irradiation

[Guest guest]

Found this in an article on Jeff Rense (www.rense.com) talk about sneaky, wait

until you read the third one down!

 

Is irradiated food safe? How is it labeled?

 

 

The Food and Drug Administration last December approved treating red meat

products with a measured does of radiation. This process, commonly call

irradiation, has drawn praise from many food industry and health organizations

because it can control E. coli 0157:H7 and several other disease-causing

microorganisms.

 

As part of its approval, FDA requires that irradiated foods include labeling

with either the statement " treated with radiation " or " treated by irradiation "

and the international symbol for irradiation, the radura. Irradiation labeling

requirements apply only to foods sold in stores. For example, irradiated spices

or fresh strawberries should be labeled. When used as ingredients in other

foods, however, the label of the other food does not need to describe these

ingredients as irradiated. Irradiation labeling also does not apply to

restaurant foods.

 

FDA has evaluated irradiation safety for 40 years and found the process to be

safe and effective for many foods. Before approving red meat irradiation, the

agency reviewed numerous scientific studies conducted worldwide. These included

research on the chemical effects of radiation on meat, the impact the process

has on nutrient content, and potential toxicity concerns.

 

In this most recent review and in previous reviews of the irradiation process,

FDA scientists concluded that irradiation reduces or eliminates pathogenic

bacteria, insects and parasites.

 

Approved Uses of Irradiation

 

FDA approved the first use of irradiation on a food product in 1963 when it

allowed radiation-treated wheat and wheat flour to be marketed. In approving a

use of radiation, FDA sets the maximum radiation dose the product can be exposed

to, measured in units called kiloGrays (kGys). The following is a list of all

approved uses of radiation on foods to date, the purpose for irradiating them,

and the radiation dose allowed.

 

Food Approved Use Dose

Spices and dry vegetable seasoning decontaminates and controls insects

and microorganisms 30 kGys

 

Dry or dehydrated enzyme preparations controls insects and microorganisms

10 kGys

 

All Foods controls insects 1 kGy

 

Fresh foods delays maturation l kGy

 

Poultry controls disease-causing microorganisms 3 kGys

 

Red meat (such as beef, lamb and pork) controls spoilage and

disease-causing microorganisms 4.5 kGys (fresh)

7 kGys (frozen)

 

 

 

 

Shari