Irradiated Foods

One of the most controversial labeling issues involves irradiation. I want to help you clearly identify irradiated products and help you make your own choice about whether to buy them or not. Two major questions are the focus of the irradiation labeling battle. The first is the safety of radiation itself. The second is the difficulty for a consumer to determine, without some kind of labeling, whether the product has been irradiated.

Labeling for irradiated products consists of the internationally known radura symbol and the statement that the food has been "treated by irradiation." This symbol can be found on the label near the manufacturer's name and address or on a separate sticker. Only primary products (meats, vegetables and so on) that have been treated by irradiation require this labeling, whereas spices or any food that is merely an ingredient, do not have to be labeled.

Food irradiation is the process of treating foods with gamma radiation from radioactive cobalt, cesium or other sources to produce X-rays that extend the shelf life and preservation of foods and/or kill microorganisms and insects. The benefits are limited to certain foods. It can delay spoilage of fresh fish, reduce microorganisms in spices, and destroy disease-causing parasites and extend the shelf life of fruit.

The FDA has already approved irradiation of certain foods: poultry, pork, and some fruits and vegetables. But there is still a real need to educate consumers about the safety of irradiation and the fears expressed by consumer groups about the process and its supposed health risks.

In the meantime, the FDA has raised the level of acceptable dosage, saying that further FDA animal tests have revealed no cancers. It is currently considering petitions for approval to irradiate beef and seafood. Based on what the FDA perceives as a need for consumer education from various consumer surveys, the FDA recommends labeling for informational purposes, not as warning.