HomeMy WebLinkAboutCOM 0212.349 1996-1998
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May 14, 199'7 ,
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TO: All Councilmembers / ~R,, COUiJTY CI= HAWAII
FROM: Liana Cox, r
Legislative Assistant
RE: Irradiation
Just for your information, please find attached some information I found while searching
the Internet. These answer many of the questions posed to you by those opposed to the
irradiation measure.
Should you have any questions, please feel free to call me at ext. 8491.
Carn~n. Sier.
F11e Iio. C'' ~ 'd
Presented
N,et. Zbt
~?IAY l 4 1991
Ref. l)ete
Facts about Food Irradiation http://www.iaea.or.at/worldatom/inforesource/other/food/index.html
v
FACTS
about
Food Irradiation
Foreword
Status and Trends
Scientific and Technical Terms
Food Irradiation and Radioactivity
Chemical Changes in [eradiated Foods
Nutritional Quality of Irradiated Foods
Genetic Studies
Microbiological Safety of Irradiated Foods
Irradiation and Food Safety
irradiation a~~ Fo2d additives ansl Residues
1'ackagin~ of Irradiated Foods
Safet~of Irradiation F,~_
ilc ities
Controlling the Nrocess
Fond (rracii~ion~o5ts
Irradiated Foods and the C'onsamer
Trade. in Irradia et d Folds
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FACTS
about
Food Irradiation
Nutritional Quality of Irradiated Foods
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Q: Does Extensive research has shown that macronutrients, such as protein,
irradiation cazbohydrates, and fat, are relatively stable to radiation doses of up to 10
adversely affect kilogray. Micronutrients, especially vitamins, may be sensitive to any food
the nutritional processing method, including irradiation. Different types of vitamins have
sabre of food'? varied sensitivity to irradiation and to some other food processing methods.
For example, vitamins C and B-1 (thiamine) are sensitive to irradiation as
well as to heat processing. The Joint Expert Committee of the Food and
Agriculture Organization (FAO), World Health Organization (WHO), and
International Atomic Energy Agency (IAEA), which examined these and
other issues, stated in its conclusions in 1980 that irradiation does not
induce special nutritional problems in food.
The change in nutritional value caused by irradiation depends on a number
of factors. They include the radiation dose to which the food has been
exposed, the type of food, packaging, and processing conditions, such as
temperature during irradiation and storage time. Most of these factors aze
also true for other food preservation technologies. For example,
measurement of vitamin C content in three varieties of apples kept in cold
storage for up to 1 yeaz showed decreases of between 40% to 70%,
depending on the variety of apple. Yet it has never been suggested that cold
storage is an inappropriate technology for apples and should not be used.
Reports of high vitamin losses from irradiation of pure vitamin solutions, or
by using doses higher than those which would be used at commercial
irradiation facilities, have no relevance for predicting the radiation
sensitivity of a particulaz vitamin in food. The complexity of the
composition of foods often protects individual vitamins from radiation
decomposition.
Seemingly conflicting results of low versus high losses of vitamin C for
some foods may be attributed to differences in analytical approaches used
by reseazchers. Some have measured only ascorbic acid, while others have
measured total vitamin C, a mixture of ascorbic acid and dehydroascorbic
acid. Both acids have vitamin C biological activity and are easily
transformed from one to the other. If only ascorbic acid were measured, any
appazent reduction in vitamin C level would be exaggerated.
Just as vitamins vary in their sensitivity to heat, so do they vary in their
sensitivity to radiation. This sensitivity depends upon the conditions under
which food is irradiated. Vitamins A,E,C,K and B-1 (thiamine) in foods aze
relatively sensitive to radiation, while some other B vitamins such as
riboflavin, niacin, and vitamin D aze much more stable.
Losses are generally less if oxygen is excluded and if the temperature
during irradiation is low. Under optimal conditions, vitamin losses in foods
irradiated at doses up to 1 kilogray are considered to be insignificant. At
higher doses the effect of irradiation will depend on the specific vitamin,
temperature, dose, food, and packaging. Depending on the food, thiamine
levels may be reduced further by storage and cooking if the food has been
exposed to air during storage, but not necessarily if it has been packaged
without oxygen.
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Scientific and Technical References:
Safety of Irradiated Foods, 2nd Edition, by J.F. Diehl, Marcel Dekker Inc.,
New York (1995).
"Composition of Australian Foods, Apples and Pears", by R.B.H. Wills and
El-Ghetany, Food Technology in Australia, 38 (1986).
Wholesomeness of Irradiated Food, Report of a Joint FAO/IAEA WHO
Expert Committee, Technical Report Series No. 659, World Health
Organization, Geneva (1981).
Status of Food Safety and Inspection Service Irradiation Activities, USDA
(September 1988).
Safety and Nutritional Adequacy of Irradiated Food World Health
Organization, Geneva (1994).
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Facts about Food Irradiation http://www.iaea.or.at/worldatom/inforesource/other/food/fore.html
FOREWORD
The safety and benefits of foods processed by ionizing radiation are well documented. In an effort to
provide governments, especially those of developing countries, with scientifically accurate information
on issues of general interest to the public, the International Consultative Group on Food Irradiation
(ICGFI), which was established under the aegis of the Food and Agriculture Organization of the United
Nations (FAO), the World Health Organization (WHO), and the IAEA, decided at its 7th Annual
Meeting in Rome, Italy, on October 1990, to issue a series of "Fact Sheets" on the subject.
ICGFI, aninter-governmental body with a membership of more than 40 governments, has as one of its
mandates the function to provide information to Member States of the FAO, WHO, and IAEA and to the
three organizations themselves on the safe and proper use of Food irradiation technology. The Fact
Sheets included here cover issues relating to: status and trends; scientific and technical terms; food
irradiation and radioactivity; chemical changes in irradiated food; nutritional quality of irradiated foods;
genetic studies; microbiological safety of irradiated food; irradiation and food safety; irradiation and
food additives and residues; packaging of irradiated foods; safety of irradiation facilities; controlling the
process; food irradiation costs; irradiated foods and the consumer; and trade in irradiated foods.
The Fact Sheets were first issued by the ICGFI Secretariat (Joint FAO/IAEA Division of Nuclear
Techniques in Food and Agriculture, Vienna, Austria) in May 1991.
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Facts about Food Irradiation http://www.iaea.or.at/worldatom/inforesource/other/food/status.html
FACTS
about
Food Irradiation
Status and Trends
Food irradiation is the treatment of food by a certain type of energy. The process involves exposing the
food, either packaged or in bulk, to cazefully controlled amounts of ionizing radiation for a specific time
to achieve certain desirable objectives. The process cannot increase the normal radioactivity level of the
food, regardless of how long the food is exposed to the radiation, or how much of an energy "dose" is
absorbed. It can prevent the division of living cells, such as bacteria and cells of higher organisms, by
changing their moleculaz structure. It can also slow down ripening or maturation of certain fruits and
vegetables by causing biochemical reactions in physiological processes of plant tissues.
Who is interested in the process?
Alongside traditional methods of processing and preserving food, the technology of food irradiation is
gaining more and more attention azound the world. In 39 countries, health and safety authorities have
approved irradiation of altogether some 40 different foods, ranging from spices to grains to deboned
chicken meat to fruits and vegetables. Twenty-nine of these countries are actually applying the process
for commercial purposes in 1995.
