the U.S.
Food, Drug and Cosmetic Act.  This requires labelling which has been
met with luke warm acceptance.  The unique radiolytic products (URPs)
produced during irradiation are in no way different than any other
compounds produced when consumers process or prepare foods.

The next speaker, a lawyer, discussed foodborne sickness liability
cases and their relation to possible lawsuits due to a failure to
irradiate foods.  The bottom line is that although cases may be
brought against processors who irradiate food, it is highly unlikely
that food irradiation will be shown to cause harm.  In fact, the next
series of deaths due to E. Coli or Salmonella poisoning should result
in liability cases being filed because a certain food service company
did not irradiate their food.  This is likely and inevitable because
food irradiation is safe and cost effective.  It is also well known
as a remedy for foodborne illnesses.  He further mentioned that
environmental claims are doubtful due no releases to the environment
from an irradiator facility.

The final speaker discussed a study conducted by Texas A$M.  The
study involved a survey conducted in Bryan, Houston and El Paso.
Results of the study show that 33% of consumers who buy chicken are
willing to purchase irradiated birds.  28% are unsure with the
remainder of people unwilling to purchase irradiated chicken at all.