Its effectiveness in preservation lies in the chemical alteration of the foods. This alteration destroys insect larvae, bacteria, and other microorgansms in order to delay ripening of perishable foods, retard sprouting of potatoes, annihilate the parasite responsible for trichinosis in pork, and to preserve foods indefinitely, if scaled airtight. In effect, irradiation makes food sterile.
Long term effects of human beings eating sterile foods are unknown. Various animal studies have resulted in tumors, cataracts, kidney damage, chromosome breakage, and fewer offspring. However, some facts are known, based on the research done on irradiation since the 1940's.
The irradiation process affects vitamins, proteins, amino acids, carbohydrates, nucleic acids, and enzymes adversely. In particular, vitamin C is destroyed and vitamins A, E, K, B1, B2, B6, and folic acid are dramatically reduced. Beyond the depletion of nutrients in foods irradiated, many irradiated foods are then involved as ingredients in further food processing, such as canning, which contributes to additional nutrient loss.
The chemical changes in the food produce unique, unknown, untested compounds now coined as URPs (unique radiolytic products), many feared to be powerful potential carcinogens. Studies have shown that grains and nuts are more susceptible to a mold called aflatoxin, a recognized potentially carcinogenic substance. In addition, the bacteria that causes botulism, a highly toxic food borne illness that can form in canned goods and products wrapped in airtight casings, is not killed in the irradiation process. Unfortunately, the bacteria that provide the usual warning smells or other usual signs of spoilage are destroyed, thus creating a potentially dangerous situation.
Irradiation also causes cosmetic changes. Undesirable changes in color, flavor, and texture occur in some foods.
The environmental impact of thousands of irradiation plants, the dangers transporting radioactive materials to food processors and the safety of the workers involved complicate matter even more.
Safe alternatives to irradiation include the traditional methods of food preservation: cold storage, drying, fermentation, to the more high tech methods: oxygen deprivation through nitrogen flushing or carbon dioxide blasting, heating foods before cold storage, and infrared treatments.
Not surprisingly, representatives from states involved in nuclear power, the Atomic Energy Commission, and the Department of Defense are urging for approval from both consumers and the government to increase usage of irradiation. They cite numerous studies done in the past to support their stand; however, most of the early studies were done by their own agencies instead of independent research and 80% of those are now considered inconclusive. The remaining 20% are split 50/50 on safety and adverse effects of irradiation.
The FDA has approved irradiation of some foods already. In 1963 wheat and wheat flour were approved for irradiation treatment followed by potatoes in 1964 (although neither are generally irradiated since other commercial methods of preservation are cheaper). Recent additions include irradiation approval for some dried herbs, spices, and teas In 1983, pork in 1985, and, in 1986, approval for fruits and vegetables as well as an increased level of irradiation for herbs, spices, and teas. Although irradiated foods require proper labeling, prepared foods that contain irradiated products require no special labeling!
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