Decisions in these and other countries have been influenced by the adoption, in 1983, of a worldwide
standazd covering irradiated foods. The standazd was adopted by the Codex Alimentarius Commission, a
joint body of the Food and Agriculture Organization of the United Nations (FAO) and World Health
Organization (WHO) representing more than 130 countries. It is based on the findings of a Joint Expert
Committee on Food Irradiation (JECFI) convened by the FAO, WHO, and International Atomic Energy
Agency (IAEA). JECFI has evaluated available data in 1969, 1976, and 1980. In 1980, it concluded that
"the irradiation of any food commodity" up to an overall average dose of 10 kilogray "presents no
toxicological hazazd" and requires no further testing. It stated that irradiation up to 10 kilogray
"introduced no special nutritional or microbiological problems" in foods.
Why are countries interested?
Governmental interest in the process is emerging for many reasons. They aze largely related to
persistently high food losses from infestation, contamination, and spoilage; mounting concerns over
food-borne diseases; and growing international trade in food products that must meet stiff import
standazds of quality and quarantine -all azeas in which food irradiation has demonstrated practical
benefits when integrated within an established system for the safe handling and distribution of food.
The FAO has estimated that worldwide about 25% of all food production is lost after harvesting to
insects, bacteria and rodents. The use of irradiation alone as a preservation technique will not solve all
the problems ofpost-harvest food losses. But it can play an important role in cutting losses and reducing
the dependence on chemical pesticides. Many countries lose huge amounts of grain because of insect
infestation, moulds, and premature germination. For roots and tuber, sprouting is the major cause of
losses. Several countries, including Belgium, France, Hungary, Japan, Netherlands, and USSR aze
irradiating grains, potatoes, onions, and other products on an industrial scale. Pilot quantities of potatoes,
onions, and garlic have been irradiated in Argentina, Bangladesh, Chile, China, Israel, Philippines, and
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Thailand.
Foodborne diseases pose a widespread threat to human health and they are an important cause of
reduced economic productivity. Studies by the US Center for Disease Control in eazly 1990's showed
that even in the United States, foodborne diseases caused by pathogenic bacteria, such as Salmonella and
Campylobacter and by Trichinae and other parasites, claim an estimated 90001ives annually and cause
24-81 million cases of diarrhoeal disease. Economic losses associated with such foodborne diseases are
high--estimated between US $6.5 billion and $33 billion.
The relatively low doses of radiation needed to destroy certain bacteria in food can be useful in
controlling foodborne disease. Considerable amounts of frozen Seafoods, as well as dry food ingredients,
are irradiated for this purpose in Belgium, France and the Netherlands. Electron beam irradiation of
blocks of mechanically deboned, frozen poultry products is carried out industrially in France. Spices are
being irradiated in many countries including Argentina, Brazil, Denmazk, Finland, France, Hungary,
India, Indonesia, Israel, Norway, United States, and Yugoslavia.
Trade in food products is a major factor in regional or international commerce, and markets are growing.
The inability of countries to satisfy each other's quazantine and public health regulations is a major
barrier to trade. For example, not all countries allow importation of chemically treated fruit. Moreover,
major importing countries, including the USA and Japan, have banned the use of certain fumigants
identified as health hazards.
The problem is most acute for developing countries whose economies are still largely based on food and
agricultural production. Radiation processing offers these countries an alternative to fumigation and
some other treatments.
How much food is being commercially irradiated?
Each year about half a million tonnes of food products and ingredients are irradiated worldwide. This
amount is small in comparison to the total volumes of processed foods and not many of these irradiated
food products enter international commerce.
One factor influencing the pace of the development of food irradiation is public understanding and
acceptance of the process. So far, this has been difficult to achieve, in view of the misconceptions and
feazs often surrounding nuclear-related technologies and the use of radiation.
To help address concerns and correct myths about food irradiation, a series of fact sheets has been
prepared by the International Consultative Group on Food Irradiation (ICGFI). More than 40 countries
participate in the work of ICGFI. The Group was established under the auspices of the FAO, IAEA, and
WHO to advise the organizations and their Member States on the use of irradiation to solve food
problems related to international trade, public health, economics, regulations, and public information.
Information about ICGFI and the technology of food irradiation may be obtained by writing:
The ICGFI Secretariat
Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture
Wagramerstrasse 5, P.O. Box-100
A-1400 Vienna, Austria
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Facts about Food Irradiation http://www.iaea.ocat/worldatom/inforesource/other/food/terms.html
FACTS
about
Food Irradiation
Scientific and Technical Terms
The type of radiation used in processing materials is limited to radiations from high energy gamma
rays, X-rays and accelerated electrons. These radiations are also referred to as ionizing radiations
because their energy is high enough to dislodge electrons from atoms and molecules and to convert them
to electrically charged particles called ions.
Gamma rays and X-rays, like radiowaves, microwaves, ultraviolet and visible light rays, form part of
the electromagnetic spectrum, occurring in the short wave length, high energy regton of the spectrum.
They have the same properties and effects on materials, their ortgin being the main difference between
them. X-rays with varying energies are generated by machines. Gamma rays with specific energies come
from the spontaneous disintegration of radionuclides.
Naturally occurring and man-made radionuclides, also called radioactive isotopes or radioisotopes,
are unstable, and emit radiation as they spontaneously disintegrate, or decay, to a stable state. The time
taken by a radionuclide to decay to half the level of radioactivity originally present is known as its
half-life, and is specific for each radionuclide of a particular element. The becquerel (Bq) is the unit of
radioactivity and equals one disintegration per second.
Only certain radiation sources can be used in food irradiation. These are the radionuclides cobalt-60 or
caesium-137; X-ray machines having a maximum energy of five million electron volts (MeV); or
electron machines having a maximum energy of 10 MeV. Energies from these radiation sources aze too
low to induce radioactivity in any material, including food.
The radionuclide used almost exclusively for the irradiation of food by gamma rays is cobalt-60. It is
produced by neutron bombardment in a nucleaz reactor of the metal cobalt-59, then doubly encapsulated
in stainless steel "pencils" to prevent any leakage during its use in a radiation plant. Cobalt-60 has a
half-life of 5.3 years. Caesium-137 is the only other gamma-emitting radionuclide suitable for industrial
processing of materials. It can be obtained by reprocessing spent, or used, nuclear fuel elements and has
a half-life of 30 years. However, because there are few reprocessing facilities worldwide, the uncertainty
of market supply of commercial quantities of caesium-137 has meant that there is almost no demand for
its use in radiation plants. In a report on irradiated foods, the American Council on Science and Health
noted that "as of November 1988 all interested parties including the (US) Department of Energy now
appeaz to agree that caesium-137 has no future in gamma processing".
Some machine sources of radiation are suitable for irradiating certain materials. High energy electron
beams can be produced from machines capable of accelerating electrons. Electrons cannot penetrate
very far into food, compared with gamma radiation or X-rays. X-rays of various energies aze produced
when a beam of accelerated electrons bombards a metallic target. Although X-rays have good
penetrability into food, the efficiency of conversion from electrons to X-rays is generally less than 10%.
