Re[2]: Advice needed on Food Irradiation -Reply

[jeff.king@srs.gov]

     It seems to me that the best point would be at the last point of 
     direct contact.  This provides benefit mainly for directly marketed 
     meat products... ie those meat products that are packaged at the 
     factory rather than at by the local butcher.  However, irradiation can 
     provide the assurance that the product was sterilized BEFORE the local 
     butcher got a hold of it... and local butchers are far more 
     accountable to the customers than are the large packing companies... 
     customers can directly observe the sanitary conditions in their local 
     grocery.
     
     On a different note, has any consideration been given to the 
     possibility that overuse of irradiation could give rise to radiation 
     resistant microorganisms?  This is generally believed to have happened 
     with the overuse of antibiotics.  Over-reliance on antibiotics as a 
     cure-all has led to antibiotic strains of tuberculosis and 
     staphylococcus(sp?), as well as others.  Might over-reliance on food 
     irradiation have a similar effect?  There are already micro-organisms 
     that can survive up to 1 MRad (radiococcus microdurans(sp?)).
     
     Just some thoughts for the day,
     Jeff
     
     Jeff King
     Facility Representative
     In-Tank Precipitation Facility
     Savannah River Operations Office


______________________________ Reply Separator _________________________________
Subject: Re: Advice needed on Food Irradiation -Reply
Author:  BST@inel.gov at Mailhub
Date:    12/3/97 6:26 PM


There are a number of points in beef or food processing where the 
introduction of harmful bacteria may be introduced from the death of the 
animal to packaging at the local grocery store.   I can't see every store 
running it's own irradiator just because they are the last in the process 
line.  The last handler could contaminate the meat the most.   When would 
be the most effective time during processing for irradiation to take place? 
Can you imagine your local butcher taking certification courses in health 
physics?
     
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RMonsalveJones@ITCRP.COM on 12/03/97 10:35:34 AM
     
Please respond to radsafe@romulus.ehs.uiuc.edu
     
     
To:   radsafe@romulus.ehs.uiuc.edu
cc:    (bcc: Theodore S Bohn/BST/LMITCO/INEEL/US) 
Subject:  Advice needed on Food Irradiation -Reply
     
     
     
     
I would think that the FDA views Food Irradiaiton a an additional step to 
assure a good food supply. The inplace inspections and inspectors
should remain. Cleanleness requirements should (will) remain.
I say this because of some news reports indicating that with food 
irradiation the FDA will decrease survallance and cleanleness 
requirements thus alowing for teh increase of fecal matter in the food 
supply.
Nothing from the FDA or any other commenting groups has recommended
or advicated the reduction in other requirements. At least as I understand 
the reports.
My thoughts only
Robert Monsalve-Jones