Do you know how our fruits and vegetables and other foods are kept fresh with their long shipment times, across country and globally? It sure surprised me.
Irradiation is job in the food science industry…
It uses high-energy Gamma rays, electron beams, or X-rays which are all millions of times more powerful than standard medical X-rays to break apart the bacteria and insects that can hide in meat, grains, and other foods.
Radiation can do strange things to food, by creating substances called "unique radiolytic products."
These irradiation byproducts include a variety of mutagens:
- Substances that can cause gene mutations
- Polyploidy, an abnormal condition in which cells contain more than two sets of chromosomes
- Chromosome aberrations, often associated with cancerous cells
- Dominant lethal mutations, a change in a cell that prevents it from reproducing in human cells
Making matters worse, many mutagens are also carcinogens.
Research also shows that irradiation forms volatile toxic chemicals such as benzene and toluene, chemicals known or suspected to cause cancer and birth defects.
Irradiation also causes stunted growth in lab animals fed irradiated foods.
An important 2001 study linked colon tumor promotion in lab rats to 2-alkylcyclobutanones (2-ACB's), a new chemical compound found only in irradiated foods.
The FDA has never tested the safety of these byproducts.
Irradiation has also been shown to cause the low-level production of furans (similar to cancer-causing dioxins) in fruit juice.
In addition to proposed weakening of the labeling requirements for irradiated food, the Food and Drug Administration's rule would also severely limit them by requiring companies to label irradiated food only when the radiation treatment causes a 'material change' to the product.
Examples include changes to the taste, texture, smell or shelf life of a food. Published research on irradiated foods in food science research reveals that it does change, and can actually ruin, the flavor, odor, appearance, and texture of food.
Such food science research repeatedly finds that irradiated foods smell rotten, metallic, bloody, burnt, grassy, and generally off. The taste has been described as like sulfur, singed hair, burnt feathers, burnt oil, and rancid fat.
Beyond the obvious yuck factor, serious questions remain as to whether irradiated foods are safe to eat. Irradiated foods can lose from 2-95% of their vitamins.
For example irradiation can destroy:
- Up to80% of the vitamin A in eggs
- Up to 95% of the vitamin A and lutein in green beans
- Up to 50% of the vitamin A and lutein in broccoli
- 40% of the beta-carotene in orange juice
- Irradiation also doubles the amount of trans fats in beef
Despite 50 years of research, food science researchers still do not fully understand how these changes take place. Much of the ongoing research, in fact, is focused on devising new ways to hide these changes, rather than addressing the cause of the changes themselves.
Irradiation has been touted as the solution to food-borne illness in everything from spinach to deli meats. But a good, hard look at the systemic food and agricultural problems that cause these tragic outbreaks in the first place has yet to be undertaken by government agencies.
Irradiation is an after the fact "solution" that does nothing to address the unsanitary conditions of factory farms, and actually creates a disincentive for producers and handlers to take preventative steps in production in handling.
The longer shelf life created by irradiation, affording longer shipping distances also provides greater opportunity for post-treatment contamination via shipping, handling, etc.
Additionally, irradiation does not work to stop toxins produced by some bacteria (like botulism); viruses, like foot and mouth disease or hepatitis, are resistant to the irradiation doses used in food; and prions, thought to be the cause of BSE, or Mad Cow disease are resistant as well.
The motivation for expanding irradiation to additional categories of food may be less about getting rid of disease-causing organisms, and more about increasing market share in international trade. Irradiation can dramatically increase the shelf life of food.
This gives corporations more flexibility in marketing and transportation, making it easier for large companies to move some operations to countries with lower labor costs and lower sanitary and safety standards.
As in many other "outsourced" industries, American workers, farmers and ranchers, could lose their jobs.
In other words, food irradiation supports globalization at its worst, where concerns over long-term health risks carry less weight than the lure of expanded markets.
Additionally, since irradiation has become a tool for the globalization of U.S. food production, food irradiation procedures are modeled for large, centralized operations.
This furthers the consolidation of "Big Ag" companies and contributes to the destruction of small U.S. family farms - further degrading the security and diversity of our food supply.