Radiation dose is the quantity of radiation energy absorbed by the food as it passes through the
radiation field during processing. It is now generally measured by a unit called the Gray (Gy). In early
work the unit was the rad (1 Gy = 100 rads). International health and safety authorities have endorsed
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Facts about Food Irradiation http://www.iaea.or.at/worldatom/inforesource/other/food/terms.html
the safety of irradiation for all foods up to a dose level of 10,000 Gy 0 kGy). In terms of energy
relationships, one gray equals one joule of energy absorbed per kilogram of food being irradiated.
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FACTS
about
Food Irradiation
Food Irradiation and Radioactivity
Q: Does the No. Irradiation under controlled conditions does not make food
irradiation process radioactive.
make food
radioactive? Everything in our environment, including food, contains trace amounts of
radioactivity. This means that this trace amount (about 150 to 200 becquerels)
of natural radioactivity (from elements such as potassium) is unavoidably in
our daily diets.
In countries where food irradiation is permitted, both the sources of radiation
and their energy levels are regulated and controlled. The irradiation process
involves passing the food through a radiation field at a set speed to control
the amount of energy or dose absorbed by the food. The food itself never
comes into direct contact with the radiation source. The maximum allowable
energies for electrons and X-rays--two machine- generated sources of
radiation that can be used--are 10 million electron volts (MeV) and 5 MeV,
respectively. Even when foods are exposed to very high doses of radiation
from these sources, the maximum level of induced radioactivity would be just
one-thousandth of a Becquerel per kilogram of food. This is 200 000 times
smaller than the level of radioactivity naturally present in food.
Q: What is the Irradiated foods are those that have been deliberately processed with certain
dill'crence between types of radiation energy to bring about some desirable properties (for
the terms example, to inhibit sprouting or to destroy food-poisoning bacteria). Apart
"irradiated fond" from foodstuffs, many other materials are commercially irradiated during
and "radioactive manufacturing. These include cosmetics, wine bottle corks, hospital supplies
food"'? and medical products, and some types of food packaging.
Radioactive foods, on the other hand, are those that have become accidentally
contaminated by radioactive substances from weapons testing or nuclear
reactor accidents. This type of contamination is totally unrelated to irradiated
food which has been processed for preservation and other purposes.
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Scientific and Technical References:
"Measurement of induced radioactivity in electron- and photon-irradiated
beef', by A. Miller and P.E. Jensen, International Journal of
Applied
Radiation and Isotopes, 38 (1987).
Safety of Irradiated Foods, by J.F. Diehl, Marcel Dekker Inc.. New York
(1990).
"Report on the Safety and Wholesomeness of Irradiated Foods", UK
Advisory Committee on Novel and Irradiated Foods, HMSO, London (1986).
"Ionizing energy in food processing and pest control", Report No. 109,
Council for Agricultural Science and Technology, Ames, Iowa (1986).
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Facu about Food Irradiation http://www.iaea.ocat/worldatom/inforesource/other/food/chemical.html
FACTS
about
Food Irradiation
Chemical Changes in Irradiated Foods
Q: Arc chemical No. In general, the irradiation process produces very little chemical change
changes in irradiated in food. None of the changes known to occur have been found to be harmful
farrds, such as the or dangerous.
formation of
radiolytic products, Some of the chemical changes produce so-called "radiolytic" products.
harmful? These products have proven to be familiar ones, such as glucose, formic
acid, acetaldehyde, and carbon dioxide, that are naturally present in foods or
are formed by heat processing. The safety of these radiolytic products has
been examined very critically, and no evidence of their harmfulness has
been found.
The United States Food and Drug Administration has estimated that the
total amount of undetected radiolytic products that might be formed when
food is irradiated at a dose of 1 kilogray would be less than 3 milligrams per
kilogram of food--or less than 3 parts per million.
C2: Do the "free No. There is no evidence to suggest that free radicals, per se, affect the
radicals" which arc safety of irradiated food.
produced during
irradiation affect the Free radicals -which in scientific terms are atoms or molecules with an
safety of the food? unpaired electron -can be formed during the irradiation process, as well as
by certain other food treatments (such as toasting of bread, frying, and
freeze drying) and during normal oxidation processes in food. They are
generally very reactive, unstable structures, that continuously react with
substances to form stable products.
Free radicals disappeaz by reacting with each other in the presence of
liquids, such as saliva in the mouth. Consequently, their ingestion does not
create any toxicological or other harmful effects. This has been confirmed
by a long-term laboratory study in which animals were fed a very dry milk
powder irradiated at 45 kilogray, more than four times the maximum
approved dose for food irradiation. No mutagenic effects were noted and no
tumours were formed. No toxic effects were apparent in the animals over
nine successive generations. Similarly, a toast of bread (unirradiated),
which actually contains more free radicals than very dry foods that have
been irradiated, can be expected to be harmless.
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Facts about Food Irradiation http://www.iaea.or.aUworldatom/inforesource/other/food/chemical.html
Scientific and Technical References:
Recommendations for Evaluating the Safety of Irradiated Foods, by A.P.
Brunetti et.al., Final Report prepared for the Director, Bureau of Foods, US
Food and Drug Administration, Washington, DC (1980).
"Radiolytic Products--Are They Safe?", by C. Merritt, Safety Factors
Influencing the Acceptance of Food Irradiation Technology, IAEA
TECDOC-490, Vienna (1989).
Safety oflrradiated Foods, 2nd Edition, by J.F. Diehl, Marcel Dekker, Inc.,
New York (1995).
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FACTS
about
Food Irradiation
- - -
Genetic Studies
Q: Some media No. The issue of abnormal chromosomes as a result of eating irradiated food
reports claim that has been more sensationalized than any other.
RtndleS
in India hove The claims focus on the incidence of "polyploidy", which is alleged to result
shmvn that catinl; from consumption of products made from wheat immediately after
irradiated iiiod irradiation. Polyploidy means a multiple set of chromosomes. Human cells
causes development normally have 46 chromosomes. If they are polyploid they could have 92 or
of abnormal even 138 chromosomes. The incidence of polyploid cells is naturally
chromosomes occurring and varies among individuals; the significance of polyploidy is not
- is this true? known.
Media reports frequently cite results that were published in the mid-1970s by
a group of scientists from the National Institute of Nutrition (NIN) in India.
The scientists reported increases in the frequency of polyploid cells in rats,
mice, monkeys, and even malnourished children that they attributed to
consumption of products made from wheat immediately after irradiation at
0.75 kilogray. No polyploidy at all was seen when wheat was irradiated and
stored for 12 weeks before consumption. A number of institutions in India
and elsewhere have tried to repeat the studies conducted at NIN based on
information made available to them. Some used absorbed dose as high as 45
kGy. None of these institutions could come up with results similaz to those
found at NIN.
Reviews included one done by an independent investigative committee
appointed by the Government of India. In 1976, the Committee concluded
that the available data failed to demonstrate any mutagenic potential of
irradiated wheat. A number of national scientific committees and
independent researchers in Australia, Canada, Denmazk, France, United
Kingdom, and United States also have evaluated the alleged incidence of
polyploidy. They all concluded that the reported data from NIN do not
support the incidence of increased polyploidy.
