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HomeMy WebLinkAboutCOM 0212.433 1996-1998 ~ ~.pi,Gaa-~ . ?~Q ~~2-c~~ 7~,,~_ n H I CA HAWAII ISLAND CONTRACTORS' ASSOC~ ATION 494 C KALANIKOA STREET • HILO, HAWAII 96720 PHONE (808) 935-1316 FAX (808) 934-7779 Tuesday, May 20, 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, Ph.D; 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 still 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 ' 212.433 ~ n~ FND Glp ;ta[. Yb1 Pr~asenfed n 1!let. D~1e MAY~2 0 1997 4 s H I CA HAWAII ISLAND CONTRACTORS' ASSOCIATION 494 C KALANIKOA STREET • HILO, HAWAII 96720 -PHONE (808) 935-1316 FAX (808) 934-7779 radiation, nutrient losses are either 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. 3. Does irradiation make food radioactive? 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. 4. Does eating irradiated food present long-te.rm health 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 reaffirmed 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, resulting in a sterile produce? Irradiation, at the levels normally used in food processing, destroys most, but hot 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 2 . c H I HAWAII ISLAND CONTRACTORS' ASSOCIATION 494 C KALANIKOA STREET • HILO, HAWAII 96720 PHONE (808) 935-1316 FAX (808) 934-7779 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 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 may be able to detect radio lytic products. 7. Will my risks of radiation exposure increase significantly if I 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 and 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? 3 H I HAWAII ISLAND CONTRACTORS' ASSOCIATION 494 C KALANIKOA STREET HILO, HAWAII 96720 PHONE (808) 935-1316 FAX (808) 934-7779 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. Irradiated foods will be labeled with a logo, along with the words "Treated with Radiation", or "Treated by Irradiation." (This publication includes information modified from the Food Inspection Service, USDA, information on irradiation.) Utah State University is an 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. Gilliland, 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 a H I HAWAII ISLAND CONTRACTORS' ASSOCIATION 494 C KALANIKOA STREET • HILO, HAWAII 96720 PHONE (808) 935-1376 FAX (808) 934-7779 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! 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 5 H I CA HAWAII ISLAND CONTRACTORS' ASSOCIATION 494 C KALANIKOA STREET • HILO, HAWAII 96720 PHONE (808) 935-1316 FAX (808) 934-7779 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 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 a way 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 s . , H I CA HAWAII ISLAND CONTRACTORS' ASSOCIATION 494 C KALANIKOA STREET HILO, HAWAII 96720 PHONE (80S) 935-1316 FAX (808) 934-7779 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); 1., Reduction of chemical residues in foods (could replace fumigants and other pesticides) 2. Reduction of risks of foodborne illness from bacteria (Salmonella, Campytobacter 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