What Is Food Irradiation?
Radiation
Is the Energy, Irradiation Is the Process
Like pasteurization of milk and pressure cooking of canned foods, treating meat and poultry products with radiant energy can kill bacteria and parasites that could otherwise cause foodborne disease.
Ionizing radiation is a part of the spectrum of
electromagnetic energy that includes a type of energy similar to radio and
television waves, microwaves and infrared radiation. However, the higher
frequency and hence higher amount of energy produced by ionizing radiation
allows it to penetrate deeply into food, killing microorganisms without
significantly raising the food's temperature.
Food irradiation kills harmful pathogens and extends shelf-life by exposing meat and poultry products to an irradiation source. There are three types of energy sources used to irradiate food and other items: Electron-Beam, X-ray, or Gamma Ray.
What
products are irradiated?
Irradiated wheat and
wheat flour have been available since 1961. Irradiated spices, herbs, dehydrated vegetables and seasoning mixtures
have been approved for irradiation almost 20 years. Irradiated
produce including strawberries, papayas, mangos and poultry have
been successfully sold in some American supermarkets since the early 1990’s.
Irradiated ground beef first became available in May 2000, and now is steadily
gaining widespread consumer acceptance at supermarkets, restaurants, through
home delivery and mail order. Approval of irradiation for ready to eat foods
such luncheon meats and hot dogs is pending FDA approval.
Why
are meat and poultry products irradiated?
Meat and poultry products are irradiated to make them
safer. Irradiation can reduce the risk of foodborne illness by destroying
harmful bacteria, such as E. coli
O157:H7, Salmonella, and Campylobacter. Food irradiation may not destroy all pathogens, but
does reduce their numbers. This may be
especially beneficial for high-risk groups such as children, seniors, and those
with compromised immune systems.
Are
irradiated foods safe to eat?
Yes. FDA has evaluated the safety of irradiation over the
last 50 years and found it to be safe. Food irradiation is the most extensively
studied food processing technology available. Food irradiation has been approved
in 52 countries for more than 40 food products. The process has been endorsed by
the United Nation’s World Health Organization, the Codex Alimentarius
Commission, the American Medical Association, and many others.
How can I identify irradiated meat and poultry products?
FSIS requires that all meat and poultry be correctly labeled. The international "radura" logo (shown below) must be on packages if the entire content was irradiated, as well as the phrase "treated by irradiation (or with radiation)" or "Irradiated for Safety." If irradiated meat is used in a meat product such as pork sausage, then the ingredient statement must list "irradiated pork" as an ingredient.
If a producer uses the word "irradiated" in the
product name, then it is not necessary for the producer to place the phrase
"treated by irradiation (or with radiation)" on the label. The "radura"
logo must, however, be on the label.
How
can irradiated meat or poultry products be identified at a restaurant?
There are no labeling requirements for irradiated products
at restaurants. However, FSIS is aware of several restaurants that voluntarily
disclose irradiation information on menus and encourages this type of
disclosure.
How
should irradiated meat and poultry be handled?
Irradiation does not replace safe cooking or food handling practices by producers, retailers, or consumers. Consumers should always follow the four safe food handling steps, even when using irradiated meat and poultry products.
· Clean – Wash hands and utensils often;
· Separate – Don’t cross-contaminate;
· Cook – Use a food thermometer to ensure food reaches a high enough temperature to kill harmful bacteria; and
· Chill – Refrigerate within 2 hours.