In 1988 D. MacPhee and W. Hall, advisers to an Australian Parliamentary
Committee Inquiry into the use of ionizing radiation, examined the NIN
results. They concluded that the inability of other researchers to replicate the
NIN results casts doubts upon the reliability of the NIN conclusions; that
polyploidy is a poor measure of genetic damage; and that "major biological
implausibilities" exist in the chain of occurrences "which allegedly links the
consumption of irradiated food with the occurrence of genetic events".
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ll: Besides i'cediug tcsis Yes. In the early 1980s, eight feeding studies using several irradiated Food
using animals, have items, including irradiated wheat, were conducted in China using human
there bceu unr human volunteers. More than 400 individuals consumed irradiated food under
feeding sutdit~s of controlled conditions for 7 to 15 weeks.
irradiated foods'?
One focus of the reseazch was the possibility of chromosomal changes. Seven
of the eight experiments involved investigation of chromosomal aberrations
in 382 individuals. No significant difference between the number of
chromosomal aberrations in the control and the test groups could be
discovered in any of the experiments. Incidence of polyploidy in those who
consumed non-irradiated food and those who consumed irradiated samples
were within normal range of the overall value of polyploid cells in
participants.
Q: Whit arc saute of Many animal feeding tests including genetic studies of different types of
the athar studies that irradiated food were carried out in China, Germany, Japan, Thailand, U.K.
have bean dune iu thiv and USA in the past few decades. None of these studies could demonstrate
area? the genetic effects as a result of consuming irradiated food.
The lazgest study by far was the one conducted by the Raltech Laboratory on
chicken irradiated either by a cobalt-60 source or electron machine up to a
dose of 58 kGy. Some 134 tonnes of chicken meat were used in the study to
compaze high dose irradiation with heat sterilization of chicken. The study
involved chronic feeding studies in mice and dogs, teratology studies and
mutagenicity tests. The comprehensive results were reviewed by scientists of
the US Food and Drug Administration at the time a petition for low dose
irradiation of chicken was submitted in the mid-] 980s. The studies provided
no evidence demonstrating adverse effects from chicken processed with high
doses of radiation.
Other types of extensive feeding tests also have been done. Over the last 20
yeazs millions of mice, rats, and other laboratory animals have been bred and
reazed exclusively on an irradiated diet. The diet, treated at doses between 25
and 50 kilogray, has been fed to laboratory animals at many institutions
involved in food, drug, and pharmaceutical research in Austria, Australia,
Canada, France, Germany, Japan, Switzerland, United Kingdom, and United
States. No transmittable genetic defects - teratogenic or oncogenic -have
been observed which could be attributed to the consumption of irradiated
diets.
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Scientific and Technical References:
"An Analysis of the Safety of Food Irradiation: Genetic Effects", by D.
MacPhee and W. Hall, Use of Ionising Radiation, Report of the House of
Representatives Standing Committee on Environment, Recreation and the
Arts, AGPS, Canberra (1988).
"Irradiated Laboratory Animal Diets. Dominant Lethal Studies in the
Mouse", by D.T. anderson et al., Mutation Research, 80 (1981).
Safety of /rradiated Foods, 2nd Edition, by J.F. Diehl, Marcel Dekker Inc.,
New York (1995).
Safety and Nutritional Adequacy oflrradiated Food, World Health
Organization, Geneva (1994).
Irradiated Food Report of a Danish Working Group, National Food Agency,
Ministry of the Environment, Copenhagen (1986).
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FACTS
about
Food Irradiation
Microbiological Safety of Irradiated Food
Q: f'xn irradiation of Irradiation at internationally recommended levels of up to 10 kilogray does
food increasc the risk not increase the risk from botulism any more so than other "sub-sterilizing"
of botulism:' food processes, such as pasteurization. Food treated by these methods must
be handled, packaged, and stored following good manufacturing practices
(GMPs). Doing so prevents the growth and toxin production of Clostridium
botulinum. Alternatively, high-dose irradiation (30-60 kilogray) can be used
to destroy any Clostridium botulinum organisms present in the food.
Some types of Clostridia cause more concern than others. Clostridium
botulinum Type E, for example, is found at low levels in fish and seafood
caught in some azeas. It can grow and produce toxin even when the food is
refrigerated at temperatures as low as 4° C. Thus, fish and seafood, including
their products treated by any of the sub-sterilizing processes including
irradiation, must be kept at 3° C or below at all times during mazketing.
Most other types of Clostridium botulinum cannot grow and produce toxin at
temperatures below 10° C. GMPs require that raw foods such as fish, meat,
and chicken are stored at a specific temperature, whether irradiated or not, to
prevent the growth of Clostridium botulinum.
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Can irradiation of No. The microbiological safety of irradiated foods has been investigated by
food Icad to increased international scientific bodies. One area that scientists have specifically
microbiological looked at is the reduction of microorganisms that cause spoilage. These
hazards? microorganisms warn consumers, through off odours or discoloration, that
the food may be bad, or unsafe, to eat. Even if irradiation suppressed
microorganisms in spoiled food, it cannot suppress the outwazd signs of
spoilage and thus cannot be used to cover up spoiled food. In addition,
scientific evidence indicates that proper irradiation can neither increase
virulence of pathogenic microorganisms nor their ability to "grow better" in
irradiated food.
In 1982, at the request of the Food and Agriculture Organization (FAO) of
the United Nations and the World Health Organization (WHO), the Boazd of
the International Committee on Food Microbiology and Hygiene considered
the evidence for the microbiological safety of food irradiation. It concluded
that modern food handling technology was adequate to control potential
problems created by the suppression of spoilage microorganisms and that
food irradiation does not present any increased microbiological hazards to
health. Independent national expert committees in Denmark, Sweden, United
Kingdom, USA, and Canada have since reaffirmed these conclusions. They
essentially endorse the findings of the Joint Expert Committee on the
Wholesomeness of Irradiated Foods convened in 1980 by the FAO, WHO,
and International Atomic Energy Agency.
Important to note is that irradiation is not the only food processing technique
which suppresses microorganisms signalling spoilage. Heat pasteurization,
chemical treatments, and certain packaging methods have the same effect.
Food processed by pasteurization-type methods must be properly packaged,
handled, and stored to ensure safety.
Q: Arc foods in wluclr No, only foods of good hygienic quality should be irradiated. In this respect,
microbial toxin or irradiation does not differ from heat pasteurization, freezing, or other food
viruses ore ah•eudy processes. While these processes can destroy bacteria, they may not totally
}'ormed suitable for destroy preformed toxins and viruses already in the food. It is very important
irr<tciiatiort'? that foods intended for processing--by whatever method--are of good quality
and handled and prepared according to good manufacturing practices
(GMPs) established by national or international authorities. In some cases,
strict regulations prohibit distribution of some foods. Many countries, for
example, do not permit oysters to be hazvested from azeas known to be
contaminated with raw sewage because of the danger of hepatitis viruses. No
food processing methods should be used to substitute for GMPs in food
production and handling.
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Scientific and Technical References:
The Microbiological Safety oflrradiated Food, Codex Alimentarius
Commission, CX/FH/83/9, Rome (1983).
"Irradiation in the Production, Processing, and Handling of Food", US Food
and Drug Administration, final rule, Federal Register, 55 (85)1 85 3 8-1 8 544
(2 May 1989).
