Pediatrics Group Reviews Irradiation

December 22, 2000

The American Academy of Pediatrics has published a review of food irradiation, basically finding that irradiated foods are safe. Published in "Pediatrics," the report notes that although approved for use in selected foods in the United States, widespread use "remains controversial because of public concern regarding the safety of the technology and the wholesomeness of irradiated foods."

Irradiation of foods can reduce the risk of food-borne illness, notes the report, affecting the estimated annual costs from medical expenses and productivity loss secondary to food-borne illness between $5 and $23 billion per year. "Rates of food-borne illnesses are increasing dramatically in the United States and other industrialized countries, and children represent a particularly susceptible population," says the report.

All forms of food processing affect nutritional content, and irradiation is no exception, the report says, but changes in food attributable to irradiation "are similar to those that result from cooking, canning, pasteurizing, blanching, and other forms of heat processing. Vitamin loss is the largest nutritional concern with respect to food irradiation."

Vitamin deficiencies could develop if irradiated food were significantly deficient in an essential vitamin and that food represented a large proportion of the dietary source of that essential vitamin, according to this report. Carbohydrates and proteins are not significantly affected during irradiation at approved levels.

All irradiated food sold in the United States must be clearly labeled with the international irradiation symbol, the Radura, and the words, "treated by irradiation, do not irradiate again" or "treated with radiation, do not irradiate again." The labeling law was amended in November 1997 and new labeling rules are currently in the public comment phase of rule making.

Also, the report says that opponents worry that irradiation might be used to mask spoilage and enable the sale of unsafe food. However, the chemical and physical changes that are characteristic of spoiled food cannot be reversed by irradiation. Odor, color, and texture changes would remain despite destruction of spoilage microorganisms.

"The science of food irradiation is mature, and the scientific consensus on its efficacy and safety is strong. The FDA has taken a protective stance on regulation of food irradiation compared with much of the rest of the world," says the report. "Irradiated food is safe and nutritious and produces no unusual toxicity as long as best management practices are followed."

The report is available on the U.S. Meat Export Federation web site at http://usmef.yellowbrix.com/pages/usmef/Story.nsp?story_id=16739578&category=Food%3AFood+Safety&ID=usmef.