Remember: Irradiation does not make
                                                        food radioactive.
Food Irradiation

Using radiation to kill bacteria and other pathogens in food is called food irradiation.

   •   Irradiating food kills bacteria and molds that can make people sick.

   •   Irradiation does not remove toxins that are already in food. Irradiation breaks chemical bonds to stop
       bacteria and other pathogens from multiplying.

   •   Irradiation does not make food radioactive.

About Food  Irradiation

You are probably familiar with pasteurizing milk and pressure-cooking canned foods as ways to kill bacteria in
food. Food irradiation is another way to kill bacteria and other pathogens such as mold and bacteria in our
food. Irradiating food protects people in this world - and out
of this world as well! NASA astronauts eat food that has
been irradiated to avoid any chance of food-borne illness in
space.

U.S. Centers for Disease Control and Prevention (CDC) reports that when food irradiation is done well, it helps
with food safety:

   •   Food irradiation reduces or gets rid of pathogens, such as bacteria and molds that spoil food and cause
       food poisoning and other illness. For example, irradiation can kill E. coli, Campylobacter and
       Salmonella bacteria. These bacteria make millions of people sick and send thousands of people to the
       hospital each year. Animal feed also can contain Salmonella. Irradiation can prevent the spread of
       these bacteria to  livestock.

   •   Irradiation preserves the nutritional value of the food.

   •   It slows down the aging of foods such as fruits and vegetables. Irradiating dry foods like spices and
       grains allows them to be stored for a long time. It also allows shipping of grains and spices over long
       distances.

   •   Food irradiation does not make food radioactive.

However, food irradiation cannot remove all food dangers and does create some  problems:
   •   Irradiating food does not get rid of dangerous toxins that are already in food. In some cases, the
       bacteria themselves are not dangerous, but they produce toxins that are. C. botulinum is one of these
       bacteria.  It grows in canned food that is not completely sterilized. Its toxin  causes botulism, which can
       kill.
   •   Food irradiation does not stop fruit and vegetables from aging. Aging can  lower their nutritional value,
       taste and flavor.

   •   Irradiation can alter slightly the flavor of some foods. The change is similar to the way pasteurization
       alters the taste of milk.
United States Environmental Protection Agency | Office of Radiation and Indoor Air (6608T) | EPA 402-F-14-016 | August 2014 | p. 1

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   •   Irradiated food does not meet the U.S. Department of Agriculture's definition of organic.

Currently, food irradiators use one of three kinds of radiation: gamma rays (from cobalt-60 sources), electron
beams, or x-rays. To learn more about food irradiation methods, visit EPA's 'Food Irradiation webpage.
All three methods work the same way. Bulk or packaged food passes through a radiation chamber on a
conveyor belt. The food does not come into contact with radioactive materials, but instead passes through a
radiation beam, like a large flashlight.
The ionizing radiation sends  enough energy into the bacterial or mold cells to break chemical bonds. This
damages the pathogens enough that they die or can no longer multiply and  cause illness or spoilage.

Rules and Guidance

U.S.  FOOD AND DRUG ADMINISTRATION (FDA), CENTER FOR FOOD SAFETY AND APPLIED
NUTRITION (CFSAN)

FDA has approved food irradiation methods for a number of foods. Irradiation can be used on herbs and
spices, fresh fruits and  vegetables, wheat, flour, pork, poultry and other
meat, and some seafood. FDA requires that irradiated food labels contain
both  a logo and a statement  that the food has been irradiated.

U.S.  DEPARTMENT OF AGRICULTURE (USDA)

USDA works with FDA  to promote food irradiation where it is appropriate.
USDA also  controls the use of the word "organic" on food labels. Foods
which have been irradiated, no matter how they are grown or produced,
cannot be labeled as USDA certified organic.
                                                                       Irradiated food logo.
What you can do
Irradiating food does not make it radioactive. Members of the public are
not exposed to radiation used in the irradiation of food. As a result, you do
not need to do anything to protect yourself from the process.
However, owners and workers in irradiation facilities should follow all OSHA radiation protection rules". These
rules protect workers from exposure to radiation.

Where to learn more
You can learn more about food irradiation by visiting the resources available on the following webpage:
http://www.epa.gov/radtown/food-irradiation.htmltflearn-more.
 http://www.epa.qov/radiation/sources/food irrad.html
' https://www.osha.qov/pls/oshaweb/owadisp.show document?p  table=STANDARDS&p id=10098
  United States Environmental Protection Agency |  Office of Radiation and Indoor Air (6608T) | EPA 402-F-14-016 | August 2014 | p. 2

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