Safety Factors Influencing the Acceptance of Food Irradiation Technology,
IAEA TECDOC-490, Vienna (1988).
Safety oflrradiated Foods, 2nd Edition, by J.F. Diehl, Marcel Dekker Inc.,
New York (1995).
Safety and Nutritional Adequacy of Iraddiated Food. World Health
Organization, Geneva (1994).
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FACTS
about
Food Irradiation
Irradiation and Food Safety
Q: Can irradiation No. Neither irradiation nor any other food treatment can reverse the spoilage
be used to make process and make bad food good. If food already looks, tastes or smells bad
spoiled food good, -signs of spoilage -before irradiation, it cannot be "saved" by any treatment
or to clean up including irradiation. The bad appearance, taste or smell will remain. Food
"dirty" food'? irradiation is not magic.
Treatments such as heat pasteurization, chemical fumigation, and irradiation,
however, are effective in destroying or suppressing microbial contamination
of food. Heat pasteurization and fumigation have been effectively used in
this way for decades to "clean up" foods, specifically to destroy pathogenic
microorganisms in milk and other liquid products, and to destroy spoilage
microflora or microorganisms and insects in spices and dry foods. These
treatments aze done intentionally for public health reasons; for example, to
destroy microorganisms such as Salmonella, Shigella, and Campylocbacter
that are associated with food-borne diseases. Irradiation is especially
effective as a control measure for parasitic diseases transmitted through solid
food, especially those of animal origin.
Food processes such as heating, freezing, chemical treatment, and irradiation
aze not intended to serve as substitutes for good hygienic practices. Both at
the national and international levels, good manufacturing practices (GMPs)
govern the handling of specific foods and food products. They must be
followed in the preparation of food, whether the food is intended for further
processing by irradiation or any other means.
Scientific and Technical References:
"Food Irradiation", by Geoffrey Campbell-Platt, Professor of Food
Technology, Department of Food Science and Technology, University of
Reading, United Kingdom, The Food Safety Advisory Centre, London.
Report of the Second FAO/IAEA Research Co-ordination Meeting on the
Use of Irradiation to Control Infectivity of Food-Borne Parasites, IAEA
(1989).
"Irradiation of Dry Food Ingredients", by J. Farkas, CRC Press, Inc., Boca
Raton, Florida (1988).
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FACTS
about
Food Irradiation
Irradiation and Food Additives and Residues
Q: Rocs irradiating No. There is no scientific evidence to indicate any health hazard associated
food that cuntnins with irradiation of food containing pesticide residues and additives.
pesticide residues
or additives In the United States, the Food and Drug Administration (FDA) has
present am health examined the irradiation of foods containing pesticide residues. It
hazards:' specifically calculated the amount of radiolytic products that would be
expected to be formed if foods containing pesticide residues were irradiated
at a dose of I kilogray. This dose is in the upper range of that expected to be
used for fruits, vegetables, and grains for disinfestation purposes. If the
pesticide residue level in the food is about 1 part per million (an average
level) then the calculated total yield of all radiolytic products from the
pesticide residue would be about 0.000033 milligrams per kilogram of food,
or 1 gram in 3000 tonnes of food. The FDA regards this amount as
"virtually nil". It concludes that "the potential toxicity of each radiolytic
product from a pesticide chemical residue in foods that are irradiated would
be negligible" and that "such pesticide residues do not pose a hazard to
health."
Studies have been done on food additives that assume the use of higher
doses of radiation. A food additive is defined by the Codex Alimentarius
Commission of the Food and Agriculture Organization and World Health
Organization as a substance not normally used as a food ingredient but
which is deliberately added to the food to produce a technological result.
Colourants, man-made anti-oxidants, preservatives such as potassium
sorbate, and polyphosphates are examples of food additives, forming 0.01
to 0.1 % of the total food weight.
These studies indicate that at a radiation dose of 10 kilogray, which is the
maximum dose allowed for food irradiation, yields of all radiolytic products
from food additives range from 3 to 30 parts per billion. For a person with a
total annual diet of 500 kilograms of food, these figures correspond to a
negligible annual individual intake of radiolytic products--between 0.1 and
milligram--from an additive in a processed irradiated food that accounts for
5% of the total diet. The probability of harm occurring from radiolytic
product formation from food additives is therefore considered to be
extremely low indeed.
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ScientiSc and Technical Reference:
Irradiation in the Production, Processing and Handling of Food; Final Rule,
Federal Register 51; 13376-99, U.S. Food & Drug Administration (18 April
1986).
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FACTS
about
Food Irradiation
Packaging of Irradiated Foods
Q: [s there anv risk in No. Results of extensive research have shown that almost all commonly
irradiating foods in used food packaging materials tested aze suitable for use at doses up to 10
c(nrtact with plastic or kilogray, which is the internationally approved limit for irradiating foods.
other packagiug
materials? Various types of packaging materials have been approved for use when
food is irradiated. Their suitability for food intended for irradiation has
been studied in Canada, the United Kingdom, the United States, and a
few other countries. A number of food packaging materials were
approved for use in food irradiation by the US Food and Drug
Administration more than 20 years ago. More recently, Canada and
Poland has approved additional materials, including amulti-layered
polyethylene film, as safe for packaging foods which will be irradiated.
Sophisticated tests have been used to evaluate the effect of radiation on
plastic and other types of packaging materials. Researchers look at the
material's post-irradiation stability, mechanical strength, and permeability
to water and gases, and at the extractability of the plastics, additives, and
adhesives.
Q: Are irradiated Yes. Laminated plastic films with aluminium foil aze routinely sterilized
materials usctl to by radiation. They are used for hermetically sealed "bag-in-a-box"
package foods" products, such as tomato paste, fruit juices, and wines. Other aseptic
packaging materials, dairy product packaging, single-serving containers
(for example, for cream), and wine bottle corks aze also sterilized by
irradiation prior to filling and sealing to prevent product contamination.
Other types of materials used to wrap food or other products also aze
routinely processed by radiation in many countries. The radiation process
is used to "crosslink" the material's polymer chains for greater strength
and heat resistance, and for producing plastics with special properties (for
example, shrink wrap).
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Scienti£?c and Technical References:
"Packaging Irradiated Food", by J J. Killoran, Preservation of Food by
Ionizing Radiation, E.S. Josephson and M S. Peterson, editors, CRC
Press, Boca Raton, Florida (1983).
"Food Packaging Materials and Radiation Processing of Food: A Brief
Overview", by N. Chuaqui-Offermans, Radiation Physics and Chemistry,
34 (6) (1989).
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FACTS
about
Food Irradiation
Safety of Irradiated Facilities
Q: Have there been major Yes. Over the past 25 years, there have been a few major accidents at
accidents at industrial industrial irradiation facilities that caused injury or death to workers
irradiation facilities? because of accidental exposure to a lethal dose of radiation. All of the
accidents happened because safety systems had been deliberately
bypassed and proper control procedures had not been followed. None of
these accidents endangered public health and environmental safety.
