HomeMy WebLinkAboutCOM 0212.359 1996-1998
H 1 CA HAWAII ,D 6QNTRACTORS' ASSOCIATION
494 C KALANIKOA STREET ILCS,~Nc
AWAIT 96720 TELEPHONE (808) 935-1316
'97 (~nY 13 Pil 2 05
CCLI~ :
COUNI''f U Y;A'~'JP,II Thursday, May 15, 1997
Honorable Chair and Committee Members
It is the position of The Hawaii Island Contractors' Association that food irradiation is the
one singularly important way to enhance the safety and quality of the food supply,
and to open access to a lucrative U.S. mainland consumer market For Hawaii Island's
farmers..
Although food irradiation has been proven to safely and economically reduce the risk
of food-borne illnesses and dramatically extend the shelf life of many products--without
the need for refrigeration-- there are still some people who do not understand or
accept the value of irradiation technology.
I have included in my testimony Ten Most Commonly Asked Questions About Food
Irradiation a fact sheet By Dr. Charlotte P. Brennand, PhD, Extension Food Safety
Specialist written in March 1995 answering the ten most frequently asked questions
about this important post harvest treatment:
1. Why is food irradiated?
Food is irradiated to provide the same benefits as when it is processed by
heat, refrigeration, freezing or treated with chemicals to destroy insects,
fungi or bacterial that cause food to spoil or cause human disease and To
make it possible to keep food longer and in better condition in warehouses
and homes.
Because irradiation destroys disease-causing bacteria and reduces the
incidence of food borne illness, hospitals sometimes use irradiation to
sterilize food for immuno-compromised patients.
2. Are irradiated foods sflll nutritious?
Yes. Irradiated foods are wholesome and nutritious. All known methods of
food processing and even storing food at room temperature for a few hours
after harvesting can lower the content of some nutrients, such as vitamins.
At low doses of radiation, nutrient losses are eliher not measurable or, if
they can be measured, are not significant. At the higher doses used to
extend shelf-life or control harmful bacteria, nutritional losses are less
than or about the same as cooking and freezing. a
3. Does irradiation make food radioactive? . b,, ,Z,'~r. 59
Post Harvest Treatment Testimony - page 1 Presented COUnU~
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r~i. f?ate MAY 1 4 1997
H 1 CA HAWAII ISLAND CONTRACTORS' ASSOCIATION
494 C KALANIKOA STREET HILO, HAWAII 96720 TELEPHONE (808) 935-1316
No. Radioactivity in foods can occur by two routes: contamination of foods
with radioactive substances or by penetration of energy into the nuclei of
the atoms that make up the food.
The irradiation process involves passing food through an irradiation field;
however, the food itself never contacts a radioactive substance. Also, the
ionizing radiation used by irradiators is not strong enough to disintegrate
the nucleus of even one atom of a food molecule.
d. Does eating irradiated food present long-term hearth risks?
No. Federal government and other scientists reviewed several hundred studies
on the effects of food irradiation before reaching conclusions about the
general safety of the treatment. In order to make recommendations
specifically about poultry irradiation, U.S. Food and Drug Administration
scientists reviewed findings form additional relevant studies.
Independent scientific committees in Denmark, Sweden, United Kingdom and
Canada also have reatfirmed the safety of food irradiation. In addition,
food irradiation has received official international endorsement from the
World Health Organizations and the international Atomic Energy Agency.
5. Does irradiation destroy all bacteria, resutFing in a sterile produce?
Irradiation, at the levels normalry used in food processing, destroys most,
but not necessarily every single microorganism present; it does not
sterilize the food.
As with any food, consumers must take appropriate precautions, such as
refrigeration and proper handling and cooking, to make sure that potentially
harmful organisms do not present a problem.
After treatment, the surviving disease-causing and food spoilage organisms
may start to multiply again if the food is not properly handled. The
disease-causing organisms in irradiated food are just as dangerous, but not
more so, as the same organisms in non-irradiated food.
One concern has been that irradiation does not kill the bacteria that causes
botulism, However, studies also have shown that in both irradiated and
non-irradiated food, spoilage organisms will grow and alert consumers to
spoilage before botulism-causing bacteria can produce toxin.
