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Food Safety: Food Borne Illness
Irradiation process can reduce risk of food-borne illness
The Olympia, Wednesday, January 28, 1998
Since E.Coli 0157:H7 was found in hamburger produced at Hudson Foods last year, there has been increased public concern about the safety of US food processing plants.
On December 2, 1997, the federal Food and Drug Administration (FDA) approved the irradiation of meat products in this country. Many countries including France, Japan, Netherlands, Belgium, and Russia are already using food irradiation on a variety of products.
This year, you’ll hear more about this process and its’ application on meat and poultry products in the United States.
Question: Lately, I’ve been hearing about irradiation of foods. Is this safe
Answer: The FDA, before approving irradiation, reviewed a substantial number of studies conducted worldwide on the effects of irradiation on a wide variety of food products. The studies and the review took many years and involved governments from more than 40 countries as well as the United Nations.
The recent FDA approval applies to fresh and frozen red meats and includes beef, lamb, and pork. The United Nation’s World Health Organization and the American Medical Association also endorses the process to control bacteria on food that might cause illness.
Question: Just what is irradiation?
Answer: Food products are subjected to controlled radiation from machine sources. The process kills significant numbers of disease causing bacteria. The process is especially helpful in killing E.Coli 0157:H7 and Salmonella.
Question: Is the food radioactive?
Answer: Everything in our environment, including food, contains small amounts of radioactivity. This radioactivity occurs naturally. At the highest levels, irradiated foods contain 200,000 times less than the level of radioactivity naturally found in food.
You can find out lots more about the specifics of Food Irradiation and its’ impact on food safety by investigating this internet site: www.iaea.ot.at/worldatom/inforsource/other/food
Question: Has this process ever been used before?
Answer: Several years ago, the FDA approved irradiation of poultry to control disease- causing bacteria. Since 1993, some consumers in Kansas, Florida, Iowa, and Illinois have had the option to purchase irradiated poultry. The irradiation process can also be used with fruits, vegetables, and grains to control insects. Additionally, irradiation is also approved for use in spices and seasonings to control bacteria.
Additionally, irradiation is approved for use in spices and seasonings to control bacteria. Many other products including cosmetics, wine bottle corks, hospital supplies and medical products are irradiated during processing in the United States.
Question: If meats are irradiated, are they always safe to consume.
Answer: Irradiation, although a potentially useful tool for helping reduce risk of food-borne disease, is a complement to, not a replacement for, proper food handling practices by producers, processor, and consumers.
As a consumer, you still need to follow the basic principles of food safety with proper storage, cooking, and cooling techniques.
B. Susie Craig
Area Faculty
WSU Cooperative Extension Thurston County
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