In most cases, reports of "accidents" have actually turned out to be
operational incidents. Such incidents have caused the irradiator to be
shut down but they did not harm anyone or pose a risk to the
environment. The distinction between accidents and incidents is used
by authorities responsible for safety in all industries. This is the case for
many other food technologies, such as canning, fumigation and the
agro-chemical industry, which are also potentially hazardous to
workers. As at irradiation facilities, controls and formal protocols aze
required to prevent accidents.
The radiation processing industry is considered to have a very good
safety record. Today there aze about 170 industrial gamma irradiation
facilities operating worldwide, a number of which process food in
addition to other types of products. Most irradiation Facilities are used
for sterilizing disposable medical and pharmaceutical supplies, and for
processing other non-food items.
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Q: Do workers at Any industrial activity includes certain risks to human beings and the
irradiation facilities face environment. One of the risks at irradiation facilities is associated with
dangers front lortg-term the potential hazard of accidental exposure to ionizing radiation. Under
or normal operating conditions, all exposures of workers to radiation aze
accidental exposure prevented because the radiation source is shielded. Irradiators are
to radiatirrrt`? designed with several levels of redundant protection to detect
equipment malfunction and to protect personnel from accidental
radiation exposure. Potentially hazardous areas are monitored and a
system of interlocks prevents unauthorized entry into the radiation cell
when the source is exposed. Worker safety further rests upon strict
operating procedures and proper training. All radiation plants must be
licensed. In most countries, regulations require periodic inspection of
facilities to ensure compliance with the terms of operating licenses. In
the United Kingdom, the Health and Safety Executive has reported to a
parliamentary committee that personnel working in the country's 10
tnadiation facilities face no unusual dangers: "...the risk is kept under
effective control by the use of.rophi,sticatedsafcty control systems. The
plants are constructed with very heavy radiation shielding and thus the
process presents no risk to the general publ ic... We do not expect that
the legalisation offoodstuffs irradiation will present arry novel health
and .safety issues within our area of interest
Q: More t adioactice Radioactive material required for irradiators is transported in
materials will need to be lead-shielded steel casks. These are designed to meet national and
trausporicd if more fitod international standazds modelled upon the Regulations for Safe
irradiators arc built. Transport of Radioactive Materials of the International Atomic Energy
What steps Agency. Large quantities of radioactive material are safely shipped all
has a bcert take to over the world to supply some 170 irradiators processing a variety of
rruuimize itte danger of goods, mainly medical products such as syringes, physician gloves,
radioactive sutures, and hospital gowns. From 1955 to early 1988, for example,
spills 'from transport Canada shipped approximately 190 million curies of cobalt-60 in 870
accidents'. separate shipments without any radiation hazard to the environment or
release of radioactive materials. Over the same period, approximately
one million shipments of radioisotopes for industrial, hospital, and
research use were made in North America without radiation accidents.
This excellent safety record far exceeds that of other industries shipping
hazardous materials such as toxic chemicals, crude oil, or gasoline. The
same procedures used so successfully and safely to transport radioactive
materials to existing irradiators will of course be used for transporting
radioactive materials to any additional irradiators constructed for food
processing.
Q: C;un an accident at a No. It is impossible fora "meltdown" to occur in a gamma irradiator or
gamma irradiatiau for the radiation source to explode. The source of radiation energy used
facility lead to at irradiators cannot produce neutrons, substances which can make
"meltdown" of the materials radioactive, so no nuclear "chain reaction" can occur at an
irradiator and release of irradiator. The walls of the irradiation cell though which the food
radioactivity that would passes, the machinery inside the cell, and the product being processed
contaminate the cannot become radioactive. No radioactivity is released into the
environment and environment.
cudan ;cr people livin
nearby?
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Q: Do gamnra irradiators No. Radioactive waste does not accumulate at irradiation facilities
have radioactive waste because no radioactivity is produced. The radiation energy used at some
disposal problems? irradiators--namely electrons or X-rays--is generated by industrial
machines called accelerators. At gamma irradiators, radionuclide
sources, typically cobalt-60 or more rarely caesium-137, are used as the
sources of radiation energy. These elements decay over time to
non-radioactive nickel and non-radioactive barium, respectively. The
sources are removed from the irradiator when the radioactivity falls to a
low level, usually between 6% and 12% of the initial level (this takes
16 to 21 years for cobalt-60). The elements are then returned in a
shipping container to the supplier who has the option of reactivating
them in a nuclear reactor or storing them. Canada has calculated that all
the cobalt-60 it supplied for use in 1988 (about 100 million curies)
would require a storage space of about 1.25 cubic metres, roughly
equivalent to the space occupied by a small desk.
Basically the same procedures are followed when an irradiation plant
closes down. The sources can be acquired by another user or returned to
the supplier, the machinery dismantled, and the building used for other
purposes. There is no radiation hazard for the new occupants or the
general public.
Scientific and Technical References:
Memorandum to the United Kingdom House of Lords Select
Committee on the European Communities Irradiation of Foodstuffs by
the United Kingdom Health and Safety Executive, HMSO, London
(1989).
Radiation safety of gamma and electron irradiation facilities. Safety
Series No. 107, International Atomic Energy Agency, Vienna (1992).
"Safety considerations in the design of gamma irradiation facilities and
the handling of cobalt-60 sources", by R.G. McKinnon, Radiation
Physics and Chemistry, 31 (1988).
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FACTS
about
a, ` Food Irradiation
Controlling the Process
Q: Do u~eusures exisk Yes. Over the past 30 years, laws and regulations have been promulgated to
to control t[te govern operations at irradiators used to process non-food products, such as
irradiation process medical supplies. About 170 such irradiators are operating around the world.
to ensure that foods The plants, which must be approved by governmental authorities before
arc properly construction, are subject to regular inspections, audits, and other reviews to
treated? ensure that they are safely and properly operated. These types of
governmental controls would also be valid for irradiation facilities
processing food. For example, the principle of lot traceability is an essential
part of process controls, whether the product is a pharmaceutical or a fruit,
and irrespective of the technology involved.
At the international level, provisional guidelines for good manufacturing
practices (GMPs) and good radiation practices for a number of foods have
been issued by the International Consultative Group on Food Irradiation
(ICGFI), a joint group of the Food and Agriculture Organization of the
United Nations (FAO), World Health Organization (WHO), and
International Atomic Energy Agency (IAEA). They cover all aspects of
treatment, handling, and distribution. These guidelines provide a good basis
for preparing the detailed protocols needed to implement irradiation on a
commercial scale.
The guidelines emphasize that, as with all food technologies, effective
quality control systems need to be installed and adequately monitored at
critical control points at the irradiation facility. Foods should be handled,
stored, and transported according to GMPs before, during, and after
irradiation. Only foods meeting microbiological criteria and other quality
standazds should be accepted for irradiation.
The Codex Alimentarius Commission of FAO and WHO has further issued
its recommended standards for the irradiation of food. These standazds state
that irradiated foods should be accompanied by shipping documents
identifying the irradiator, date of treatment, lot identification, dose, and
other details of treatment.
ICGFI additionally has established an international registry of irradiators
that meet standards for good operations. It also organizes training courses
for irradiator operators, plant managers, and supervisors on proper
processing with emphasis on GMPs, dosimetry, record-keeping, and lot
identification, and for food control officials on proper inspection procedures
required for food irradiation processing and trade in irradiated foods.