6. Does irradiation cause chemical changes in food, producing substances not
known to be present in non-irradiated food?
Yes, irradiation does produce chemical changes in foods. These substances,
called "radio-lytic products", may sound mysterious, but they are not. They
have been scrutinized by scientists in making safety assessments of
irradiated foods, Any kind of treatment causes chemical changes in food. For
Post Harvest Treatment Testimony - page 2
H I HAWAII ISLAND CONTRACTORS' ASSOCIATION
494 C KALANIKOA STREET HILO, HAWAII 96720 TELEPHONE (808) 935-1316
instance, heat treatment, or cooking, produces chemicals that could be
called "thermolytic products." Scientists find the changes in food created
by irradiation minor to those created by cooking. The products created by
cooking are so significant that consumers can smell and taste them, whereas
only a chemist with extremely sensitive lab equipment maybe able to detect
radio lytic products.
7. Will my risks of radiation exposure increase significantly N t live next
to an irradiator?
No. The use and transportation of radioactive materials, including the
facilities in which they are used and the equipment in those facilities, is
closely monitored by the Nuclear Regulatory Commission, state agencies and
the Department of Transportation.
The radioactive material itself is sealed within two layers of metal that
prevent corrosion and oxidation. When shipped, it is placed within brick
layers of lead that prevent gamma rays from escaping,
Facilities must include many safety features to prevent both environmental
pnd worker exposure. For example, when radioactive cobalt is in the storage
position in an irradiator, it is under water and otherwise shielded. The
irradiator is operated by remote control, and many other protections are
required to prevent workers form entering the irradiation enclosure.
8. For what other purposes is irradiation technology now used in the United
States?
In addition to cancer treatment, irradiation is used for many purposes,
including: performing security checks on hand luggage at airports, making
tires more durable, sterilizing manure for gardens, making non-stick
cookware coatings, purifying wool, sterilizing medical products like
surgical gloves, and destroying bacteria in cosmetics.
9. Are irradiated foods on the market now?
Until recently, only irradiated dried spices and enzymes were marketed in
the United States. In January 1992, irradiated Florida strawberries were
sold at a North Miami supermarket. Sales of irradiated products are ongoing
in several grocery stores. Poultry irradiation began commercially in 1993.
Irradiation of food has been approved in 37 countries for more than 40
products. The largest marketers of irradiated food are Belgium and France
(each country irradiates about 10,000 tons of food per year), and the
Netherlands (which irradiates bout 20,000 tons per year).
10. How can irradiated foods be identified in the market?
Irradiated food cannot be recognized by sight, smell, taste, or feel,
Post Harvest Treatment Testimony - page 3
H 1 CA HAWAII ISLAND CONTRACTORS' ASSOCIATION
494 C KALANIKOA STREET HILO, HAWAII 96720 TELEPHONE (808) 935-1316
Other ideas have been considered over the years, but the truth is there is only one
solution for making Hawaii grown products marketable on the mainland and in other
regional markets,
2) Health and Safety- Irradiation saves lives.
Reputable scientific organizations endorsing food irradiation include:
U.S. Food and Drug Administration
U.S. Dept, of Agriculture American Meat Institute Foundation
National Live Stock Meat Board
U.S. Public Health Service
American Council on Science & Health
American Dietetic Association
Consensus Conference Statement, American Gastroenterological Foundation
National Science and Technology Council (Advisors to Clinton Administration)
Council for Agricultural Science and Technology
American Meat Institute
American Spice Trade Association
Research & Development Associates for Military Food & Packaging Systems Inc,
Institute of Food Technologists
World Health Organization
United Nations Food and Agricultural Organization
American Medical Association
According to a long list of reputable food, health and scientific authorities Including the
United States Food and Drug Administration, the World Health Organization and more,
irradiation is a safe and widely accepted practice to protect food against bacteria
and infestation,
For example: the Food and Agricultural Organization (FAO) and the World Health
Organization (WHO): These two UN agencies have promoted irradiation as a means of
dealing with the problems of world hunger and reducing food borne diseases. FAO
representatives have argued that irradiation would or could reduce losses in storage by
killing off pests and micro organisms and thus help increase the year-round supply of
wholesome food.
