COM 0212.218 1996-1998 - Laserfiche WebLink

Home

FROM: POLS FFx NO.~ 16089747670 05-05-97 03~47P P.06 radiation." Products that contain irradiated ingredients, such as spices, are not required to be labeled. A continuing area of research is identifying scientific detection methods to verify that unlabeled foods have not been irradiated and that labeled foods have received the intended dose (23). An international general standard for irradiated foods and facilities was adopted by the Codex Alimentarius Commission, ajoint body of the WHO and the FAO. The standards are based on the findings of the Joint Expert Committee on Food Irradiation convened by the FAO, WHO, and International Atomic Energy Agency (10). Food categories currently approved for irradiation in the United States are listed in Fi ure 3. The U5 facilities currently in operation process spices, ci[rus fruits, tropical fruits, strawbemes, tomatoes, mushrooms, potatoes, onions, and poultry. Consumer/Producer Issues Despite repeated endorsements and regulatory approval, irradiated foods are not widely available in the United States. Although consumers are familiar with food irradiation, many have little knowledge of the process and its advantages (26). When consumers receive science-based information on food irradiation, however, most prefer irradiated to nonirradiated spices, poultry, pork, beef, and seafood (20). In a nationwide survey, consumers indicated that they would pay a premium for irradiated ground beef (26). The increase in cost for irradiated foods is estimated at 2 to 3 cents per pound for fruits and vegetables and 3 to 5 cents per pound for meat products (15,16). Produce has been marketed in some locations without a pace premium due to decreased losses and increased shelf life. h has bean estimated that the savings from the reduction of foodborne illness are substantially greater than the modest increase in food cost (13). Marketing studies support the results of attitudinal surveys (20). Mangoes labeled as irradiated sold successfully in Florida in 1986. Tn March 1987, irradiated Hawaiian papayas, available on a 1-da}~ trial in Southern California, outsold the identically priced nonirradiated counterpart by greater than ten to one. Irradiated apples marketed in Missouri were also favorably received. Record amounts of irradiated strawberries were sold in Florida in 1992, and irradiated strawberries, grapefruit, juice oranges, and other products continue to outsell their nonirradiated counterparts in a specialty produce store in Chicago, IA. Irradiated poultry, which is available in select markets, has experienced brisk sales- A University of Georgia shopping simulation test (27) showed a significant increase in the proportion of consumers purchasing irradiated ground beef after they participated in an educational program on the benefits of food irradiation. ARer receiving information, 71% purchased irradiated beef, including 62% of those consumers who originally said they would not purchase irradiated food. Role of Dietetit:s and Health Professionals ADA and qualified dietetics professionals have the responsibility to educate consumers about food and nutrition issues, including new technologies such as food irradiation. As advocates for the public on food and nutrition issues, dietitians are in a unique position to monitor the advancement and further implementation of food irradiation technology. The greatest need is expanded education for the public and for food retailers. Pilot educational programs could be offered in which health professionals work with food industry ~ or q Si5r97 11.12 P.NI