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}3csides these Yes, a number of detection methods for irradiated food have been developed
regulatoty controls, in the past ten years to enforce the labelling regulation and to bolster
arc there tests to consumer confidence. With the increasing sensitivity of scientific
detect whether food instruments, methods such as electron spin resonance, thermo-luminescence,
has beco irradiated'? ortho-tyrosine and free fatty acid analysis, can determine accurately whether
certain food have been previously irradiated or not. Some national
authorities, notably those in Germany and the U.K., have already adopted
some of these methods for monitoring irradiated foods. No single method,
however, has yet been developed that reliably detects irradiation of all types
of foods or the radiation dose levels that were used.
The lack of a single test to identify a treated product is not unique to the
irradiation process. Organically grown produce cannot be identified
analytically, nor can meat slaughtered in accordance with Jewish or Islamic
requirements. Additionally, chilled or frozen foods cannot be analyzed for
unacceptable temperature fluctuations which might have occurred during
distribution, nor can thermally sterilized (canned) foods be analyzed after
treatment to assure that the correct time-temperature regime was applied.
Scientific and Technical References:
Codex General Standard for Irradiated Foods and Recommended
International Code of Practice for the Operation oflrradiation Facilities
Used for the Treatment of Food, The Codex Alimentarius, Vol. XV, (1984).
Manual of Food Irradiation Dosimetry, Technical Report Series No. 178,
IAEA, Vienna (1977).
Codes of Good /rradiation Practice for Treatment of Various Food
Commodities, International Consultative Group on Food Irradiation (1990).
American Society for Testing and Materials Standards, E1204 (Practice for
Application of Dosimetry in the Characterization and Operation of a Gamma
Irradiation Facility for Food Processing) and E1261 (for the Selection and
Application of Dosimetry Systems for Radiation Processing of Food),
American Society for Testing and Materials, Philadelphia, PA (1990).
Acceptance, Control, and Trade in Irradiated Food. IAEA, Vienna (1989).
Report of Final FAO/IAEA Research Co-ordination Meeting on Analytical
Detection Methods for Irradiation Treatment of Food (ADMIT), Belfast,
Northern Ireland, June 1994. IAEA, Vienna (1994).
Analytical Detection Methods of Irradiated Foods. IAEA-TECDOC- 587.
IAEA, Vienna (1991).
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FACTS
about
Food Irradiation
Food Irradiation Costs
Q: Will irradiation Any food process will add cost. In most cases, however, food prices would
increase the cost of not necessarily rise just because a product has been treated. Many variables
food? affect food costs, and one of them is the cost of processing. Canning,
freezing, pasteurization, refrigeration, ftunigation, and irradiation will add
cost to the product. These treatments will also bring benefits to consumers
in terms of availability and quantity, storage life, convenience, and
improved hygiene of the food.
Broken down, irradiation costs range from US $10 to $15 per tonne for a
low-dose application (for example, to inhibit the growth of sprouts in
potatoes and onions) to US $100 to $250 per tonne for ahigh-dose
application (for example, to ensure hygienic quality of spices). These costs
are competitive with alternative treatments. In some cases, irradiation can be
considerably less expensive. For disinfestation of fruit in Thailand and the
United States, for example, it has been estimated that the cost of irradiation
would be only 10%-20% of the cost of vapour-heat treatment.
Q: Hocv much does The cost to build a commercial food irradiation plant is in the range of US
a typical food $3 million to $5 million, depending on its size, processing capacity, and
irradiation facility other factors. This is within the range of plant costs for other food
cast:' technologies. For example, amoderately-sized, ultra-high temperature plant
for sterilizing milk, Fruit juices, and other liquids costs about US $2 million.
A small vapour-heat treatment plant for disinfestation of fruits costs about
US $1 million.
Scienti£?c and Technical References:
Morrison, R. M. and Roberts, T., "Cost Variables for Food Irradiators in
Developing Countries", Food Irradiation for Developing Countries in
Africa, IAEA TECDOC-576 (1990).
Handbook for Conducting Feasibility Studies, Proceedings of a Workshop
on Economic Feasibility of Food Irradiation, ICGFI (1986).
Cost-Benefit Aspects of Food Irradiation. Proceedings of an International
Symposium, Aix-en-Provence, France, March 1993, STI/PUB/905, IAEA,
Vienna (1993).
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FACTS
about
Food Irradiation
Irradiated Foods and the Consumer
Q: Is it true that The view that consumers are opposed to buying irradiated food cannot be
consumers are substantiated. This misconception might have arisen from opinion polls
opposed to conducted during the 1980's in some Western countries. Certain consumer
buying groups often amplified some poll findings to support their position.
irradiated food'
Most of these surveys, however, did not supply the respondents with sufficient
background information on the safety, benefits and limitations of food
irradiation. As a result they often confused the term "irradiated food" with
radioactive food contaminated with radionuclides (at a time when such
contaminated food was a valid concern in most countries).(See the fact sheet
on Fond irradiation and Radioactivilty)
Since the early 1990's, consumers have increased their understanding of food
safety risks has become more realistic. Consumers readily choose irradiated
foods in commercial marketing and tests. When consumer surveys provide
accurate, factual information, allowing consumers to make an informed choice,
the results indicate good support for irradiation processing.
In several market trials (in Argentina, Bangladesh, Chile, China, France,
Hungary, Indonesia, Israel, the Philippines, Poland, Thailand and the USA) of
labelled irradiated foods sold alongside their non-irradiated counterparts or the
same food treated by other methods, consumers willingly bought the irradiated
products, often with preference over non-irradiated ones. For example, when
irradiated papaya were put on market trials alongside hot water-treated papaya
in California to 1987 (to satisfy quarantine regulation), irradiated papaya
outsold the other ones by a ratio of 11:1. When irradiated strawberries were
offered alongside non-irradiated ones in Chicago during the 1992-93 seasons,
consumer preferred irradiated strawberries by ratios ranging from 10:1 to 20:1,
depending on the time of sale. In athree- month trial in Bangkok, Thailand in
1986, irradiated fermented pork sausages (for Salmonella control) outsold
non-irradiated ones by a ratio of 10:1. The most significant factor favouring
irradiated food appears to be superior quality and safety. In none of these trials,
which were carried out under actual market conditions, was there any evidence
to indicate that informed consumers will not accept irradiated foods.
Q: What kinds Several irradiated foods are used directly by the food industry -for example
of irradiated spices and mechanically deboned poultry meat -for manufacturing various
food are being types of processed food. Many irradiated foods are being marketed at the retail
marketed at level. They include:
retail lrvels7
Fresh Fruits (papaya, citrus, apples, strawberries, lychee, rambutan,
cherimoya, tomatoes).
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Since the first commercial food irradiator in the USA (operated by Food
Technology Service, Inc., formerly Vindicator Co.) began operating near
Tampa, Florida in 1992, irradiated strawberries, tomatoes and citrus have been
marketed at some retail outlets in Florida and Illinois. The USDA announced
its proposed policy in 1995 to accept irradiation as a quarantine treatment of
fresh fruits against fruit flies regazdless of the host commodities. Fruits from
Hawaii including papaya, rambutan, lychees and cherimoya which are natural
host of fruit flies have been irradiated and marketed at the retail level in several
States in the USA during 1995. All irradiated products were labelled with the
irradiation logo and a statement "treated by irradiation" either on the package
or at the point of sale. Once the proposed USDA policy has been finalized, it is
possible that irradiation could be used as a quazantine treatment of fresh fruits
from other countries against fruit flies regardless of host and commodity as
long as the fruit is not a host for other quarantine pests.