We have all consumed and benefited from irradiated non-food products for years.
Consumer products like:
adhesive bandages
baby bottle nipples
hair cream
moisturizing cream
liquid detergents
Post Harvest Treatment Testimony - page 5
H 1 CA HAWAII ISLAND CONTRACTORS' ASSOCIATION
494 C KALANIKOA STREET HILO, HAWAII 96720 TELEPHONE (808) 935-1316
irradiated foods will be labeled with a logo, along with the words "Treated
with Radiation", or "Treated by Irradiation."
(This publication includes information modified firom the Food inspec#ion
Service, USGA, information on iradiation.} Utah State University is ail
Equal Opportunity/Affirmative Action Institution. Issued in furtherance of
Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation
with the U.S. Department of Agriculture, Robert L. Glilitand, Vice President
and Director, Cooperative Extension Service, Utah State University, Logan,
Utah. (EP/3-95/DF)
The Hawaii Island Contractors' Association encourages the government, food
manufacturers, food commodity groups, and qualified professionals to continue
working together in educating consumers about this safe and proven technology.
The Hawaii Island Contractors' Association supports the measure to fund the
development of the post harvest treatment by irradiation for two distinct reasons:
1) Economics -With the demise of our island's sugar industry, our growers, large and
small, are becoming more competitive. Hawaii Island growers are working together and
sharing information that they receive from agencies like the University of Hawaii and the
Hawaii County's Research & Development office. Growers presently are developing a
diverse array of agricultural products to maintain our agrarian way of life. These hard
working people, adjusting to the recent economic changes, face their greatest
challenge, and that is -getting their product to a larger market outside this state.
To protect mainland growers from fruit fly infestation, Hawaii growers are required by law
to use a post harvest treatment. The market requires that Hawaii growers' produce
must be affordable and of high quality. The growers' families require that they realize a
profit from their work. Irradiation is the only post harvest treatment to meet all Three
requirements. To just maintain the economy we presently have, we need the irradiation
process.
To expand our markets, we also need the irradiation process. Irradiation will open other
markets that can't get enough of our unique products. Profit will be dependent on the
amount a farmer can grow and how many markets he can access for his products.
Irradiation can be the road to the American Dream for many of our island farmers. We
can all win with irradiation!
Post Harvest Treatment Testimony - page 4
H 1 CA HAWAII ISLAND CONTRACTORS' ASSOCIATION
494 C KALANIKOA STREET HILO, HAWAII 96720 TELEPHONE (808) 935-1316
tampons
spice & spice blends
tennis strings
topical ointments
toys.. .
In conclusion -We must plan for the future and agriculture has been and will always be
away of life for the residents of the Big Island. We can no longer afford to rely on
methods that are not competitive in the global market. We can all grow our own food
in our backyards and lanais and it still won't help our economy.
There is no doubt That food irradiation involves many complex issues. If properly applied,
irradiation can be an effective method of reducing organisms which cause food
spoilage and human illness. Some benefits of food irradiation include:
Reduction of postharvest losses (less food waste);
l . Reduction of chemical residues in foods (could replace fumigants
and other pesticides)
2. Reduction of risks of foodborne illness from bacteria
(Salmonella, Campylobacter and Shigella )
3. Reduction of the risk of trichinosis from pork;
4. More appealing "fresh" characteristics for foods because it is a
relatively "cold" process and foods closely resemble those in
their fresh state.
We need income from outside of the state to build and maintain our economy. Tourism
is one important source. Giving Hawaii Island growers the opportunity to sell our unique
tropical produce is another. The Hawaii Island Contractors' Association supports the
measure to fund the development of the post harvest treatment facility for irradiation.
Hawaii Island is in need of economic stimulus. Let us take a bold stand for our families,
friends, our future. The Hawaii Island Contractors' Association requests passage of this
measure.
Thank you Mr. Chair, Committee, People of Hawaii.
Hugh Willocks,
President, The Hawaii Island Contractors' Association
Post Harvest Treatment Testimony - page 6