own
                                                 USA
Food  Irradiation
Food irradiation is a food safety technology that eliminates pathogens, including disease-causing germs, from
foods. Like pasteurization of milk, and pressure cooking of canned foods, treating food with ionizing
radiation kills bacteria and parasites that would otherwise cause food-borne diseases, a world-wide concern.
For example, the food that NASA astronauts eat is sterilized by irradiation to avoid the possibility of food-
borne illness in space.

According to the U.S. Department of Health and Human Services' Center for Disease Control and Prevention
(CDC), studies clearly show that, when done correctly, food irradiation provides a number of benefits:
    •  reduces or eliminates disease-causing germs;
    •  does not make food radioactive
    •  does not change the nutritional value of the food.

However, food irradiation does not eliminate all food dangers and does create some problems:
    •  It does not inactivate dangerous toxins which have already been produced by bacteria prior to
       irradiation (in some cases, such as C. botulism,  it is the toxin produced by the bacteria, rather than the
       bacteria itself, which poses the health hazard);
    •  It does not prevent the aging of the fruit and vegetables that can lower their nutritional value, taste
       and flavors (irradiating fruit and vegetables to extend their shelf life can make "old" food look
       "fresh")
    •  Irradiation also unavoidably kills  off bacteria that produce the smells that warn you when food is
       going "bad."
Three different irradiation technologies exist, each using a different kind of ray: gamma rays  (from cobalt-60
sources), electron beams, and x-rays. All three methods  use the same concept to accomplish food irradiation.
When ionizing radiation strikes bacteria and other microbes, its high energy breaks chemical  bonds in
molecules that are vital for cell growth and integrity. As a result, the microbes die, or can no longer multiply
causing illness or spoilage.


Who  is protecting  you

U.S. Food and Drug Administration  (FDA), Center for Food Safety and Applied Nutrition
(CFSAN)
FDA approves food irradiation techniques for a number of foods including herbs and spices, fresh fruits and
vegetables, wheat, flour, pork, poultry, and red meat. FDA requires that irradiated foods bear both a logo and
a statement that the food has been irradiated.

U.S. Department of Agriculture (USDA)
USDA supports FDA in promoting appropriate uses of food irradiation. USDA also sets, defines and regulates
the use and meaning of "organic" on food  labels (irradiated food does not meet the definition  of "organic").
 United States Environmental Protection Agency
Office of Radiation and Indoor Air (6608J)  |   EPA 402-F-06-046
April 2006
                                                                   www.epa.gov/radtown/food-irradiation.html

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 RadTown  USA
What you can do to protect yourself
The safety of irradiated food has been well researched and documented to kill harmful bacteria and control
food spoilage.  Food irradiation does not make food radioactive.

Resources
You can explore this radiation source further through the resources at the following URL:
http: //www .epa. gov/radtown/food-irradiation .html#re sources
We provide these resources on-line rather than here so we can keep the links up-to-date.
 United States Environmental Protection Agency
Office of Radiation and Indoor Air (6608J)  |  EPA 402-F-06-046
April 2006
                                                               www.epa.gov/radtown/food-irradiation.html

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