In China, irradiated apples have been marketed at the retail level in Shanghai
and other cities since the early 1990s.
Spices and Dried Vegetable Seasonings
Irradiated spices and dried vegetable seasonings have been marketed at retail
levels in South Africa over the past 10 yeazs and the volume is increasing. In
fact, irradiation is used so routinely by the spice trade in South Africa that it
would be difficult to find spices treated by some other means (fumigation,
heat) in that country. A variety of processed food (e.g. sauces, salad dressings,
sandwich spread) also incorporate irradiated spices and vegetable seasonings.
All irradiated products have to be labelled with an irradiation logo plus the
word "Radwised". Since 1995, irradiated spices and dried vegetable
seasonings have also been marketed at retail levels in India and the USA.
Frog Legs
Because of strict microbiological specifications in France, most if not all frog
legs marketed in that country have been treated by irradiation to ensure their
hygienic quality. The product has to be labelled "treated by ionizing radiation"
to advise consumers.
Onions, Garlic
Vadilla onions have been irradiated in Florida and marketed at retail level in
Chicago since 1992. Irradiated garlic has been sold in several cities in China
since the early 1990s in increasing quantities. All products aze labelled to
indicate the treatment.
Chicken
Following the approval of the US Food and Drug Administration and the
quality control programme for irradiated poultry in 1993, small quantities of
irradiated chicken have been offered for sale in some retail outlets in Florida,
Illinois, Iowa and Kansas with success. Consumers in these States are being
given the choice to buy irradiated chicken without pathogens such as
Salmonella for the first time.
Fermented Pork Sausages
Irradiated fermented pork sausages (Nham, a local delicacy in Thailand)
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treated for Salmonella control are gaining popularity since their first market
trial in 1986. Increasing quantities of this irradiated product are being supplied
to supermarkets in Bangkok. There is a widespread demand for this irradiated
product (almost always consumed raw) as the risk from infection by
Salmonella has been removed. The irradiation logo and statement indicating
irradiation treatment aze required on the label.
Dried Fish
Since the semi-commercial irradiator in Chittagong, Bangladesh went into
operation in 1994, small quantities of irradiated dried fish (for insect control)
have been available in the market in Chittagong and other cities in Bangladesh
with labelling indicating irradiation treatment.
Successful market trials of other irradiated food such as rice, mung beans,
potatoes, onions, etc. in several countries in recent years will likely lead to
further commercialization of irradiated food in the near future. The actual sale
of irradiated food in the market in several countries has again demonstrated
that consumers will accept irradiated food if they have the choice and receive
proper information to enable them to make an informed decision.
Scientific and Technical References:
Food Irradiation - A Guidebook. 2nd Edition. Morton Satin. Technomic
Publishing Co., Lancaster, Basel (1996).
Constuner Awareness, Knowledge, and Acceptance of Food Irradiation.
American Meat Institute Foundation, Arlington, Virginia (1993).
Food Irradiation and Consumers, Proceedings of a seminaz jointly organized
by ICGFI and the International Organization of Consumer's Unions (IOCU),
The Netherlands, September 1993. ICGFI Document No. 18 ICGFI, Vienna
(1994).
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FACTS
about
Food Irradiation
Trade in Irradiated Foods
Q::1rc irradiated Some irradiated foods such as spices and dried vegetable seasonings and
i'oodc being traded other food ingredients such as mechanically deboned poultry meat, have
iutetvationalty? already entered international commerce for use mainly by the food
industry for vazious types of processed food. The nature of the spice trade
requires that spices, e.g. pepper from various sources, be mixed to
achieved certain grades to satisfy market demand. Thus, it is possible that
only a portion of spices in the same shipment is irradiated. The production
of and trade in irradiated spices have increased significantly in recent
years from about 5,000 tons in 1987 to 20,000 tons in 1992 to over 40,000
in 1995.
Commodities such as fresh fruits and vegetables are expected to be
irradiated to overcome quarantine barriers against fruit flies in the neaz
future. The United States Department of Agriculture has proposed a new
policy to accept irradiation as a quarantine treatment of these fresh
commodities against fruit flies regazdless of their host. A regulation to this
effect is expected during 1996 which should facilitate wider trade in such
irradiated commodities.
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Q: Hotiv can tvc be sure Prior to the production of irradiated food, a commercial scale irradiation
that irradiated food is facility would have to be established under authorization of national
freatcd propc•rl~? authorities, e.g. Atomic Energy Commission, Food and Drug
Administration, Environmental Control Boazd, etc. A regulation to permit
the production and sale of irradiated food would have to be in place prior
to subjecting the food to trade. Such a regulation, for example, specifies
that food of certain quality be used; that the maximum approved dose is
adhered to for a pazticulaz Food; that the irradiation facility and the process
of irradiation aze routinely inspected by competent authorities; and that
irradiated food must be labelled.
To assist a number of countries to develop proper regulations on food
irradiation, the International Consultative Group on Food Irradiation
(ICGFI) has issued guidelines to control irradiation facilities, Codes of
Good Irradiation Practices related to different classes of food, established
an International Inventory for Authorized Food Irradiation Facilities,
operated a Food Irradiation Process Control School or operators of
irradiation facilities and food inspectors, etc. ICGFI guidelines and
recommendations have been followed by most countries in developing
their regulations.
National regulations require that irradiated food be labelled with a
statement indicating the treatment and, often, with an international logo
for irradiated food. Such a label provides consumers with not only the
right to choose but essential information about the product and the
purpose of irradiation. Experience with both mazket trials and commercial
sale of irradiated food has proved that informed consumers are not against
but prefer labelling of irradiated food.
Q: f'an a government A government can deny entry of any product into its territory. However,
dent cntrv oI' under the provision of the Agreement on the Application of Sanitary and
irradiated food into its Phytosanitary Measures (SPS), being enforced by the World Trade
country'? Organization (WTO), such a government (if a member of WTO) may be
requested to furnish justifications on scientific grounds if its imporC
regulations are stricter than recognized international standazds, guidelines
and recommendations of the Codex Alimentarius Commission (food
safety); International Plant Protection Convention (plant protection and
quarantine); and International Office of Epizootics (animal health and
quazantine).
With the existence of the Codex General Standazd for Irradiated Foods -
which recognizes the safety and effectiveness of food irradiation -and the
endorsement of irradiation as a quarantine treatment of fresh agricultural
produce by regional plant protection organizations which operate within
the framework of the IPPC, it will be rather difficult for a government to
deny entry of food treated by irradiation based on the principle of the
Codex Standard.
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Scientific and Technical References:
Trade Promotion of Irradiated Food. Report of an ICGRI Task Force
Meeting, IAEA-TECDOC-391. IAEA, Vienna (1985).
Report of ICGRI Workshop on Implications of GATT Agreements on
Trade in Irradiated Food. ICGRI Document 23. IAEA, Vienna (1996).
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