Title of full report: GAO United States General Accounting Office Report to Congressional Requesters August 2000 FOOD IRRADIATION Available Research Indicates That Benefits Outweigh Risks
United States General
Accounting Office
Report to Congressional Requesters
August 2000
FOOD IRRADIATION
GAO/RCED-00-217 Benefits and Risks of Food Irradiation
1905 Scientists receive patents for a food preservative process that uses ionizing radiation to kill bacteria in food.
1921 U.S. patent is granted for a process to kill Trichinella spiralis in meat by using X-ray technology.
1953-1980 The U.S. government forms the National Food Irradiation Program. Under this program, the U.S. Army and the Atomic Energy Commission sponsor many research projects on food irradiation.
1958 The Food, Drug, and Cosmetic Act is amended and defines sources of radiation intended for use in processing food as a new food additive. Act administered by FDA.
1963 FDA approves irradiation to control insects in wheat and flour.
1964 FDA approves irradiation to inhibit sprouting in white potatoes.
1964-1968 The U.S. Army and the Atomic Energy Commission petition FDA to approve the irradiation of several packaging materials.
1966 The U.S. Army and USDA petition FDA to approve the irradiation of ham.
1971 FDA approves the irradiation of several packaging materials based on the 1964-68 petition by the U.S. Army and the Atomic Energy Commission.
1976 The U.S. Army contracts with commercial companies to study the wholesomeness of irradiated ham, pork, and chicken.
1980 USDA inherits the U.S. Army’s food irradiation program.
1985 FDA approves irradiation at specific doses to control Trichinella spiralisin pork.
1986 FDA approves irradiation at specific doses to delay maturation, inhibit growth, and disinfect foods, including vegetables and spices. The Federal Meat Inspection Act is amended to permit gamma radiation to control Trichinella spiralisin fresh or previously frozen pork. Law is administered by USDA.
1990 FDA approves irradiation for poultry to control salmonella and other foodborne bacteria.
1992 USDA approves irradiation for poultry to control salmonella and other foodborne bacteria.
1997 FDA’s regulations are amended to permit ionized radiation as a source of radiation to treat refrigerated or frozen uncooked meat, meat byproducts, and certain food products to control foodborne pathogens and to extend shelf life.
2000 USDA’s regulations are amended to allow the irradiation of refrigerated and frozen uncooked meat, meat byproducts, and certain other meat food products to reduce the levels of foodborne pathogens and to extend shelf life. FDA’s regulations are amended to permit the irradiation of fresh shell eggs to control salmonella.
|
Food product |
Agency and approval date |
Purpose for irradiation |
Maximum permitted dosage |
|
Wheat and wheat powder |
FDA - Aug 21,1963 |
Insect Deinfestation |
0.20 to 0.50 |
|
White potatoes |
FDA - Jul 8, 1964 |
Inhibit sprout development |
0.05 to 0.15 a |
|
Spices and dry vegetables |
FDA - Jul 5, 1983 |
Microbial disinfection and insect deinfestation b |
10.0 |
|
Dry or dehydrated enzyme preparations |
FDA - Jun 10, 1985 |
Microbial disinfection |
10.0 |
|
Pork carcasses or fresh nonheated processed cuts |
FDA - Jul 22, 1985 |
Control Trichinella spiralis |
0.30 to 1.00 |
|
Fresh foods |
FDA - Apr 18, 1986 |
Delay maturation |
1.0 |
|
Dry or dehydrated aromatic vegetable substances c |
FDA - Apr 18, 1986 |
Microbial disinfection |
30.0 |
|
Fresh, frozen uncooked poultry |
FDA - May 2, 1990 |
Control foodborne pathogens |
3.0 |
|
Refrigerated and frozen uncooked beef, lamb, goat, and pork |
FDA - Dec 3, 1997 |
Control foodborne pathogens and extend shelf life |
4.5 (refrigerated) |
|
Fresh shell eggs |
FDA - Jul 21, 2000 |
Control salmonella |
3.0 |
a Maximum dose increased from 0.10 to 0.15 on November 9, 1965.
b Insect deinfestation approved June 1984.
c Refers to substances used as ingredients for flavoring or aroma (e.g., culinary herbs, seeds, spices, and vegetable seasonings). Includes turmeric and paprika when used as color additives.
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