Radura International Food Irradiation Symbol - © Nordion

How Do You Feel About Food Irradiation?

We’ve talked in this space before about a number of ways to keep food fresh and wholesome. The FAT TOM rules cover lot of ground and, if you follow them faithfully, you’ll probably never suffer from food poisoning by your own hand. But there’s one kind of germ control you probably haven’t heard of yet…

Food Irradiation System - © NordionNordion’s JS-10000 hanging tote food irradiator. It’s a whole building…

They use radiation – the kind given off by X-ray machines, and substances such as Uranium, Plutonium, Cobalt 60, Strontium and Cesium – to kill cancer cells, diagnose diseases, detect smoke and, of course, generate electricity. But there’s one use many folks aren’t aware of. That’s increasing the shelf life and cleanliness of foods by exposing them to radiation.

The process has been in use for some time in the U.S. and, in spite of skepticism on the part of some ‘natural’ food advocates, it has become more or less mainstream there for foods from Flour to Red Meat and Eggs.

Most foods are treated with radiation as the final step in processing and packaging. The standard process, approved by the U.S. FDA, is said to reduce bacteria by as much as 10 million times compared to non-irradiated food. That’s not to say zero, but ’10 million times’ is hard to argue with!  Irradiation also kills insects.

Already in limited use here…

In Canada, Onions, Potatoes, Wheat, Flour, Whole Wheat Flour, and whole or ground Spices and dehydrated Seasonings are approved by Agriculture Canada for irradiation. But other foods are currently excluded.

The Canadian Nuclear Association, made up of dozens of companies and agencies that use or deal with radiation, says the following:

The World Health Organization, the United Nations Food and Agricultural Organization, and the International Atomic Energy Agency have reviewed accumulated data from about 50 years of research. They found that irradiated food is as safe as food preserved with other techniques, such as freezing or canning.

This research has also found that the nutritional value of irradiated food is as good as food treated by these other processes.

Do you agree?

One way or the other, the government is preparing to give Canadians a chance to state their views. It’s announced a 75-day consultation period starting soon during which Canadian companies, organizations and individuals will be able to say their piece.

The current question is whether to extend irradiation approval to Red meat – particularly Beef. Canadian Beef producers have been asking for such approval for 18 years and the authorities have been moving cautiously – maybe even glacially.

Will irradiation further increase the price of beef? Probably not. And, if it leads to less spoilage, it may help lower your overall beef costs…

Anyway…

I thought you should know…

~ Maggie J.